This simple salad would be a beautiful and festive addition to any holiday table. It’s a rustic yet sophisticated dish that could be served as an appetizer or a side, and is delicious at any temperature.

Carrot salads are typical in Moroccan and Mediterranean cuisines, and often contain raisins.  As a twist, I used slivered Medjool dates, which also play off of the carrots’ natural sweetness.  A sherry vinaigrette with shallots rounds out the dish.

Roasted Rainbow Carrots with Dates & Sherry Vinaigrette
serves 4 as a side

Ingredients
3 bunches rainbow carrots, peeled, scrubbed, halved lengthwise if very thick (cut into equal-sized pieces)
6 dates, slivered
2 tblsp sherry vinegar
1 tblsp lemon juice
1/2 shallot, finely minced
4 tblsp extra virgin olive oil
coarse salt and pepper
Italian parsley for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the carrots with 1 tblsp of olive oil and season with salt and pepper. Roast the carrots until tender but not mushy, about 20 to 25 minutes.

2. In the meantime, make the vinaigrette. Whisk together the sherry vinegar, lemon and shallot, and in a slow steady stream, the remaining 3 tblsp of olive oil. Season with salt and pepper.

3. After removing the carrots from the oven, let cool slightly. Toss with the dates and the vinaigrette. Before serving, garnish with parsley leaves.

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This recipe is insane.  It is so delicious.  It could be the best thing I have ever made and eaten.  It’s also vegetarian and makes an incredible Winter side dish.  Fennel has the singular flavor of licorice and sweet anise.  This recipe maximizes that flavor with crushed fennel seed and syrupy Sambuca.  Braising the fennel in orange juice draws out it’s sweetness and turns it a vibrant citrine.  There’s also dried red pepper flakes in here, adding a real kick as it cooks down with the juice and stock.  As if this wasn’t enticing enough… there’s the seasoned panko breadcrumbs with herbs and orange zest.  It’s gorgeous, bold, and truly balanced.

No surprise that it comes from Andrew Carmellini, chef and owner of Locanda Verde and The Dutch in NYC and author of Urban Italian.  He’s a great story-teller, and he shares recipes in the voice of a real home cook: taste as you go, improvise with what you have on hand, use simple techniques to enhance a dish’s flavor and texture.  This is the type of Italian cooking I love, and what I cook almost every night.

Carmellini writes that “this one-pot dish tastes even better the next day when the sauce has melted into the center of the bulbs.”  This is definitely true.  Make extra!

Fennel with Orange and Sambuca
from Andrew Carmellini’s Urban Italian
serves 4 to 6

Ingredients
3 fennel bulbs
2 tblsp extra-virgin olive oil
2 tblsp butter
1 onion, peeled, halved, and sliced
1 garlic clove, peeled and crushed
1 tsp fennel seeds, crushed with the flat of a knife
1/4 tsp red pepper flakes
1/4 tsp salt
coarse-ground black pepper to taste
1/4 cup Sambuca, plus 1 tsp for finishing
1/4 cup golden raisins, soaked to rehydrate for 20 minutes and soaking water reserved
1 cup freshly squeezed orange juice
1 cup low-sodium vegetable or chicken stock, or water
zest of one orange

for the breadcrumbs
1 cup panko breadcrumbs
1/4 tsp salt
1/4 tsp pepper
2 tblsp extra-virgin olive oil
1 garlic clove, peeled and crushed
1 tblsp chopped thyme and Italian parsley
zest of 1 orange or lemon
pinch red pepper flakes

For Breadcrumbs: Heat olive oil with the garlic clove in a saute pan over medium heat, when the garlic is fragrant and starting to brown, add breadcrumbs, salt and pepper and toast for 4 minutes. Remove from heat and add remaining ingredients. Discard the clove of garlic.

1. Cut the tops off the fennel where the green stalks meet the white bulb. Trim the ends off the bulbs and cut the bulbs in half lengthwise. Remove the outer layers and anything that’s browned, and trim away any excess stem. Cut each half into eighths or sixths. Chop the fronds and reserve.

2. In a large saute pan, heat the olive oil and butter over medium heat. Add the onion slices and sweat them, stirring until they start to soften, but don’t let them brown.

3. Add the fennel, garlic, fennel seeds, and red pepper flakes and season the mixture with salt and pepper. Saute 1 minute, then deglaze the pan with the Sambuca, and cook until the liquid in the pan has evaporated, about 1 to 2 minutes.

4. Add the raisins and the raisin-soaking water, orange juice, and broth (or water). Cook, periodically turning the fennel and glazing it with liquid from the pan, until the liquid is reduced by three quarters (it should be a thin layer on the bottom of the pan.) The liquid will thicken and the fennel will be glazed, shiny, fattened, and softened. For me, this took about 15 to 20 minutes.

5. Remove pan from the heat. Pick out the garlic clove, and mix in the chopped fronds and 1 tblsp of Sambuca. Transfer to a serving platter and sprinkle the breadcrumbs and orange zest over the top.

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Lots of people are skeptical about brussel sprouts, but they probably haven’t tried them like this. I found these baby brussels at the farmers market and this simple preparation imparts bold flavor and a beautiful golden, caramelized crust.

Like broccoli and other cabbages, brussel sprouts have powerful anticancer properties. Be sure not to overcook them, which reduces these benefits and releases the unpleasant odor commonly associated with brussel sprouts. Look for small, compact, bright-green sprouts devoid of wilted or yellowing leaves.

Brussel Sprouts with Lemon Zest, Red Pepper, and Parmesan
adapted from Andrew Weil’s The Healthy Kitchen
serves 2-4

Ingredients
1/2 lb baby brussel sprouts
1 tblsp extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 tsp fresh grated nutmeg
zest of 1/2 lemon
1/4 cup freshly grated parmesan cheese
coarse salt

1. Trim the ends off the brussel sprouts and remove any discolored outer leaves. Cut them in half lengthwise through the stem end.

2. Bring a pot of water to a boil and add a few tsp salt. Add the sprouts and blanche them for 3 minutes. Do not overcook them. Remove to an ice water bath. Drain well and pat them dry with paper towels.

3. In a large skillet, heat the olive oil. Add the red pepper flakes and garlic and saute for 1 minute. Add the sprouts and the nutmeg. Try to make sure the sprouts are cut-side down. Saute until sprouts are golden brown and caramelized, about 4 minutes. Season with salt, add the lemon zest and Parmesan. Serve immediately.

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I’m really excited to share this recipe because it’s one that I tinkered with from scratch. I would normally roast root vegetables in the Fall, but I saw these gorgeous multi-colored carrots at the farmer’s market and I couldn’t resist. The lemony tahini vinaigrette really brightens the salad. I think it would be great for a Summer bbq or an Autumn dinner party.

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The sheer quantity of recipes online and in my cookbook library can be overwhelming. I continuously collect recipes in my Epicurious and Martha Stewart profiles. I keep a binder of magazine tear sheets. I keep a recipe box of index cards. Like everyone, I have infinite choices at my fingertips.

So when I have a basic idea of what to make for dinner, I generally combine several recipes, distilling the best parts of each. I think the most thrilling aspect of cooking is the alchemy of creation. And I love the small triumph of creating the perfect recipe.

On Sunday, I wanted a pasta with dark, leafy greens. Most of the recipe comes from Martha Stewart’s Rigatoni with Swiss Chard. As my own twist, I replaced the chard with kale, added roasted butternut squash and a few pinches of nutmeg. The spice of the red pepper, the zest of the lemon, and the creamy fresh ricotta make this an outstanding and perfectly balanced pasta dish.

Penne with Fresh Ricotta, Kale and Butternut Squash
2 to 3 servings

Ingredients
3/4 lb penne
1 tblsp unsalted butter
3 tblsp extra virgin olive oil
2 garlic cloves, thinly sliced
2 medium shallots, finely chopped
1 1/2 lbs kale, stems removed, leaves cut into 1/2-inch strips (about 5 cups)
zest of two lemons
1/2 cup dry white wine
1/2 tsp red pepper flakes
1/2 cup fresh ricotta cheese
2 pinches nutmeg
fresh grated Parmesan cheese, for sprinkling
2 cups cubed butternut squash, 2-inch cubes
salt and fresh black pepper

1. Preheat the oven to 400°. Spread the butternut squash on a rimmed baking sheet and toss with 1 tblsp extra virgin olive oil, salt and pepper. Roast until golden brown and cooked through, tossing occasionally, 20 to 30 minutes. Set aside.

2. Bring a large pot of water to a boil. Add 2 tblsp salt and the pasta. Cook until al dente. Drain.

3. Meanwhile, heat the butter and 2 tblsp olive oil in a large, deep skillet. Add garlic, shallots and red pepper flakes. Cook, stirring, until fragrant, about 2 minutes. Stir in the kale, lemon zest, wine, 1 tsp salt and black pepper. Cover and cook, stirring occasionally, until kale has just wilted, about 3 minutes.

4. Stir in pasta, ricotta, and nutmeg. Add some extra-virgin olive oil to loosen the sauce if necessary. Cook for another 3 to 4 minutes, stirring occasionally. Add the roasted butternut squash. Divide among serving dishes. Generously sprinkle with Parmesan and fresh black pepper.

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