• 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; leave the skin on it adds more beneficial fiber but peeling is an option)
• 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper
• 2 cups loosely packed baby arugula
• 4 scallions, white and light green parts only, thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons grated Parmesan
• Add nuts or seeds of choice (optional)

Preheat the oven to 400 degrees F. Spread cooking oil over baking sheets Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

• 2 medium-size winter squash 
• 1/4 cup all-purpose flour 
• 1/8 teaspoon cornstarch 
• 2 teaspoons ground ginger 
• 1 teaspoon salt, more to taste 
• 1/2 teaspoon black pepper 
• 4 to 6 garlic cloves, minced 
• 1/2 cup finely chopped parsley 
• 2 tablespoons finely chopped fresh rosemary 
• 1/3 cup plus 2 tablespoons olive oil 

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl. 

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat. 

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. 

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately. 

• 1 organic Savoy cabbage 
• 1 tbsp peanut or grape seed oil 
• 2 tbsp sesame seeds 

Dressing

• 2 tbsp peanut or grape seed oil 
• 1 tbsp toasted sesame oil 
• 2 tbsp organic miso paste 
• 1 tbsp organic maple syrup 

Pre heat the oven to 350 degrees. Lightly oil a baking sheet. 

Using a sharp knife chop the cabbage in half and then into quarters, keeping the central stem intact. Carefully slice each cabbage quarter into four, so that you end up with sixteen wedges in total. 

In a bowl whisk together the miso paste, groundnut oil and maple syrup into a paste. Brush each cabbage wedge on each side with the paste and place on the baking tray. 

Drizzle an additional tablespoon of ground nut oil over the wedges then place in the preheated oven and roast for 10 minutes. Remove from the oven, carefully flip the cabbage wedges over and sprinkle with the sesame seeds. Return to the oven for a further ten minutes to finish off.