When I was growing up, my relationship with cauliflower bordered on traumatic. We didn’t have it often, but when we did, it was badly mistreated–boiled half to death, in the Southern way with vegetables, and served as a pale, mushy mess on my plate. I avoided it as much as possible. When it turned up in later years, as big raw clumps on salad bars, it did little to win my affection: harsh, aggressive, awkward to eat, I just wanted it to go away.

It wasn’t until I started seriously cooking that I discovered its true beauty. Overcooked or served raw, cauliflower holds little appeal. Handled properly, though, it has a subtle, nutty sweetness and compelling bite that’s hard to beat. And, like other crucifers, cauliflower contains powerful anti-cancer compounds that are especially beneficial for women.

And here’s another thing about cauliflower: it’s endlessly versatile. Thinly slice it into large “steaks,” brush with oil and grill it; puree it with cashews soaked overnight and drained to make a creamy sauce; combine it with cooked potatoes before mashing; finely grate it and use as a grain free sub for cous cous; or blend it into any soup for rich, dairy-free creaminess.
If you suffered similar cauliflower trauma in your youth, try these lighthearted, fresh recipes–and let your healing journey begin.

Ready to be a cauliflower champ? Go floret!

Creamy Cauliflower-Leek Soup with Tarragon Oil
Serves 4 to 6
The brilliant green oil swirled on top makes this simple, creamy soup special. You can use tarragon or basil individually, or sub a different soft herb (oregano, marjoram or cilantro). Be careful not to brown the leek during cooking, so you don’t interfere with the delicate color of the soup; you can also peel the potatoes for a velvety texture.
1 small leek, very thinly sliced (white and some pale green)
1 large stalk celery
1/4 cup plus 1 tablespoon olive oil
1 small to medium head of cauliflower, cored and chopped (about 4 cups)
2 small to medium white potatoes, chopped
4 to 5 cups vegetable stock
1/2 to 1 cup almond milk, or pastured, organic cow or goat milk
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil

Cook leek and celery in 1 tablespoon of the oil for 2 to 3 minutes, until just softened (be careful not to brown leek). Add cauliflower, potatoes and 4 cups of the stock; bring to a boil, reduce heat and simmer, covered, until cauliflower is tender, 15 to 18 minutes.

Puree soup in a food processor, in batches if necessary, , adding remaining stock as needed to reach desired consistency.

Rinse pan and return pureed soup to pan. Stir in 1/2 to 1 cup of the milk, to reach desired consistency, and heat through. While soup is reheating, combine tarragon, basil and remaining oil in a blender and puree until smooth.

Season soup to taste with salt and white pepper. To serve, divide soup between individual bowls and drizzle a swirl of tarragon-basil oil on top. Serve immediately.

Cauliflower “Cous Cous” with Pistachios and Figs
Serves 4
Processing cauliflower into tiny “grains” makes a vegetable cous cous alternative that’s perfect for gluten-free or grain-free diets. Amp up the spices, or vary as you’d like: swap cashews or pine nuts for the pistachios, and use apricots, currants or dates in place of the figs. Or eliminate the fruits and nuts, and add cooked chickpeas and toasted cumin seed. Don’t use virgin coconut oil for cooking; it has a lower smoke point and will give the cous cous an “off” flavor.
1 large head cauliflower
2 tablespoons coconut oil
1 small red onion, finely diced
1 teaspoon turmeric
1 teaspoon curry powder
2 tablespoons chopped pistachios
12 tablespoons minced dried figs

Remove core from cauliflower and chop into large florets. Put about a third of the cauliflower in a food processor and pulse until the florets are ground into small bits that resemble cous cous grains. Transfer to a bowl, and repeat with remaining cauliflower.

Heat coconut oil in a medium skillet and cook onions for 2 to 3 minutes, until softened. Add the turmeric and curry, and cook for about 2 minutes.

Add the cauliflower and just enough water to cover the bottom of the pan. Cover the pan, reduce heat to low, and cook for 5 to 7 minutes, until cauliflower is barely tender. Stir in pistachios and figs, and cook, uncovered, for 2 to 3 minutes longer, stirring frequently, until cauliflower is tender and flavors are combined. Season with salt and pepper, and serve.

Cauliflower Steaks with Tomato-Ginger Sauce
Serves 4 to 6
This is a novel way to serve cauliflower; cooked this way, the cauliflower is tender and mild enough to pair with any variety of sauces. My favorites are this tomato-ginger sauce, black olive and caper tapenade, corn and black bean salsa, or a simple balsamic vinegar glaze. Be sure to cut the steaks thick enough that they don’t fall apart, and keep the rest of the cauliflower for soups, or to make cauliflower cous cous (see recipe). We used our summer crop of tomatoes that we’ve put up in jars; you can find jarred tomatoes at your grocery store.
2 medium to large heads of cauliflower
One pint jar of tomatoes
1 1/2 tablespoons finely grated fresh ginger
2 tablespoons sherry vinegar
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 to 3 tablespoons olive oil
1/4 cup finely minced cilantro

Preheat oven to 375 degrees.

Remove the very bottom part of the cauliflower stem, being careful to leave on enough stem to hold the florets together. Using a sharp knife, and cutting from the top toward the stem, cut three or four 1/2- to 3/4-inch-thick center slices from each head of cauliflower to make the “steaks.”  Set aside.

Combine tomatoes in a medium pot with ginger, vinegar, garlic and red pepper flakes. Bring to a high simmer, reduce heat and simmer, covered, for 15 to 20 minutes.

While sauce is simmering, heat 1 tablespoon olive oil in a large skillet or saute pan and cook cauliflower in batches  until golden, 2 to 4 minutes per side. Add more oil as needed during batches. Transfer steaks to a baking sheet, sprinkle with sea salt and black peppers, and cook in the oven until just tender, about 15 minutes.

To serve, make a small puddle of sauce in the middle of each plate, and arrange two steaks on top of the sauce. Drizzle with olive oil, sprinkle with cilantro, and serve hot.

Here in Colorado, at the foothills of the Rocky Mountains, our growing season is pitifully short. We brace for storms as early as October and as late as May, and many an untimely freeze has devastated the average gardener. But as the tomatoes wither, as the peppers perish and zucchini becomes a fond but distant memory of the past, our kale lives on.

Two weeks ago, after a premature snowstorm that felled a giant cottonwood in my yard and turned my tomatoes into a mushy mess, my kale thrived beneath a makeshift hoop house and a heavy blanket of snow. Thus inspired, we fortified the garden cover, and now have a tiny farm of chard, spinach, arugula, escarole, cabbage, chives and half a dozen herbs.

Most local farms still offer kale, and you’ll find several varieties in the markets and grocery stores. Tuscan kale—also called Lacinato, dinosaur kale or Cavalo Nero—has a nubby, rugged texture that holds up especially well in stews and roasting. Curly varieties are tender enough for quick sautéing and raw salads, and Red Russian kale, sturdy as a weed, has green-purple leaves that add color and antioxidants.. All varieties of kale are types of crucifers (like cabbage, broccoli and Brussels sprouts), and are rich in compounds that help prevent cancer, curb inflammation, and may reduce cholesterol. These recipes use three different varieties of kale, but you can generally substitute one for another. And while black truffle salt doesn’t grow on any farm I know of, it’s still a lovely addition to this early winter meal.

White Bean, Carrot and Kale Stew
Serves 6

Red Russian kale is outstanding in the hearty stew, but Tuscan kale is a beautiful stand-in as well. This simple classic soup is one of our winter staples; we used heirloom carrots in three different colors, which yielded beautiful results. Peeled and cubed pumpkin or winter squash are other delicious seasonal additions. You can also add pasta shells or orzo toward the end of cooking time, or stir in pieces of day-old bread for a ribolitta-style soup.

2 tablespoons olive oil
1 large yellow onion, chopped
5 cloves of garlic, chopped
6 cups homemade or high-quality chicken or vegetable stock
3/4 pound white beans, soaked overnight
1 large sprig rosemary
1 3-inch chunk of Parmigianno-Regianno cheese rind
1 large bunch of kale
4 large or 5 medium carrots
1/2 teaspoon crushed red pepper flakes
Chopped flat-leaf parsley

1. Heat olive oil in a medium soup pot. Saute onion for 2–3 minutes, until just softened; add garlic and cook for 1 minute longer, stirring. Add broth, beans, rosemary sprig and cheese, if using. Bring to a boil, then reduce heat to medium-low. Simmer, partly covered, for 45 minutes to 1 hour, until beans are tender but not mushy.

2. While the soup simmers, cut stems and center ribs from kale, and cut leaves into small pieces. If carrots are very slender, cut them crosswise into 1/2-inch-thick rounds. If carrots are thicker, cut into a medium (1/2-inch) dice.

3. When beans are nearly tender, stir in kale, carrots and red pepper flakes. Cook for 10 minutes more, until carrots and kale are tender. Fish out the rosemary and cheese rind, and season the soup to taste with salt and coarse black pepper. To serve, ladle into bowls, drizzle with additional olive oil, and shower with chopped parsley. Serve hot.

Kale, Apple and Pear Salad with Honey-Spiced Walnuts
Serves 4

Massaging the kale with oil, salt and acid before serving soften the aggressive flavor and texture. This is especially good with  fig balsamic vinegar. You can also use tamari-roasted almonds in place of the honey-spiced nuts, and add a handful of currants or chopped dried figs.

1/2 cup honey
1/4  teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/2 cup walnuts
1 large or 2 small bunches curly kale
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
1 firm, medium apple
1 ripe but firm pear
2 tablespoons minced shallot
1/4 cup crumbled Stilton cheese (optional)

1. Lay a sheet of parchment paper on a flat surface. Combine honey, cayenne pepper, cumin, black pepper and cinnamon in  a small pot; cook over low heat until honey is thickened and dark golden. Stir in walnuts until completely coated. Transfer to parchment, spreading in a single layer, and breaking up to separate nuts. Let cool completely.

2. Remove stems and center ribs from kale, and discard. Cut leaves crosswise into thin strips; place in a medium bowl. Drizzle kale with olive oil and vinegar; lightly sprinkle with salt. Massage with your hands to coat leaves and let stand for 5 minutes.

3. Core and dice apple and pear, and add to bowl with kale, along with shallot. Add candied nuts, and toss to mix. To serve, divide salad between four individual plates, sprinkle with cheese if desired, and serve immediately.

Tuscan Kale Chips with Black Truffle Salt
Serves 4

Roasted kale leaves are a fast, appealing way to cook kale; Tuscan kale is especially nice, since the leaves are flat and cook more evenly. Vary the spices—chipotle powder, garlic or cumin are nice additions—and serve them upright in a squat, heavy glass for a novel presentation.

1 bunch of Tuscan kale (also called dinosaur or Lacinato kale)
2 tablespoons olive oil
Coarsely ground black pepper
Black truffle salt or sea salt

1. Preheat oven to 400 degrees F.

2. Separate leaves of kale and trim the bottom inch off stems. Drizzle with olive oil and sprinkle with garlic; rub oil into leaves with your hands. Arrange in a single layer on a large baking sheet. Roast for 5 to 7 minutes, until leaves are crispy, being careful not to burn them. Remove from oven and immediately sprinkle with salt and pepper.

3. Arrange kale leaves in two squat, heavy glasses, such as a rocks cocktail glass, or arrange on a large serving platter. Serve immediately.

Of all the vegetables on the farm, the onion is certainly the most patient but least celebrated. Months after more delicate offerings have perished on the vines, weeks after even the hardiest greens succumb to frosty weather, onions lie in wait. Even under a light blanket of snow, they wait to be discovered, like pungent little jewels hidden deep in the earth. Harvested just before the ground freezes solid, they sit patiently—often for months–placidly waiting in storage bins. And then, to be cast into the role of supporting player or a mere addition to mirapoix: maybe it’s just karma that onions make us shed a few tears.

But please do not be sad if your onion makes you cry; cutting into one breaks cell walls in the plant, releasing sulfur compounds that sting your eyes and stimulate the flow of tears. In the true fashion of a double-edged sword, those irritating compounds also protect against cancer, heart disease and inflammation. If you are especially sensitive, freeze them for 10 to 15 minutes before slicing, to slow the release of those volatile compounds.  Then make friends again, with these recipes that cast onions in their rightful starring role.

Caramelized Onion and Potato Soup with Truffled Croutons
Serves 6

This soup is extremely easy, but requires a little time to fully caramelize the onions; don’t hurry this step, or you’ll miss the deep, rich flavors. Make a salad, prepare the croutons and set the table while the onions caramelize. Use a hand-held immersion blender for pureeing the soup to control the smoothness (I like mine with just a little texture). You can make this soup as a vegan dish; substitute olive oil for the butter and use vegetable stock, and skip the cream at the end. The soup so rich and dense, I don’t always add cream; it’s really just gilding the lily, but there’s no crime in that either.

2 tablespoon butter (substitute olive oil)
1 tablespoon olive oil
3 large onions, thinly sliced
1/2 cup white wine (substitute 1/2 cup stock)
5 to 6 cups homemade or high-quality chicken or vegetable stock
1 celery stalk, chopped small
3 large Yukon Gold or red potatoes, diced
1 large sprig thyme
1/2 cup cream (optional)
1 tablespoon truffle oil
1/2 baguette, thinly sliced on the diagonal
2 tablespoons parsley

1. Heat butter and olive oil in a large soup pot. Add onions and cook over medium-low heat for 45 minutes, stirring occasionally, until onions are golden-brown caramelized.

2. Add wine or stock and cook for 1 to 2 minutes, scraping up browned bits from bottom of pan with a wooden spoon. Add 5 cups stock, celery, potatoes and thyme. Bring to a boil, reduce heat and simmer, partly covered, about 25 minutes until potatoes are soft. Remove and dispose of thyme sprig (compost it), then puree soup until thick and creamy but not completely smooth. Add remaining stock as needed to thin, and add cream if desired. Season with sea salt and white pepper.

3. While potatoes are cooking, preheat broiler to high. Arrange baguette slices on a baking pan and drizzle lightly with truffle oil. Sprinkle lightly with sea salt and black pepper and broil until golden, about 2 minutes. Remove from oven and sprinkle with parsley.

4. To serve, divide soup between individual cups or bowls and float 2 or 3 croutons on top. Serve immediately.

Roasted Stuffed Onions with Fiery Rouille
Serves 6
This is such a nice way to use day-old or slightly stale bread, but you can also substitute brown rice, buckwheat, barley or quinoa. It’s also an original dish for parties and appetizers; double the recipe, and do some pre-prep: the day before cooking, hollow the onions and store in an air-tight Pyrex container in the refrigerator. Make the filling in advance, too, then stuff the onions just before roasting.

4 small red onions
4 small yellow onions
2 cups cooked buckwheat, quinoa or brown rice
1/2 cup homemade or high-quality stock
1 large egg
¼ pound crimini mushrooms, chopped
2 cups baby spinach leaves, chopped small
3  garlic cloves,  minced
2 tablespoons  chopped flat-leaf parsley
½ teaspoon each sea salt and pepper
1/8 teaspoon cayenne, or to taste
Grated Asiago cheese

1.    Preheat oven to 375 degrees F.

2.    Cut a 1/2-inch slice from the top of each onion. Trim a little bit off the bottom, just enough to make the bottom flat. Using a melon baller, scoop out the center of the onion and chop it up. Set aside. Drop the onion shells into a pot of salted boiling water, and cook for 10 minutes, until just tender. Drain and set aside.

3.    Chop enough of the reserved onion to make 1 cup (save the rest for adding to soups and stews). Heat oil in a large skillet and fry mushrooms and onions for 5 minutes, until onion is golden. Remove from heat and combine in a bowl with remaining ingredients. Arrange in a baking dish, drizzle with olive oil,  and bake at 400 for 25 minutes, until tender.  Remove from oven and serve with Fiery Rouille on the side.

Fiery Rouille
Makes 1 cup

Large pinch of saffron threads (about 1/4 teaspoon)
1 large piece of rustic or gluten-free bread, toasted deep brown
2 large garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes, or 1/4 teaspoon cayenne*
1/4 cup olive oil
1 tablespoon minced parsley
1.    Combine saffron and 3 tablespoons of boiling water in a small bowl, and let stand for 10 minutes.
2.    Process bread in a food processor, to make small crumbs. Add to saffron water and let stand for 5 minutes; the mixture should be thick and pasty, but not dry; add an additional spoonful of water, or as needed.
3.    While the bread is soaking, combine garlic and salt in a mortar and pestle, and mash into a thick paste. Add red pepper flakes or cayenne, and mash together until smooth.
4.    Add bread crumb paste to garlic mixture, and mash together until smooth.  Mash and stir in olive oil, adding the oil in a slow, steady stream. Stir in parsley and adjust salt. Store in a glass jar, refrigerated, for up to 1 week.

Lumpy, bumpy, often covered with dirt, the lowly potato seems wretchedly unsophisticated in the produce aisle. Compared to more elegant offerings–alluring stalks of asparagus, the slender and elegant leaves of a Belgian endive, the graceful curves of a lush, glossy eggplant–potatoes are downright homely. But hailing from deep within the earth, they’re nurturing and reliable in a way other vegetables of a more frivolous nature could never hope to be.

The varieties number in the dozens, from exotic cultivars like Magic Molly and Caribe to the more commonplace red potatoes and Yukon gold, but all are high in antioxidants, vitamin C and potassium, with a decent amount of fiber. Blue varieties also contain anthocyanins, the same antioxidants in blueberries. And though sweet potatoes are only distant cousins, they have the same qualities of grounding and comforting, and they’re rich in carotenes and fiber.

Like most things understated, potatoes need only a bit of coaxing to bring out their charms. Mash them with butter and sea salt to enjoy their subtly sweet creaminess, rub them with oil and roast them to develop a rich caramelized crust with a tender center, or marry them with vegetables and spices that highlight their earthy warmth. Suddenly, the potato can be downright sophisticated.

Red Potato, Spinach and Mushroom Hash with Poached Eggs
Serves 4

Swap finely chopped kale for the spinach, increase the garlic and add a minced chipotle pepper before roasting, for a more robust dish. You can also skip the poached eggs and serve these with most any meal; they’re excellent as a side dish with roast chicken.

3 large red potatoes, cut in a medium dice
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon oregano, plus more for garnish
1/4 teaspoon cumin
Dash cayenne
2 garlic cloves, minced
4 tablespoons olive oil
1/2 pound crimini mushrooms, sliced
1 small onion, chopped small
8 cups baby spinach, chopped small
4 eggs
2 tablespoons chopped chives

1. Preheat oven to 375°F.

2. Bring a medium pot of salted water to a boil.  Add potatoes and boil until just beginning to get tender, 7 to 10 minutes.  Drain well and spread onto a baking sheet; let cool. Toss with pepper, salt, oregano, cumin, cayenne, garlic and 2 tablespoons olive oil. Add mushrooms and onions, and toss to mix. Spread on baking sheet again, and bake for 20 to 25 minutes until potatoes are crispy.

3. When the potatoes are almost done, remove from oven and add chopped spinach. Return to oven to continue cooking. In a large saute pan, bring 4 inches of water and 1 tablespoon vinegar or 2 teaspoons sea salt to a low simmer. Crack one egg into a cup and gently lower the egg into the water.  Repeat with remaining eggs, being careful not to crowd pan, and poach at a low simmer until just set, about 3 minutes. Remove with a slotted spoon to paper towels to drain.

4. To serve, divide potato and spinach mixture between four plates. Top each with a poached egg.  Garnish with chives, and serve immediately.

Roasted Sweet Potato Soup with Adobo Cream
Serves 4 to 6

Peeling the potatoes makes the finished soup velvety and smooth, but it’s not necessary; leave them on, if you’d prefer. You can vary the spices considerably in this recipe, to make it subtly smoky-hot or fiery. Serve it with warm corn tortillas and slices of avocado, if they’re available in your area.

3 medium sweet potatoes, peeled and cut into large chunks
1 large onion, coarsely chopped
4 large garlic cloves, smashed with the side of a knife
2 tablespoons olive oil
1 small canned chipotle pepper, seeded and chopped
6 to 7 cups vegetable stock
1/2 cup creme fraiche or sour cream
1 to 2 teaspoons adobo sauce from canned chipotle peppers, or to taste
1/2 cup chopped cilantro

1. Preheat oven to 375°F.

2. Combine sweet potatoes, onions and garlic on a large rimmed baking sheet. Drizzle with oil, sprinkle with sea salt and pepper, and toss to mix. Roast for 20 to 25 minutes, until tender.

3. In a large, heavy pot, combine roasted vegetables, chipotle pepper and 6 cups of the stock; bring to a boil, reduce heat and simmer, covered, for 5 to 10 minutes, or until sweet potatoes are very soft.  While soup is cooking, combine sour cream and adobo sauce in a small bowl and mix to blend.

4. Purée soup in batches in a food processor, adding more stock as needed. Return soup to pot and warm through, if necessary. To serve, divide soup between four individual bowls. Sprinkle with cilantro and top with adobo-sour cream mixture. Serve immediately.

Cauliflower-Potato Mash with Arugula and Shallots
Serves 4 to 6

Cauliflower adds a subtle nuttiness and lightness to the earthy, dense potato; you can also add turnips for more sweetness and flavor. You can peel the potatoes for a more finished-looking end result, but it’s not necessary; I personally like leaving the skins on, for added nutrition and a more rustic look. Cooking the vegetables in stock adds volumes of flavor, but you can just as easily use water. You can also make this a vegan offering; just swap almond milk for the cow’s milk, or add additional stock to get the texture you want.

1/2 pound yukon gold potatoes
1 small head cauliflower (about 2 pounds)
Vegetable stock
2  tablespoons  olive oil
1/4 cup minced shallot
2 garlic cloves, minced
1/2 cup arugula, finely chopped
1/4 cup half-and-half or milk
Hazelnut oil (optional)

1. Chop potatoes; core cauliflower and cut into florets. In a large soup pot, combine potatoes, cauliflower and stock to cover by 1 inch. Bring to a boil, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Drain vegetables, reserving stock, and set both aside.

2. Heat oil in a large saute pan over medium heat and cook shallots and garlic until fragrant, about 1 minute. Add potatoes and  cauliflower, and stir to mix with shallots and garlic, scraping up bits from the bottom of the pan. Stir in arugula. Add 1/4 cup half-and-half,  milk or reserved stock as needed to make the mixture creamy, and season with sea salt and pepper.

3. To serve, divide between individual bowls. Float a spoonful of hazelnut oil, if using, on top of each serving, and serve immediately.

Last spring, a friend returned from a trip to Paris with several packets of heirloom carrot seeds; she knew I’d enjoy them more than pricey perfume or a snow globe of the Eiffel Tower (and they must have been easier to pack). We planted them and, as we usually do with carrots, forgot about them once the big, glossy leaves of chard started bursting forth. Then more greens came, then beans, then tomatoes and berries and zucchini…and before we knew it, we were harvesting pumpkins. I dug up some carrots then, and they were spectacular in their sweetness and brilliant color.

But then the snow came, and the holidays, and once again we forgot about them. Until last week, when, armed with a spade and big wicker basket, I dug up another dozen, and wondered why I’d waited so long. Some of the carrots were purple, yellow, and red — the colors carrots were for years before selective breeding rendered them the uniform orange we now know. I was instantly smitten. Apparently, I’m not alone: the World Carrot Museum hosts a site for carrot lovers that includes fascinating carrot history and trivia (apparently, researchers found that you can make carrots grow faster when you send them love, which makes sense to me). And International Carrot Day is celebrated every April 4. I especially enjoy the pointy orange costumes the carrot lovers wear on that site.

Even if you’re not so committed in your relationship with carrots, you’ll do well to include more of them in your diet. They’re rich in vitamins, minerals, and both alpha and beta carotene (antioxidants that protect against heart disease and cancer), and they contain a compound called falcarinol that reduces the risk of colon cancer. You can have your own version of a carrot celebration with these party-worthy recipes; the costumes are optional.

Carrot-Chipotle Soup with Carrot Top and Cilantro Pesto

Serves 4 to 6

This simple soup gains appeal from the resourceful pesto that uses carrot tops. If you can’t find carrots with their tops still attached, you can substitute parsley, and if pine nuts are too pricey, use walnuts or macadamias. Even pepitas will do in a pinch, but you’ll lose the rich flavor. Add a bit of crème fraîche to the soup while you’re puréeing it for a creamier texture, if you’d like.

Serves 4

1 pound carrots with tops
2 tablespoons coconut oil
1 small onion, chopped
3 garlic cloves, minced
1/2 to 1 teaspoon cumin
3 cups homemade or high-quality stock, plus more if needed
1 small chipotle pepper, seeded and chopped
1/2 cup chopped cilantro
1/4 cup toasted pine nuts
1/4 cup olive oil
Crème fraîche, for garnish (optional)

1. Remove carrot tops and wash well; set aside. Scrub and chop carrots, and set aside.
2. Heat oil in a medium saucepan. Cook onion for 3 to 5 minutes, until tender. Add garlic and cumin, and cook for 1 minute. Add carrots, stock and chipotle, and cook for 10 to 15 minutes until carrots are soft.
3. Puree soup in batches until very smooth, adding additional stock if needed to thin to desired consistency. Season with salt and pepper, and return to pot to keep warm.
4. Chop reserved carrot tops and combine in a small food processor with cilantro. Pulse to chop and mix the greens together, then add pine nuts, and chop again. With the motor running, slowly drizzle in olive oil and process until incorporated. Season to taste with salt and pepper.
5. To serve, divide soup between four bowls and garnish with a dollop of pesto and creme fraiche, if desired. Serve immediately.

Heirloom Carrot Salad with Currants and Orange Blossom Water

Serves 4

This variation on Moroccan carrot salad uses raw carrots cut into long, thin ribbons instead of grated, for a more appealing texture. I’ve added currants for sweetness, but you can use finely chopped dates for a more traditional approach.

1 pound heirloom carrots in different colors, scrubbed well
1/4 cup extra-virgin olive oil
2 tablespoon lemon juice
2 tablespoons orange juice
2 tablespoons minced flat-leaf parsley
1/4 cup minced fresh mint
1/4 to 1/2 teaspoon orange blossom water
2 tablespoons dried currants
Chopped toasted almonds, for garnish

1. Cut off carrot tops and compost, or use in pesto (see recipe). Scrub carrots well with a vegetable brush, and very lightly peel them if needed. Set aside.
2. In a large bowl, whisk together olive oil, lemon and orange juice, garlic, parsley, mint and orange blossom water. Hold one carrot over the bowl and, using a vegetable peeler, peel off long thin strips into the bowl of dressing. Repeat with remaining carrots. Add currants and toss to mix. Season salad to taste with sea salt and white pepper, and let marinate in the refrigerator for at least two hours and up to one day. Serve chilled or at room temperature, sprinkled with chopped almonds.

Cumin-Roasted Baby Carrots

Serves 4

This recipe works best with very slim baby carrots; use those that are about as big around as your pinky finger, or halve thicker ones lengthwise. To ensure consistent cooking, make sure all the carrots are of similar size. You can also add a couple parsnips, cut into finger-thick slices. Serve them hot, tossed with minced fresh herbs (cilantro, parsley, and tarragon are nice).

1 pound baby carrots
2 tablespoons olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon black pepper
2 teaspoons cumin seeds

1. Preheat the oven to 400 degrees.
2. Toss carrots in a bowl with the olive oil, sea salt, pepper and cumin seeds. Transfer to a large rimmed baking sheet or roasting pan, and cook for 18 to 20 minutes, until lightly browned and tender. Season with salt and pepper if needed, and serve hot.

Ginger and roasted shiitake mushrooms add warming autumn influences and an Asian slant to a simple zucchini soup. Use only the caps of the shiitake mushrooms–the stems are too fibrous; reserve them for stocks. To gently melt the coconut oil without a microwave, put 2 tablespoons into a small jar and immerse in a bowl of hot water.

Serves 4 to 6

* 1 to 2 tablespoon sesame oil
* 1 small yellow onion, chopped small
* 3 garlic cloves, minced
* 2 tablespoons finely minced fresh ginger root
* 1/2 teaspoon Chinese five-spice powder
* 1/4 teaspoon white pepper
* 4 cups homemade or high-quality vegetable or chicken stock
* 2 pounds zucchini, chopped small
* 1 cup fresh, blanced green peas or frozen green peas, thawed
* 2 cups sliced shiitake mushroom caps
* 2 tablespoons melted coconut oil
* 2 teaspoons smoked paprika
* Cayenne pepper to taste
* Fresh minced chives for garnish

1. Heat sesame oil in a 3-quart pot over medium-low heat. Saute onion for 5 to 7 minutes, until softened and golden. Add ginger, garlic and spices, and cook for 1 minute, stirring.
2. Add stock and zucchini; bring to a boil, reduce heat and simmer, partly covered, for 15 minutes, until zucchini is soft and liquid is slightly reduced. Add peas and cook for 5 minutes longer, until peas are warmed through.
3. Meanwhile, preheat oven to 400 degrees F. Arrange mushrooms in a small pile on a baking sheet and pour oil over. Toss with your hands to mix, then spread in a single layer (use a big enough pan to avoid overlapping mushrooms; if they’re crowded, they’ll steam instead of getting crispy). Sprinkle paprika evenly over mushrooms, then roast for 10 to 15 minutes, until crispy.
4. When soup is done cooking, transfer to a blender and process until smooth and creamy. Taste and adjust seasonings, adding cayenne pepper to taste.
5. Divide soup between four individual bowls. Sprinkle tops of each bowl with roasted shiitakes, garnish with chive, and serve hot.

The fig jam is what makes this sandwich special. It’s fast and easy to prepare; store it in the refrigerator for up to a week. You can eliminate the thyme, and cook it with a vanilla bean (or add a teaspoon of vanilla extract) instead, for a more traditional jam flavor. This recipe uses Manchego aged 6-month; it’s sharp enough, but still melts well. You can also swap Brie, Asiago, Havarti, or even extra-sharp cheddar for the Manchego. If you don’t eat gluten, sub a high-quality gluten-free bread, one that you know will stand up to grilling.

Serves 2

* 1 pound fresh figs, stemmed and cut into 1/2 inch pieces
* 1 tablespoon honey
* 1 teaspoon vanilla extract
* 1/2 lemon
* 1 sprig fresh thyme
* 4 thin slices rustic whole grain bread or boule
* Fig balsamic vinegar (or regular balsamic vinegar)
* 2 ounces Manchego cheese, thinly sliced
* 1/2 cup baby arugula leaves

1. To make jam: In a small saucepan, combine figs, honey, vanilla and a generous squeeze of lemon. Add thyme sprig. Bring to a boil over medium heat, then reduce heat to low and simmer, partly covered, stirring frequently and mashing figs against the side of the pan as they soften. Keep a watchful eye to prevent burning, and cook for 25 to 30 minutes, until thickened. Remove and discard thyme and let jam cool to room temperature. Transfer to a glass jelly jar and store in refrigerator for up to 1 week.

2. To make sandwiches: arrange bread slices on a work surface and spread with jam. Sprinkle two of the bread slices with balsamic vinegar, if using. Layer with cheese and arugula, and top with remaining bread slices.

3. Heat oil in a medium skillet and grill sandwiches for 2 to 3 minutes on one side, until golden. Flip sandwiches, cover pan, and grill on remaining side for 3 to 4 minutes, until bread is golden, cheese is melting and jam is hot and bubbly.

4. To serve, transfer sandwiches to individual plates. Cut in half on the diagonal, and serve hot, with pear and Honeycrisp apple slices.