Pressure cook. Secure the lid and cook on High Pressure for 10 minutes. Allow the pressure to release safely according to your Instant Pot instructions. Let the pumpkin cool enough to handle, then scoop out the cooked flesh. Discard the skin.

Combine ingredients. Empty the cooking water from the Instant Pot. Return the pumpkin flesh to the pot and add the chopped parsnips, sliced leek, coconut milk, garlic, bone broth, turmeric, and sea salt.

Cook the soup. Secure the lid and pressure cook on High for 8 minutes. Allow a natural pressure release for approximately 10 minutes, then carefully release any remaining pressure.

Blend until creamy. Use an immersion blender to purée the soup directly in the pot until smooth and velvety. Add a little extra broth or water if a thinner consistency is desired.

Garnish and serve. Ladle into bowls and finish with a generous sprinkle of roasted pumpkin seeds for extra crunch, healthy fats, and a little plant-based protein.

Prepare the vegetables. Wash and thoroughly dry the lettuce. Slice the cucumber and onion, and halve the tomatoes. For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain.

Make the dressing. Whisk together the olive oil, lemon juice, vinegar, oregano, garlic, Dijon and black pepper.

Assemble the salad. Arrange the lettuce in a large serving bowl. Add the cucumber, tomatoes, onion and olives, then scatter the feta over the top.

Dress and serve. Drizzle with the vinaigrette just before serving and toss gently. Taste before adding salt—the feta and olives contribute plenty of salty flavor.

Roast the squash. Heat the oven to 400°F. Toss the cubed squash with 1 tablespoon olive oil and spread on a parchment-lined baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and lightly caramelized. Let cool slightly.

Cook the bacon. Place the chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until crisp. Transfer to a paper-towel-lined plate.

Toast the pecans. Toast in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.

Make the dressing. Whisk together the maple syrup, Dijon, garlic, orange vinegar, salt and pepper. Slowly whisk in the olive oil until emulsified. Taste and add a little more vinegar if you prefer a tangier dressing.

Massage the kale. Place the washed, thoroughly dried kale in a large bowl. Add 2 tablespoons of the dressing and massage with clean hands for 1–2 minutes, until the leaves soften and deepen in color.

Assemble. Add the squash, apple, pomegranate, pecans and bacon. Toss gently with enough of the remaining dressing to coat. Let stand for 5–10 minutes before serving.

Make-ahead tip: Roast the squash and prepare the dressing ahead of time. Add the apple, pecans and bacon shortly before serving for the best texture.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Prepare the squash. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center with a spoon.

Season. Brush the cut sides with 1 tablespoon of the extra-virgin olive oil and season with about half of the salt and several grinds of black pepper.

Roast. Place the squash halves cut-side down on the baking sheet. Roast for approximately 30–40 minutes, depending on the size of your squash. It’s ready when the flesh is tender enough to separate easily into strands with a fork but isn’t mushy.

Create the “spaghetti.” Let the squash cool just enough to handle. Turn the halves over and use a fork to gently pull the flesh into spaghetti-like strands.

Finish. Drizzle the squash with the remaining tablespoon of EVOO. Add the Parmesan, remaining salt and freshly ground pepper and gently toss everything together.

Add the basil. Finish generously with fresh basil and, if you like a little heat, a pinch of red pepper flakes.

Serve directly in the squash halves for a simple but beautiful presentation.

Build the salad. Add the fennel to a large bowl along with the sliced celery, Castelvetrano olives and red onion.

Make the lemon dressing. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, salt and several grinds of black pepper.

Toss. Pour the dressing over the vegetables and toss well so everything is lightly coated.

Let the flavors mingle. Allow the salad to sit for about 5–10 minutes before serving. This takes a little of the sharpness out of the onion while allowing the fennel and celery to absorb the lemony dressing without losing their crunch.

Finish and serve. Taste and adjust with additional lemon, salt or pepper if needed. Scatter fennel fronds or celery leaves over the top and serve.