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This root veggie is a member of the carrot family, but it looks more like celery. It adds a satisfying crunch and fragrant licorice taste to salads and soups, and can be served grilled, sautéed or raw.
1. In a small bowl, whisk 3 tablespoons olive oil with the juice of 1 lemon, 1 tablespoon chopped fresh mint, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
2. In a large bowl, toss 6 cups of arugula with the dressing. Divide the arugula evenly among four plates.
3. Peel and chop 2 oranges, 2 blood oranges and 1 ruby red grapefruit, then add ¼ cup of each citrus fruit to each plate. Quarter and thinly slice 1 bulb of fennel, then place ¼ cup on top of the citrus. Slice an avocado and add four or five slices to each dish. Serve immediately.
As its bright orange color would suggest, this winter squash is packed with vitamins A, C and B6 and beta-carotene. Cube it and roast it to eat as a tasty side dish, or puree it with garlic and spices for an alternative to tomato sauce.
1. Preheat the oven to 400°F. Place half of a cubed butternut squash and four garlic cloves on a baking sheet. Drizzle with olive oil and season with 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, salt and pepper. Roast for 20 minutes, or until the squash is tender. Remove the squash from the oven and increase the temperature to 450°F.
2. Squeeze the garlic out of its skin and add to the bowl of a food processor with the squash. Puree until the mixture is smooth, add 1 cup vegetable broth and puree again.
3. Place 1 ball store-bought pizza dough onto a baking sheet greased with olive oil. Press down the dough to create a ¾-inch-thick rectangle. Spread an even layer of squash sauce over the dough, then sprinkle with 1 cup chopped mozzarella and dollops of ricotta cheese (about 1⅓ cups).
4. Bake for about 10 minutes, until the cheese is melted and the crust begins to turn golden. Scatter ¼ cup sage leaves on top of the pizza and cook for an additional 3 minutes. Let the pizza cool for 5 minutes, then serve immediately.
These hearty noodles, made with buckwheat, are more filling than white pasta but with half the calories. Pair with a light sauce or oil for a hearty meal that won’t do a number on your New Year’s resolutions.
1. In a blender or food processor, combine ¾ cup smooth peanut butter with 2 teaspoons sesame oil, 3 tablespoons soy sauce, ¼ cup rice vinegar, ⅓ cup water, the juice of 1 lime, 1 tablespoon agave, 2 teaspoons minced ginger, 1 teaspoon Sriracha and a dash of salt until smooth.
2. Bring a large pot of salted water to a rolling boil over medium-high heat. Add the soba noodles and cook until tender, 5 to 6 minutes. Add 2 cups trimmed snap peas and cook for 30 additional seconds. Drain and cool completely.
3. In a large bowl, toss the cooled noodles and peas with the peanut sauce. Add 1 bunch thinly sliced scallions, 2 tablespoons white sesame seeds, 1 tablespoon black sesame seeds and 3 tablespoons chopped fresh cilantro. Serve chilled.
Sick of pasta? Shake it up with polenta, a hearty dish made with whole-grain cornmeal.
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread 3 cups peeled, cubed pumpkin into an even layer on the baking sheet and drizzle it with 2 tablespoons olive oil. Season with 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme and salt and pepper. Toss well to coat. Roast the pumpkin 25 to 30 minutes, until very tender.
2. Transfer the pumpkin to a blender and add 2½ cups milk. Blend until smooth, then transfer the mixture to a large pot.
3. Stir in 2 cups water and ¼ cup heavy cream into the pot, and bring the mixture to a simmer over medium-low heat.
4. When the liquid is hot, whisk in 1 cup polenta. Cook, stirring frequently, until the mixture becomes thick, resembling oatmeal, 25 to 30 minutes.
5. Stir in ¼ cup grated Parmesan cheese and 2 tablespoons butter, and check the seasoning; add more salt and pepper if needed. Serve warm.
These little guys may look unassuming, but they’re low in saturated fat and packed with protein: 1 cup contains a whopping 15 grams.
1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and coat with nonstick spray.
2. In the bowl of a food processor, puree one 15-ounce can drained chickpeas with ½ chopped red onion, 1 smashed garlic clove, ¼ cup sesame seeds, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, ½ teaspoon smoked paprika and a pinch of cayenne pepper until smooth. Add 1 cup bread crumbs and mix until just evenly incorporated.
3. Divide the mixture into four even pieces and pat into round patties. Transfer the patties to the prepared baking sheet and bake until heated through and slightly golden, 15 to 20 minutes.
4. To build each burger, cut a kaiser roll in half, then spread the bottom half with mayonnaise and place the patty on top. Add ¼ cup arugula, 1 or 2 slices of tomato and the top half of the bun. Serve immediately.
This member of the nightshade family is a great source of fiber, vitamins B1, B6 and B3 and is delicious roasted or sautéed.
1. In a small pot, heat 3 inches of vegetable oil until it reads 350°F on a thermometer. Line a large plate with several layers of paper towels.
2. Prepare three shallow bowls. In the first, whisk ½ cup all-purpose flour with 1 teaspoon salt, ½ teaspoon freshly ground black pepper and a pinch of cayenne pepper. In the second, whisk 2 eggs. In the third, mix 1½ cups bread crumbs and 1 cup grated Parmesan cheese to combine.
3. Cut 1 eggplant into 1-inch cubes. Working in batches, dip the eggplant pieces first into the flour mixture, then into the egg and then into the bread crumbs. Continue until all the eggplant pieces are coated.
4. Fry the eggplant pieces until they're golden brown, 6 to 8 minutes. Remove them from the oil and transfer to the prepared plate. Drain on paper towels. Garnish with parsley and coarse salt. Serve immediately with a side of warm marinara sauce for dipping.
It’s a brand-new year. So why are you still eating the same old tuna casserole for dinner every Wednesday?
These six new foods will be the stars of your 2016 meals. You do the cooking; we’ll bring the Cabernet.
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