:max_bytes(150000):strip_icc()/Lillians-Whole-Stuffed-Cabbage-FT-8-RECIPE1122-d2b26663fa83425991a94367f51741fe.jpg?ssl=1 "11 Daring, Lovely Recipes From Chef Sarah Grueneberg")
:max_bytes(150000):strip_icc():format(jpeg)/Lillians-Whole-Stuffed-Cabbage-FT-8-RECIPE1122-d2b26663fa83425991a94367f51741fe.jpg)
Sarah Grueneberg listens — intently — to her substances. (Simply take a look at her 2022 cookbook, Take heed to Your Greens.) Whether or not she’s layering mashed squash and sage right into a leftover-friendly lasagna or reimagining her grandmother’s stuffed cabbage with brown butter and balsamic vinegar, the James Beard Award–successful chef of Chicago’s Monteverde Restaurant & Pastificio brings care, curiosity, and loads of character to the plate. These recipes mirror her signature model: Italian-centered and broadly curious, vegetable-forward and deeply satisfying. From charred ramp salads to mushroom-rich Bolognese, this assortment is a celebration of daring flavors, considerate approach, and the enjoyment of following the place the meals leads.
Love any of those recipes? Faucet “Save” so as to add them to MyRecipes, your new, free recipe field for Meals & Wine.
Turkey and Butternut Squash Lasagna with Crispy Sage
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Claire Spollen
Kick your leftovers sport up a notch with this lasagna assembled from repurposed substances, particularly post-Thanksgiving. Crisp fried sage leaves prime silky, wealthy layers of mushrooms in béchamel, turkey in gravy, and a seasonal gourd or root vegetable. Whereas the recipe requires butternut squash, leftover candy potatoes work simply as fantastically.
Saba-and-Dijon-Glazed Ham
This ingenious tackle vacation ham swaps the same old brown sugar for a mixture of Dijon mustard and saba, a candy (and considerably bitter) syrup made out of cooked-down grape should and just like aged balsamic. It delivers a tangy, caramelized glaze that seeps into the roasted shallots and carrots beneath. A ending drizzle of buttery, sesame-flecked pan sauce brings all of it collectively.
Lillian’s Entire Stuffed Cabbage
Frederick Hardy II / Meals Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Grueneberg pays tribute to her grandmother on this dish, a showstopping vegetarian centerpiece that layers vibrant cabbage leaves, herbs, cheese, and saltines in a roasted marvel that’s completed with brown butter. A model of this dish, Lillian’s Stuffed Cabbage, is on the menu at Monteverde, Grueneberg’s Chicago-based restaurant.
Pasta with Salumi Bolognese
Abby Hocking
Dissipate that leftover charcuterie with this deeply savory, flavor-packed sauce. Brown salumi with beef, purple wine, tomatoes, onions, and oregano make this hearty Bolognese. (The salumi is so salty by itself, you doubtless received’t want so as to add any extra.)
Rhubarb and Candied Ginger Crostata Recipe
Recent rhubarb and candied ginger nestle collectively in jammy rhubarb compote inside a country, free-form pastry. Grueneberg likes to serve it with a dollop of Whipped Mascarpone.
Oma’s Inexperienced Mountain Salad
Each “Monteverde” and “Grueneberg” imply “inexperienced mountain” in Italian and German, respectively. This salad, impressed by the Chicago chef’s final identify and her restaurant identify, layers crunchy Little Gem lettuce, child turnips, radishes, celery, tomatoes, and avocadoes with a zesty buttermilk dressing amped up with charred ramps and recent dill.
Scrambled Eggs Florentine
This brunch-ready dish transforms humble eggs right into a creamy, tacky smooth scramble ribboned with spinach. Mascarpone provides the eggs a lush, soufflé-like texture.
Recent Chile Puttanesca
Christina Holmes
Briny and daring, Grueneberg’s tackle puttanesca swaps out among the traditional pantry staples for inexperienced olives, almonds, and recent chile, then finishes the dish with a burst of lemon and a bathe of herbs.
Roasted Asparagus and Mushrooms
Earthy hen-of-the-woods mushrooms and tender asparagus are roasted, bathed in butter, drizzled with aged balsamic, and sprinkled with flaky sea salt and recent watercress. It is earthy, barely charred, and splendid for spring.
Mushroom Bolognese
Christina Holmes
You will not miss the meat. This wealthy mushroom Bolognese simmers porcini, cream, purple wine, and Parmigiano-Reggiano cheese till deeply fragrant. This rosemary-scented vegetarian foremost may be prepared in simply an hour.
Grapefruit Spritz
Winter grapefruit and ripe spring raspberries flip this brunch-ready cocktail a pale gold. Grueneberg’s seasonal spritz will get a touch of bitterness from Campari that is balanced by a floral crème de framboise. Make this one by the pitcher.
:max_bytes(150000):strip_icc()/Lillians-Whole-Stuffed-Cabbage-FT-8-RECIPE1122-d2b26663fa83425991a94367f51741fe.jpg?ssl=1&description=11+Daring%2C+Lovely+Recipes+From+Chef+Sarah+Grueneberg){kind=link}