Good food fosters joy, comfort, and connection. Which is where our brand new series, Feel Good Food , comes in. Hosted by Lydia Keating (New York-based writer, runner, digital creator, and avid home cook) and her boyfriend, Max Baroni (a chef who’s worked at Michelin-starred NYC restaurants and an avid outdoor enthusiast), our new series features nutrient-packed dishes that remind us why we love to eat. Come for the hosts’ A+ banter, stay for the hearty and delicious recipes you’ll make again and again.
Butternut Squash Soup with Spicy Coconut Chutney
Ingredients
For the Soup:
1
large yellow onion, sliced
2
tablespoons olive oil
1
(3 lb) butternut squash, peeled, seeds removed, and roughly chopped
1 /2
cup water
6
cups chicken broth
Juice and zest of 1 orange
1-inch knob fresh ginger, peeled
2-inch knob fresh turmeric, peeled
1
large yellow onion, sliced
2
tablespoons olive oil
1
(3 lb) butternut squash, peeled, seeds removed, and roughly chopped
1 /2
cup water
6
cups chicken broth
Juice and zest of 1 orange
1-inch knob fresh ginger, peeled
2-inch knob fresh turmeric, peeled
For the Croutons & Spicy Coconut Chutney:
4
cups roughly torn bread (ideally rustic sourdough)
1
tablespoon cumin seeds
1
tablespoon coriander seeds
3
tablespoons olive oil
Salt, to taste
1 /4
cup almonds
1 /4
cup unsweetened, fine-flaked coconut
2
dates, pitted
2
jalapeños (1 with seeds removed)
2
cups loosely packed fresh cilantro
1
lime, juiced
1 /3
cup water
Pinch of salt
4
cups roughly torn bread (ideally rustic sourdough)
1
tablespoon cumin seeds
1
tablespoon coriander seeds
3
tablespoons olive oil
Salt, to taste
1 /4
cup almonds
1 /4
cup unsweetened, fine-flaked coconut
2
dates, pitted
2
jalapeños (1 with seeds removed)
2
cups loosely packed fresh cilantro
1
lime, juiced
1 /3
cup water
Pinch of salt
A Wintry Chicory Salad & Preserved Lemon Vinaigrette
Ingredients
2
heads of chicory
1 /2
cup walnuts
3
cloves garlic, thinly sliced
4
anchovies, minced
1
tablespoon preserved lemon, finely minced
1
lemon, juiced
3
tablespoons olive oil
Piave vecchio cheese, for shaving
2
heads of chicory
1 /2
cup walnuts
3
cloves garlic, thinly sliced
4
anchovies, minced
1
tablespoon preserved lemon, finely minced
1
lemon, juiced
3
tablespoons olive oil
Piave vecchio cheese, for shaving
Boursin & Ricotta Stuffed Shells with Vodka Sauce
Ingredients
1
(8 oz) package large pasta shells
2
tablespoons olive oil
1
large yellow onion, finely chopped
5
cloves garlic, smashed and peeled
6
ounces tomato paste
1 /3
cup vodka
1 /2
cup sliced sun-dried tomatoes
A pinch of chili flakes
1 1 /2
cups heavy cream
1
disc Boursin cheese (Garlic and Fine Herbs)
1
cup ricotta cheese
1 /2
cup parmesan cheese, plus extra for topping
Salt, to taste
A handful of fresh basil leaves, for garnish
1
(8 oz) package large pasta shells
2
tablespoons olive oil
1
large yellow onion, finely chopped
5
cloves garlic, smashed and peeled
6
ounces tomato paste
1 /3
cup vodka
1 /2
cup sliced sun-dried tomatoes
A pinch of chili flakes
1 1 /2
cups heavy cream
1
disc Boursin cheese (Garlic and Fine Herbs)
1
cup ricotta cheese
1 /2
cup parmesan cheese, plus extra for topping
Salt, to taste
A handful of fresh basil leaves, for garnish
Green Brothy Chicken & Rice
Ingredients
For the Chicken and Rice:
1
whole chicken
kosher salt
1
cup jasmine rice
1
tablespoon olive oil (for searing the chicken)
2
turnips, peeled and cut into half moons
1
jalapeño
1 /2
cup parsley leaves, packed
1 /2
cup cilantro (stems included), packed
1 /2
cup dill fronds, packed
1
lemon, juiced
1
tablespoon olive oil (for the herb mixture)
1
lime (optional, for serving)
1
whole chicken
kosher salt
1
cup jasmine rice
1
tablespoon olive oil (for searing the chicken)
2
turnips, peeled and cut into half moons
1
jalapeño
1 /2
cup parsley leaves, packed
1 /2
cup cilantro (stems included), packed
1 /2
cup dill fronds, packed
1
lemon, juiced
1
tablespoon olive oil (for the herb mixture)
1
lime (optional, for serving)
For the Stock:
chicken bones from the whole chicken, roasted
1
yellow onion, quartered (skin on)
3
stalks celery, halved
2
large carrots, halved
1
head garlic, halved crosswise
2-3
quarts water (depending on pot size)
chicken bones from the whole chicken, roasted
1
yellow onion, quartered (skin on)
3
stalks celery, halved
2
large carrots, halved
1
head garlic, halved crosswise
2-3
quarts water (depending on pot size)
Autumnal Squash Galette with Caramelized Shallots & Boursin Cheese
Ingredients
For the caramelized shallot and Boursin Layer:
10
small shallots, thinly sliced
1
tablespoon olive oil
1
teaspoon freshly ground black pepper
pinch of salt
1
tablespoon butter
1
package Boursin Garlic & Fine Herbs cheese
For the crust:
1 1 /4
all-purpose flour
1 /4
cup flax seeds
1 /4
cup hemp seeds
75
grams grated Parmesan
1 /2
teaspoon salt
1
tablespoon sugar
10
tablespoons butter, frozen and grated
3
tablespoons cold water
1
egg
For the squash filling:
570
grams mixed squash (acorn, butternut, delicata), peeled and thinly sliced
2
sprigs rosemary, leaves picked
1
tablespoon fresh thyme leaves
2
teaspoons salt
1
tablespoon maple syrup
1
teaspoon smoked paprika
zest of one lemon
1
tablespoon olive oil
1
teaspoon freshly ground black pepper
For the caramelized shallot and Boursin Layer:
10
small shallots, thinly sliced
1
tablespoon olive oil
1
teaspoon freshly ground black pepper
pinch of salt
1
tablespoon butter
1
package Boursin Garlic & Fine Herbs cheese
For the crust:
1 1 /4
all-purpose flour
1 /4
cup flax seeds
1 /4
cup hemp seeds
75
grams grated Parmesan
1 /2
teaspoon salt
1
tablespoon sugar
10
tablespoons butter, frozen and grated
3
tablespoons cold water
1
egg
For the squash filling:
570
grams mixed squash (acorn, butternut, delicata), peeled and thinly sliced
2
sprigs rosemary, leaves picked
1
tablespoon fresh thyme leaves
2
teaspoons salt
1
tablespoon maple syrup
1
teaspoon smoked paprika
zest of one lemon
1
tablespoon olive oil
1
teaspoon freshly ground black pepper
Herby White Bean & Beet Salad
Ingredients
3
medium beets
1
orange, zested and juiced
1
lemon, zested and juiced
1
cinnamon stick
2
cups Great Northern beans, drained and rinsed
1 /4
cup fresh dill, picked
1 /4
cup fresh parsley, picked
1
cup labneh
olive oil, for drizzling
1
tablespoon champagne vinegar
1
grapefruit, juiced
salt, to taste
For the cumin vinaigrette:
2
teaspoons cumin seeds, toasted and lightly ground
1
clove garlic, grated
4
tablespoons olive oil
1
lemon, juiced
1
teaspoon honey
salt, to taste
3
medium beets
1
orange, zested and juiced
1
lemon, zested and juiced
1
cinnamon stick
2
cups Great Northern beans, drained and rinsed
1 /4
cup fresh dill, picked
1 /4
cup fresh parsley, picked
1
cup labneh
olive oil, for drizzling
1
tablespoon champagne vinegar
1
grapefruit, juiced
salt, to taste
For the cumin vinaigrette:
2
teaspoons cumin seeds, toasted and lightly ground
1
clove garlic, grated
4
tablespoons olive oil
1
lemon, juiced
1
teaspoon honey
salt, to taste
Yellowtail Crudo
Ingredients
1
pound yellowtail amberjack, sushi-grade
1
plum, slightly firm
1
large cucumber
1
Thai chili, thinly sliced
juice of 1 lime
2
tablespoons champagne vinegar
2
tablespoons olive oil, plus more for finishing
1
cilantro macho, leaves picked
salt, to taste
flaky salt (like Maldon), for finishing
1
pound yellowtail amberjack, sushi-grade
1
plum, slightly firm
1
large cucumber
1
Thai chili, thinly sliced
juice of 1 lime
2
tablespoons champagne vinegar
2
tablespoons olive oil, plus more for finishing
1
cilantro macho, leaves picked
salt, to taste
flaky salt (like Maldon), for finishing
Stay tuned for more stories!