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turnip hash with broccoli rabe

SERVES 4

½ pound plum tomatoes

½ pound medium turnips, peeled and cut into ½-inch dice

½ pound parsnips, peeled and cut into ½-inch dice

½ pound Yukon Gold potatoes, peeled and cut into ½-inch dice

1 bunch broccoli rabe, cut into ½-inch pieces (about 6½ cups)

1½ tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

4 garlic cloves, smashed

¾ teaspoon coarse salt

¼ teaspoon crushed red pepper flakes

1 teaspoon coarsely chopped fresh thyme

1. Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add the tomatoes to the pot. Boil until the skins are loosened, about 30 seconds; remove the tomatoes with a slotted spoon (keeping the water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed the tomatoes, then coarsely chop the flesh.

2. Add the turnips to the pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat the process with the parsnips and then the potatoes. Add the broccoli rabe to the pot, and boil until bright green and crisp-tender, about 1 minute. Drain in a colander; set aside.

3. Heat the oil in a large, heavy skillet over medium heat until hot but not smoking. Add the onion, garlic, salt, red pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until the vegetables begin to brown, about 15 minutes.

4. Add the reserved tomatoes and broccoli rabe. Stir once; cook until the vegetables are very tender and browned, about 25 minutes. Serve hot.

tuscan kale with caramelized onions and red-wine vinegar

SERVES 4

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

1 tablespoon extra-virgin olive oil

1 large red onion, halved and thinly sliced into half-moons

1 large garlic clove, thinly sliced

¾ teaspoon coarse salt

2 tablespoons red-wine vinegar

1 pound Tuscan kale, middle stems removed, leaves cut into 1½-inch pieces

1. Combine the oil, onion, garlic, and ¼ teaspoon salt in a large sauté pan; cook over medium heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until the onion is soft, about 10 minutes.

2. Add the vinegar to the pan, and raise heat to medium-high. Add the kale, ¼ cup water, and remaining ½ teaspoon salt; cook, stirring, until the kale begins to soften, about 3 minutes. As the pan becomes dry, add another ¼ cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

leeks with mustard vinaigrette

SERVES 4

6 leeks (about 2½ pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well

2 tablespoons Dijon mustard

2 tablespoons red-wine vinegar

2 garlic cloves, minced

1 tablespoon minced fresh basil

¼ cup extra-virgin olive oil

¼ teaspoon coarse salt

1/8 teaspoon freshly ground pepper

1. Bring a large pot of water to a boil. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends. Add the bundles to the boiling water. Reduce heat, and simmer until the leeks are tender, about 15 minutes. Remove the leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.

2. Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil. Slowly whisk in the oil in a fine stream. Whisk in the salt and pepper.

3. Gently toss the leeks in the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.

roasted acorn squash with pomegranate glaze

SERVES 6

Use a citrus reamer, juicer, or press to extract the pomegranate juice.

2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from ½ pomegranate for garnish

¼ cup sugar