Cook farro or quinoa in boiling water according to directions. Drain and cool.

If using quinoa, Preheat over to 350˚ F. Then line a baking sheet with parchment paper.
Spread the cooked quinoa across the parchment to a single layer. Roast for about 15 minutes, check, stir the quinoa, and continue to bake until crispy. Exact time will be dependent upon how wet the quinoa is. It’s best to check at 15 minute intervals to be safe.

If using farro, then heat a skillet over medium-high heat. Add 3 tbsp olive oil, 1 clove garlic, and cooked farro. Saute farro until crispy and golden. Then transfer to plate with a slotted spoon.

In a small bowl, combine hummus, spicy mustard, lemon zest and juice, capers, brining juice, and minced garlic. Whisk to combine and add olive oil for added creaminess. Add maple syrup to offset the saltiness of the dressing if you need it.

Using a small saute pan, roast a 1/4 cup almonds until lightly browned and beginning to be fragrant. Let cool and chop.

In a large bowl toss the kale with 2/3 dressing, farro, and almonds. Enjoy!

Heat ¼ cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.

Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1” strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and ½ cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.

Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling, and breadcrumbs are golden, 25–30 minutes.

Begin by preparing the brussels sprouts by trimming the outer leaves and then halving them. Using a vegetable peeler, (or carefully with a sharp knife) peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

Then, heat 3 tablespoons olive oil over medium-high heat in a large skillet. Combine the brussels sprouts with 1/2 teaspoon salt and a few grinds of black pepper. Using a heat safe spoon, arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, about 3 to 5 minutes. Add the red-pepper flakes, stir until combined, and cook until the brussels sprouts are crisp-tender, about 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat to medium-high heat and drizzle the remaining 1 tablespoon olive oil. Try to break up any gnocchi that are stuck together before adding them to the pan. Then toss them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.