:max_bytes(150000):strip_icc()/Lillians-Whole-Stuffed-Cabbage-FT-8-RECIPE1122-d2b26663fa83425991a94367f51741fe.jpg?ssl=1 "11 Bold, Beautiful Recipes From Chef Sarah Grueneberg")
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Sarah Grueneberg listens — closely — to her ingredients. (Just check out her 2022 cookbook, Listen to Your Vegetables.) Whether she’s layering mashed squash and sage into a leftover-friendly lasagna or reimagining her grandmother’s stuffed cabbage with brown butter and balsamic vinegar, the James Beard Award–winning chef of Chicago’s Monteverde Restaurant & Pastificio brings care, curiosity, and plenty of personality to the plate. These recipes reflect her signature style: Italian-centered and broadly curious, vegetable-forward and deeply satisfying. From charred ramp salads to mushroom-rich Bolognese, this collection is a celebration of bold flavors, thoughtful technique, and the joy of following where the food leads.
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Turkey and Butternut Squash Lasagna with Crispy Sage
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Kick your leftovers game up a notch with this lasagna assembled from repurposed ingredients, especially post-Thanksgiving. Crisp fried sage leaves top silky, rich layers of mushrooms in béchamel, turkey in gravy, and a seasonal gourd or root vegetable. While the recipe calls for butternut squash, leftover sweet potatoes work just as beautifully.
Saba-and-Dijon-Glazed Ham
This inventive take on holiday ham swaps the usual brown sugar for a mix of Dijon mustard and saba, a sweet (and somewhat sour) syrup made from cooked-down grape must and similar to aged balsamic. It delivers a tangy, caramelized glaze that seeps into the roasted shallots and carrots beneath. A finishing drizzle of buttery, sesame-flecked pan sauce brings it all together.
Lillian’s Whole Stuffed Cabbage
Frederick Hardy II / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Grueneberg pays tribute to her grandmother in this dish, a showstopping vegetarian centerpiece that layers vibrant cabbage leaves, herbs, cheese, and saltines in a roasted marvel that’s finished with brown butter. A version of this dish, Lillian’s Stuffed Cabbage, is on the menu at Monteverde, Grueneberg’s Chicago-based restaurant.
Pasta with Salumi Bolognese
Abby Hocking
Use up that leftover charcuterie with this deeply savory, flavor-packed sauce. Brown salumi with beef, red wine, tomatoes, onions, and oregano make this hearty Bolognese. (The salumi is so salty on its own, you likely won’t need to add any more.)
Rhubarb and Candied Ginger Crostata Recipe
Fresh rhubarb and candied ginger nestle together in jammy rhubarb compote inside a rustic, free-form pastry. Grueneberg likes to serve it with a dollop of Whipped Mascarpone.
Oma’s Green Mountain Salad
Both “Monteverde” and “Grueneberg” mean “green mountain” in Italian and German, respectively. This salad, inspired by the Chicago chef’s last name and her restaurant name, layers crunchy Little Gem lettuce, baby turnips, radishes, celery, tomatoes, and avocadoes with a zesty buttermilk dressing amped up with charred ramps and fresh dill.
Scrambled Eggs Florentine
This brunch-ready dish transforms humble eggs into a creamy, cheesy soft scramble ribboned with spinach. Mascarpone gives the eggs a lush, soufflé-like texture.
Fresh Chile Puttanesca
Christina Holmes
Briny and bold, Grueneberg’s take on puttanesca swaps out some of the classic pantry staples for green olives, almonds, and fresh chile, then finishes the dish with a burst of lemon and a shower of herbs.
Roasted Asparagus and Mushrooms
Earthy hen-of-the-woods mushrooms and tender asparagus are roasted, bathed in butter, drizzled with aged balsamic, and sprinkled with flaky sea salt and fresh watercress. It’s earthy, slightly charred, and ideal for spring.
Mushroom Bolognese
Christina Holmes
You won’t miss the meat. This rich mushroom Bolognese simmers porcini, cream, red wine, and Parmigiano-Reggiano cheese until deeply aromatic. This rosemary-scented vegetarian main can be ready in just an hour.
Grapefruit Spritz
Winter grapefruit and ripe spring raspberries turn this brunch-ready cocktail a pale gold. Grueneberg’s seasonal spritz gets a hint of bitterness from Campari that’s balanced by a floral crème de framboise. Make this one by the pitcher.
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