Dish of the Day 365 Recipes for Every

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dish day of
the
365 FAVORITE RECIPES FOR EVERY DAY OF THE YEAR KATE MCMILLAN
dish day of
the

AUTHOR KATE McMILLAN

PHOTOGRAPHY BY ERIN KUNKEL
CONTENTS
JANUARY 8

FEBRUARY 32

MARCH 56

APRIL 80

MAY 104

JUNE 130

JULY 154

AUGUST 180

SEPTEMBER 204

OCTOBER 228

NOVEMBER 252

DECEMBER 278
A DISH FOR EVERY DAY
Inspired by both the seasons and a profusion of fresh, flavorful foods, this
calendar-style cookbook is a practical guide to putting different and delicious
dishes on your table every day of the year. Each month showcases the
seasonal vegetables and fruits that arrive in local markets, such as asparagus,
peas, and cherries in spring; peppers, corn, tomatoes, and stone fruits in
summer; squashes, artichokes, and apples in fall; and sturdy greens, root
vegetables, and citrus in winter. Follow the days’ suggestions and you’ll
be sitting down to new, interesting, healthful dishes—both updated
classics and modern creations—at every meal.

In these pages, you’ll find recipes for soups, salads, mains,

sides, and desserts, for both meat-friendly and meat-free diets.
Comfort-food standards like lasagna, chicken with dumplings,
corned beef and cabbage, and carrot cake are here, along
with such global favorites as paella, fresh corn tamales,
curried samosas, butternut squash risotto, ramen with sugar
snap peas, and apricot clafoutis. You’ll also discover plenty
of choices for two hallmarks of casual dining: the burger,
including turkey, red lentil, portobello mushroom, lamb,
tuna, and more; and the pizza, topped with broccoli rabe
in January, asparagus and leeks in May, tomatoes and
mozzarella in July, and butternut squash in October.
Dinner-party fare appears as well, in dishes such as ravioli
stuffed with morels and leeks, duck breast salad with
oranges, leg of lamb with fennel, French seafood stew,
and chocolate-caramel tartlets.

The cooking methods are as varied as the ingredients and

the dining styles, with stir-fries and sautés, stews and braises,
curries and casseroles, and roasts and grills all represented.
This savvy recipe collection also respects the cook’s schedule,
offering ideas for busy weeknights, such as Spanish-inspired
garlic shrimp, eggplant and tofu stir-fry, spinach and Parmesan
frittata, and rice noodles with crabmeat and herbs, and lazy
weekends, such as slow-cooked lamb shoulder, traditional
osso buco, braised duck legs with figs, and pulled pork with
peach-mustard sauce.

Everything about this book makes eating according to the calendar

and the farm stand easy, satisfying, and a memorable culinary
adventure, with scores of evocative photographs illustrating the journey.
The first weeks of the
new year are a time
1
FENNEL-CRUSTED CHICKEN
WITH FENNEL & HERB SALAD
page 11
2
SPANISH TORTILLA WITH LEEKS
page 11
3
SPICED TRI-TIP WITH ROASTED
BRUSSELS SPROUTS
page 12
for hearty soups and
easy braises, baked

8 9 10
pastas and healthy
grain dishes. Market
produce aisles are
filled with winter
crops—brussels
CHAI TEA CUPCAKES TUNA IN ESCABECHE BROCCOLI RABE & OLIVE PIZZA
sprouts, broccoli, WITH HONEY CREAM page 15 page 17
page 15
kale, fennel, beets,
leeks, and more—and

15 16 17
menu choices are
varied and satisfying,
from red beans and
chorizo and polenta
topped with chard
ROASTED BEETS WITH BABY SALMON CAKES WITH GINGER POTATO & BROCCOLI SOUP
and mushrooms to a ARUGULA & RICOTTA SALATA & GREEN ONION WITH BLUE CHEESE
page 19 page 21 page 21
coconut-rich chicken
curry anchored with

22 23 24
sweet potatoes and
carrots. The season’s
much-anticipated
citrus fruits turn up
as well, in salads, in STIR-FRIED SOBA NOODLES VINEGAR-GLAZED BRUSSELS SPROUTS NOODLE SALAD WITH PORK
WITH BEEF & CABBAGE WITH CHESTNUTS & WALNUT OIL & ASIAN LIME VINAIGRETTE
side dishes, and in page 25 page 25 page 27
a pair of irresistible
desserts: grapefruit

29 30 31
sorbet and lemon
chiffon pie.

FENNEL SALAD WITH BLOOD SPICED PEAR TARTE TATIN WARM LENTIL & KALE SALAD
ORANGES & ARUGULA page 30 WITH BACON
page 29 page 30
 4
COCONUT RICE NOODLES
WITH CRAB & CILANTRO
page 12
5
RUBY GRAPEFRUIT SORBET
page 14
6
BAKED PASTA WITH
PROSCIUTTO & PEAS
page 14
7
SAUTÉED POTATOES WITH
CHORIZO & PARSLEY
page 14

11
TOFU SALAD WITH EDAMAME
& SHAVED ROOT VEGETABLES
page 17
12
ITALIAN BRAISED SHORT RIBS
page 18
13
MAC & CHEESE CHILI
page 18
14
CHICKEN & COCONUT CURRY
page 19

18
POLENTA WITH WILD MUSHROOMS,
CHARD & CHEDDAR CHEESE
page 22
19
SPICY RED BEAN & CHORIZO STEW
page 22
20
ASIAN-STYLE CHICKEN SOUP
page 24
21
LEMON CHIFFON GINGERSNAP PIE
page 24

25
BARLEY RISOTTO WITH CHICKEN,
MUSHROOMS & GREENS
page 27
26
KUMQUAT-CARROT PURÉE
WITH TOASTED FENNEL SEEDS
page 28
27
QUINOA TABBOULEH WITH
LEMONY GRILLED SHRIMP
page 28
28
CARAMEL-MACADAMIA TARTLETS
page 29

january
JA N UA RY

1
00
 1 2
FENNEL-CRUSTED CHICKEN SPANISH TORTILLA WITH LEEKS
WITH FENNEL & HERB SALAD serves 6
serves 2 7 Tbsp (3 1⁄ 2 f l oz/105 ml) olive oil

11⁄ 2 tsp fennel seeds 11⁄ 2 lb (750 g) Yukon Gold potatoes,

peeled and cut into slices 1⁄ 8 inch
1⁄4 tsp black peppercorns (3 mm) thick
Salt and freshly ground black pepper JA N UA RY 1 leek, white and pale green parts,
JA N UA RY thinly sliced
1⁄ 8 tsp red pepper f lakes
3 eggs, plus 3 egg whites
2 boneless, skinless chicken breast halves Spain’s iconic
An herb and fennel Salt
salad is a quick fix 4 tsp extra-virgin olive oil egg-and-potato
for a cool-weather small fennel bulb, shaved
1⁄ 2 omelet can be
(about 1⁄ 2 cup/2 oz/60 g), plus In a frying pan, warm 5 Tbsp of the oil over
menu that needs served directly from
1 Tbsp fennel fronds medium-high heat. Add the potatoes and
color and fresh the frying pan on
2 Tbsp chopped fresh chives winter nights or at leeks and cook, stirring occasionally, until
flavors. A nice
2 Tbsp fresh f lat-leaf parsley leaves room temperature tender, about 20 minutes. Transfer the
break from the more
1 Tbsp fresh lemon juice on summer days. potato and leek mixture to a colander to
usual lettuce salad,
The tricky part drain. Wipe out the pan.
it pairs well here 1⁄4 cup (2 f l oz/60 ml) dry rosé wine
with quickly cooked of preparing this In a large bowl, beat together the eggs, egg
cup (2 f l oz/60 ml) low-sodium
1⁄4

chicken breasts. chicken broth
In a mortar using a pestle, grind together
the fennel seeds, peppercorns, 1 ⁄4 tsp salt,
and red pepper flakes until coarsely ground.
Place 1 chicken breast half between 2 sheets
of plastic wrap and pound lightly with a
meat mallet until evenly flattened to
1 ⁄ 2 inch (12 mm) thick. Repeat with the
second chicken breast.
In a large frying pan over medium-high heat,
warm 2 tsp of the oil. Sprinkle both sides
of the chicken breasts evenly with the fennel
seed mixture. Cook, turning once, until
golden brown on both sides and just
cooked through, 3–4 minutes on each side.
Meanwhile, stir together the shaved fennel,
chives, parsley, fennel fronds, lemon juice,
and the remaining oil in a medium bowl and
season to taste with salt and black pepper.
Transfer the chicken breasts to warmed
plates. Add the wine and broth to the
frying pan and simmer until reduced by
about half, about 1 minute. Pour the pan
juices over the chicken and top each with
some of the fennel-herb salad, dividing
evenly, and serve.
dish is flipping whites, and 1 tsp salt. Gently stir in the
the omelet. Iberian
potatoes and leeks.
cooks typically use
a special hinged In the frying pan, warm the remaining
pan that simplifies 2 Tbsp oil over medium-high heat. Add
the flip. But any the potato-egg mixture, press it into a thick
large, flat plate cake with a spatula, and cook until set,
or lid, handled about 5 minutes, adjusting the heat to prevent
carefully, will scorching. Loosen the tortilla by working
get the job done. the spatula under it, then continue to cook,
shaking the pan occasionally, until the bottom
is well browned, about 5 minutes more.
Slide the tortilla onto a large, flat plate.
Invert the pan over it and carefully turn the
pan and plate together. Return the pan
to the stove top and continue to cook the
tortilla until the second side is browned,
about 5 minutes.
Slide the tortilla onto a platter and let stand
for at least 10 minutes. Cut into wedges
and serve.

11
 3
SPICED TRI-TIP WITH into the saucepan and boil until syrupy,
ROASTED BRUSSELS SPROUTS about 3 minutes. Add the broth, remaining
1 ⁄4 tsp paprika, and 2 tsp soy sauce to the pan.
serves 4–6
Boil the sauce until syrupy, about 5 minutes.
2 lb (1 kg) beef tri-tip, trimmed of fat Remove the pan from the heat and pour in
Salt and freshly ground pepper any juices from the platter. Whisk in the
JA N UA RY 2 1⁄4 tsp sweet paprika butter and the remaining 1 ⁄ 2 tsp marjoram.
2 tsp caraway seeds Season with salt and pepper. Slice the beef
2 tsp dried marjoram and arrange on a warmed platter with the
Tri-tip is a full-
vegetables. Serve with the sauce.
flavored cut that 1 tsp dry mustard
remains juicy 1⁄ 2 tsp cayenne pepper

4
and moist even 3 1⁄ 2 Tbsp olive oil, plus more for brushing
when trimmed
1 lb (500 g) brussels sprouts,
of fat. Brussels
sprouts boast an
halved lengthwise COCONUT RICE NOODLES
lb (375 g) small shallots, halved
WITH CRAB & CILANTRO
3⁄4
equally bold flavor lengthwise, plus 1 large shallot, minced
to complement the 1 Tbsp low-sodium soy sauce, plus 2 tsp serves 4
beef. To round out 1⁄ 2 cup (4 f l oz/125 ml) dry vermouth Salt
your plate, roast
cup (4 f l oz/125 ml) low-sodium beef
1⁄ 2 lb (250 g) dried f lat rice noodles,
1⁄ 2
baby potatoes at or chicken broth about 1⁄4 inch (6 mm) wide
the same time as JA N UA RY
2 tsp unsalted butter cup (2 f l oz/60 ml) unsweetened
1⁄4
the vegetables. coconut milk
Preheat the oven to 450°F (230°C). Season Using coconut 2–3 Tbsp Asian fish sauce
the beef with salt and pepper, and place on milk is a great way 2 Tbsp fresh lime juice
a baking rack set in a shallow roasting pan. to add natural Grated zest of 1 lime
creaminess and
Mix together 2 tsp of the paprika, 1 tsp 2–4 Thai chiles, sliced (optional)
nutrients to a meal.
of the caraway seeds, 1 ⁄ 2 tsp of the marjoram, It’s easier to digest 1 cup (1 oz/30 g) mung bean sprouts
the mustard, and cayenne. Mix in 1 Tbsp than dairy milk English cucumber,
1⁄ 2

of the oil, then rub the mixture all over the
beef. Oil a large baking pan and add the
brussels sprouts, halved shallots, the 1 Tbsp
soy sauce, plus the remaining 2 1 ⁄ 2 Tbsp oil,
1 tsp caraway seeds, and 1 tsp marjoram.
Mix to coat. Roast the beef and vegetables
until an instant-read thermometer inserted
in the thickest part of the beef registers
120°F (49°C) for rare, about 20 minutes,
or until cooked to your liking. Roast the
vegetables until tender and browned,
about 25 minutes. Remove the beef from
the oven, transfer to a warmed platter, tent
with foil, and let rest for 15 minutes.
Spoon 1 Tbsp fat from the roasting pan into
a saucepan over medium heat; discard the
remaining fat. Add the minced shallot to the
saucepan and sauté until it begins to soften,
about 1 minute. Add the vermouth to the
roasting pan, set it over medium-high heat,
and bring to a boil, scraping up the browned
bits on the pan bottom. Pour the mixture »—›
cut into paper-thin slices
and imparts an
authentic flavor lb (250 g) fresh lump crabmeat,
1⁄ 2
picked over for shell fragments and
to Asian noodles. cartilage and f laked
Lime juice and 1⁄ 2 cup (1⁄ 2 oz/15 g) fresh cilantro leaves
coconut milk
are a timeless
In a large pot, bring 4 qt (4 l) water to a rapid
combination
boil. Add 1 tablespoon salt and the noodles,
that brings fresh
stir well, and cook, stirring occasionally,
flavor to this dish.
until just tender, 3–5 minutes. Drain in a
colander, place under cold running water
to cool, and drain again thoroughly.
In a bowl, stir together the coconut milk,
fish sauce to taste, lime juice, lime zest,
and chiles to taste, if using. Add the bean
sprouts, cucumber, and crabmeat and toss
gently to mix.
Transfer the noodles to a large, shallow
serving bowl. Arrange the crab mixture over
the noodles. Scatter the cilantro on top.
Serve at room temperature, or cover and
refrigerate for up to 3 hours and serve chilled.

12
3

JA N UA RY
 5
RUBY GRAPEFRUIT SORBET Slowly whisk in the milk, and cook,
makes about 1 qt (32 fl oz/1 l) whisking, until the sauce is thick and
11⁄ 2 cups (12 f l oz/375 ml) fresh creamy, 5–10 minutes. Stir in the nutmeg,
grapefruit juice cheese, peas, and prosciutto. Add the pasta
11⁄3 cups (9 oz/290 g) superfine sugar and toss to combine.
1 large ruby or pink grapefruit Transfer the pasta and sauce to the prepared
JA N UA RY
dish. Sprinkle with the bread crumbs. Bake
In a blender, combine 2 cups (16 fl oz/500 ml)
until the crumbs are golden and the sauce
Put vibrant ruby cold water, the grapefruit juice, and sugar.
is bubbling, about 20 minutes. Let cool for
grapefruit to good Finely grate the zest from the grapefruit about 10 minutes before serving.
use in this light and add to the blender. Peel and segment the
dessert, which grapefruit (see page 37), reserving the juices.

7
makes a refreshing
finish to a hearty Add the grapefruit segments and juice to
winter meal. the blender. Purée until smooth. Pour into SAUTÉED POTATOES
a nonreactive bowl, cover, and refrigerate
For an elegant
presentation, for 2–3 hours until well chilled. WITH CHORIZO & PARSLEY
serves 4
serve in glasses Pour the chilled grapefruit mixture into an
topped with a ice-cream maker and freeze according to the 11⁄ 2 lb (750 g) large waxy potatoes, quartered
splash of prosecco. manufacturer’s directions. If desired, pack cup (2 oz/60 g) peeled, thinly sliced
1⁄ 2
mild or hot dry-cured chorizo
it into a freezer-safe container and freeze JA N UA RY
1⁄4 cup (11⁄ 2 oz/45 g) finely chopped red onion
until very firm before serving.
1⁄4 cup (2 f l oz/60 ml) dry white wine
Humble potatoes
2 Tbsp chopped fresh f lat-leaf parsley

6
are enlivened with
a wine reduction,
In a saucepan, combine the potatoes with
BAKED PASTA WITH bright parsley, and
dry-cured Spanish
water to cover and bring to a boil. Reduce
PROSCIUTTO & PEAS chorizo. To peel
the heat to medium and cook until the
serves 4–6 potatoes are fork-tender, about 20 minutes.
the chorizo, lightly
run a sharp knife Drain and keep warm.
cup (4 oz/125 g) unsalted butter,
1⁄ 2
plus more for greasing down its length, Heat a frying pan over medium-high heat.
1 lb (500 g) ziti, penne, or other tubular pasta then, with your Add the chorizo and sauté until most of the
JA N UA RY fingers, peel away fat is rendered, about 2 minutes. Pour off
1⁄ 2 cup (2 1⁄ 2 oz/75 g) all-purpose f lour
the skin as if the fat and continue cooking the chorizo
4 cups (32 f l oz/1 l) milk unwrapping
Big pasta tubes until lightly browned, 1–2 minutes. Add
1⁄ 8 tsp grated nutmeg the sausage.
are a favorite for the onion and sauté for 1 minute. Add the
2 cups (8 oz/250 g) grated Parmesan cheese potatoes and wine and cook until most of
tossing with a
handful of flavorful 1 cup (5 oz/155 g) frozen petite peas the liquid evaporates, about 1 minute.
ingredients and 1⁄4 lb (125 g) prosciutto or ham, chopped
Transfer to a bowl, toss with the parsley,
baking into one-dish 1⁄ 2 cup (1 oz/30 g) fresh bread crumbs and serve.
meals. Here, the
more common ragù Preheat the oven to 425°F (220°C) and butter
is replaced with a 2-qt (2-l) baking dish. Bring a large pot
strips of prosciutto, of salted water to a boil. Add the pasta and
peas, and Parmesan cook, stirring occasionally, until not quite
mixed into an al dente, about 2 minutes less than the
easy white sauce.
package directions. Drain, rinse with cold
water, drain again, and set aside.
In the same pot, melt the 1 ⁄ 2 cup butter
over medium heat. Add the flour and cook,
stirring, for 30 seconds. »—›

14
 8 9
CHAI TEA CUPCAKES TUNA IN ESCABECHE
WITH HONEY CREAM serves 4–6
makes 12 cupcakes 3 Tbsp olive oil
3 chai tea bags 11⁄ 2 lb (750 g) albacore or yellowfin tuna
fillet, about 1 inch (2.5 cm) thick, cut into
11⁄4 cups (6 1⁄ 2 oz/200 g) all-purpose f lour 6–8 pieces
JA N UA RY cup (6 oz/185 g) firmly packed light
3⁄4
JA N UA RY 1 red bell pepper, seeded and thinly sliced
brown sugar 1⁄ 2 red onion, thinly sliced
1 tsp baking soda
Traditional chai This popular 1 cup (8 f l oz/250 ml) dry white wine
1⁄4 tsp kosher salt
is a warming room-temperature 3⁄4 cup (6 f l oz/180 ml) sherry vinegar
cup (3 oz/90 g) plus 2 Tbsp honey,
1⁄4
cup of milky tea plus more for drizzling Mediterranean 2 cloves garlic, crushed
spiked with ginger, dish pairs meaty 1⁄ 2 tsp black peppercorns
4 Tbsp (2 oz/60 g) unsalted butter, melted
cinnamon, cloves, fish with a slightly
1⁄4 cup (2 f l oz/60 ml) buttermilk 1 tsp grated orange zest
cardamom, and sweet, vinegary
other aromatic 1 large egg sauce. Fragrant 1 tsp sugar
spices. This 1 cup (8 f l oz/250 ml) cold heavy cream with orange zest 1⁄ 2 tsp red pepper f lakes
recipe folds those and garlic, it is Salt
seasonings into a Preheat the oven to 350°F (180°C). Line finished with just 1⁄ 2 cup (2 1⁄ 2 oz/75 g) pitted olives
buttermilk batter 12 standard muffin cups with paper liners enough red pepper
for cupcakes with or grease with butter and dust with flour. flakes to give it In a large frying pan, warm 2 Tbsp of the
a tender crumb a pleasant bite. oil over medium-high heat. Add the tuna
and complex flavor. In a small bowl, steep the tea bags in 2 ⁄ 3 cup
(5 fl oz/160 ml) boiling water for 5 minutes. and cook, turning once, until browned
Start with a high-
Discard the bags and let the tea cool to on both sides but still translucent in the
quality tea for
room temperature. center, 5–8 minutes. Transfer to a 2-qt (2-l)
the best results.
baking dish.
In a bowl, whisk together the flour, brown
sugar, baking soda, and salt. In a large bowl, Add the remaining 1 Tbsp olive oil to the
using an electric mixer, beat together the pan. Add the bell pepper and onion and sauté
1 ⁄4 cup honey, butter, buttermilk, and egg. until softened, 3–5 minutes. Add the wine,
Add the dry ingredients and beat just until vinegar, garlic, peppercorns, orange zest,
incorporated, then add the cooled tea and sugar, and red pepper flakes. Season with
3 ⁄4 tsp salt, pour in 1 ⁄4 cup (2 fl oz/60 ml)
beat just until combined. Divide the batter
among the prepared cups, filling them about water, and bring to a boil.
three-fourths full. Pour the hot liquid and vegetables over
Bake until a toothpick inserted into the the fish and scatter the olives over the top.
center of a cupcake comes out clean, about Let stand until cooled to room temperature.
18 minutes. Let cool in the pan on a wire rack Cover and refrigerate for at least 8 hours
for 5 minutes. Transfer the cupcakes to the or up to 24 hours.
rack and let cool completely, about 1 hour. Lift the tuna from the marinade and transfer
To make the honey cream, in a chilled bowl, to a platter. Drain the marinade, reserving
combine the cream and remaining 2 Tbsp the vegetables and olives, and arrange them
honey. Using an electric mixer, beat on low over the tuna. Let stand for about 15 minutes
speed until slightly thickened, 1–2 minutes. before serving.
Gradually increase the speed to medium-
high and continue to beat until the cream
holds medium peaks, 2–3 minutes. Spread
the cupcakes with the honey cream and
drizzle with additional honey.

15
JA N UA RY

10
10
BROCCOLI RABE & OLIVE PIZZA
serves 2–3
1 lb (500 g) purchased whole-wheat
pizza dough, at room temperature
2 Tbsp extra-virgin olive oil
1 large clove garlic, minced
JA N UA RY
1⁄4 tsp red pepper f lakes
Pinch of salt
Calorie-laden 1 bunch broccoli rabe, about 3⁄4 lb (375 g),
pizza gets a thick stems removed
makeover in this Flour and cornmeal, for dusting
healthy rendition. lb (250 g) part-skim mozzarella cheese,
1⁄ 2
Part-skim coarsely shredded
mozzarella keeps 1⁄4 cup (2 oz/60 g) pitted niçoise olives
the topping creamy
but low in fat, Position a rack in the bottom of the oven.
and cool-weather Place a baking stone on the rack. Preheat the
broccoli rabe oven to 550°F (290°C), or the highest setting,
is packed with for at least 45 minutes. Punch the dough
vitamins and down and turn it out onto a work surface.
minerals but not
Shape it into a ball. Cover with a clean
calories. Nutty
kitchen towel and let rest for 30 minutes.
niçoise olives
develop a pleasing In a small bowl, combine the oil, garlic,
leathery texture in red pepper flakes, and salt. Let stand for
the oven. The pizza 30 minutes to marry the flavors.
is perfect for lunch
Bring a large pot three-fourths full of
or dinner, but, cut
salted water to a boil over high heat. Add
into small squares,
the broccoli rabe and cook until tender,
it also makes an
2–3 minutes. Drain and cool under running
appealing shared
snack or appetizer. cold water. Gently squeeze out the excess
water. Roughly chop the broccoli rabe.
To assemble the pizza, lightly flour a work
surface. Roll out the dough into a round
13–14 inches (33–35 cm) in diameter.
Generously dust a pizza peel or rimless
baking sheet with cornmeal and transfer
the dough round to it. Working quickly,
spread the cheese evenly over the dough,
leaving a 3 ⁄4-inch (2-cm) rim uncovered.
Top evenly with the broccoli rabe and the
olives. Brush the rim with some of the
seasoned oil, then drizzle more oil evenly
over the pizza.
Immediately slide the pizza from the peel
onto the baking stone. Bake until the crust
is crisp and browned, about 8 minutes.
Remove from the oven. Brush the rim of
the crust with any remaining oil, and serve.
17
11
TOFU SALAD WITH EDAMAME
& SHAVED ROOT VEGETABLES
serves 4
3⁄4lb (375 g) firm silken tofu, cut into
slices 1 inch (2.5 cm) thick
2 Tbsp light soy sauce
JA N UA RY
2 tsp toasted sesame oil
2 green onions, including tender
A wonderful mix green parts, minced
of contrasting 1-inch (2.5-cm) piece fresh ginger,
colors, textures, and peeled and grated
flavors, this vivid 2 watermelon radishes or 6 red radishes
salad is not only fast 1 small celery root (about 3⁄4 lb/375 g),
and simple to make peeled and halved lengthwise
but also healthful 2 carrots, peeled and halved crosswise
and delicious. If Salt
you are using boxed
2 cups (12 oz/375 g) frozen
tofu, be careful shelled edamame
when removing it
2 Tbsp sesame seeds, toasted
from the container,
as you want the
Place the tofu in a shallow baking dish. In
block to remain
a small bowl, whisk together the soy sauce,
intact so it can
oil, green onions, and ginger. Pour over the
be neatly cubed.
tofu and marinate at room temperature for
at least 1 hour or up to 3 hours.
Meanwhile, using a mandoline or a very
sharp knife, shave the radishes and celery
root crosswise. Reserve a few whole shavings
for garnish and cut the rest into smaller
pieces. Using a vegetable peeler, shave the
carrots lengthwise, then cut each ribbon
into 3 or 4 pieces. Set aside.
In a saucepan, bring 4 cups (32 fl oz/1 l)
water to a boil over medium-high heat.
Add 1 ⁄ 2 tsp salt and the edamame. Reduce
the heat to medium and cook until just
tender, 5–6 minutes. Drain and rinse
with cold water.
Divide the edamame among individual
plates. Cut the tofu into 1-inch (2.5-cm)
cubes. Using a spatula, carefully remove the
cubes from the marinade (they are fragile)
and place on top of the edamame. Pour a
little of the marinade over them. Top with
the radish, celery root, and carrot pieces and
sprinkle with the sesame seeds. Garnish
with the reserved whole vegetable shavings
and serve right away.
12 13
ITALIAN BRAISED SHORT RIBS MAC & CHEESE CHILI
serves 6–8 serves 4–6
3 Tbsp all-purpose f lour 2 Tbsp olive oil
Salt and freshly ground pepper 1⁄ 2 yellow onion, chopped
5 1⁄ 2 –6 lb (2.75–3 kg) beef short ribs, 2 cloves garlic, chopped
English cut 3⁄4 lb (375 g) lean ground beef
JA N UA RY JA N UA RY
1⁄4 cup (2 f l oz/60 ml) olive oil
1 Tbsp chili powder
2 oz (60 g) pancetta, chopped
11⁄ 2 tsp ground cumin
Meaty short ribs 2 yellow onions, finely chopped Here’s a dish that
go well with the can be prepared a Salt and freshly ground pepper
4 cloves garlic, minced
robust flavors of couple of days in 1 can (14 1⁄ 2 oz/455 g) fire-roasted
1 tsp red pepper f lakes diced tomatoes with juices
traditional Italian advance and stored,
cooking, and slow 2 carrots, finely chopped tightly covered, in 1 can (16 oz/500 g) pinto beans, drained
cooking coaxes them 2 Tbsp tomato paste the refrigerator. 4 cups (32 f l oz/1 l) chicken broth
to fall-off-the-bone 1 Tbsp sugar You can experiment 2 cups (7 oz/220 g) elbow macaroni
tenderness. For 1 cup (8 f l oz/250 ml) dry red wine with the flavors cup (2 oz/60 g) shredded sharp
1⁄ 2
an extra flourish, by using crumbled Cheddar cheese
1 can (14 1⁄ 2 oz/455 g) diced tomatoes
garnish each spicy sausage or cup (2 oz/60 g) shredded
1⁄ 2

serving with some 1 cup (8 f l oz/250 ml) beef broth ground turkey Monterey jack cheese
of the gremolata 1 ⁄4 cup (2 f l oz/60 ml) balsamic vinegar in place of 3 green onions, white and
traditionally 2 bay leaves the beef or by tender green parts, chopped
sprinkled over 2 sprigs each fresh rosemary and thyme trading out the
osso buco (page Monterey jack In a large, heavy pot, warm the oil over
1 Tbsp dried oregano
256), and serve for pepper jack. medium-high heat. Add the yellow onion
atop polenta Pasta-based dishes and cook, stirring occasionally, until
On a plate, stir together the flour, 1 tsp
(page 22). tend to absorb translucent, about 6 minutes. Add the garlic
salt, and 1 ⁄ 2 tsp pepper. Turn the ribs in the
any liquid they and cook, stirring occasionally, until soft,
seasoned flour, shaking off any excess. In
contain when they about 2 minutes. Add the ground beef and
a large, heavy pot, heat the oil over medium-
sit, so be sure to cook, breaking it up with a wooden spoon,
high heat. Working in batches, sear the ribs, have extra broth until browned, about 5 minutes. Stir in the
turning occasionally, until evenly browned, on hand to adjust chili powder, cumin, and 1 ⁄4 tsp salt. Add the
about 10 minutes. Transfer to a plate. the consistency tomatoes with their juices, the beans, and
Add the pancetta to the pot and sauté until as needed. To add broth and bring to a boil. Add the macaroni,
mostly crisp, 4–5 minutes. Add the onions vegetables to this cover, and reduce the heat to medium. Cook
and sauté until beginning to soften, about meal, serve the
until the pasta is al dente, about 10 minutes.
3 minutes. Stir in the garlic and red pepper chili atop a bed
of sautéed kale Stir in half of the Cheddar and Monterey
flakes and sauté until fragrant, about
in shallow bowls. jack cheeses and all of the green onions.
30 seconds. Add the carrots, tomato paste,
Season with salt and pepper. Serve,
and sugar and cook, stirring often, until well
topped with the remaining cheese.
blended, about 1 minute. Add the wine, bring
to a boil, and stir to scrape up any browned
bits on the pan bottom. Stir in the tomatoes
and their juices, broth, and vinegar and
bring to a boil.
Preheat the oven to 350°F (180°C). Return the
ribs to the pot with the tomato mixture. Add
the bay leaves, rosemary and thyme sprigs,
and oregano. Cover and cook in the oven until
the ribs are very tender, about 2 hours.
Skim as much fat as possible from the
cooking liquid and discard the bay leaves.
Season with salt and pepper and serve.

18
14 15
CHICKEN & COCONUT CURRY ROASTED BEETS WITH BABY
serves 6–8
ARUGULA & RICOTTA SALATA
3 Tbsp canola oil serves 4
3 lb (1.5 kg) skinless, bone-in 3 beets of any color, about 1 lb (500 g) total
chicken thighs
4 Tbsp (2 f l oz/60 ml) olive oil
3 cloves garlic, minced
JA N UA RY JA N UA RY 2 Tbsp fresh orange juice
2 shallots, minced
1 Tbsp fresh lemon juice
3 Tbsp Madras-style curry powder
With the infused A mix of colorful
1⁄4 tsp Dijon mustard
1 Tbsp firmly packed dark brown sugar
flavors of ginger, beets, deep green Salt and freshly ground pepper
1 tsp red pepper f lakes
lemongrass, arugula, and snowy 2 cups (2 oz/60 g) wild or baby arugula,
Freshly ground black pepper tough stems removed
and basil, this white cheese can
traditional yellow 2 lemongrass stalks, center white part only, brighten the usually 4–5 oz (125–155 g) ricotta salata cheese,
cut into 1-inch (2.5-cm) pieces crumbled
curry is both cool, gray days of
fragrant and sweet 1-inch (2.5-cm) piece peeled fresh ginger, January. Be careful
cut into 4 slices Preheat the oven to 350°F (180°C).
and will appeal when working with
1 cup (8 f l oz/250 ml) chicken broth
to milder palates. red beets, as their If the greens are still attached to the beets,
Choose a hotter 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened juice can stain
coconut milk remove them, leaving 1 inch (2.5 cm) of the
curry powder if your fingers, stem intact. Place the beets in a small roasting
you like more of 2 Tbsp Asian fish sauce countertop, and pan and rub with 11 ⁄ 2 Tbsp of the oil. Roast
a kick. Serve the 3 carrots, cut into 1-inch (2.5-cm) chunks cutting board. the beets, turning once or twice, until tender
curry over steamed 1 sweet potato, about 3⁄4 lb (375 g), peeled Rinse fingers or
and cut into 1-inch (2.5-cm) chunks when pierced with a fork, 1–11 ⁄4 hours. Let
jasmine rice. work surfaces
cool. Peel the beets and cut into thin wedges.
3 Tbsp finely sliced fresh basil immediately
with water, and In a bowl, using a fork, mix together the
In a large, heavy pot, heat the oil over use lemon juice orange and lemon juices, the remaining
medium-high heat. Working in batches, sear to remove 2 1 ⁄ 2 Tbsp oil, the mustard, 1 ⁄ 2 tsp salt, and
the chicken until nicely browned, about persistent stains. 1 ⁄4 tsp pepper. Add the sliced beets to the

4 minutes per side. Transfer to a plate. bowl and turn gently to coat with the dressing.
Add the garlic and shallots to the pot Add the arugula and toss until well mixed.
and sauté just until fragrant, about 30 Top with the ricotta salata and serve.
seconds. Add the curry powder, brown
sugar, red pepper flakes, 1 tsp black pepper,
the lemongrass, and the ginger and sauté
until the spices are fragrant and well
blended with the garlic and shallots, about
30 seconds. Add the broth and stir to scrape
up any browned bits on the pot bottom. Stir
in the coconut milk and fish sauce and bring
to a boil. Add the chicken, carrots, and sweet
potato, and stir to cover them in the mixture.
Partially cover and cook over low heat until
the chicken is opaque throughout and the
vegetables are very tender, about 1 hour.
Garnish with the basil and serve.

19
JA N UA RY

16
16 17
SALMON CAKES WITH POTATO & BROCCOLI SOUP
GINGER & GREEN ONION WITH BLUE CHEESE
serves 4 serves 4
2 Tbsp coarsely chopped fresh ginger 3 Tbsp unsalted butter
2 green onions, white and pale green 1⁄ 2 cup (21⁄ 2 oz/75 g) chopped shallots
parts, coarsely chopped
JA N UA RY JA N UA RY 1 lb (500 g) Yukon Gold potatoes, cubed
1 lb (500 g) wild salmon fillet, skin
removed, cut into small pieces 11⁄ 2 lb (750 g) broccoli, tough stems peeled,
f lorets and stems coarsely chopped
Unlike many fish 1 tsp cornstarch Broccoli is often
Salt and freshly ground pepper
cakes that are loaded 1 large egg white combined with
with fillers, these 3 Tbsp all-purpose f lour
Salt potatoes to make
crisp salmon patties a thick, flavorful 4 cups (32 f l oz/1 l) chicken broth
1 tsp Asian fish sauce
are nearly all fish, soup, and cheese, 1⁄4 lb (125 g) blue cheese, crumbled
with just a little 1 Tbsp canola oil, or as needed especially Cheddar,
ginger and green 1 Tbsp sesame seeds, toasted is a favorite In a large, heavy pot, melt the butter over
onions for flavor. Low-sodium soy sauce, for serving addition. Using medium-high heat. When it foams, add the
Serve them with Sriracha sauce, for serving blue cheese instead shallots and cook, stirring occasionally, until
steamed bok choy of Cheddar shifts limp, about 1 minute. Stir in the potatoes
1 lime, cut into wedges
and brown rice the flavor slightly and broccoli. Sprinkle with 1 ⁄ 2 tsp salt, 1 ⁄4 tsp
for a healthy toward the tangy pepper, and the flour and stir until the flour
In a food processor, combine the ginger
weeknight dinner. side but keeps the is incorporated, about 1 minute. Add about
and green onions and process until finely
creamy texture. 1 ⁄ 2 cup (4 fl oz/125 ml) of the broth, stirring
chopped, stopping once or twice to scrape
This is a good to make a paste, then gradually add the
down the sides of the work bowl. Sprinkle
soup for serving
the salmon with the cornstarch and add remaining broth and bring to a boil. Reduce
with crackers,
to the processor with the egg white, a pinch the heat to medium-low and simmer until
including breaking
of salt, and the fish sauce. Using quick the potatoes and broccoli stems are fork-
a few into the pot
pulses, process until the mixture resembles tender, about 15 minutes. Let cool slightly.
to make it even
coarsely ground meat. Do not overprocess thicker and richer. Working in batches, purée the soup in a food
or the cakes will be heavy. processor or blender. Return the soup to the
Divide the salmon mixture into 8 equal pot, place over medium-high heat, and bring
portions. With moistened hands, gently to a simmer. Sprinkle in half of the cheese
shape each portion into a patty about and stir until it melts, about 1 minute. Serve
1 ⁄ 2 inch (12 mm) thick. Transfer to a plate, with the remaining cheese on the side.
cover with plastic wrap, and refrigerate
for 5–10 minutes.
In a large frying pan over medium heat,
warm the 1 Tbsp oil. Add the salmon cakes
and cook until golden brown on the first
side, about 3 minutes. Turn, adding more
oil if needed, and cook until the cakes are
slightly springy to the touch and have lost
their raw color in the center, 2–3 minutes
longer. Transfer to plates and sprinkle
with the sesame seeds. Serve, passing the
soy sauce, Sriracha sauce, and lime wedges
at the table.

21
18
POLENTA WITH WILD
MUSHROOMS, CHARD
& CHEDDAR CHEESE
serves 6–8
Sea salt and freshly ground pepper
JA N UA RY 11⁄ 2 cups (10 1⁄ 2 oz/330 g) polenta
2 bunches chard, tough stems removed
Both vegetarians 1 fresh rosemary sprig, about 6 inches
(15 cm) long
and carnivores
1 Tbsp extra-virgin olive oil
will find this
meatless main dish 4 Tbsp (2 oz/60 g) unsalted butter
a satisfying choice 1 Tbsp minced shallots
for a cool winter
1 lb (500 g) assorted wild mushrooms
evening. You can such as chanterelles, porcini, morels,
use any mushrooms or lobster mushrooms, coarsely cut or
left whole depending on size
in the mix and
substitute spinach 1 cup (4 oz/125 g) shredded or crumbled
white Cheddar cheese
or kale for the chard.
The Cheddar cheese
In a saucepan over high heat, bring 8 cups
infuses the polenta
(64 fl oz/2 l) water and 11 ⁄ 2 tsp salt to a boil.
with a nutty flavor;
Slowly add the polenta, stirring constantly.
Parmesan or fontina
Reduce the heat to low and cook, stirring
would be a good
often, until the polenta pulls away from
choice, as well.
the sides of the pan, about 40 minutes.
Meanwhile, bring a large pot of water to
a boil over high heat. Add the chard leaves
and rosemary sprig. Reduce the heat to
medium and cook until the chard ribs are
easily pierced with a fork, about 10 minutes.
Drain well. Chop coarsely and squeeze
dry. Set aside.
In a frying pan over medium-high heat,
warm the oil with 1 Tbsp of the butter. Add
the shallots and mushrooms and cook until
the mushrooms are tender, 8–10 minutes.
Using a slotted spoon, transfer to a bowl.
Reserve the juices.
When the polenta is ready, stir in the
remaining 3 Tbsp butter, all but 1 ⁄4 cup
(1 oz/30 g) of the cheese, 1 tsp salt, and 1 tsp
pepper and cook until the butter and cheese
have melted, 3–4 minutes longer. Return the
frying pan used for the mushrooms to
medium-high heat. Warm the reserved
juices, then add the chard and mushrooms
and cook, stirring, until hot and well
coated. Season with salt and pepper.
Spoon the polenta into a large serving bowl,
top with the chard and mushrooms, sprinkle
with the remaining cheese, and serve.
22
19
SPICY RED BEAN
& CHORIZO STEW
serves 6–8
2 1⁄4 cups (1 lb/500 g) dried red kidney
beans, picked over and rinsed
2 Tbsp canola oil
JA N UA RY
1 large yellow onion, finely chopped
3 celery ribs, finely chopped
Warm up on cold
1 green bell pepper, seeded and chopped
days with spicy
6 cloves garlic, minced
Latin flavors.
Spanish-style Salt and freshly ground black pepper
chorizo adds robust 4 cups (32 f l oz/1 l) beef or chicken broth
flavor to this stew, 2 tsp red wine vinegar
which is extra 1⁄ 2 – 3⁄4 tsp red pepper f lakes
satisfying because
3 bay leaves
of the double dose
of protein from the 1 lb (500 g) cured Spanish-style chorizo,
cut into slices 1⁄4 inch (6 mm) thick
beans and the meat.
Hot-pepper sauce, such as Tabasco
Cooked white rice for serving
Place the beans in a large bowl with cold
water to cover and soak for at least 4 hours
or up to overnight. (For a quick soak, combine
the beans and water to cover in a large
pot, bring to a boil, remove from the heat,
cover, and soak for 1 hour.) Drain and
rinse the beans.
In a large, heavy frying pan, heat the oil over
medium-high heat. Add the onion, celery,
and bell pepper and sauté until softened
and just beginning to brown, about 6 minutes.
Add the garlic, season with salt and black
pepper, and cook for 1 minute. Pour in 1 cup
(8 fl oz/250 ml) of the broth and stir to scrape
up any browned bits on the pan bottom.
Transfer the contents of the pan to a slow
cooker and stir in the drained beans,
remaining 3 cups (24 fl oz/750 ml) broth,
the vinegar, red pepper flakes to taste, bay
leaves, and chorizo. Cover and cook on the
low setting for 6–8 hours, stirring once or
twice. The beans should be very tender.
Discard the bay leaves. Season with salt,
black pepper, and Tabasco. If desired,
using the back of a spoon, mash some of
the beans against the inside of the cooker
to thicken the stew.
Spoon rice into shallow bowls, top with
the stew, and serve.
18

JA N UA RY
20
ASIAN-STYLE CHICKEN SOUP
serves 4
8 cups (64 f l oz/2 l) low-sodium chicken broth
1 bunch green onions, plus thinly sliced
green onions for serving
2-inch (5-cm) piece fresh ginger,
JA N UA RY peeled and sliced
2 Tbsp Asian fish sauce
1 Tbsp sugar
Here, chicken,
vegetables, and 6 each star anise pods and cloves
rice noodles are 1–11⁄4 lb (500–625 g) skinless, boneless
chicken breasts
cooked in a clear,
spice-infused broth. 3 Thai chiles, or 1 serrano chile, thinly sliced
An abundance Bean sprouts, basil sprigs, cilantro sprigs,
of bright green and lime wedges for serving
garnishes liven Hoisin sauce (optional)
up this one-dish 4 heads baby bok choy
meal. The more
6–7 oz (185–220 g) dried rice stick noodles
of them you add,
the healthier and Salt and freshly ground pepper
more flavorful
In a large pot over high heat, combine the
this soup becomes.
broth and 2 cups (16 fl oz/500 ml) water. Cut
the green onion bunch in half crosswise and
add to the pot; add the ginger, fish sauce, and
sugar. In a tea ball, combine the star anise
and cloves; add to the pot. Bring the broth
to a boil. Add the chicken breasts, return to
a boil, reduce the heat to medium-low, and
simmer until the chicken is cooked through,
10–15 minutes. Using tongs, transfer the
chicken to a plate. Continue to simmer the
broth to develop the flavor, 15–30 minutes.
Place the sliced green onions, sliced chiles,
bean sprouts, herb sprigs, lime wedges,
and hoisin sauce, if using, on a platter and
set on the table.
Slice the bok choy crosswise about 1 ⁄ 2 inch
(12 mm) thick. Thinly slice the chicken
breasts crosswise. In a large bowl, soak
the noodles in very hot water for 3 minutes.
Remove the green onions and ginger from
the broth and discard. Season the broth to
taste with salt and pepper. Add the bok choy,
raise the heat to high, and bring to a boil.
Drain the noodles, add them to the broth,
and cook until just tender, about 2 minutes.
Using tongs, divide the noodles and bok
choy among 4 warmed deep bowls. Divide
the chicken among the bowls. Ladle the
broth over the top. Serve, allowing diners
to add the condiments to taste.
24
21
LEMON CHIFFON
GINGERSNAP PIE
serves 6–8
11⁄4 cups (4 oz/125 g) gingersnap
cookie crumbs
5 Tbsp (2 1⁄ 2 oz/75 g) unsalted butter,
JA N UA RY melted
cup (6 oz/185 g) plus 3 Tbsp
3⁄4
granulated sugar
Filled with a
rich, tangy lemon 2 1⁄4 tsp (1 package) unf lavored
powdered gelatin
pudding lightened
1⁄ 8 tsp kosher salt
up with whipped
cream, lemon cup (6 f l oz/180 ml) fresh lemon juice,
3⁄4
strained
chiffon pie is a
timeless dessert 1 Tbsp finely grated orange zest
that will brighten 4 large egg yolks, lightly beaten
any winter table. 11⁄4 cups (10 f l oz/310 ml) heavy cream
Here, it has been 1⁄4 cup (1 oz/30 g) confectioners’ sugar
updated with a
spicy gingersnap Preheat the oven to 350°F (180°C). In a bowl,
crust. A sealable stir together the crumbs, butter, and 3 Tbsp
plastic bag and granulated sugar until the crumbs are evenly
a rolling pin moistened. Pat the crumb mixture firmly and
make short work
evenly into the bottom and all the way up
of crushing the
the sides of a 9-inch (23-cm) pie pan or dish.
cookies into crumbs.
Bake until the crust is firm, 5–7 minutes.
Pour 1 ⁄4 cup (2 fl oz/60 ml) cold water into
a saucepan and sprinkle with the gelatin.
Let stand until the gelatin softens and swells,
5–10 minutes. Stir in the 3 ⁄4 cup granulated
sugar, salt, lemon juice, orange zest, and egg
yolks; the mixture will be lumpy. Cook over
medium heat, stirring continuously, until
the gelatin melts and the mixture thickens,
6–8 minutes. Do not allow the mixture to
boil. Set the saucepan in an ice bath until
the mixture is cool to the touch.
In a large bowl, using an electric mixer,
whip the cream and confectioners’ sugar on
medium-high speed until thick, soft peaks
form. Spoon the whipped cream into the
gelatin mixture and fold together with a
rubber spatula until smooth. Pour into
the prepared crust, smoothing the top.
Refrigerate the pie until chilled and firm,
3–4 hours. Let stand at room temperature
for 20 minutes before serving.
22
STIR-FRIED SOBA NOODLES Add the snow peas, stir and toss to combine,
WITH BEEF & CABBAGE cover, and cook until just tender, about 2
serves 4 minutes. Take care not to overcook; the snow
peas and cabbage should remain crisp.
1 lb (500 g) boneless beef sirloin
or tenderloin, partially frozen Add the noodles to the pan and stir and
1⁄4 cup (2 f l oz/60 ml) toasted sesame oil toss until well combined. Garnish with
JA N UA RY the toasted sesame seeds and serve.
1⁄4 cup (2 f l oz/60 ml) soy sauce
1⁄4 cup (2 f l oz/60 ml) plus 1 Tbsp peanut oil
The nutty flavor

23
2 Tbsp peeled and grated fresh ginger
and delicate texture
3⁄4 lb (375 g) dried soba noodles
of soba noodles pair
particularly well 2 large cloves garlic, minced VINEGAR-GLAZED BRUSSELS
with mild napa 4 green onions, including 3 inches (7.5 cm)
of green tops, thinly sliced on the diagonal
SPROUTS WITH CHESTNUTS
cabbage. If napa
cabbage is not in 1 head napa cabbage, about 2 lb (1 kg), & WALNUT OIL
cored and shredded serves 4
the market, bok choy
or green cabbage 2 cups (16 f l oz/500 ml) chicken or beef broth
1 Tbsp olive oil
can be substituted. 1 Tbsp cornstarch JA N UA RY 1 lb (500 g) brussels sprouts, trimmed
lb (250 g) snow peas, trimmed
1⁄ 2
Salt and freshly ground pepper
and halved crosswise
Salt In this dish, the rich 1 Tbsp unsalted butter
walnut oil, sweet 1 cup (8 f l oz/250 ml) chicken broth
1⁄4cup (1 oz/30 g) sesame seeds,
lightly toasted brown sugar, and 3 oz (90 g) vacuum-packed chestnuts,
tart wine vinegar coarsely chopped
Using a sharp knife, cut the beef across the work together to 1 Tbsp firmly packed golden brown sugar
grain into thin slices, then cut the slices into temper the cabbagey
2 Tbsp red wine vinegar
matchsticks. In a bowl, whisk together the taste of brussels
2 tsp toasted walnut oil
sesame oil, soy sauce, 1 ⁄4 cup peanut oil, and sprouts, while
the chestnuts add
ginger. Add the beef and stir to coat evenly. In a large frying pan, warm the oil over
texture and flavor.
Cover and refrigerate, stirring occasionally, medium heat. Add the brussels sprouts in
Look for vacuum-
for at least 1 hour or up to 3 hours. a single layer and sprinkle lightly with salt.
packed roasted and
Bring a large pot of water to a rapid boil. Add peeled chestnuts Cook, stirring once or twice, until the sprouts
2 Tbsp salt and the noodles, stir well, and in gourmet shops are golden brown and caramelized on all
cook, stirring occasionally, until just tender, and well-stocked sides, about 4 minutes.
5–7 minutes. Drain the noodles. supermarkets. Raise the heat to medium-high and add the
Meanwhile, in a wok or large frying pan, butter, broth, and chestnuts. Bring the broth
heat the 1 Tbsp peanut oil over medium-high to a boil and stir to scrape up any browned
heat. Add the garlic and green onions and bits on the bottom of the pan. Reduce the
stir-fry until lightly colored, about 1 minute. heat to medium-low, cover partially, and
Raise the heat to high, add the beef and its simmer until the sprouts are just tender
marinade, and stir-fry until lightly browned, when pierced with a knife and most of the
about 8 minutes. Add the cabbage and liquid has evaporated, 20–22 minutes.
11 ⁄ 2 cups (12 fl oz/375 ml) of the broth and Add 1 ⁄4 cup (2 fl oz/60 ml) water to the pan,
toss to combine. Cover, reduce the heat to stir in the sugar and vinegar, and raise
medium-high, and cook until the cabbage the heat to medium-high. Cook, stirring
wilts, about 4 minutes. occasionally, until the liquid reduces to
In a small bowl, whisk the cornstarch into a glaze, 2–3 minutes. Remove the pan from
the remaining 1 ⁄ 2 cup (4 fl oz/125 ml) broth. the heat and stir in the walnut oil. Season
Add the cornstarch mixture to the pan, with salt and pepper. Transfer to a bowl
and stir and toss to incorporate. »—› and serve.

25
JA N UA RY

24
24
NOODLE SALAD WITH PORK
& ASIAN LIME VINAIGRETTE
serves 6
2 pork tenderloins, about 3⁄4 lb (375 g)
each, trimmed
1 Tbsp peanut oil
JA N UA RY
Salt and freshly ground pepper
Pale yellow FOR THE ASIAN LIME VINAIGRETTE
Chinese egg 2 Tbsp peanut oil
noodles, sometimes 1 Tbsp soy sauce
labeled lo mein, Juice of 1 lime
are ideal for tossing
2 tsp sherry vinegar
with meat and/or
vegetables and a 1 tsp peeled and minced fresh ginger
1⁄ 8 tsp sugar
brightly flavored
vinaigrette for a 2 or 3 drops Sriracha or other hot sauce
hearty main-course
1 lb (500 g) fresh Chinese egg noodles
salad. If fresh
Chinese noodles 1 red bell pepper, seeded and thinly sliced
are unavailable, 1 small red serrano chile, seeded and
substitute dried, thinly sliced crosswise (optional)
or used dried 1⁄4 cup ( 1⁄ 3 oz/10 g) each chopped fresh
f lat-leaf parsley and cilantro leaves
vermicelli from the
Italian pasta shelf
Prepare a charcoal or gas grill for direct-heat
at the market.
cooking over high heat, or preheat the broiler.
Brush the pork tenderloins with the 1 Tbsp
oil and season with salt and pepper. Place
on the grill rack or on a broiler pan 4 inches
(10 cm) from the heat source and cook,
turning occasionally, until an instant-read
thermometer inserted into the thickest part
registers 150°F (65°C) or the pork is pale
pink when cut in the thickest portion, about
12 minutes. Transfer to a cutting board and
let rest for 2–3 minutes before carving. Cut
crosswise into slices 1 ⁄4 inch (6 mm) thick.
Meanwhile, to make the vinaigrette, in
a blender, combine the 2 Tbsp oil, soy sauce,
lime juice, vinegar, ginger, sugar, and Sriracha
to taste. Purée until smooth.
Bring a pot three-fourths full of salted water
to a boil. Add the noodles, stir, and cook until
just tender, according to package directions.
Drain well and transfer to a large bowl. Add
the bell pepper, chile (if using), vinaigrette
to taste, and half each of the parsley and
cilantro, and toss to mix well.
Transfer the noodles to bowls and arrange
the pork and remaining herbs over the top.
Serve warm or at room temperature.
27
25
BARLEY RISOTTO WITH
CHICKEN, MUSHROOMS
& GREENS
serves 4
6 cups (48 f l oz/1.5 l) chicken broth
JA N UA RY 11⁄ 2 Tbsp olive oil
1 yellow onion, chopped
Barley has a 1 clove garlic, minced
pleasantly chewy 2 cups (6 oz/185 g) sliced cremini mushrooms
texture and a sweet, Salt and freshly ground pepper
nutty flavor. When 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
stirred into broth
1 cup (7 oz/220 g) pearl barley
over low heat, it
cooks into a creamy 3 cups (4 oz/125 g) bite-sized pieces Swiss
chard leaves
risotto-style dish.
The addition of 2 cups ( 3⁄4 lb/375 g) shredded cooked chicken
meaty mushrooms, 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese
shredded chicken,
and slightly bitter In a saucepan, bring the broth to a simmer
greens to the barley over medium-high heat. Turn off the heat,
creates a balanced cover, and keep warm.
one-dish dinner.
In a large saucepan, heat the oil over
medium-high heat. Add the onion and
garlic and cook, stirring frequently, until
the onion is soft, about 5 minutes. Add the
mushrooms, 1 ⁄4 tsp salt, and a few grindings
of pepper. Cook, stirring frequently, until
the mushrooms release their liquid and
start to brown, 4–5 minutes. Add the wine,
bring to a boil, and cook for 1 minute.
Add 5 cups (40 fl oz/1.25 l) of the hot broth
and the barley. Cover and simmer over
medium-low heat, stirring occasionally and
adding more broth 1 ⁄4 cup (2 fl oz/60 ml)
at a time if the barley becomes dry, until
the barley is tender, about 45 minutes.
Stir in the Swiss chard and more broth,
if necessary. Cook, uncovered, until the
greens are wilted, about 2 minutes. Stir in
the chicken and cook for 1 minute to heat
through. Stir in the Parmesan, season
with salt and pepper, and serve.
26 27
KUMQUAT-CARROT PURÉE WITH QUINOA TABBOULEH WITH
TOASTED FENNEL SEEDS LEMONY GRILLED SHRIMP
serves 4 serves 4–6
2 tsp fennel seeds 1 lb (500 g) shrimp, peeled and deveined
4 Tbsp (2 oz/60 g) unsalted butter Grated zest and juice of 1 lemon
JA N UA RY 1 small yellow onion, chopped JA N UA RY 1 tsp olive oil
2 cloves garlic, minced Salt and freshly ground pepper

Kumquats, tiny oval 1 cup (6 oz/185 g) kumquats, unpeeled,
chopped, plus kumquat slices for garnish
citrus fruits packed
2 lb (1 kg) carrots, peeled and thinly sliced
with flavor, are
usually in season 5 cups (40 f l oz/1.25 l) chicken broth
from December to Salt and freshly ground pepper
March. You eat the
peel as well as the In a small frying pan, toast the fennel
flesh, as the peel is seeds over medium heat just until fragrant,
sweet and balances about 3 minutes. Transfer to a spice grinder
the tartness of
and grind finely.
the flesh. Here,
In a large, heavy pot, melt the butter over
kumquats are paired
with the season’s medium-high heat. Add the onion and garlic
sweet carrots in a and sauté until translucent, about 5 minutes.
puréed soup suitable Add the kumquats and carrots and sauté for
for a family supper 10 minutes. Add the broth and bring to a
or a dinner party. boil. Reduce the heat to low and simmer,
uncovered, until the carrots and kumquats
are very soft, 35–40 minutes. Remove from
the heat and let cool slightly.
Working in batches, purée the soup in a
blender. Return to the pot and stir in the
ground fennel. Season with salt and pepper
and serve, garnished with kumquat slices.
Quinoa, a gluten- 1 cup (8 oz/250 g) quinoa, rinsed
free, protein- 1 English cucumber, cut into
1⁄ 2 -inch (12-mm) pieces
packed, grain-like
seed, replaces 1 pint (12 oz/375 g) cherry tomatoes, halved
bulgur wheat in 2 green onions, chopped
this new riff on 1 cup (11⁄ 2 oz/45 g) chopped fresh
a Mediterranean f lat-leaf parsley
classic. The addition
FOR THE LEMON-GARLIC DRESSING
of grilled shrimp
makes this dish 2 cloves garlic, minced
hearty enough to Juice of 1⁄ 2 lemon
serve as a main 1⁄4 cup (2 f l oz/60 ml) extra-virgin olive oil
course. This recipe Salt and freshly ground pepper
would also be
delicious with other Place the shrimp in a nonreactive bowl with
proteins, such as the lemon zest and juice and the oil. Season
grilled salmon
with salt and pepper and toss to combine.
or leftover shredded
Cover and refrigerate for 1 hour.
rotisserie chicken.
Bring 2 cups (16 fl oz/500 ml) water to a boil
in a saucepan over medium-high heat. Add
1 ⁄ 2 tsp salt and the quinoa and reduce heat
to low. Cover the saucepan and cook until
the water is absorbed and the quinoa is
tender, 15–20 minutes. Transfer the quinoa
to a bowl and let cool.
Warm a stove-top grill pan over high heat.
Remove the shrimp from the marinade and
place on the grill pan; discard the marinade.
Cook just until the shrimp are bright pink
and opaque throughout, about 2 minutes
per side. Transfer the shrimp to the bowl
with the quinoa. Add the cucumber,
tomatoes, green onions, and parsley and
mix to combine.
To make the dressing, place the garlic and
lemon juice in a small bowl. Whisk in the
extra-virgin olive oil and season to taste
with salt and pepper.
Stir the dressing into the quinoa. Season to
taste with salt and pepper and serve at room
temperature, or refrigerate and serve cold.

28
28
CARAMEL-MACADAMIA Stop stirring and wash down the pan sides
TARTLETS with a pastry brush dipped in water. Raise
the heat to medium-high and bring the
makes 6 tartlets
mixture to a boil. Boil until the sugar melts
FOR THE CREAM CHEESE and turns a dark golden color, about
TARTLET DOUGH 4 minutes. Watch carefully, swirling the
JA N UA RY
1⁄ 2 cup (4 oz/125 g) unsalted butter pan occasionally to ensure that the sugar
3 oz (90 g) cream cheese cooks evenly. Remove from the heat.

A creamy caramel 1 cup (5 oz/155 g) all-purpose f lour, sifted Slowly pour the warm cream into the hot
sauce fills these caramelized sugar. The mixture will bubble
1⁄ 2 cup (4 f l oz/125 ml) heavy cream
individual tartlets. up. Return the pan to low heat, add the salt,
2⁄ 3 cup (5 oz/155 g) sugar
When making the and stir until the caramel completely dissolves
caramel, be sure to
1⁄ 2 tsp fresh lemon juice, strained and is smooth, about 1 minute. Set aside to
watch it carefully 1⁄ 8 tsp kosher salt cool and thicken slightly, about 30 minutes.
to ensure it doesn’t cup (4 oz/125 g) unsalted roasted
3⁄4
macadamia nuts, roughly chopped Stir the nuts into the caramel. Pour the
burn. The addition
mixture into the cooled tartlet shells,
of macadamia nuts
gives these tartlets In the bowl of a stand mixer fitted with dividing it evenly and filling them to just
an incomparable the paddle attachment, beat the butter and below the rim. Bake until the filling begins
richness. The deep cream cheese on low speed until smooth to bubble, 10–15 minutes. Transfer the baking
golden caramel and blended, about 45 seconds. Add the sheet to a wire rack and let the tartlets cool
sauce is also flour and mix until a smooth dough forms. completely before unmolding and serving.
excellent poured Transfer the dough to a work surface and
over ice cream or shape into a thick log. Wrap with plastic

29
drizzled over cake. wrap and store in the refrigerator until
ready to use, up to 3 days.
FENNEL SALAD WITH BLOOD
Cut the dough into 6 equal portions. Roll ORANGES & ARUGULA
each portion into a 2-inch (5-cm) ball. Place serves 6–8
a ball in each of six 3 1 ⁄ 2-inch (9-cm) tartlet
2 fennel bulbs, trimmed
pans. Press the dough evenly over the bottom
2 Tbsp red wine vinegar
and up the sides of each pan until it is even
with the rim. Remove any overhang. Freeze JA N UA RY Salt and freshly ground pepper
until the dough is firm, about 30 minutes. 6 Tbsp (3 f l oz/90 ml) extra-virgin
olive oil
Preheat the oven to 400°F (200°C). Line the To make this crisp
4 cups (4 oz/125 g) loosely packed
tartlets with foil and fill with pie weights. salad even more arugula leaves
Place on a baking sheet and bake until the refreshing, slice the 4 blood or navel oranges, peeled
crusts start to look dry, about 15 minutes. fennel no more than with a knife and sliced crosswise
a few minutes in into thin slices
Remove the weights and foil. Reduce the oven
temperature to 350°F (180°C) and continue advance of serving,
and keep the bulbs Halve the fennel bulbs lengthwise and, using
to bake until the crusts are lightly browned,
cold until just a mandoline or a very sharp knife, cut the
about 5 minutes. Let cool on the sheet.
before slicing. If halves crosswise into paper-thin slices.
Meanwhile, in a small saucepan, warm fennel is sliced and In a large bowl, whisk together the vinegar,
the cream over low heat until it registers left undressed, it 1 ⁄4 tsp salt, and 1 ⁄4 tsp pepper. Add the oil
150°F (65°C) on an instant-read thermometer. will discolor within
in a thin stream, whisking constantly until
Keep the cream over very low heat to about 20 minutes.
the dressing is smooth. Add the arugula
maintain this temperature.
and fennel and toss to coat evenly with the
In a large, heavy saucepan, stir the sugar, vinaigrette. Mound the mixture on a platter,
lemon juice, and 3 Tbsp water over distribute the orange slices over and around
medium heat until the sugar dissolves. »—› the salad, and serve.

29
30 31
SPICED PEAR TARTE TATIN WARM LENTIL & KALE
serves 6–8
SALAD WITH BACON
sheet frozen puff pastry
1⁄ 2 serves 6
(about 1⁄ 2 lb/250 g), thawed
6 small carrots, finely chopped
4 Tbsp (2 oz/60 g) unsalted butter,
at room temperature 4 Tbsp (2 f l oz/60 ml) olive oil
JA N UA RY
1⁄4 cup (2 oz/60 g) granulated sugar JA N UA RY Salt and freshly ground pepper
6 firm, ripe pears, peeled, halved, and cored 1 large red onion, thinly sliced

Traditional tarte cup (3 1⁄ 2 oz/105 g) firmly packed light

1⁄ 2
brown sugar
tatin uses apples
2 Tbsp finely chopped crystallized ginger
and a classic pastry
crust, but this 1⁄ 2 tsp ground cinnamon
delicious variation 1⁄4 tsp freshly grated nutmeg
substitutes pears
1 Tbsp fresh lemon juice
and flaky puff
pastry. Crystallized Preheat the oven to 400°F (200°C). On a
ginger packs a lightly floured work surface, roll out the
gentle heat and pastry into an 11-inch (28-cm) round about
plays against the 1 ⁄4 inch (6 mm) thick. Trim the edges, then
pears’ sweet, floral chill until ready to use.
flavor. Serve wedges
of this festive tart Spread 2 Tbsp of the butter over the sides and
with dollops bottom of a 10-inch (25-cm) round ovenproof
of crème fraîche. frying pan. Sprinkle the granulated sugar
evenly over the bottom, then place the pears,
cut side up, in a tight layer in the pan. Cook
over medium heat until the pears start to
release their juices, about 10 minutes. In a
bowl, stir together the brown sugar, ginger,
cinnamon, and nutmeg. Sprinkle over the
pears along with the lemon juice. Dot the
top with the remaining 2 Tbsp butter.
Top the pears with the pastry, tucking the
edges into the pan to form a rim that encircles
the pears. Prick the top with a fork.
Bake until the crust is golden brown, the
pears are tender, and a thickened golden
syrup forms in the pan, about 45 minutes.
Let stand for 5 minutes. Run a knife around
the inside edge of the pan. Invert the tart
onto a plate, dislodging and replacing any
pears that may have stuck to the pan. Serve.
Woodsy thyme pairs 1 large bunch kale, ribs removed,
leaves thinly sliced
beautifully with the
4 large cloves garlic
hearty flavors of
winter ingredients. 10 fresh thyme sprigs
Here, it seasons 1 cup (7 oz/220 g) brown lentils,
brown lentils, picked over and rinsed
which star in a 4 cups (32 f l oz/1 l) chicken broth
richly textured 6 slices bacon
and colored salad 1 tsp sherry vinegar
that also features
thinly sliced kale, Preheat the oven to 400°F (200°C). Line a
roasted carrots, baking sheet with foil. Place the carrots on
sautéed onions, the prepared sheet, drizzle with 2 Tbsp of the
and crisp bacon.
oil, sprinkle with 3 ⁄4 tsp salt and 1 ⁄4 tsp pepper,
and toss to coat. Spread the carrots out evenly.
Roast, stirring once or twice, until tender,
about 15 minutes. Let cool to room temperature.
Meanwhile, in a frying pan, warm the
remaining 2 Tbsp oil over medium heat.
Add the onion, 1 ⁄4 tsp salt, and several grinds
of pepper and sauté until the onion is soft
and lightly caramelized, about 15 minutes.
Bring a saucepan of water to a boil. Add
1 Tbsp salt and the kale and cook until
tender, about 6 minutes. Drain.
Place the garlic and thyme on a square
of cheesecloth, bring the corners together,
and secure with kitchen string. In the same
saucepan used to cook the kale, combine
the lentils, broth, 1 ⁄ 2 tsp salt, 1 ⁄4 tsp pepper,
and the cheesecloth bundle. Bring to a boil,
reduce the heat to medium, and simmer,
uncovered, until the lentils are tender but not
mushy, 15–20 minutes. In a frying pan, cook
the bacon over medium heat, turning once,
until crisp and browned, about 7 minutes.
Transfer to paper towels to drain. Let cool
and then coarsely chop.
Drain the lentils and discard the cheesecloth
bundle. Transfer to a bowl. Stir in the cooked
kale, the vinegar, and 1 ⁄ 2 tsp salt. Top with
the carrots, onion, and bacon, and serve.

30
30
00

JA N UA RY
The short days
and cold nights of
1
THAI BEEF SALAD
page 34
2
SWEET POTATO & GREEN CHILE
QUESADILLAS WITH ARUGULA
page 34
3
GINGER RICE WITH CHICKEN,
CHARD & SHIITAKES
page 37
February call for
big flavors and

8 9 10
robust fare, like
zesty fennel-infused
seafood spaghetti,
Korean-inspired
noodles with beef
ROASTED BROCCOLI WITH SOY, CREAMY BRUSSELS SPROUT SOUP TURKEY BURGERS WITH
and kimchi, and RICE VINEGAR & SESAME SEEDS WITH MAPLE BACON RADICCHIO SLAW
page 39 page 40 page 40
macaroni and cheese
dressed up with

15 16 17
bacon. The brassicas
and chicories—
cabbage, brussels
sprouts, broccoli,
radicchio—remain
SAUTÉED SOLE WITH FENNEL OATMEAL–CHOCOLATE CHIP CHICKEN STEW WITH
popular cool-weather & LEMON COMPOTE COOKIES WITH ALMONDS BUTTERMILK-CHIVE DUMPLINGS
page 46 page 46 page 47
choices, along with
two Beta genus

22 23 24
favorites, Swiss
chard and beets.
Citrus continues
to star at dessert
time, in lemon MOROCCAN-SPICED ROASTED POTATO GALETTES WITH LEG OF LAMB WITH ROASTED FENNEL
VEGETABLES & QUINOA SMOKED SALMON & PAN SAUCE
squares, in warm page 50 page 52 page 52
lemon sugar–coated
doughnuts, and
in orange curd–
filled tartlets.
 4
ROASTED SALMON WITH
AVOCADO-GRAPEFRUIT SALSA
page 37
5
RAINBOW CHARD GRATIN
WITH RICOTTA & GRUYÈRE
page 38
6
LENTIL & CHARD SOUP
WITH DUCK CONFIT
page 38
7
SPINACH & BLACK BEAN
ENCHILADAS
page 39

11
KOREAN-STYLE NOODLES WITH
MARINATED STEAK & KIMCHI
page 43
12
MACARONI WITH FARMSTEAD
CHEDDAR & BACON
page 43
13
MEYER LEMON SQUARES
page 44
14
SPINACH SALAD WITH ORANGES
& ROASTED BEETS
page 44

18
PEANUT-BRAISED TOFU WITH NOODLES
page 47
19
BUTTERMILK DONUTS WITH
LEMON SUGAR
page 49
20
GARLICKY SHRIMP SCAMPI
page 49
21
CHICKEN TAGINE WITH PRESERVED
LEMONS & OLIVES
page 50

25
SPAGHETTI WITH SHRIMP, FENNEL,
TOMATOES & OLIVES
page 53
26
BLOOD ORANGE TARTLETS
page 53
27
SALAD OF ASIAN GREENS WITH
TAMARI-GLAZED PORK BELLY
page 55
28
SPICY SIMMERED EGGS WITH KALE
page 55

february
 1 2
THAI BEEF SALAD SWEET POTATO & GREEN CHILE
serves 4
QUESADILLAS WITH ARUGULA
FOR THE SPICY DRESSING serves 4
3 Tbsp Asian fish sauce 2 sweet potatoes, about 1 lb (500 g) total,
3 Tbsp fresh lime juice peeled and cut into 1⁄ 2 -inch (12-mm) pieces

2 tsp sugar 4 Tbsp (2 f l oz/60 ml) olive oil, plus 2 tsp

F E B R UA RY
1–2 tsp minced Thai chiles with seeds
This Asian-inspired 1 f lank steak, 3⁄4 –1 lb (375–500 g)
salad tosses fresh
Salt and freshly ground pepper
herbs, crisp
2 tsp peanut oil
cucumber and bell
1 large head butter lettuce, torn into
pepper, and briefly bite-sized pieces
seared flank steak
1 cup (5 oz/155 g) thinly sliced
in a chile-laced English cucumber
dressing of lime cup (2 oz/60 g) thinly sliced sweet
1⁄ 2
juice and fish sauce. onion or red onion
To round out the 1⁄ 2 cup (2 1⁄ 2 oz/75 g) red bell pepper strips
menu, accompany
cup ( 3⁄4 oz/20 g) lightly packed
1⁄ 2
the salad with torn fresh mint leaves
freshly cooked cup ( 3⁄4 oz/20 g) lightly packed
1⁄ 2
regular or sticky torn fresh cilantro leaves
rice and cold cup ( 1⁄ 3 oz/10 g) lightly packed torn
1 ⁄4
fresh Thai or regular basil leaves
Asian beer.
To make the dressing, in a large bowl, stir
together the fish sauce, lime juice, sugar,
and chiles until well blended. Set aside.
Preheat the broiler or prepare a charcoal
or gas grill for direct-heat cooking over high
heat. Sprinkle the steak evenly with salt and
pepper and rub into the meat. Brush lightly
on both sides with the oil.
To cook the steak, place it on a broiler pan
and slide it under the broiler about 4 inches
(10 cm) from the heat source, or place it on
the grill rack. Cook, turning once, until the
meat is seared on the outside and cooked
rare to medium-rare in the center, about
4 minutes per side. Transfer the steak to
a cutting board and let rest for 20 minutes.
Cut the steak across the grain into very
thin slices, then cut each slice in half
lengthwise if needed. Add the slices of meat
to the dressing and toss to coat. Add the
lettuce, cucumber, onion, bell pepper, mint,
cilantro, and basil, toss to coat, and serve.
F E B R UA RY
8 f lour or corn tortillas, about 9 inches
(23 cm) in diameter
A perfect balance of 3 cups (12 oz/375 g) shredded Monterey
flavors, these easy jack cheese
quesadillas combine 1 can (4 oz/125 g) roasted green chiles,
drained
mild jack cheese and
1⁄ 3 cup ( 1⁄ 2 oz/15 g) fresh cilantro leaves
sweet and spicy
vegetables with 4 oz (125 g) baby arugula
crisp, cool arugula Juice of 1⁄ 2 lemon
leaves. If you have Salt and freshly ground pepper
leftover roasted
sweet potatoes, Preheat the oven to 450°F (230°C). Line a
this recipe is a great
baking sheet with parchment paper. Place the
way to use them up.
sweet potato pieces on the prepared baking
Serve with a crisp
sheet, drizzle with 2 Tbsp of the oil, and
white wine or
spread out in a single layer. Roast, stirring
Mexican beer.
once, until the potatoes are caramelized
and very tender, about 25 minutes. Let cool,
transfer to a bowl, and, using a potato masher
or a fork, mash slightly.
Place 4 tortillas on a work surface. Cover
each tortilla with one-fourth of the sweet
potatoes, cheese, green chiles, and cilantro.
Cover with the remaining 4 tortillas.
In a large frying pan, warm about 1 ⁄ 2 tsp
of the oil over medium heat. Fry 1 quesadilla,
turning once, until the cheese is melted
and the tortilla is golden brown, about
3 minutes. Repeat with the remaining
3 quesadillas, using 1 ⁄ 2 tsp oil for each.
Transfer the quesadillas to a cutting
board and cut into quarters.
Put the arugula in a bowl and drizzle
with the remaining 2 Tbsp oil and the
lemon juice. Season with salt and pepper
and toss to combine. Serve the quesadillas
topped with the arugula.

34
1

F E B R UA RY
F E B R UA RY

4
 3 4
GINGER RICE WITH CHICKEN, ROASTED SALMON WITH
CHARD & SHIITAKES AVOCADO-GRAPEFRUIT SALSA
serves 4 serves 2
2 skinless, boneless chicken thighs, lb (375 g) wild salmon fillet,
3⁄4
cut into bite-sized pieces about 11⁄ 2 inches (4 cm) thick
1 tsp peeled and grated fresh ginger Olive oil, for brushing
F E B R UA RY F E B R UA RY
1 Tbsp oyster sauce Salt and freshly ground pepper
1 Tbsp soy sauce Ancho chile powder
This health-savvy Tangy grapefruit
1 Tbsp rice wine or dry sherry 1 large grapefruit
rice casserole combined with silky
1 tsp toasted sesame oil 1 small, firm but ripe avocado, pitted,
features jasmine avocado, sharp red peeled, and cubed
rice, tender chicken, 1⁄4 tsp sugar onion, and bright 1⁄ 2 large jalapeño chile, seeded and minced
meaty mushrooms, Ground white pepper fresh cilantro makes
and dark winter a lively topping for 3 Tbsp red onion, minced
11⁄ 2 cups (10 1⁄ 2 oz/330 g) jasmine rice
greens. For added wild Alaskan king 2 Tbsp minced fresh cilantro
1 bunch Swiss chard, tough stems
flavor, whisk removed and leaves chopped salmon—a great 1 Tbsp fresh lime juice
together a quick 6 oz (185 g) shiitake mushrooms, stems sustainable fish
Asian sauce: In discarded and caps thinly sliced choice. Both salmon Preheat the oven to 375°F (190°C). Place
a small bowl, stir 1 green onion, white and tender and avocados are the fish in a small baking pan and brush
together 2 Tbsp green parts, thinly sliced full of omega-3 on both sides with oil. Season lightly with
oyster sauce, 1 tsp fatty acids, which salt, pepper, and chile powder. Roast until
Asian sesame oil, In a bowl, combine the chicken, ginger, are especially the salmon is almost opaque in the center,
1 Tbsp rice vinegar, oyster sauce, soy sauce, rice wine, oil, sugar, important for good about 18 minutes.
and 1 tsp hot water. and a pinch of pepper, and mix well. Let brain and heart
Drizzle over the stand for 10 minutes. health. This recipe Meanwhile, using a sharp knife, cut off
dish before serving. can be doubled the peel and all of the white pith from the
In a heavy saucepan, combine the rice, chard,
for a family meal grapefruit. Working over a medium bowl,
mushrooms, chicken and its marinade, and
or dinner party use a paring knife to cut between the
3 cups (24 fl oz/750 ml) water. Bring to a
and served with membranes to release the grapefruit
boil over high heat, cover, reduce the heat rice pilaf and segments into the bowl. Squeeze the juice
to low, and cook until the rice has absorbed sautéed cabbage. from the membranes into the bowl. Remove
the water and the chicken is opaque, about
the grapefruit segments from the bowl and
20 minutes. Remove from the heat and let
cut crosswise into 1 ⁄ 2-inch (12-mm) pieces;
stand, covered, for 10 minutes. Fluff the
return to the bowl. Gently stir in the avocado,
rice with a fork, transfer to a serving bowl,
jalapeño, onion, cilantro, and lime juice.
garnish with the green onion, and serve.
Season the salsa with salt and pepper.
Alternatively, to prepare in an electric
Cut the fish in half and divide between
rice cooker, combine the rice, chard,
2 warmed plates. Spoon the salsa over
mushrooms, chicken and its marinade, and
the top, and serve.
3 cups (24 fl oz/750 ml) boiling water in the
cooker, cover, and turn on the cooker. The
rice should be ready in about 30 minutes.
Let stand undisturbed for 10 minutes before
garnishing with green onion and serving.

37
 5 6
RAINBOW CHARD GRATIN
WITH RICOTTA & GRUYÈRE
serves 4–6
Unsalted butter, for greasing
3 lb (1.5 kg) rainbow chard
F E B R UA RY 1 Tbsp olive oil
1 yellow onion, thinly sliced
This contemporary 1 clove garlic, minced
gratin takes 11⁄ 2 tsp minced fresh thyme
advantage of Salt and freshly ground pepper
rainbow chard,
2 cups (1 lb/500 g) ricotta cheese
with its beautiful
1 cup (4 oz/125 g) shredded Gruyère cheese
tricolored stems and
flavorful crinkled 1 Tbsp Dijon mustard
leaves. Ricotta and 1 cup (2 oz/60 g) fresh bread crumbs
Gruyère melt and
bind the ingredients Preheat the oven to 375ºF (190°C). Butter
together, sparing a 12-inch (30-cm) oval gratin dish.
you from whisking Cut the chard leaves from the stems. Keeping
over a hot stove.
the leaves and stems separate, cut both into
1-inch (2.5-cm) pieces. In a large frying pan,
warm the oil over medium heat. Add the
chard stems and sauté for 2 minutes. Add the
onion, garlic, and thyme and sauté until
the onion softens, about 6 minutes. Add the
chard leaves and cook, stirring, until wilted,
about 4 minutes. Season with salt and pepper.
Transfer the chard leaves and stems
to a colander and drain well, pressing with
a spoon to remove excess liquid.
In a bowl, stir together the cheeses and
mustard. Add the chard and stir to mix well.
Spread the chard mixture in the prepared
dish and scatter the bread crumbs on top.
Bake until the bread crumbs are golden
and the gratin is heated through, about
20 minutes, then serve.
38
LENTIL & CHARD SOUP
WITH DUCK CONFIT
serves 8
2 tsp olive oil, plus 2 Tbsp
1 yellow onion, minced
F E B R UA RY 1 clove garlic, minced
1 carrot, peeled and minced
The inspiration 2 cups (14 oz/440 g) lentils,
picked over and rinsed
for this full-bodied
1 bay leaf
soup comes from
southwestern 4 thyme sprigs
France, where Salt and freshly ground pepper
duck confit and 6 large chard leaves, chopped,
lentils are a classic including ribs
combination. 2 duck legs confit
Duck confit can 8 baguette slices, cut on the diagonal
be purchased
ready to use in In a large, heavy pot, warm the 2 tsp oil
well-stocked over medium heat. Add the onion and cook,
supermarkets stirring occasionally, until translucent, about
and butcher shops.
2 minutes. Add the garlic and carrot and
Each bowl is
cook, stirring occasionally, for 2 minutes. Stir
finished with a
in the lentils and 10 cups (80 fl oz/2.5 l) water
crusty baguette
and bring to a boil, then reduce the heat to
crouton topped
low. Add the bay leaf, thyme, 1 tsp salt, and
with a bit of the
1 ⁄ 2 tsp pepper and simmer for 15 minutes.
preserved duck.
Add the chard and duck legs and cook until
the lentils are almost tender, 20–25 minutes.
Transfer the duck legs to a cutting board
and, when they are cool enough to handle,
remove and discard the skin. Cut off the
meat, discarding the bones. Coarsely chop
the meat and stir all but about 1 ⁄4 cup
(11 ⁄ 2 oz/45 g) into the soup. Cook until the
lentils are tender but not mushy, about
10 minutes longer. Remove and discard the
bay leaf and thyme sprigs. Stir in 1 ⁄ 2 tsp salt.
Meanwhile, in a large frying pan, warm the
2 Tbsp oil over medium-high heat. Add half
of the baguette slices and fry until golden,
about 3 minutes. Turn and fry until golden
on the other side, about 2 minutes. Transfer
to a paper towel–lined plate. Repeat with
the remaining baguette slices.
Ladle the soup into bowls. Garnish each
with a fried crouton topped with a bit of
the reserved duck meat.
 7
SPINACH & BLACK tablespoons of the tomatillo sauce. Place
BEAN ENCHILADAS 1 ⁄ 2 cup (2 oz/65 g) of the spinach mixture

serves 4–6 on each tortilla, roll up tightly, and arrange,

seam side down, in the dish. Cover the
12 tomatillos, husked and halved enchiladas with the remaining tomatillo
3 poblano chiles, halved lengthwise sauce and sprinkle with the remaining
and seeded
F E B R UA RY 1 cup cheese.
11⁄ 2 white onions, chopped
Cover the dish with foil and bake for
2 cloves garlic
Enchiladas 30 minutes. Uncover and continue baking
11⁄ 2 cups (11⁄ 2 oz/45 g) fresh cilantro leaves
originated in until the cheese is lightly browned, about
Salt and freshly ground pepper
Mexico, where 10 minutes. Top the enchiladas with the
they are typically 3 Tbsp canola oil avocado slices, if using, and serve.
made with corn 1⁄ 2 red bell pepper, seeded and chopped
tortillas and filled 1 Tbsp plus 1 tsp ground cumin

8
with a seemingly 10 oz (315 g) spinach, tough stems removed
endless variety of
meats, cheeses,
2 cans (15 oz/470 g each) black beans,
drained and rinsed ROASTED BROCCOLI WITH SOY,
or vegetables. For
this vegetarian
2 cups (8 oz/250 g) finely shredded RICE VINEGAR & SESAME SEEDS
Monterey jack cheese serves 4
version, use soft 10 f lour tortillas
flour tortillas in 1 lb (500 g) broccoli stalks with f lorets,
2 avocados, halved, pitted, peeled, tough ends trimmed
place of the usual and sliced, for garnish (optional)
corn tortillas. If you Salt and freshly ground pepper
F E B R UA RY
like, trade out the Preheat the broiler. Arrange the tomatillos 2 Tbsp peanut oil
black beans for pinto and poblanos, cut side down, on a baking 1 Tbsp Asian sesame oil
beans and the jack Roasting brings out
sheet. Broil until charred, about 7 minutes. 1 large clove garlic, finely chopped
cheese for queso the best in broccoli.
Let cool briefly. 1 Tbsp sesame seeds
blanco, a good The tips of the
melting cow’s milk Working in batches, place the tomatillos, florets char lightly, 1 Tbsp soy sauce
cheese. For extra poblanos, two-thirds of the onions, the while the stems 1 Tbsp rice vinegar
richness, pass a garlic, and 1 cup (1 oz/30 g) of the cilantro stay nicely crisp. To
bowl of crema in a blender and purée. Transfer to a vary the flavors, use Preheat the oven to 475°F (245°C).
(tangy, lightly bowl and season with salt and pepper. garlic oil in place
If the broccoli stalks are large, split them
thickened cream) of the sesame and
Preheat the oven to 350°F (180°C). in half or thirds lengthwise. Arrange the
or sour cream soy sauce: Omit the
broccoli stalks in a single layer on a rimmed
at the table. In a frying pan, heat the oil over medium- peanut and sesame
baking sheet. Season lightly with salt
high heat. Add the remaining onions and oils, sesame seeds,
soy sauce, and rice and pepper. In a small bowl, stir together
the bell pepper and sauté until the onions
vinegar. In a small the peanut and sesame oils and the garlic.
are translucent, about 5 minutes. Add the
bowl, stir together Brush the broccoli stalks on all sides
cumin, season generously with salt, and stir
3 Tbsp olive oil and with the oil mixture.
to combine. Add the spinach in batches and
cook, stirring occasionally, until wilted. the garlic. Arrange Roast the broccoli, turning once, until the
Remove from the heat, tilt the pan, and using the broccoli on the stems are nearly tender-crisp and the florets
baking sheet. Season are beginning to brown, about 10 minutes.
a spoon, press against the spinach and discard
with salt and pepper Remove the broccoli from the oven and
as much liquid as possible. Let the spinach
and brush with the
cool slightly and transfer to a large bowl. sprinkle with the sesame seeds. Continue
garlic oil. Roast for
Add the beans, 1 cup (4 oz/125 g) of the cheese, to roast until the seeds are toasted, the stems
about 15 minutes.
and 3 ⁄4 cup (6 fl oz/180 ml) of the tomatillo are tender-crisp, and the florets are browned,
Drizzle 2 tsp fresh
sauce. Roughly chop the remaining cilantro about 5 minutes.
lemon juice over the
leaves, add to the bowl, and stir to combine. broccoli and serve. Remove from the oven and arrange the
Cover the bottom of a 9-by-13-inch broccoli on a platter. Drizzle with the soy
(23-by-3-cm) baking dish with a few »—› sauce and vinegar, and serve warm or at
room temperature.

39
 9 10
CREAMY BRUSSELS SPROUT TURKEY BURGERS
SOUP WITH MAPLE BACON WITH RADICCHIO SLAW
serves 4–6 serves 4
8 slices thick-cut applewood-smoked bacon 3 Tbsp olive oil mayonnaise
3 Tbsp pure maple syrup 11⁄ 2 Tbsp whole-grain Dijon mustard
F E B R UA RY 1 small yellow onion, chopped F E B R UA RY 3 Tbsp capers, rinsed and minced
1 lb (500 g) brussels sprouts, halved 11⁄4 lb (625 g) ground turkey

Here’s a great 1 russet potato (about 3⁄4 lb/375 g), peeled The wine-red color 1 Tbsp fresh thyme, minced
and cut into 1⁄ 2 -inch (12-mm) pieces
way to introduce and bitter flavor 4 Tbsp (2 f l oz/60 ml) extra-virgin olive oil,
Salt and freshly ground pepper plus more for brushing
brussels sprouts to of leafy radicchio
a young, fussy eater. 2 cloves garlic, chopped come from its 1 large shallot, minced
This is a creamy 2 thyme sprigs high concentration Salt and freshly ground pepper
and healthful soup 4 cups (32 fl oz/1 l) chicken broth of healthful 4 whole-grain rolls, split
topped with a antioxidants. 1 head radicchio, cut into quarters,
familiar crowd- Preheat the oven to 400°F (200°C). Here, this popular then thinly sliced
pleaser: bacon! chicory is used to 11⁄ 2 Tbsp balsamic vinegar
And it’s hard to Working in batches if necessary, in a large, make a quick slaw
think of a dish that heavy pot, fry the bacon over medium-high for topping turkey In a small bowl, combine the mayonnaise,
isn’t better with the heat, flipping once, about 6 minutes total (the burgers. Double mustard, and 11 ⁄ 2 Tbsp of the capers.
addition of candied bacon will not be fully cooked). Using tongs, the recipe for the Refrigerate until ready to serve.
bacon. Be sure transfer the bacon to a baking sheet and let creamy mustard-
to look for pure cool slightly. Brush the bacon slices on one mayonnaise sauce In a bowl, combine the turkey, thyme, and
maple syrup, side with the maple syrup and bake until and use the extra remaining 11 ⁄ 2 Tbsp capers. In a small frying
passing up cooked through, 8–10 minutes. Let cool, sauce as a dip for pan over medium heat, warm 1 Tbsp of the
any bottle that then cut into bite-sized pieces. Set aside. raw vegetables oil. Add the shallot and sauté until tender,
lists artificial served on the side. about 4 minutes. Add to the turkey along
Pour off all but 2 Tbsp of the fat from the
sweeteners. For the best flavor with 3 ⁄4 tsp salt and a generous amount of
pot and return to medium-high heat. Add
and juiciness, pepper. Mix gently to combine. Form the
the onion, brussels sprouts, and potato,
purchase ground mixture into 4 patties, each about 1 ⁄ 2 inch
and season with salt and pepper. Cook,
dark-meat turkey (12 mm) thick. Brush the cut surface of the
stirring frequently, until the vegetables or ground turkey rolls with oil, and sprinkle with pepper.
begin to soften, about 8 minutes. Add the that is no more than
garlic and thyme sprigs and cook, stirring 90 percent lean. Preheat the broiler. Heat a large frying
frequently, until the garlic is soft, about pan over medium heat; brush with oil.
2 minutes. Add the broth, raise the heat to Add the patties and cook until cooked
high, and bring to a boil. Reduce the heat through, about 5 minutes on each side.
to low and simmer until the brussels sprouts Meanwhile, in another bowl, toss the
are tender, 8–10 minutes. Remove and radicchio with the vinegar and the
discard the thyme sprigs. Let cool slightly. remaining 3 Tbsp oil. Season to taste
Working in batches, purée the soup in a with salt and pepper.
food processor or blender. Return to the Place the rolls, cut side up, on a rimmed
pot and season with salt and pepper. Serve, baking sheet. Broil until golden-brown,
topped with the maple bacon. about 4 minutes.
To serve, divide the roll bottoms among
4 warmed plates. Top them with the patties,
sauce, and slaw, and cover with the roll
tops. Spoon the remaining slaw alongside
the burgers, and serve.

40
9

F E B R UA RY
F E B R UA RY

12
11
KOREAN-STYLE NOODLES WITH
MARINATED STEAK & KIMCHI
serves 4
3 Tbsp Asian sesame oil
1 Tbsp each low-sodium soy sauce and mirin
F E B R UA RY 1 Tbsp light brown sugar
1 tsp minced garlic
1 tsp Korean chile bean paste
Kimchi, the spicy
(such as gochujang) or Sriracha sauce
fermented cabbage
1⁄4 cup (40 g) toasted sesame seeds
condiment found on
12 oz (375 g) f lank steak, sliced against
nearly every Korean
the grain into thin strips
table, is used as a
generous garnish
1⁄ 2 lb (250 g) bean thread noodles
for this highly 2 Tbsp canola oil
seasoned noodle lb (250 g) shiitake mushrooms,
1⁄ 2
dish. Look for bean stemmed and thinly sliced
thread noodles, 1 cup (3 1⁄ 2 oz/105 g) thinly sliced onions
dried transparent 1 cup (5 oz/155 g) julienned carrots
noodles made from 1⁄4 cup (1 oz/30 g) thinly sliced green onion
mung bean starch,
1⁄ 2 cup (2 oz/60 g) kimchi, coarsely chopped
in well-stocked
supermarkets or
In a baking dish, stir together the sesame oil,
Asian groceries.
soy sauce, mirin, brown sugar, garlic, chile
Or you can omit
the noodles and bean paste, and 2 Tbsp of the sesame seeds
serve the beef-and- until the sugar dissolves. Set half of the
vegetable stir-fry mixture aside. Add the sliced steak to the
atop steamed brown remaining mixture. Cover and marinate
or white rice. in the refrigerator for at least 30 minutes
or up to 4 hours. Remove the dish from
the refrigerator 30 minutes before cooking.
Place the noodles in a heatproof bowl
and cover with very hot tap water. Let the
noodles soak until they become tender
and opaque, about 10 minutes. Drain well.
Warm a wok over medium-high heat and
add 1 Tbsp canola oil. Remove the meat from
the marinade, letting any excess liquid drain
off. Add the steak to the wok and stir-fry
just until it begins to brown, 2–3 minutes.
Transfer the steak to a plate. Warm the
remaining 1 Tbsp canola oil in the wok,
then add the mushrooms and onions.
Stir-fry until the vegetables begin to soften,
2–3 minutes. Add the carrots and green
onion and stir-fry until the onions are soft
and lightly browned, 4–5 minutes. Stir in
the noodles. Add the reserved sauce and
the beef, stirring well to coat.
Transfer the noodles to a warm serving
dish, garnish with the kimchi, and serve.
43
12
MACARONI WITH FARMSTEAD
CHEDDAR & BACON
serves 4–6
4 Tbsp (2 oz/60 g) unsalted butter,
plus more for greasing
4 slices baguette or other firm bread,
F E B R UA RY crusts removed and bread torn into
bread crumbs
4 slices thick-cut bacon, cut crosswise
Aged Cheddar gives into 1⁄ 2 -inch (12-mm) strips
this hearty baked
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
pasta a richness that
Salt and freshly ground black pepper
is nicely balanced
1⁄4 tsp cayenne pepper
by the addition of
salty, smoky bacon. 3 cups (24 f l oz/750 ml) milk, heated
A layer of toasted lb (375 g) Cheddar cheese, preferably
3 ⁄4
coarse bread crumbs farmstead, shredded
provides a crunchy 1⁄ 2 lb (250 g) elbow macaroni
contrast to the
creamy casserole. Butter a shallow 11 ⁄ 2-qt (1.5-l) baking dish or
4 individual ramekins. In a frying pan, melt
1 Tbsp of the butter over medium-high heat.
Add the bread crumbs and fry until golden,
about 4 minutes. Transfer to a plate.
In the frying pan, fry the bacon over medium
heat until cooked but not crisp, 3–5 minutes.
Drain on paper towels. In a saucepan, melt
the remaining 3 Tbsp butter over medium-
high heat. Add the flour, 1 ⁄ 2 tsp salt, 1 ⁄4 tsp
black pepper, and the cayenne and whisk
until a smooth paste forms. Slowly whisk in
the hot milk, reduce the heat to medium, and
cook, whisking constantly, until the sauce
thickens, about 15 minutes. Add two-thirds
of the cheese and stir until melted, about
2 minutes. Remove from the heat.
Preheat the oven to 375°F (190°C). Bring
a large pot of salted water to a boil. Add the
macaroni, stir well, and cook until al dente,
according to package directions. Drain, add
to the prepared dish(es), and toss with the
bacon. Pour in the cheese sauce and stir to
mix well. Top with the remaining cheese
and then the bread crumbs. Bake until the
sauce is bubbling and the top is golden,
about 30 minutes. Let stand for a few
minutes before serving.
13
MEYER LEMON SQUARES
makes 9–12 squares
3⁄4 cup (4 oz/125 g) all-purpose f lour
cup (1 oz/30 g) confectioners’ sugar,
1⁄4
plus more for dusting
1⁄ 8 tsp kosher salt
F E B R UA RY
12 Tbsp (6 oz/185 g) cold unsalted butter,
cut into pieces
The filling for 2 Tbsp pine nuts, lightly toasted
these squares is 3 large whole eggs, plus 3 large egg yolks
a homemade cup (6 f l oz/180 ml) fresh Meyer lemon
3⁄4
lemon curd—thick, juice, strained (about 5 lemons)
smooth, lemony, 1 cup (8 oz/250 g) granulated sugar
and buttery. It can 1 tsp grated Meyer lemon zest
also be spread on
flaky scones or Preheat the oven to 350°F (180°C). Butter
layered in cakes. an 8-inch (20-cm) square baking pan. To
Meyer lemons, make the crust, combine the flour, 1 ⁄4 cup
which are confectioners’ sugar, and the salt in a food
appreciated for processor and pulse a few times until blended.
their sweet flavor Add 6 Tbsp (3 oz/90 g) of the butter and
and flowery pulse 6–8 times until the mixture forms
fragrance, are used large, coarse crumbs the size of small peas.
in this recipe, but
Stir in the pine nuts.
common lemons,
such as Eureka, Press the crumb mixture into the bottom and
can be substituted. 1 inch (2.5 cm) up the sides of the prepared
Although the lemon pan. Bake the crust until golden and the
filling remains top feels firm when lightly touched, about
soft even when 15 minutes. Reduce the heat to 325°F (165°C).
cold, it holds its
In the top of a double boiler, whisk together
shape when the
the whole eggs, egg yolks, lemon juice, and
squares are cut.
granulated sugar until the sugar dissolves.
Place over (not touching) barely simmering
water and add the remaining 6 Tbsp butter.
Using a large spoon, stir constantly until the
butter melts and the mixture is thick enough
to coat the back of the spoon and registers
160°F (71°C) on an instant-read thermometer,
about 12 minutes. Remove from over the
water and strain the lemon curd through a
medium-mesh sieve placed over a bowl. Stir
in the lemon zest. Let cool for 10 minutes.
Pour the lemon curd over the baked crust.
Bake until the center is set, 13–17 minutes.
Transfer to a wire rack and let cool for about
20 minutes, then cover and refrigerate until
chilled, at least 3 hours or up to overnight.
The filling will thicken as it cools.
Just before serving, sift a thick layer of
confectioners’ sugar over the top. Cut
into squares and serve.
44
14
SPINACH SALAD WITH
ORANGES & ROASTED BEETS
serves 6
4 small beets (about 1⁄ 2 lb/250 g total weight)
FOR THE SHALLOT DRESSING
F E B R UA RY
1 Tbsp fresh lemon juice,
plus more as needed
Plump, sweet navel 1 shallot, minced
oranges turn up Salt and freshly ground pepper
frequently in winter 3 Tbsp extra-virgin olive oil
salads—and not
just fruit salads. 2 large navel oranges
They add appealing 6 cups (6 oz/185 g) baby spinach
color and a tart-
sweet flavor to this Preheat the oven to 375°F (190°C). Trim off
mix of beets and the leafy beet tops. Wrap the beets in foil and
spinach, a good roast on a baking sheet until easily pierced
prelude to a main with the tip of a knife, 45–60 minutes. Remove
course of pork chops from the oven and let cool in the foil.
or duck. Red-fleshed
Meanwhile, to make the dressing, in a small
blood oranges, at
bowl, combine the lemon juice and shallot.
their delicious peak
Season with salt and pepper. Let stand for
during winter, can
30 minutes to allow the shallot flavor to
be used in place of
the navel oranges. mellow, then add the oil in a thin stream,
whisking constantly until the dressing is
well blended.
Cut a slice off the top and bottom of each
orange. Stand each upright and, following
the contour of the fruit, cut away all the peel
and white pith. Cut along both sides of each
segment to free it from the membrane.
When the beets are cool enough to handle,
peel and cut them into wedges about the size
of the orange segments. Put the beet wedges
in a bowl and toss with just enough of the
dressing to coat them lightly.
Put the spinach in a large bowl and add
the orange segments. Add the remaining
dressing and toss to coat. Taste and adjust the
seasoning with salt, pepper, and lemon juice.
Divide the spinach and oranges among
individual plates. Arrange the beets on
top and serve.
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