• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped (about 1 cup)
• 4 cloves garlic, chopped
• Sea salt
• 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
• 4 1/2 cups filtered water
• 1/4 cup chopped fresh dill, plus more for garnish
• 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
• Freshly ground black pepper

1. Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.

2. Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.

3. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

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Sarah's Italian Sweet and Savory Squash Bowls

From theKitchn.com

Ingredients:

• 2 small to medium acorn or carnival squash (the halves should be the size of a small bowl)16 ounces
• Italian turkey sausage (or any Italian sausage meat or meat substitute)
• 1-2 tablespoons olive oil (divided)
• 2 cloves garlic, minced
• 1/3 cup yellow onion, chopped
• 1 1/2 teaspoons red pepper flakes
• 1/2 teaspoon Italian herb mix (dried oregano, thyme, basil, parsley - use fresh if you have it!)
• 1/2 cup roasted red peppers, chopped
• 1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped
• 1/2 cup drained canned or jarred artichoke hearts, chopped
• 2 cups fresh baby spinach (red russian kale or swiss chard work equally well)
• 1/4 cup fresh basil, sliced into thin ribbons
• Salt and pepper as needed
• Fresh whole wheat bread crumbs

Directions:

1. Wash, halve, and scrape the inside of the squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.
2. In a large saute pan fry crumbled turkey sausage, olive oil, onions, garlic, red pepper flakes, and dry herbs on medium heat. When sausage is almost cooked through add chopped roasted red peppers, sundried tomatoes, and artichoke hearts. Cook with turkey until turkey is cooked through. Add 1/4 cup water if it seems dry. Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and salt as needed. Remove from heat.
3. Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of grated cheese.
4. Broil just until cheese is lightly browned.