Ingredients

• One 1-inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, peeled and roughly chopped
• 1 green chile, roughly chopped (seeded if you prefer less heat)
• Coarse salt (kosher or sea)
• 4 tablespoons extra virgin olive oil
• 2 large onions, peeled and finely chopped
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon chile powder
• 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
• One 14-ounce can unsweetened coconut milk
• 3/4 cup unsalted cashews
• 1/2 cup frozen peas
• 1/2 teaspoon garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
• Cooked basmati rice, for serving

Directions

Step 1

Place the ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

Step 2

In a large skillet with a lid, heat 3 tablespoons olive oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Step 3

Stir in the tomato paste, coriander, cumin, chile powder, and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Step 4

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Step 5

Add the peas and garam masala to the cauliflower mixture and cook, stirring, about 5 minutes. Season to taste with salt.

Step 6

Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Ingredients

• Coarse salt (kosher or sea)
• 1 pound eggplant, cut into 1/2-inch slices
• 1/3 cup extra virgin olive oil, plus more to finish
• 3 garlic cloves, peeled and lightly crushed
• Leaves from 2 sprigs thyme or oregano, chopped
• 1 cup vegetable stock or water
• 1 pound uncooked long pasta, such as spaghetti or linguine
• 2 tablespoons minced oil-cured sun-dried tomatoes
• 6 basil leaves, slivered
• Freshly ground black pepper
• Grated Parmigiano-Reggiano (optional)

Directions

Step 1

Lightly salt the slices of eggplant, stack them back together, and let them hang out for 20 minutes in a strainer. Meanwhile, pour the olive oil into a wide, heavy saucepan over low heat and add the garlic cloves.

Step 2

Dry off the eggplant and cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to mediumhigh, add the thyme, and stir. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while, so the bottom doesn’t scorch.

Step 3

While the eggplant is softening, bring a large pot of water to boil, salt it, and cook the pasta to al dente. Check on the eggplant while the pasta cooks. The liquid should be mostly absorbed or reduced after about 20 minutes. Once the eggplant looks mashable, mash it up with a spoon and adjust the seasoning with salt and pepper to taste. It should be silky-smooth and garlicky and humming with oil.

Step 4

Drain the pasta and toss with the eggplant purée. Stir in the tomatoes, basil, and pepper and gild the lily with some more olive oil and a handful of cheese before serving.

Ingredients

• 1 large butternut squash (about 3 pounds)
• 1 teaspoon ground cinnamon
• 6 tablespoons extra virgin olive oil
• 2 ounces cilantro leaves and stems, plus extra leaves for garnish
• 1 small clove garlic, peeled and crushed
• 2 1/2 tablespoons pumpkin seeds (pepitas)
• 1 cup Greek-style yogurt
• 1 1/2 teaspoons sriracha, or your favorite hot sauce
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Heat the oven to 425ºF.

Step 2

Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4-inch wide and about 2 3/4-inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated.

Step 3

Place the squash, skin side down if possible, on 2 rimmed baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don’t stay skin side down, don’t worry.) Remove from the oven and set aside to cool.

Step 4

To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons of oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a ne paste, and set aside. (If you don’t have a small food processor, a mortar and pestle will work, or consider doubling the amounts to make in a large food processor and save any extra sauce for other uses.)

Step 5

Reduce the oven temperature to 350ºF. Spread the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.

Step 6

When you are ready to serve, swirl together the yogurt and sriracha sauce. (Yogurt’s thickness varies, so adjust the consistency to your liking with a splash of olive oil or water.) Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve.