THE NEW YORK TIMES

2 large oranges; 1 zested and juiced, 1 peeled and cut into 1-inch pieces
2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

3 teaspoons smoked paprika, separated

1 shallot, halved and thinly sliced

1/2 cup extra virgin olive oil, separated

1 can chickpeas, drained 

1½ teaspoons chopped fresh rosemary, plus more for garnish

1 bunch Tuscan kale, ribbed and chopped into 1-inch pieces

3 carrots, peeled and cut into matchsticks

Serves 2-4

----------------------------------------------------

1. In a small bowl whisk the zest and juice of 1 orange,  vinegar, mustard, honey, and 1 tsp. smoked paprika. In a slow and steady stream, whisk in ¼ cup olive oil, season with salt and pepper. Add the sliced shallots, stir, and set aside.
2. In a large non-stick skillet, heat ¼ cup of olive oil over medium-high. Add the drained chickpeas, 1 tsp. smoked paprika and 1 ½ tsp. rosemary; season with salt and pepper. Cook until chickpeas start to get golden and crispy on the edges (around 6 minutes), stirring occasionally. Remove with a slotted spoon and place in a small bowl. Sprinkle 1 tsp smoked paprika over chickpeas, and toss to coat; set aside.
3. In a large bowl, add the kale and pour over half the dressing, massaging into the kale with clean hands. Add the orange pieces, carrots and half the chickpeas, and remainder of dressing, and toss to coat, season with salt and pepper. Just before serving, top salad with remaining chickpeas and sprinkle with rosemary. Delicious served with grilled pork chops.

6 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon curry powder
2 teaspoons honey
¼ teaspoon cayenne pepper
2 teaspoons onion powder
1 cup golden raisins, plus 2 tablespoons for garnish.

7 cups coleslaw mix (about 4 cups white cabbage, 3 cups red cabbage)
1 cup toasted, salted cashew nuts

Serves 6 to 8
----------------------------------------------------

1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, curry powder, honey, cayenne, and onion powder. Stir in the coleslaw mix and golden raisins, toss to coat. Season with salt to taste.

2. Cover and transfer to the refrigerator for at least an hour to allow the flavors to meld. Adjust seasoning if necessary.

3. Just before serving, fold in the cashew nuts. Sprinkle with the remaining 2 tablespoons golden raisins.  Serve!

1 pound rhubarb cut into 1-inch pieces

½ cup granulated sugar

2 large sprigs rosemary, plus small sprigs for garnish
1 strip orange zest

1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon powdered sugar
½ cup whole milk plain or vanilla Greek yogurt
3 to 4 ginger snap cookies, finely crumbled
Serves 4
----------------------------------------------------

1. In a medium saucepan, stir sugar, orange zest and rosemary with ½ cup water over medium-high heat until sugar has dissolved, for about 2 minutes. Add rhubarb and bring to a boil. Lower heat and simmer until rhubarb is tender, about 6 minutes. Stir in a pinch of salt and black pepper. Allow to cool and transfer to the refrigerator for about an hour.

2. Meanwhile, with an electric whisk or stand mixer with whisk attachment, beat the cream with vanilla extract until soft peaks form, whisking in powdered sugar at the end. Gently fold in yogurt. Transfer to refrigerator and allow to chill for about an hour.

3. Once chilled, assemble in 4 glasses, alternating layers between the rhubarb and cream until the glasses are filled. Top with crumbled cookies and a small sprig of rosemary to garnish. Serve.