Super-Simple Fall Sides

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Published 2015

For a light spin on Waldorf salad, dice a variety of types of heirloom apples, then add toasted hazelnuts, sliced celery, and vanilla yogurt.
For a quick gratin, blanch cauliflower or broccoli until just tender, toss with a mixture of mascarpone, a little Dijon mustard, and shredded Gruyère cheese and bake in a 350°F (180°C) oven until bubbly, 30 minutes.
Chop a head of radicchio and soak it in ice water for 30 minutes to remove bitterness. Drain and toss with red wine vinegar, olive oil, and grainy mustard. Garnish with pomegranate seeds.
Sizzle 2 sliced garlic cloves in 1 tablespoon of canola oil in a wok. Add chopped lacinato kale, a pinch of salt, and lots of pepper. Stir-fry over high heat until wilted and lightly charred. Off the heat, stir in a little soft goat cheese.
Halve a dozen figs, sprinkle with Masala wine and a few pinches of brown sugar, and bake in a 400°F (200°C) oven until soft. Arrange on a bed of mixed greens with flecks of soft blue cheese.

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