BEET TAGLIATELLE & THEIR GREENS

BEET TAGLIATELLE & THEIR GREENS INGREDIENTS FOR THE PASTA: 8 ounces (about 2 medium) whole red beets, greens and stems finely chopped and reserved 2 tsp extra virgin olive oil Sea salt 2 large eggs 1 large egg yolk 3 cups all-purpose flour, plus more for dusting board FOR THE SAUCE: 8 tbsp (1 stick) unsalted butter 2 cloves garlic, peeled, thinly sliced 1 fresno or serrano chili, seeded, thinly sliced 4 anchovies, minced (oil reserved for another use) 1 lemon, zested and juiced 1 3 cup chopped toasted hazelnuts, divided Shaved ricotta salata SCRAP: BEET GREENS DIRECTIONS Heat oven to 400 F. Toss beets with oil and sea salt. Place on a baking sheet and cover with foil. Roast until tender, 45 minutes to 1 hour. Remove foil and let cool until easy to handle. Rub beets with paper towels to remove skins and roughly chop. Place beets in the jar of a Pro Line Series Blender (KSB7068/8270) and blend until smooth. Measure about ½ cup puree and return to blender with eggs and yolk; blend until smooth. In the bowl of the Artisan Mini Stand Mixer (KSM3311/3316) with the Flat Beater attached, combine 3 cups flour and 1 teaspoon salt. Add beet mixture and mix until a rough dough forms. Attach the Dough Hook and set to a low speed for about 5 minutes, add more flour if needed, one tablespoon at a time, until dough is smooth. Transfer dough to a well-floured surface. Pat into a disk and wrap in plastic. Allow to rest for at least 20 minutes or up to 2 hours at room temperature. Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with plastic) flatten dough into an oblong shape slightly thinner than the pasta roller attachment's (KSMPRA) widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity. Adjust the dial to next narrower setting (number 2). Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8). Cut the sheets into linguine using the pasta cutter attachment. Cook immediately, or lay in a single layer on a baking sheet dusted with flour, cover tightly with plastic wrap, and refrigerate overnight For the sauce: Bring a large pot of salted water to a boil. In a large skillet, melt butter over medium heat, stirring occasionally. When the butter is dark golden, remove from heat and quickly stir in garlic, chili, anchovies, lemon zest and juice and about half the hazelnuts. Boil pasta until it floats, about 2-3 minutes. During the last 30 seconds of cooking, drop the reserved beet greens and stems in the water. Drain pasta (reserve about 1 cup cooking water) and add to skillet, stirring in a little pasta water if needed to bind the sauce to the noodles. Garnish with the remaining hazelnuts and shaved ricotta salata. MAKES 4-6 SERVINGS

CHICKPEA CHOCOLATE MOUSSE INGREDIENTS 6 ounces 68% dark chocolate, chopped 1 can (15-ounce) unsalted chickpeas, drained and liquid reserved 1/4 tsp cream of tartar 1/4 tsp sea salt 2 tsp vanilla bean paste (or vanilla extract) Optional: Raw cacao nibs, whipped cream and flaky sea salt for serving SCRAP: CHICKPEA WATER DIRECTIONS Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl to cool slightly. Drain chickpeas, reserving liquid (save chickpeas for another use, such as Shaved Fennel Salad with Warm Schmaltz Vinaigrette). This should yield about ¾ cup liquid. Place liquid in the jar of a KitchenAid Pro Line Series Blender (KSB7068/8270); add cream of tartar and salt. Blend on low speed until soft peaks form, about 3 minutes. Transfer to a large bowl and whisk in vanilla. Stir about 1 3 of the whipped chickpea liquid into the chocolate. Gently fold the remaining 2 3 of whipped chickpea liquid into chocolate in two batches. There may still be a few streaks of white. Divide the mixture into (6) 4-ounce ramekins or cups. Cover with plastic wrap and refrigerate for at least 2 hours. Top with cacao nibs, whipped cream and sea salt before serving (optional). MAKES 6 SERVINGS

SHAVED FENNEL SALAD WITH WARM SCHMALTZ VINAIGRETTE INGREDIENTS 1 can (15-ounce) chickpeas, drained and liquid reserved Extra virgin olive oil Sea salt and freshly ground black pepper 1 tsp fresh thyme, chopped 1 tsp honey 2 tbsp white wine vinegar 1 small shallot, minced 1 tbsp whole grain mustard ½ cup warm schmaltz (chicken fat) 1 large fennel bulb and stems 1 medium head radicchio 4 oz feta cheese, crumbled SCRAP: CHICKEN SCHMALTZ, FENNEL STEMS DIRECTIONS Heat oven to 400 F. Drain chickpeas (save liquid for another use, such as Chickpea Chocolate Mousse), dry very well with a dishtowel or paper towel. Spread the chickpeas out onto a parchmentlined baking sheet. Toss with a drizzle of olive oil and season with salt and pepper. Roast the chickpeas for 20-30 minutes, stirring every 10 minutes. The chickpeas are done when they are golden and crispy on the outside. Sprinkle with thyme and let cool on the baking sheet. In a medium bowl, whisk the honey, vinegar, shallot, mustard, and a pinch of salt and pepper to taste. Drizzle in the schmaltz (reserved from Chicken Thighs with Scrappy Green Sauce), whisking constantly. Adjust with more white wine vinegar, salt and pepper to taste. Attach the Fresh Prep Slicer/Shredder Attachment (KSMVSA) to your KitchenAid Artisan Mini Stand Mixer (KSM3311/3316). Remove the stems and fronds from the fennel, set aside. Cut the bulb into quarters and process with the 3mm Slicing Blade. Attach the 6mm Coarse Shredding Blade and process the fennel stems and radicchio. In a large bowl, toss the fennel and radicchio with enough vinaigrette to lightly coat. Garnish with the crispy chickpeas, feta and fennel fronds. MAKES 4 SERVINGS

CHICKEN THIGHS WITH SCRAPPY GREEN SAUCE INGREDIENTS 2 cups packed mixed greens, with tender herb stems and leaves (such as parsley, basil, cilantro, scallion, dill, spinach, arugula, etc.) 1 clove garlic 1 tbsp capers in brine 1 tbsp anchovy oil (reserved from a jar of anchovies) 1 lemon, juiced and zested Extra virgin olive oil Sea salt and fresh black pepper 8 bone-in, skin-on chicken thighs SCRAP: HERB STEMS DIRECTIONS In the jar of a KitchenAid Pro Line Series Blender (KSB7068/8270), pulse the greens, garlic, capers, anchovy oil, lemon juice and zest. Stream in enough olive oil to create a smooth consistency. Season to taste with salt and pepper. Place the chicken in a bowl or large resealable plastic bag and cover with three-quarters of the marinade (save the rest to use as sauce). Marinate at room temperature for 1 hour or in the refrigerator overnight. Preheat oven to 475 F. Remove chicken from marinade and pat dry. Season chicken with salt and pepper. Heat a little olive oil in a 12 cast-iron or heavy nonstick skillet over high heat. Nestle chicken in skillet, skin side down, and cook for about 3 minutes. Reduce heat to medium; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown. Transfer skillet to oven and cook 10-15 more minutes, flipping halfway through, until internal temperature reaches at least 165 F and skin is golden and crispy. Transfer to a plate; let rest 5 minutes. Drain and reserve pan drippings (schmaltz) for another use (such as Shaved Fennel Salad with Warm Schmaltz Vinaigrette). Serve chicken with reserved green sauce. MAKES 4 SERVINGS

VANILLA POD SUGAR BUCKWHEAT CRÊPES INGREDIENTS VANILLA POD SUGAR: 1 scraped vanilla bean 2 cups granulated sugar CRÊPES: 2 cups (or more) whole milk 1 tbsp Vanilla Pod Sugar, plus more for serving 1/4 tsp sea salt 8 tbsp (1 stick) butter, melted and divided ½ cup buckwheat flour ¾ cup (or more) all-purpose flour 3 eggs 1 lemon, zested and juiced, for serving Whipped cream, for serving (optional) SCRAP: VANILLA POD DIRECTIONS Vanilla Pod Sugar: Bury bean in 2 cups sugar in an airtight container and seal tightly. Let sit for 1 to 2 weeks. Only 1 tablespoon is needed for the crêpes. This Vanilla Pod Sugar is great to use for a variety of other dishes in lieu of regular sugar. Crêpes: In the jar of a KitchenAid Pro Line Series Blender (KSB7068/8270), blend milk, 1 tablespoon Vanilla Pod Sugar, salt, 3 tablespoons melted butter, buckwheat flour, all-purpose flour and eggs until smooth. Add more milk and/or flour until batter is the consistency of very thick cream. Cover and refrigerate batter for at least 20 minutes (or overnight). Heat an 8 or 12-inch nonstick skillet over medium-low heat. Lightly brush with butter. Whisk batter. Add about ⅓ cup into pan, swirling quickly to distribute into a thin layer. Allow to cook for about 1 minute until edges curl, then quickly flip with a rubber spatula. Cook 30 seconds to 1 minute longer. Slide crêpe out of skillet. Continue to make more crepes, brushing pan with butter each time. Layer cooked crêpes between pieces of parchment or wax paper. Serve crêpes drizzled with lemon juice and zest, Vanilla Pod Sugar and whipped cream. MAKES 15 CRÊPES PLUS EXTRA SUGAR

WHIPPED WHOLE LEMON CURD INGREDIENTS 2 lemons, preferably Meyer, thinly sliced 1 cup sugar 3 large eggs 3 tbsp butter Sea salt 1 sheet store-bought puff pastry, thawed 1 cup heavy cream ½ cup toasted pistachios, chopped SCRAP: WHOLE LEMON DIRECTIONS Place lemons in the jar of a KitchenAid Pro Line Series Blender (KSB7068/8270). Blend until pulverized. Add sugar and blend until the texture of sand. Add eggs and continue to blend until smooth. Place egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in butter and a pinch of salt. Cover and chill completely. Preheat oven to 425 F. Place puff pastry on a rimmed baking sheet. Cover with a sheet of parchment paper and a second baking sheet. Bake for 10-15 minutes until pastry is golden brown. Allow to cool and then break into shards. Beat cream in the bowl of the KitchenAid Artisan Mini Stand Mixer (KSM3311/3316) using the Wire Whip until soft peaks form. Fold cream into curd. Serve with puff pastry chards and pistachios. MAKES 6-8 SERVINGS

BROWN BANANA SKILLET BREAD INGREDIENTS 5 tbsp unsalted butter 2 cups whole wheat pastry flour ¾ tsp baking soda ½ tsp sea salt ½ tsp ground cinnamon 4 very ripe bananas, peeled ¾ cup lightly packed dark brown sugar 2 large eggs 1/4 cup plain Greek yogurt 1 tsp vanilla extract 1 cup chopped walnuts (optional) SCRAP: OVER-RIPE BANANAS DIRECTIONS Preheat oven to 350 F. In a 12 skillet (preferably cast iron), melt butter over medium-heat. Cook, swirling occasionally, until foaming subsides and butter turns golden brown. Pour brown butter into a small bowl and set aside to cool slightly. Do not clean skillet. In a medium bowl, whisk flour, baking soda, salt and cinnamon, set aside. Slice 1 banana for topping, place remaining bananas into the bowl of your KitchenAid Artisan Mini Stand Mixer (KSM3311/3316) with the Flat Beater attached. Beat bananas on medium-low speed (there will still be some lumps). Add sugar, eggs, yogurt and vanilla, beat until smooth. On low speed, slowly stream in brown butter. Add dry mixture; mix on low until just combined (do not over-mix). Add walnuts, if desired. Stir by hand until no streaks of flour remain. Transfer batter into skillet, smoothing the top. Arrange reserved banana slices on top. Bake for 35-45 minutes until a toothpick comes out clean (do not overbake). Allow to cool slightly before serving. MAKES 8-12 SERVINGS

CARROT TOP CHIMICHURRI GRILLED PORK CHOPS INGREDIENTS CHIMICHURRI: 1/4 cup red wine vinegar, plus more to taste 1/4 cup olive oil, plus more to taste 3-4 garlic cloves, thinly sliced or minced 1 shallot, finely chopped 1 Fresno chili or red or green jalapeño, finely chopped 1 bunch carrot tops ½ cup minced fresh cilantro 1/4 cup minced fresh flat-leaf parsley 2 tablespoons finely chopped fresh oregano Sea salt and freshly ground black pepper PORK CHOPS: 4 1½-inch-thick bone-in pork chops (about 1 pound each) SCRAP: CARROT TOPS DIRECTIONS In the jar of a KitchenAid Pro Line Series Blender (KSB7068/8270), combine the red wine vinegar, olive oil, garlic, shallot, chili, carrot tops and herbs. Blend until smooth. Season with salt, pepper and additional vinegar or oil, to taste. In a shallow dish or resealable plastic bag, combine half the chimichurri with the pork, turning to coat. Allow to marinate at room temperature for 30 minutes or refrigerated for up to 24 hours. Heat a gas or charcoal grill to medium-high (alternately, heat an oven-safe grill pan or cast iron skillet). Remove pork from chimichurri (discard), scraping off excess dressing. Season with salt and pepper. Grill on each side for about 5 minutes, then transfer to indirect heat and cook, covered, until internal temperature away from the bone reaches 145 F. If cooking indoors, transfer grill pan or skillet to a 400 F oven. Transfer chops to a platter and allow to rest for about 10 minutes before serving with the remaining chimichurri. MAKES 6-8 SERVINGS

CHICKEN BONE BROTH SPIRALIZED NOODLE SOUP INGREDIENTS 2 large carrots 2 medium turnips Bones from one 3-to-4 lb chicken 1 large yellow onion, unpeeled, roughly chopped 4 celery stalks, roughly chopped 1 head garlic, cut in half ½ bunch Italian parsley, stems reserved, leaves chopped and divided 5 sprigs dill, stems reserved, leaves chopped and divided 1 tbsp black peppercorns 1 cup frozen peas 2 cups chicken meat 1 cup baby spinach Sea salt and freshly ground black pepper Juice of 1 lemon SCRAP: CHICKEN BONES DIRECTIONS Peel carrots and turnips, trim ends. Place peels and ends in a large stockpot. With your KitchenAid Artisan Series Stand Mixer (KSM3311/3316) and the Spiralizer Attachment (KSM1APC), spiralize carrots and turnips with Medium Spiralizing Blade. Place vegetable cores and ends in pot, set aside vegetable noodles. Add chicken bones, onion, celery, garlic, parsley stems, dill stems and peppercorns to pot. Add enough cold water to cover (about 3 quarts). Bring to a boil, reduce heat and simmer for at least 30 minutes and up to 3 hours. Strain through a fine-mesh sieve into a clean pot and bring to a low simmer. Place spiralized vegetables and chicken into simmering broth. Cook for about 5-10 minutes until vegetables are tender. Turn off heat, stir in peas, spinach, reserved parsley and dill. Season with salt and pepper. Serve each bowl with a squeeze of lemon. MAKES 10 SERVINGS

JUICE PULP VEGGIE BURGERS INGREDIENTS VEGETABLE JUICE PULP: 2 beets, peeled and cut into chunks 1 large carrot, peeled 1 bell pepper (any color), cut into chunks 1 medium sweet potato VEGGIE BURGER: 2 cups vegetable juice puree 2 tbsp olive oil, plus more for cooking 1 medium red onion, finely diced 1 tbsp tomato paste 2 garlic cloves, minced 1 tbsp smoked paprika 1 tbsp chili powder 2 tsp ground cumin 2 tsp ground coriander 1 tsp Worcestershire sauce (optional) ½ cup canned white beans, drained and mashed ½ cup walnuts, finely chopped ¾ tsp sea salt ½ tsp black pepper, freshly ground 2 eggs ½ tsp baking powder 1 cup cooked, cooled quinoa ¾ tsp sea salt ½ tsp freshly ground black pepper Avocado, cheese, mustard, mayo, lettuce, tomato, greens and buns for serving SCRAP: JUICE PULP DIRECTIONS Attach the Juicer and Sauce Attachment (KSM1JA) with Low Pulp Screen to the power hub on your KitchenAid Artisan Series Stand Mixer (KSM3311/3316). Push the beet, carrot, bell pepper and sweet potato through the feeding tube. Measure 2 cups juice pulp, set aside. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add tomato paste, garlic and spices, cook, stirring constantly, until fragrant, about 1 minute. Stir in Worcestershire, white beans and walnuts; season with salt and pepper. Transfer mixture to a bowl to cool. Add juice pulp, eggs, baking powder, quinoa, salt and pepper. Using your hands, mix thoroughly. Form 6 patties (about ½ cup each) and place on a parchment-lined baking sheet. Freeze for 10 minutes. Heat about 1 tablespoon oil in large skillet over medium heat. In batches, cook patties for about 4 minutes per side, adding more oil between batches. Transfer to a platter and let rest for about 5 minutes before serving with condiments of choice. MAKES 6 BURGERS