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Roasted Sweet Potatoes and Cranberries

Serves 6

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In large saucepan, heat grapeseed oil over medium-high heat. Add onion and sauté, stirring often, until softened and translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in cabbage, potato, apples, vinegar, vegetable stock, and salt. Bring mixture to a gentle boil, lower heat to medium-low, cover, and let slowly simmer until cabbage is tender, about 15 minutes.

Working in batches, if necessary, in blender, purée soup until very smooth. Return back to saucepan and warm over medium heat. Taste and adjust seasoning, as desired.

To serve, divide soup among 4 serving bowls. Swirl 1 Tbsp (15 mL) sour cream into each bowl of soup and top with a sprinkle of shredded raw cabbage. Enjoy while warm.

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Purple Cabbage and Apple Soup

Serves 8

Preheat broiler and set oven rack about 6 in (15 cm) from top of oven.

In 8 in (20 cm) cast iron skillet or oven-safe frying pan, warm 1 Tbsp (15 mL) grapeseed oil over medium-high heat. Add leek and green onions and cook, stirring often, until softened and lightly browned, about 4 minutes. Add parsley, dill, cilantro, and mixed greens, and continue cooking, stirring constantly, until wilted, about 2 minutes. Tip herb mixture into fine-mesh colander placed in kitchen sink and let any leached moisture drain away. With spoon, press mixture down to ensure herb mixture is not too wet. Set aside. Wipe out skillet and set aside.

In large bowl, whisk together eggs, turmeric, salt, and pepper until well combined. Stir in drained herb mixture and pumpkin seeds.

Place skillet back over medium heat and warm remaining 1 Tbsp (15 mL) oil. Pour in egg mixture, cover with lid, and cook until sides of frittata start to pull away from skillet and have begun to brown, about 5 minutes. Remove lid and transfer to oven under the broiler until egg is set, about 2 to 3 minutes. While warm, carefully unmould onto serving platter. Cut into wedges and serve.

Herb and Greens Frittata

Place large, rimmed baking tray on middle rack of oven before preheating to 450 F (230 C).

Prepare fennel bulbs by chopping off stalks and setting aside for later. Trim off bottom of bulbs and, using a mandoline or very sharp knife, slice bulbs widthwise to create thin strips. Thinly slice shallots in the same manner as fennel bulbs.

In large bowl, place sliced fennel and shallots and drizzle with grapeseed oil, then sprinkle with salt and pepper. Toss to combine before scattering over hot baking tray in an even layer. Roast fennel for 10 minutes. Give vegetables a stir and continue to roast until they’re just starting to brown and tender but not crunchy, about another 10 minutes. Set aside to cool enough to handle, about 20 minutes.

While fennel roasts, pick fennel fronds from reserved stalks, roughly chop, and set aside.

Roughly chop cooled roasted fennel and shallots into small bite-sized pieces. Place in medium-sized bowl along with lemon zest, lemon juice, yogurt, and 2 heaping Tbsp (30 mL) reserved chopped fennel fronds. Stir to combine and taste for seasoning, adding more salt, pepper, or lemon juice as needed.

Transfer dip to serving bowl and garnish with drizzle of olive oil and a sprinkling of some of the remaining reserved fennel fronds. Serve alongside your favourite vegetables or crackers for dipping.

Caramelized Fennel and Yogurt Dip

In large saucepan, heat coconut oil over medium heat. Add shallots, garlic, ginger, and chopped serrano pepper and cook, stirring often, until shallots are tender, about 3 minutes. Stir in curry paste and cook, stirring constantly, for a minute. Add coconut milk, turmeric, and soy sauce or aminos, stirring into curry mixture until well combined. Bring mixture to a simmer before stirring in cauliflower, squash, and tempeh. Reduce heat to medium-low, cover and let simmer, stirring occasionally, until cauliflower and squash are al dente, about 10 to 15 minutes. Remove lid from saucepan, stir in mango chunks, and let cook for another minute.

To serve, divide curry among serving bowls and garnish with roasted cashews and a squeeze of lemon. Enjoy warm.

Store any leftovers in airtight container in the refrigerator for up to 4 days. Reheat, stirring constantly over medium heat, with some additional coconut milk should it need a bit more moisture.

Roasted Sweet Potatoes and Cranberries