Roasted + Spiced Savoy Cabbage

I often think cabbage is the most under-appreciated vegetable. It is perpetually available, so it doesn’t seem as rare or exotic as the veggies that make only a brief cameo each year, but in fact spring is the time when cabbage is at its peak. It is also the time you’re most likely to find savoy cabbage, which tends to be a bit less available than standard red and green cabbages. Roasting cabbage brings an incredible depth of flavor and makes for an easy, no-fuss side dish. The spices bring pungency that is balancing for the spring season and delightful flavor as well.

Prep time: 5 minutes | Cook time: 25–30 minutes

Serves 3–4

Ingredients:

1 large savoy cabbage, cored and chopped into roughly 1-inch pieces
2 teaspoons melted ghee or avocado oil (or other neutral cooking oil)
¼ teaspoon caraway seeds
¼ teaspoon brown mustard seeds (yellow are fine too!)
¼ teaspoon kalonji seeds (also sold as nigella seeds)
Salt

Preparation:

Preheat your oven to 350 degrees (F).

Toss the chopped cabbage with the ghee/oil and spices in a large bowl. Spread the seasoned cabbage on a large rimmed baking sheet in a single layer (use two smaller trays if you don’t have a large one available). Season lightly with salt.

Bake the cabbage for 25–30 minutes, tossing every 8 minutes or so. The cabbage is done when the edges start to brown. Serve right away.

NOTES:

• You can use traditional red or green cabbage in place of savoy cabbage if it is not available

• Feel free to play around with adding other spices to the mix: fennel seeds, coriander seeds and fenugreek seeds are also great choices!

Winter Wheat Berry Salad with Orange + Fennel Dressing

This super-versatile salad is a great way to use whatever hearty grains and winter vegetables you may have in your pantry. Be sure to read the notes at the end of the recipe for ideas of alternatives you can use to the suggested items here, including a gluten-free option. The dressing is really what ties this dish together, and it is one of my favorite ways to make citrus dressings: using the whole fruit. I learned this technique from a Moroccan chef years ago, and love being able to include the fiber of the fruit in the dressing to balance out all of its natural sugars.

Prep time: 60–75 minutes | Cook time: 45–65 minutes

Serves 2 as a main or 4 as a side

Ingredients:

1 cup wheat berries (see note below for alternatives)
1 medium delicata squash, halved, seeds removed and chopped into thin half-moons
1 teaspoon avocado oil (or other neutral oil)
1 large handful thinly sliced radicchio
1 large handful thinly sliced lacinato kale (ribs removed)
¼ cup chopped parsley, plus extra for garnish
¼ cup chopped and toasted pecans, plus extra for garnish
Salt and pepper

Dressing Ingredients:

1 large orange
¼ cup extra virgin olive oil
1 teaspoon ground fennel seed
1 teaspoon lemon juice
1 teaspoon maple syrup (optional)
¼ teaspoon salt

Preparation:

Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper.

Place wheat berries in a pot with 8 cups of water and 1 teaspoon of salt. Bring to a boil and then cover the pot and reduce heat to a steady simmer. Cook until the wheat berries are tender (they will still be a bit chewy when done), about 40–60 minutes (your exact cooking time will vary depending on the age of your wheat berries).

Toss the sliced delicata squash with the avocado oil and then arrange in a single layer on the prepared baking sheet. Roast in the oven for 20–25 minutes total, flipping the slices halfway through. Set aside once roasting is complete.

While the wheat berries are cooking and squash is roasting, prepare the dressing:
Use a knife to slice off the top and bottom of the orange rind. Set one of the cut ends down on your cutting board, then use a knife to carefully cut away the rind and white pith from the flesh of the orange. As you work, follow the natural curves of the fruit. Once all rind has been removed, cut the orange into quarters. If the orange contains many seeds, you can optionally remove them using your fingers.

Add the prepared orange to your blender, along with all the other dressing ingredients (except the salt). Blend until very smooth. Add in the salt and process for another 10 seconds. Taste the dressing and make any adjustments you like.

When the wheat berries have finished cooking, drain them well in a colander and then place in a large mixing bowl. Add the dressing, the roasted squash and all remaining ingredients and use a rubber/silicone spatula to gently mix everything together (take care not to break the squash). Taste the salad and add any additional salt/pepper as desired. Transfer the salad to individual plates/bowls and garnish with extra parsley and pecans if you like. Enjoy this salad warm or at room temperature.

NOTES:

• You can use other grains, like farro or einkorn berries, in place of the wheat berries. For a gluten-free option, I suggest using wild rice. All of the grains I’ve mentioned can be cooked “pasta style” just like the wheat berries for about the same amount of time.

• Feel free to add roasted carrots, sweet potatoes or other winter squashes in place of or in addition to the delicata squash.

• You can replace the pecans with walnuts, pistachios or hazelnuts.

• In addition to parsley, you could add any other fresh herbs you have on hand: tarragon, chives and mint would all be delightful.

• While you could technically prepare the salad ahead of time, it really is best served warm right after cooking. If you do some steps ahead, I definitely suggest making the dressing while the wheat berries cook and tossing them together while the grains are still warm – this will ensure they soak up the most flavor.

Smashed Chickpea Salad with Peas & Tarragon

This easy springtime spread is great smothered on bread or scooped into lettuce wraps. I suggest preparing it at least an hour before serving for the best flavor.

1½ cups cooked chickpeas (from 1 can or about ½ a cup dry beans)
1 Tablespoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon olive oil
1/2 teaspoon salt
2/3 cup shelled and blanched English peas*
1/4 cup finely diced red onion
1 teaspoon chopped fresh tarragon

Place chickpeas in a large bowl, along with lemon juice, vinegar, olive oil and salt. Use a potato masher or large fork to gently mash chickpeas until they are a spreadable consistency. Use a silicon spatula to fold in the peas, onion and tarragon. Taste and adjust any flavors as desired. Serve immediately, or refrigerate until ready to serve.

* To blanch peas, place them in a pot of lightly salted boiling water for 40 seconds, then drain and rinse with cold water. Frozen peas may also be used when fresh peas are not in season.

Beet, Kale and Pomegranate Salad

This salad has been a huge hit at many of my retreats this fall, and was so frequently requested that I've decided to share it here. If pomegranates are not in season, you can omit them or use dried cranberries in their place to maintain a sweet-and-sour kick.

¼ c. balsamic vinegar
2 T. Dijon mustard
1 t. salt
¼ c. olive oil
1 bunch curly green kale, de-ribbed and cut into thin ribbons
¼ c. walnuts, chopped coarsely
2 pounds red beets, peeled and shredded
½ c. pomegranate arils (what are commonly called seeds)

Whisk together vinegar, mustard and salt in a small bowl. Slowly drizzle in olive oil, whisking constantly, until dressing is emulsified.

Place prepared kale in a large bowl and pour dressing over it. Use your hands to massage the dressing into the kale until it becomes noticeably softer. Let kale marinate for 20-30 minutes.

While kale marinates, toast walnuts in a pre-heated 350-degree oven for 4-5 minutes, until fragrant and slightly darker. Remove from oven and set aside to cool.

Add beets, pomegranate arils and toasted walnuts to the kale and stir well. Serve immediately or refrigerate until ready to serve.