This recipe is easy to make and stores up to 1 week in the refrigerator, so blend a batch on the weekend and use throughout the week. Drizzle Green Goddess Dressing over grilled chicken, seafood, or steak, dress a salad or stir into pasta for an added zip! Ingredients 2 teaspoons anchovy paste (or 3 canned anchovy fillets) 1 small garlic clove, minced (about 1 tsp.) 3/4 cup mayonnaise 3/4 cup sour cream 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon 3

1 pound cremini mushrooms 3 slices bacon, chopped 3 tablespoons extra-virgin olive oil baby arugula 1/2 cup shaved Parmesan Freshly ground black pepper Special equipment: mandoline Directions Thinly slice the mushrooms on a mandoline and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms an

Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter. YIELDS: 4 servings PREP TIME: 20 mins TOTAL TIME: 20 mins INGREDIENTS - 1 large sweet potato, peeled and cubed - 1 medium red onion, cut into wedges - 1/3 c. plus 2 tablespoons olive oil, divided - Kosher salt and freshly ground black pepper - 4 c. torn kale, collards, or mustard greens - 1/2 c. fresh flat-leaf parsley - 2 oz. grated Parmesan cheese (about 1/2 cup), plus more for se