Pomegranate-Cinnamon Tabbouleh

Adapted from How to Eat Weekends by Lynne Rosetto-Kasper

Makes 6 servings

GRAIN

1½ cups medium or coarsely ground bulgur wheat

DRESSING

1 large garlic clove, minced

Generous ¼ teaspoon ground cinnamon

3 tablespoons pomegranate molasses*

2 to 3 tablespoons water or dry white wine

¾ teaspoon salt

Freshly ground black pepper

1/3 cup expeller-pressed canola or safflower oil

SALAD

2 Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped

1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved

½ cup chopped fresh flat-leaf parsley

2 tightly packed tablespoons fresh mint, coarsely chopped

2 to 3 scallions (white parts only), thinly sliced

¼ cup shelled, salted pistachios, coarsely chopped

Seeds from 1 large pomegranate, white membrane removed

Salt and freshly ground black pepper

DIRECTIONS

1. Soak the bulgur: Place the bulgur in a bowl and add boiling water to cover by 2 inches. Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but be sure it’s not mushy. Drain well, squeezing out as much extra moisture as possible by wrapping the grain in a clean towel and wringing it out. If time allows, spread out the bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.

2. Make the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while whisking until emulsified.

3. Make the salad: Toss into the bulgur the endive, fennel, parsley, mint, scallions, and pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and add up to another ¼ teaspoon salt and pepper to taste. Garnish with the fennel fronds, and serve.

Per Serving: Calories 220; Fat 8 g; Sat Fat 0.5 g; Protein 6 g; Carbs 36 g; Fiber 8 g; Cholesterol 0 mg; Sodium 260 mg.

*Pomegrante molasses substitute: simmer 1 cup pomegranate juice and 1 tablespoon fresh lemon juice until reduced to 3 tablespoons.

Rosemary-Orange Cauliflower Puree

Adapted from How to Eat Weekends by Lynne Rosetto Kasper

Makes 8 servings

INGREDIENTS

1 large cauliflower (2½ to 3 pounds) with its greens

¼ pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn

1 large onion, thinly sliced

6 garlic cloves, crushed

1½ tightly packed teaspoons fresh rosemary leaves, or more to taste

Finely grated zest of 2/3 large orange, or to taste

freshly ground black pepper

½ teaspoon salt

¼ cup extra-virgin olive oil

1 tablespoon unsalted butter

DIRECTIONS

1. Cut the cauliflower into florets, then thinly slice the green stalks.

2. Place 3 inches water in an 8-quart pot. Insert a collapsible steamer. Bring the water to a boil and pile in the cauliflower greens, then the florets then add the kale, onion, garlic, rosemary, and orange zest. Sprinkle with some pepper.

3. Steam for about 10 minutes, or until the cauliflower is almost falling apart. Drain in a colander and let stand for 5 minutes. Place everything into a food processor along with ¼ teaspoon salt, the oil and butter. Purée, then taste for additional seasoning, be it salt (up to another ¼ teaspoon), rosemary, orange zest, or pepper.

Per Serving: Calories 130; Fat 9 g; Sat Fat 2 g; Protein 4 g; Carbs 11 g; Fiber 3 g; Cholesterol 5 mg; Sodium 170 mg.

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.

Braised Kohlrabi with Fennel & Leeks

Adapted from From Farm to Fork by Emeril Lagasse

Makes 6 servings

INGREDIENTS

2 tablespoons olive oil

1 tablespoon butter

3 large heads kohlrabi, cut into ½-inch-thick wedges

2 leeks, white and light green parts, well rinsed and sliced into ¼-inch-thick rounds

1 large bulb fennel, cored and sliced

¼ cup dry white wine

1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed

4 sprigs fresh thyme

3 sprigs fresh fennel fronds, plus 1 tablespoon chopped

¼ teaspoon freshly ground white pepper

¼ teaspoon kosher salt

DIRECTIONS

1. Combine the olive oil and butter in a large, deep sauté pan. Once the butter has melted and the foam has subsided, add the kohlrabi, leeks, and fennel. Cook for 4 to 5 minutes, browning the kohlrabi on both sides. Add the wine and cook until it has reduced by half. Then add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook, partially covered, for 20 minutes, or until the vegetables are crisp-tender.

2. Remove the thyme sprigs. Serve the vegetables in a shallow bowl with some of the braising liquid, garnished with the chopped fennel fronds. Season with up to ¼ teaspoon salt.

Per Serving: Calories 110; Fat 5 g; Sat Fat 1 g; Protein 2 g; Carbs 12 g; Fiber 5 g; Cholesterol 0 mg; Sodium 140 mg.

Gumbo with Smoked Turkey & Wild Rice

Adapted from From Farm to Fork by Emeril Lagasse

Makes 6 servings

INGREDIENTS

2 tablespoons olive oil

1 small onion, chopped

3 tablespoons chopped scallions, white and light green parts, plus more for garnish

½ tablespoon chopped garlic

½ pound smoked turkey thigh or smoked turkey sausage, diced

1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped

½ pound green cabbage, cored and coarsely chopped

3 quarts chicken stock or canned low-sodium chicken broth

2 cups wild rice

2 or 3 small bay leaves

¼ teaspoon cayenne pepper, more to taste

Pinch of ground thyme

¼ teaspoon kosher salt

1 tablespoon filé powder,* or more to thicken (optional)

Chopped fresh parsley leaves, for garnish

DIRECTIONS

1. Heat the oil in a large soup pot. Add the onion, scallions, and garlic, and cook until tender, about 3 minutes. Add the turkey and cook for 2 minutes. A handful at a time, add the spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the next bunch. Then add the stock, wild rice, bay leaves, cayenne, and thyme. Bring to a boil. Reduce the heat to a simmer and cook for 1 hour.

2. Taste and add up to ¼ teaspoon salt—the greens should be tender and slightly spicy. The wild rice should be tender and puffed.

3. If you wish to thicken it, stir 1 tablespoon filé powder into the simmering gumbo. Add more filé, a little at a time, until thickened. Simmer for 3 minutes more. (Do not allow the gumbo to boil once you have added the filé.)

4. Serve garnished with chopped parsley and scallions.

Per Serving: Calories 350; Fat 7 g; Sat Fat 1 g; Protein 21 g; Carbs 53 g; Fiber 9 g; Cholesterol 15 mg; Sodium 440 mg.

*Filé powder is a spicy ground herb traditionally used to thicken and flavor gumbo.

Tuscan Kale & White Bean Ragout

Adapted from From Farm to Fork by Emeril Lagasse

Makes 4 servings

INGREDIENTS

2 tablespoons olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

¼ teaspoon crushed red pepper

1 small red onion, sliced

1½ pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices

¼ teaspoon freshly ground black pepper, plus more if needed

2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed

1 cup canned no-salt-added diced tomatoes, with their juices

½ cup vegetable stock or canned low-sodium vegetable broth

½ teaspoon kosher salt

Extra-virgin olive oil, for drizzling

DIRECTIONS

1. Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and season with up to ½ teaspoon salt.

2. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil. Serve hot.

Per Serving: Calories 410; Fat 16 g; Sat Fat 2 g; Protein 17 g; Carbs 53 g; Fiber 13 g; Cholesterol 0 mg; Sodium 410 mg.

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.

Apple Crisp

Adapted from Comfort Food Fix by Ellie Krieger

Makes 8 servings

INGREDIENTS FOR THE TOPPING

1/ 3 cup old-fashioned rolled oats

½ cup whole-wheat pastry flour

¼ cup sliced almonds

2 tablespoons toasted wheat germ

¼ cup packed dark brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/ 8 teaspoon salt

1 tablespoon cold unsalted butter, cut into pieces

2 tablespoons canola oil

1 to 2 tablespoons cold water

INGREDIENTS FOR THE FILLING

3 large Rome or Empire apples (about 1½ pounds)

3 medium Golden Delicious apples (about 1 pound)

3 medium Granny Smith apples (about 1 pound)

¼ cup fresh lemon juice

3 tablespoons pure maple syrup

2 tablespoons whole wheat pastry flour

DIRECTIONS

1. Preheat the oven to 375°F.

2. To make the topping, place the oats, flour, almonds, wheat germ, brown sugar, cinnamon, nutmeg, and salt in a food processor and process until well combined. Add the butter and oil and pulse until lumps form. Add the water 1 tablespoon at a time until the dough just holds together when you press it between your fingers. Transfer to a bowl and using your fingers, press the dough to create several pea-size lumps for texture. Chill until ready to use.

3. To make the filling, leaving the peels on, core and cut the apples into ¼-inch-thick wedges. Toss the wedges with the lemon juice and maple syrup until well coated. Sprinkle with the flour and toss until well combined. Spoon the apple mixture into a 3- to 3½-quart shallow baking dish and sprinkle the dough evenly over the top.

4. Bake in the middle of the oven until bubbling, the apples are tender, and the topping is golden brown, 45 to 50 minutes.

Per Serving: Calories 280; Total Fat 7 g; Sat Fat 1.5 g; Protein 4 g; Carbs 53 g; Fiber 7 g; Cholesterol 5 mg; Sodium 40 mg.

Honey-Crisp Oven-Fried Chicken

Adapted from Comfort Food Fix by Ellie Krieger

Makes 6 servings

INGREDIENTS

6 skinless, bone-in chicken thighs (about 2 pounds)

2/ 3 cup low-fat buttermilk

4 cups whole-grain cereal flakes

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

Olive oil cooking spray

2 tablespoons honey

DIRECTIONS

1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

2. Place the cereal flakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs).

3. Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

4. Preheat the oven to 350°F. Spray a baking sheet with cooking spray.

5. Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk.

6. Brush each piece of chicken with honey, then dip in the cereal crumbs, press hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet.

7. Lightly spray the top of each chicken thigh with cooking spray.

8. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Per Serving: Calories 330; Total Fat 7 g; Sat Fat 2 g; Protein 34 g; Carbs 34 g; Fiber 4 g; Cholesterol 125 mg; Sodium 410 mg.