Matching Recipes

Winter Crunch Salad

¼ cup raw sunflower seeds

1 teaspoon plus ⅓ cup extra-virgin olive oil

kosher salt

freshly ground black pepper

½ small shallot

½ large lemon

1 small garlic clove

2 tablespoons dijon mustard

1 large bunch tuscan kale (about ¾ pound)

6 ounces brussels sprouts

2 ounces parmesan

Zucchini Butter Spaghetti

1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

8 ounces (225 grams) spaghetti, cooked al dente

1 cup (235 ml) pasta water, reserved

1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

6 tablespoons (85 grams) unsalted butter

4 garlic cloves, minced

1/4 teaspoon red pepper flakes, or more to taste

1/2 cup (45 grams) grated parmesan

handful fresh basil leaves, cut into thin ribbons