Preheat oven to 350°F. Prepare an ice bath (a bowl of water with 2 handfuls of ice.)
Place kale in pot of boiling water and cook for 1 minute.
Using the tongs, remove kale and place in ice bath until cooled completely.
Squeeze kale until all the water has been removed.
Chop kale into tiny pieces.
Whisk together egg, applesauce, brown sugar and vanilla together in one bowl. Add
kale to the egg mixture and stir.
In a separate bowl, whisk together both flours, baking soda, and salt.
Combine the WET and the DRY ingredients, adding in chocolate chips at the end
Scoop out about 2 tablespoons size cookie dough onto parchment lined baking sheet,
spacing them out. Lightly press thumb on top of cookies to slightly flatten them.
Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
To serve, spoon into bowls and season with gremolata.
To make the dressing, whisk together the Dijon, maple and vinegar. Drizzle in the olive oil, whisking to combine. Season to taste with sea salt and pepper. Set aside.
To make the millet, place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
