olive oil • plus 2 tsp sherry vinegar • honey • Dijon mustard • red pepper flakes • Kosher salt and black pepper • boneless, skinless chicken thighs, cut into 3 in. pieces • medium yellow onions, thinly sliced (about 4 c.) • cremini mushrooms, stems removed and thinly sliced (about 4 c.) • fresh, flat-leaf parsley or dill leaves and fines stems, roughly chopped • grated Parmesan or Pecorino (optional) • Add a bunch of spinach or other greens and stir until wilted in the last step if desired •
–2 eggplants (if you only use one eggplant, you may have extra stuffing left over) • –6 multicolored carrots • baby bella or white button mushrooms • dried basil • dried rosemary • himalayan salt • dried sage • tiny dash of cinnamon (enough to be noticed but not enough to over power) • vegetable broth for sauteing and roasting (or use oil) • cashews • water • –2 garlic cloves •
mustard greens (2 to 3 bunches) • Tblsp olive oil • large onion, finely chopped • garlic cloves, minced • chicken stock or vegetable stock • Salt and black pepper • Tblsp hot sauce (such as Tabasco) or apple cider vinegar • liquid smoke
medium head green cabbage (about 2½ to 2¾ pounds) • extra-virgin olive oil • finely grated fresh lemon zest plus 2 Tblsp juice • Tblsp coarse mustard • Tblsp honey • large garlic cloves, finely grated (2 tsp) • Kosher salt (such as Diamond Crystal) and black pepper • crème fraîche or sour cream • mayonnaise • lemon, zested plus 2 Tblsp lemon juice • Kosher salt and black pepper • Torn fresh dill and parsley, for garnish
Tblsp butter • chopped green onions (white and light green part only) • large garlic cloves, chopped • dried thyme • baby Bella or cremini mushrooms, wiped clean and sliced • jasmine rice or any long-grain rice • vegetable broth • sherry cooking wine • Salt to taste Pepper to taste • Fresh flat-leaf parsley, chopped for garnish
olive oil, divided • bone-in skinless chicken thighs • Salt and pepper, to season • medium onion, diced • minced garlic, (or 6 cloves) • small yellow bell pepper (capsicum), diced • small red bell pepper (capsicum), diced • large carrot, peeled and sliced • mushrooms, sliced • pitted black olives • thyme • each freshly chopped parsley and basil plus more to garnish •
olive oil • small fennel bulb, trimmed, cored and small-diced • small yellow onion, small-diced • minced fresh rosemary or thyme • garlic cloves, minced • red-pepper flakes, plus more to taste • large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces) • cans cannellini beans, rinsed • low-sodium vegetable or chicken broth • Kosher salt and black pepper • lemon juice • shredded mozzarella (optional) •
boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (Tip: Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier) • Kosher salt and black pepper • All-purpose flour, for dredging • unsalted butter • extra-virgin olive oil, plus more as needed • shallot, peeled and sliced lengthwise • lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons) • chicken stock • drained capers • Coarsely chopped fresh parsley, for garnish (optional)
