Roasted veggie and feta orzo

For the roasted veggies: 1 eggplant, peeled, 1-inch diced 1 bell pepper, 1-inch diced 1/2 red onion (peeled), 1-inch diced 4 oz baby bella or button mushrooms, stemmed and quartered Extra virgin olive oil 1/2 tsp Kosher salt 1/4 teaspoon freshly ground black pepper For the lemon garlic vinaigrette: Juice of 1 large lemon (about…

Squash toasts with ricotta

Ingredients: 1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash 1/2 to 3/4 cup olive oil 1/2 teaspoon dried chile flakes Coarse sea or kosher salt 1 yellow onion, peeled and thinly sliced 1/3 cup apple cider vinegar 3 tbsp maple syrup 4 slices country bread, 1-inch thick 1/2 cup (4 ounces) ricotta, goat…

Broccoli slaw

Ingredients: 2 leftover broccoli stems 1/4 cup thinly sliced almonds, toasted 2 tbsp dried cranberries 1/4 small red onion, finely chopped Buttermilk dressing 1/4 cup buttermilk, well-shaken 2 tbsp mayonnaise (this is more than is in the original, to thicken the dressing further) 1 tablespoon cider vinegar 1 teaspoon sugar 2 tablespoons finely chopped shallot…

Feta and Tomato Braised Chickpeas

Ingredients: 2 tablespoons olive oil 10 plum tomatoes (about 2 1/2 pounds total), cored and diced 3 cloves garlic, minced 2 tablespoons coarsely chopped fresh oregano 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups) 1/2 teaspoon kosher salt Freshly ground black pepper 4 ounces feta cheese, crumbled (about 1 cup) Crusty bread, for…

Spinach Quiche

Ingredients: 1 recipe pie crust, par-baked 1 3-ounce package cream cheese, room temperature 1/3 cup milk 3 eggs 1 10-ounce package frozen chopped spinach, thawed and drained 1/2 cup grated cheddar or gruyere 1/4 cup grated Parmesan 4 to 6 green onions, thinly sliced or 1/2 cup finely diced red or white onion or shallots…