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Calories from fat: 0

Total fat: 0 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 24 g

Fiber: 3 g

Sugars: 9 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 590 mg

Vitamin A: 60%

Vitamin C:45%

Calcium: 8%

Iron: 8%

Delicata is the golden child of squash; it’s tender, sweet, creamy, and best of all, you don’t have to peel it; you can eat the skin. I’ve been using this water bath/tinfoil method to cook delicata for as long as I can remember ... way before the Internet told us how to cook things. I think it brings out the most flavor without adding a ton of (vegan) butter. Five-spice is a perfect blend for squash: star anise, cinnamon, and, uh, three other spices, I suppose. It just brings out the best.

2 average-size delicata squash, sliced in half lenghwise,

seeds removed

4 teaspoons pure maple syrup

1 teaspoon Chinese five-spice powder

1 teaspoon salt

Preheat the oven to 425°F. Fill an 8 by 13-inch baking pan with about 1½ inches ofwater. Place the squashes in the water, cut side up. Drizzle each slice with a teaspoon of maple syrup, then sprinkle evenly with the five-spice and salt. Wrap with tinfoil and bake for about 45 minutes, or until the squash is pierced easily with a fork. Serve warm.

Sautéed Escarole

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 40

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 6 g

Fiber: 4 g

Sugars: 0 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 360 mg

Vitamin A: 50%

Vitamin C: 15%

Calcium: 8%

Iron: 6%

If I see escarole on the menu at an Italian restaurant, I have no choice. I am compelled to order it! So if you’ve got an Italian menu planned, it must include escarole. It’s divine served with Chickpea Piccata (page 115) and Caulipots (page 54), or with Basic Baked Tofu (page 144).

If you’ve never had escarole before, it looks more like lettuce than do the dark leafy greens you may be used to cooking with. So don’t be confused and leave the store in a huff! Escarole sautés just perfectly; the tops of the leaves get mellow and wilted, while closer to the bottom they remain crisp and toothsome. An excellent texture combination.

1 teaspoon olive oil

6 cloves garlic, sliced thinly

1 pound escarole, cored and chopped coarsely

1 teaspoon dried thyme

¼ teaspoon red pepper flakes

Freshly ground black pepper

⅓ cup capers with some brine

Salt

Lemon wedges, for serving

Preheat a large skillet over medium heat. Sauté the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the escarole along with the thyme, red pepper flakes, black pepper, and a pinch of salt, using tongs to toss until it begins to wilt and release moisture. Add the capers and cook just until heated through, about 3 more minutes. Taste for salt and serve with the lemon wedges.

Herb-Roasted Caulif lower & Bread Crumbs

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 25 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 70

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 13 g

Fiber: 3 g

Sugars: 3 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 390 mg

Vitamin A: 0%

Vitamin C: 90%

Calcium: 4%

Iron: 6%

A light layer of bread crumbs with fragrant herbs will have you popping this cauliflower into your mouth as if it’s popcorn. I love this cauliflower to top off spaghetti, alongside lasagne, or tossed into a salad.

⅓ cup store-bought whole wheat bread crumbs

2 teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

Several pinches of freshly ground black pepper

1 pound cauliflower, cored and chopped into bite-size pieces

Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.

In a mixing bowl, mix together the bread crumbs, herbs, salt, and pepper. Drizzle in the oil and use your fingertips to rub it into the bread crumbs.

The cauliflower should be slightly damp from having washed it; if it’s