The 3 Week Diet
Grilled Eggplant, Corn and Bread Salad with Tomato-Basil Vinaigrette
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Grilled Eggplant, Corn and Bread Salad with Tomato-Basil Vinaigrette

Italian bread salad gets a non-traditional spin with the addition of smoky grilled eggplant and toasty charred corn. The classic flavors shine through in the form of a tomato-basil vinaigrette.   Grilled Eggplant, Corn & Bread Salad with Tomato-Basil Vinaigrette 2 large, ripe tomatoes 1/2 cup fresh basil leaves, cut into thin ribbons 2 Tbsp. balsamic vinegar 8 Tbsp. olive oil, plus more for grill 2 large cloves garlic, minced...

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Wild Rice & Mushroom Pilaf
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Wild Rice & Mushroom Pilaf

The best mushrooms are gathered by foragers during cool, moist fall days. Let their rich, woodsy flavors shine in this dish, which requires only a handful of ingredients to pull together. It makes a beautiful seasonal side, but it’s hearty enough for a vegetarian main course, too.   Wild Rice & Mushroom Pilaf   1 Tbs. unsalted butter 1 small leek, white part only, chopped 1 lb. (500 g.) mixed fresh mushrooms such as...

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Endive Salad with Persimmon and Pomegranate
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Endive Salad with Persimmon and Pomegranate

Sweet Fuyu persimmons take center stage in this salad, paired with tangy cheese and slightly bitter endive. The ingredients create a beautiful palette of fall colors, perfect for a dinner party.     Endive Salad with Persimmon and Pomegranate    4 heads red or white Belgian endive 1 large pomegranate 2 ripe Fuyu persimmons 1/2 lb. feta cheese, crumbled 1/2 tsp. plus 1/2 cup extra-virgin olive oil 3/4 cup pistachio nuts,...

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Fall Vegetable Risotto with Blue Cheese
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Fall Vegetable Risotto with Blue Cheese

This novel take on risotto is packed with caramelized onions, tender Brussels sprouts, earthy shiitake mushrooms and creamy blue cheese. It’s a great way to show off autumn vegetables. Serve an endive salad to round out the meal.   Fall Vegetable Risotto with Blue Cheese   5 cups (40 fl. oz./1.25 l.) low-sodium chicken or vegetable broth 10 oz. (315 g.) Brussels sprouts, ends trimmed, quartered lengthwise 2 Tbs. olive oil 1...

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Roasted Parsnips with Pears & Hazelnuts
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Roasted Parsnips with Pears & Hazelnuts

Roasting brings out the natural sweetness of parsnips in this simple, seasonal side dish. Here, they’re cooked on a baking sheet with pears until tender and caramelized, then drizzled with browned butter and toasted hazelnuts.   Roasted Parsnips with Pears & Hazelnuts   1 lb. (500 g.) parsnips, peeled and quartered lengthwise 3 pears, such as Bosc or Anjou 3 Tbs. olive oil Salt 2 Tbs. unsalted butter 3 Tbs. hazelnuts,...

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Braised Artichokes with Lemon, Mint and Olives
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Braised Artichokes with Lemon, Mint and Olives

Artichokes always bring visual — even architectural — interest to the table. Here, the addition of olives and mint to a simple braise promises to excite even the most die-hard artichoke fans. We like to make this dish to serve alongside braised or roasted chicken when the weather is cool. When you braise, rather than steam, the artichokes, they are continuously bathed in the flavorful cooking juices, turning them soft and velvety....

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