The Recipe: Going Vegetarian!

Method:

• Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
• Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
• Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
• DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

Moving on to the next course…

Kale Salad with Butternut Squash and Almonds:

Method:

• Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

and finally…

Greek-Style Vegetable Casserole

Ingredients:

• 1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters
• 1 small red onion, cut into 1/2-inch wedges
• 4 tablespoons olive oil, divided
• Kosher salt
• 1 pound Yukon Gold potatoes, cut into 1-inch wedges
• 1/2 pound green beans, trimmed
• 1 14-ounce can peeled whole tomatoes, cut into quarters, juices reserved
• 4 garlic cloves, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon dried oregano
• 2 tablespoon chopped fresh dill
• 1/4 cup crumbled feta

Method:

• Preheat oven to 450°. Place zucchini, onion, and 1 Tbsp. oil in a medium bowl; toss to coat. Season with salt. Transfer to a large baking dish (9×13″ or larger) and roast until zucchini is slightly dried and beginning to turn brown, 12–15 minutes. Transfer zucchini and onion to a wire rack.
• Meanwhile, toss remaining 3 Tbsp. oil, potatoes, green beans, tomatoes with their juices, garlic, lemon juice, and oregano in a medium bowl. Season with salt. Place mixture in same baking dish; top with roasted zucchini and onion. Cover with foil and bake for 30 minutes. Remove foil and stir vegetables; bake until pan is nearly dry and potatoes are tender and beginning to brown, 25–35 minutes longer.
• Sprinkle dill over and let casserole sit for 10 minutes. Garnish with feta and serve.

WE SAID THIS: All Recipes Are Courtesy of bonappetit, Enjoy!