• ½ yellow onion, diced 
• 3 tablespoons olive oil, divided 
• 1 cup wild rice 
• ¼ cup dry white wine or chicken stock 
• 1 medium butternut squash 
• Salt and pepper to taste 
• 2 tablespoons brown sugar 
• 1 to 2 small heads of cauliflower, cut into small florets 
• 2 tablespoons unsalted butter 
• Zest of 1 Meyer lemon 
• ½ bunch of parsley, stems removed, leaves minced 

Preheat the oven to 350˚F. Start heating 4 cups water in a pot. 

In a medium pot, sauté the onion in 1 tablespoon olive oil over medium heat until translucent. Add the rice and toast for 1 or 2 minutes.  Add the white wine and reduce until dry.  

Slowly add hot water to the rice, approximately ½ cup at a time, stirring frequently. Wild rice will take a while to cook (at least 1 hour) and will absorb a lot of water. Keep stirring, adding water in ½ cup increments as it gets absorbed, until the rice is tender.  

While the rice is cooking, peel the butternut squash. Remove the seeds and cut the squash into small cubes. In a mixing bowl, dress the diced butternut with salt, pepper, the remaining 2 tablespoons of olive oil, and the brown sugar. Spread on a lined baking pan and roast in the oven until tender, approximately 35 minutes. 

While the squash is roasting, sauté the cauliflower in butter until brown and tender. 

To serve, mix the roasted butternut squash into the rice. (You may not need all of it; reserve some for later use if it seems like too much.) Grate in some zest from the lemon and spoon the mixture into serving bowls. Top with the roasted cauliflower, brown butter, and parsley. 

• ½ cup plus 2 tablespoons olive oil 
• 2 pounds Brussels sprouts, tough outer leaves removed, ends trimmed and cut in half lengthwise 
• Kosher salt 
• 1 tablespoon chopped rosemary 
• 1 clove garlic, thinly sliced 
• ¼ cup sugar 
• 2 cups red wine vinegar 
• ¼ cup honey 
• 2 ounces crushed hazelnuts, lightly toasted 

In a 12-inch sauté pan, heat ¼ cup of oil over medium-high heat until it is shimmering, almost smoking. Add half of the sprouts, cut side down. After the bottoms of the sprouts have caramelized, about 5 minutes, toss them in the oil and continue to sauté. They should be nicely browned, with some of the outside leaves crunchy and the inside tender but not mushy. Season with salt to taste. 

Remove the sprouts from the pan and set aside. 

Repeat steps 1 and 2 with the remaining sprouts. 

Wipe out the sauté pan. Heat 2 tablespoons of olive oil over medium heat. Add the rosemary and garlic. Sauté until the garlic is slightly browned. Remove it from the pan and set aside. 

Add the sugar to the pan and increase the heat to high. Allow the sugar to caramelize, about 6 to 8 minutes. 

Once the sugar is caramelized, reduce the heat to medium-high and add the vinegar. Allow the combination to reduce by ⅔. Stir in the honey to create a glaze consistency. 

Add the sprouts back into the pan and toss with the glaze until they are fully coated. Fold in the garlic, rosemary, and hazelnuts. Adjust the seasoning to desired taste.

• 1 bunch malabar spinach, washed, dried, and chopped  
• 2 tbs grape-seed or other neutral frying oil  
• 3 cloves garlic, minced  
• 1 tbs ginger, peeled and minced  
• 4 green onions, white section only, chopped  
• 8 oz mushrooms, maitake, king trumpet, shiitake or similar, cleaned and thinly sliced 1 tbs rice wine  
• 2 tsp soy sauce  
• Kosher salt and freshly ground black pepper to taste  

Over medium-high heat, in a cast iron skillet or wok heat the oil until shimmering. Add mushrooms  and sauté without stirring until bottoms begin to brown. When browned, add rice wine, and stir.  Season with salt and pepper. Continue cooking until mushrooms release some of their liquid and  are just about fully cooked, about 3 - 5 minutes. Remove mushrooms and juices into a bowl and  set aside.   

Return skillet or wok to heat and add another tablespoon of oil. When shimmering, add garlic,  ginger, and scallion. Stir-fry for 1 minute, adjusting heat so the garlic doesn’t burn.  

Stir in malabar spinach and add in mushrooms. Stir-fry for 3 minutes or until the leaves of the malabar spinach are soft and wilted. Add soy sauce, stir incorporate and let liquids evaporate away.