Tuscan Style Cranberry Beans with Fresh Herbs and Parmesan

-Soak 1 pound of Cranberry beans for 3-12 hours in 10 cups of water.

-Finely chop the following:

1 onion

2 carrots

2 stalks of celery

-Add 2 TBS extra virgin olive oil and the chopped vegetables to a large pot with a tightly fitting lid.

-Saute for 5 minutes, then rinse and drain beans and add them to the pot.

-Add 1 tsp sea salt and 8 cups of water, cover and bring to a boil.

-Preheat your oven to 325 then put the beans in the oven and cook for 1.5 hours.

-Finely chop and add the following:

¼ cup parsley

3 cloves of garlic

2 TBS fresh thyme

-Mix into the beans, then cook for 15 more minutes until beans are soft.

-Finish with freshly grated Parmesan cheese.

Maple Roasted Delicata Squash

-Arrange the racks in the upper and lower rungs of your oven and preheat the oven to 425 degrees.

-Cut 2 delicata squash in half the long way, then cut into ½ inch thick half moon shaped pieces.

-Cut 1 red onion in half the long way, then cut into ½ inch thick half moon shaped pieces.

-Put the squash and the onions in a large bowl and add the following:

2 garlic cloves, peeled and smashed

4 springs of thyme

¼ tsp red pepper flakes

-Drizzle with:

2 TBS olive oil

2 TBS maple syrup

-And sprinkle generously with sea salt and pepper; toss to coat.

-Spread vegetables evenly onto two large, rimmed baking sheets.

-Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.

-Taste and season again with more salt and pepper, if desired.


Roasted Kabocha Squash with Maple Syrup and Fresh Ginger

-Preheat your oven to 425 degrees.

-Peel and seed 1 large kabocha squash.

-Cut the squash into 1 inch thick wedges.

-On a rimmed baking sheet, toss the squash with the following:

3 TBS maple syrup

3 TBS extra virgin olive oil

1 TBS finely grated fresh ginger

6 thyme sprigs

½ tsp sea salt

-Arrange the squash in a single layer on a large baking sheet and roast for 20 minutes.

-Flip and roast for 20-30 minutes longer, until golden and tender.

-Discard the thyme sprigs.

-Transfer the squash to a serving platter and garnish with thyme leaves.


Roasted Delicata Squash with Parmesan and Thyme

-Preheat oven to 400 degrees.

-Cut 1 large delicata squash in half, then scoop the seeds out.

-Lay cut side down on a cutting board, then cut into ¼ inch thick half-moon shaped pieces.

-Toss squash slices in a large bowl with the following:

2 TBS extra virgin olive oil

¼ cup freshly grated Parmesan cheese

Some fresh or dried thyme

¼ tsp sea salt and fresh pepper to taste

-Spread the slices on a baking sheet.

-Roast until golden brown and tender, about 25 to 30 minutes.


Kale Salad with Quick-Pickled Watermelon Radish

Do ahead: In a medium bowl, combine the following:

½ cup white wine vinegar

½ cup sugar

1 tsp sea salt or kosher salt

-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.

-Add to the bowl and stir to combine, making sure the slices are well coated.

-Let stand at least 30 minutes or refrigerate up to a day before serving.

-Wash 1 bunch of kale and pat off excess water.

-Tear the leaves off of the stems.

-Slice the leaves crosswise into 1/4-inch-wide ribbons.

-In a large bowl, combine the following:

3 TBS extra virgin olive oil

1 tsp lemon juice

1 tsp fresh thyme leaves

Freshly ground black pepper
A pinch of sea salt

-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

-Drain the radishes.

-Toss with the kale or arrange the slices on individual plates and place the kale on top.

-Garnish with ¼ cup pumpkin seeds and serve.


Savory Roasted Parsnip Bread Pudding

-Preheat oven to 425 degrees.

-Peel 1 pound of parsnips, then chop into thin slices

-Drizzle parsnips with olive oil and season with sea salt and pepper.

-Arrange on a rimmed baking sheet.

-Roast, shaking occasionally, until caramelized and tender, about 25 minutes.

-Reduce oven heat to 375.

-Cut 2 leeks in half the long way, then wash between the layers.

-Chop into thin half-moon shaped pieces.

-Heat 2 TBS unsalted butter over medium heat in a medium saute pan until melted.

-Add leeks and cook, stirring occasionally until tender, about 5 minutes.

-Remove from heat; add ½ cup white wine and return to heat.

-Let simmer until reduced, about 1 minute.

-Take the leaves off of 5-6 thyme branches until you have 2 TBS.

-Add thyme and remove from heat.

-Stir in roasted parsnips.

-Whisk together the following in a large bowl:

1½ ounces unsalted butter

2 cups heavy cream

5 large eggs

3/4 cup Parmesan

-Season with sea salt and freshly ground black pepper.

-Add leek-parsnip mixture.

-Cut 1 loaf of brioche bread into 1 inch cubes.

-Mix into the large bowl with the other ingredients.

-Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish.

-Cover loosely with parchment, then foil and bake until golden brown and puffed, 50 minutes.

-Remove parchment and foil.

-Sprinkle with another ¼ cup Parmesan and return to oven.

-Bake for 10 minutes more.

-Let stand for 5 minutes before serving.


Potato and Rutabaga Gratin

-Heat your oven to 375 degrees and butter a 2.5-quart oval gratin dish or 9-by-13-inch baking dish.

In a small sauce pan add the following:

1.5 cups heavy cream

3 sprigs thyme or sage

-Bring to just under a boil over medium low heat.

-Remove from heat and let stand 30 minutes.

-Strain through a fine sieve and discard solids.

-Peel 1 pound of potatoes and 1 rutabaga.

-Slice both as thinly as possible.

-Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with sea salt and freshly ground pepper as you go.

-Dot with 3 TBS butter.

-Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

-Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more.


Kale with Tomato, Garlic and Thyme

-Cut 1 bunch of kale into strips.

-Cut 1 pint cherry tomatoes into quarters.

-Thinly slice 2 cloves of garlic.

-Crumble up 1 tsp fresh thyme leaves.

-In a large skillet, heat 1 TBS extra virgin olive oil over medium heat.

-Add the garlic cloves and cook, stirring, until fragrant, 30 seconds.

-Add cherry tomatoes and the thyme leaves.

-Cook until tomatoes begin to break down, 2 minutes.

-Add kale and cook until heated through, 2 minutes.

-Season with salt and pepper.

-Drizzle with another TBS of extra virgin olive oil and serve.