- Heat oil in large skillet or wok set over medium-high heat; cook bok choy, ginger, garlic and chili flakes, stirring, for about 2 minutes or until tender-crisp.
- Stir in soy sauce and 1 tbsp water; cover and cook for about 3 minutes or until greens are just tender. Transfer to serving plate. Drizzle with balsamic glaze and sprinkle with sesame seeds.
Tip: Substitute Chinese broccoli (gai lan), spinach, kale, mustard greens or Napa cabbage for bok choy if desired.
- Preheat oven to 375°F. Halve parsnips lengthwise; depending on the size, cut into quarters if desired. Toss together parsnips, olive oil, garlic, thyme, paprika, salt and pepper.
- Spread on parchment paper–lined baking sheet; bake for 30 to 35 minutes or until slightly charred and tender. Remove from oven; toss with pecans and parsley. Arrange on serving platter and drizzle with raspberry balsamic glaze.
Tip: Sprinkle dried cranberries over top if desired.
Crisp jícama, sweet corn, and black beans come together in a refreshing salsa.
- Combine all the ingredients in a bowl. Run the back of a knife along cobs on all sides while holding over the bowl to extract the corn milk. Toss all ingredients and let stand for 20 minutes. Adjust the seasoning and toss before serving.
- Serve with Homemade Tortilla Chips.
- Heat 2 Tbs. of the oil in a 10-inch straight-sided sautÈ pan over medium-high heat. Add the onion, saffron, pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, coriander, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1 1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.
- In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.
- Add the dates, pomegranate seeds, pine nuts, and chopped cilantro and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle with cilantro, and serve.
Tip: You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pomegranate seeds and pine nuts until the last minute, so they don’t lose their texture.
- Position a rack in the center of the oven and heat the oven to 425 degrees F. Line a rimmed baking sheet with foil, creating a crosswise ridge, separating the sheet into two compartments.
- Remove the stems and leaves from the beets and reserve. Put the beets on one side of the divided foil-lined baking sheet and the fennel on the other. Drizzle the vegetables with 1/4 cup of the oil divided between them, 1/2 tsp. salt, and 1/2 tsp. pepper. Position the fennel cut side down on the baking sheet. Cover the baking sheet with foil and roast until the vegetables are tender when pierced with a paring knife, about 45 minutes for the fennel and 1 hour for the beets. Remove the vegetables from the oven as they become tender and set aside. When the beets are
cool to the touch, remove the skins, quarter, and slice into 1/2-inch wedges. Remove the tough outer layer of the fennel, and slice the remainder of the bulb lengthwise into 1/4-inch slices.
- Meanwhile, bring a 6-quart pot of well-salted water to a boil. Have an ice bath ready. Wash the beet greens thoroughly and separate the stems from the leaves. Slice the leaves into thin ribbons, and the stems into a small dice. Blanch the greens and stems separately until just tender, about 2 minutes each. Transfer the greens to the ice bath with a slotted spoon. Strain the stems into a mesh strainer. When the greens are cool to the touch, squeeze out as much water as possible and coarsely chop.
- Slice off the ends of the oranges to expose the fruit. Stand the fruit on a cut end, and slice off the skin and pith, following the natural curve of the fruit from top to bottom. Working over a bowl to collect the juice, cut on each side of each membrane to free the segments and transfer to a small plate. Squeeze the membranes and the skin over the bowl to extract more juice.
- In a small bowl, whisk together 3 Tbs. of the reserved orange juice, 2 Tbs. of the remaining olive oil, and the balsamic vinegar. Season to taste with salt and pepper. Transfer the beet wedges, greens, and stems to a medium bowl, and the fennel slices to small bowl. Divide the dressing between the bowls, season with salt and pepper to taste, and toss until well coated.
- Transfer the beets to a large serving platter or plates, top with the fennel, beet stems, orange slices, and walnuts, and serve.
Tip: If desired, choose a variety of beets for color and texture. For a milder flavor, choose golden beets rather than red. For remarkable visual impact, opt for the candy-striped variety.
- Preheat oven to 350°F. Grease 12- x 8-inch baking dish with oil; set aside.
- Heat oil in large sauté pan set over medium heat; cook peppers, onion, fennel and salt, tossing occasionally, for 8 minutes or until onions are softened. Sprinkle with cornmeal; spoon into prepared baking dish. Set aside.
- In bowl, beat together ricotta, eggs and Parmesan with fork until smooth; spread over vegetables. Bake for 25 to 30 minutes or until ricotta topping is set.
Recipe Provided by Chef Sharon Sanders
