½ cup chopped walnuts
4 cups arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shredded or shaved with a vegetable peeler
1 large pinch black pepper
1 large pinch salt
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Directions: Toast walnuts in a small skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3-5 minutes. Transfer to a salad bowl; let cool. Add arugula, strawberries, Parmesan cheese, pepper and salt to salad bowl. Sprinkle vinegar and oil over the salad; toss gently and serve.

1 tablespoon olive or canola oil
1 medium onion, chopped
3 cloves garlic, minced
1-1 ½ pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken or vegetable broth
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon garam masala, (see Ingredient note)
¼ teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions: Heat oil in a Dutch oven over medium heat. Add garlic and onion and cook until translucent, about 3 minutes. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and some of them are torn into pieces that are stirred into the cooked barley at the end.

1 cup pearled barley (about 8 ounces)
2 tablespoons walnuts
½ cup plus 2 tablespoons olive or canola oil
½ cup raisins
1 tablespoon diced red onion
6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
2 tablespoons fresh lemon juice plus zest
Salt and pepper
Directions: In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly. Meanwhile, in a small skillet, toast the walnuts over low heat, stirring, until lightly golden, 3 to 5 minutes. In a small skillet, heat 2 tablespoons of the oil. Add the raisins and red onion and cook over moderate heat, stirring, until the onions are translucent, about 3 minutes. Scrape into the barley and add the walnuts. In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining ½ cup of olive oil until smooth. Season with salt and pepper. Scrape the pesto into the barley. Add the remaining kale leaves, season with salt and pepper and toss well. Serve.

4 medium sweet potatoes (about 2 ½pounds total), peeled and cut into 1-inch cubes
⅓ cup plus 2 tablespoons olive oil (divided)
¾ teaspoon salt (divided)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
3 tablespoons lime juice and zest
⅓ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
⅓ cup sliced almonds, lightly toasted (see note)

Directions: Heat oven to 425 degrees. Toss the sweet potatoes with 2 tablespoons olive oil and ¼ teaspoon salt. Put the sweet potatoes on a baking sheet or in a roasting pan and cook, stirring once, until tender, about 15 minutes. Keep warm in a large bowl. Meanwhile, in a small bowl, make the spice mix by combining the garlic, cumin, paprika, cayenne, lime juice and the remaining ½ teaspoon salt. Whisk in the remaining ⅓ cup olive oil and then add the parsley and cilantro. Gently combine the roasted sweet potatoes with the spice mix and the toasted almonds. Serve at room temperature. If made ahead of time, refrigerate, then allow to come to room temperature before serving.
Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

1 pound Brussels sprouts
2 tablespoons olive oil
Salt and pepper to taste

Directions: Preheat oven to 400 degrees. Trim brown ends off of Brussels sprouts and cut in half. Toss with olive oil, salt and pepper. Pour them onto a sheet pan or roasting pan and roast for 35-40 minutes, until crisp on the outside. Shake the pan twice while roasting to brown the sprouts evenly. Sprinkle with a little more salt and serve.

1 head cabbage, cut in 1 inch rounds
¼ cup olive or canola oil
Salt and pepper

Directions: Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cabbage with the oil. Season with salt and pepper and toss well. Roast for about 30-40 minutes, flipping once during cooking, until the cabbage is tender and golden brown. Toss with vinaigrette while cabbage is still warm. Serve warm or at room temperature.

1 bunch (about 12) radishes, cut into chunks (about 2 cups)
1 apple, cut into chunks (about 1 cup)
Juice of 1 lime
1 tablespoon olive oil
salt
1 tablespoon chopped cilantro

Directions: Put the radish and apple chunks in a bowl. Drizzle and toss in the lime and olive oil. Sprinkle generously with salt and toss in the cilantro. Serve.

8 medium beets
½ cup balsamic vinegar
½ cup olive oil
2 teaspoons Dijon mustard
salt and black pepper
I bag baby spinach or arugula (optional)
⅓ cup walnuts
4 ounces feta cheese, crumbled
3 tablespoons Italian parsley, chopped

Directions: Preheat oven to 400 degrees. Wrap the beets in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap beets and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife. While the beets are roasting, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. Place the arugula or spinach in a separate bowl and toss it with enough vinaigrette to moisten. Put the greens on a serving platter and then arrange the beets, walnuts, and feta cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt, pepper and parsley and serve warm or at room temperature.

¼ cup walnuts or almonds
1 small head cauliflower (about 1 ½ pounds), cut into florets
¼ teaspoon cayenne pepper
¼ cup olive oil
Salt and black pepper
¼ cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ small red onion, thinly sliced
½ cup raisins

Directions: Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 6 minutes; transfer to a plate. Increase heat to 450° F. On a separate rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes. Meanwhile, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ¾ cup water, and ¼ teaspoon each salt and black pepper in a large bowl (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.

4 cups snow peas or snap peas (about 12 ounces)
2 oranges
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot or red onion
1 teaspoon sugar
¼ teaspoon salt
small jicama, peeled and cut into small cubes
Directions: Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.

1 bunch of radishes, chopped
½ bunch of parsley, chopped
1 tablespoon fresh squeezed lemon juice
1 tablespoon olive oil
1 pinch of pepper
2 pinches of salt

Directions: Combine all of the ingredients in a small bowl. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).