 In the fall roasted vegetables are nearly always on the dinnertime menu. This recipe feels fancy but isn’t at all. By including a panoply of colors and some more unusual additions like chickpeas and fruit we elevate this classic standby. In this recipe I add some arugula to enliven the hearty, earthy root vegetables and legumes. I love the peppery flavor these greens bring to the table.
Usually hash’s are made on the stove but I find that to be a tedious use of time and lackluster results: overly mushy is some parts and not cooked enough in others. By roasting you ensure that each vegetable gets the same amount of heat. It feels fairer, right?
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This vinaigrette is a riff on a sauce common to many of the side dishes that are found all throughout South Korea. Side dishes, or banchan, are staples for every and any Korean meal. Even a cheap ramen shop will offer a small tray of kimchi and daikon pickle.
Gochu, or Korean chile is responsible for the ubiquitous red color found throughout the dishes of the peninsula. It’s a medium spicy chile and you should feel empowered to add more or less depending on your heat preference.  Calabrian chile paste has become one of the ingredients du jour at pizzerias where pizza is taken very seriously. Hailing from the Calabria region of Italy, this pepper adds a surprising amount of heat to dishes so take note if you are not wildly fond of spicy meals. There is both a sweet and a spicy version of Calabrian pepper, which I learned the hard way. Let’s just say that not paying attention to what I was grabbing out of the pantry led to a soup that was deemed too spicy by someone who won’t travel without hot sauce or red pepper flakes in her bag.
Cooking the chickpeas with a chile de arbol infuses a subtle heat into the beans, which is lovely but the dish will still work without it. By roasting the vegetables we develop the natural sweetness in the fennel and the onion while increasing the umami flavor in the mushrooms. Both of these tastes provide a wonderful base for the Calabrian chile to really shine.  This is a fresh and colorful salad that utilizes the abundant zucchini of summer. The pine nuts add depth while the fresh herbs offer brightness and panache. By salting the zucchini first you are allowing much of the water to be leached out resulting in a texture that is similar to pasta. If you want a more toothsome, crisp bite then skip Step 1 entirely and omit the squeezing. Go easy on the salt initially as some would have been washed away as the zucchini drained.
 This dish was inspired by a recipe in the incomparable “Plenty” by Yotam Ottolenghi. His version is just tofu and included copious amounts of butter and deep-frying. I decided to make it less labor intensive and a bit healthier by baking instead of frying and using a food processor to reduce the time mincing.
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