1/4 of one kabocha squash, seeds removed, cut to wedges 1/4 cup brown sugar drizzle of olive oil For easier squash cutting, cut the squash using a cleaver or a chef’s knife and cut down by hacking in and moving the top and bottom part of the knife […]
Read more →3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges 3 tablespoons pure maple syrup 3 tablespoons extra-virgin olive oil 1 tablespoon finely grated peeled fresh ginger 6 thyme sprigs, plus thyme leaves for garnish Kosher salt Preheat the oven to 450°. On a rimmed baking sheet, […]
Read more →By Jennifer Segal Servings: 8 (Makes about 7 cups) Prep Time: 30 Minutes Cook Time: 45 Minutes 1 eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini and/or summer squash cut into 1/3-inch cubes 1 medium yellow […]
Read more →1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano or jalapeno chile pepper, minced 2 tablespoons chopped cilantro 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, or to taste 2 cups water Place tomatillos, onion, garlic, […]
Read more →10 tomatillos 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter) 2 garlic cloves, minced 1 bunch cilantro salt and pepper to taste Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan […]
Read more →1 medium spaghetti squash (about 4 pounds) 1 pound lean ground beef 2 cups sliced fresh mushrooms 4 garlic cloves, minced, divided 4 plum tomatoes, chopped 2 cups pasta sauce 1/2 teaspoon pepper, divided 1 tablespoon olive oil 1/4 teaspoon salt Grated Parmesan cheese, optional 1. Preheat oven […]
Read more →4 cups shredded unpeeled zucchini 1/2 teaspoon salt 2 large eggs 1/2 cup grated Parmesan cheese 2 cups shredded part-skim mozzarella cheese, divided 1 cup shredded cheddar cheese, divided 1 pound ground beef 1/2 cup chopped onion 1 can (15 ounces) Italian tomato sauce 1 medium green or […]
Read more →YIELD: 2 SANDWICHES PREP TIME: 15 MINS COOK TIME: 10 MINS TOTAL TIME: 25 MINUTES SANDWICH: 6 oz shishito peppers 1 tbsp extra virgin olive oil a few pinches salt & pepper 4 slices rye bread 1 1/2 cups shredded pepper jack cheese (or more if you’d […]
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