Rutabaga

Cook up this dish on Monday and consume it throughout the entire week.

At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage and rutabaga). He serves them with cabbage and cauliflower chips, toasted puffed grains, foie gras fat, slow-cooked quail eggs and a broth--as well as an emulsion--made from bonito (dried smoked fish) and local seaweeds. This streamlined version from Skenes showcases the brassicas and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.

These hand pies are a curious cross between sweet and savory, featuring rutabaga, a delicious winter root vegetable that is so often overlooked. Combined with the classic pairing of pear and ginger and enclosed by light and nutritious whole spelt pockets, the pies will make an excellent snack, dessert or even side dish.

Just a bit of butter and black pepper elevate this rutabaga dish to new heights.