Photo: Christopher Testani“I like having salads and vegetables at the beginning of the day,” says Molly. “That way, I can go through the day knowing I’ve had all my vegetables and can have more cake later on.” We like her thinking! While the crinkly, hunter-green kale and sparkling, ruby-hued pomegranate seeds are both beautiful and tasty, the real star here is the almonds.
Category Traditional recipes
Combine Belgian endive (leaves separated), torn radicchio, mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel orange on a platter. Whisk together white balsamic vinegar, olive oil, grainy Dijon mustard, kosher salt, and black pepper until combined. Top salad with chopped pecans; drizzle with vinaigrette.
Step 1Preheat oven to 425°F. Cut squash in half vertically; scoop out and discard seeds. Cut squash into 12 wedges; toss with 1 1/2 tablespoons oil, fennel seeds, and 1/4 teaspoon salt. Arrange squash in a single layer on an aluminum foil–lined rimmed baking sheet coated with cooking spray. Roast at 425°F 10 minutes.
How to Make ItStep 1Preheat oven to 375°F. Place potatoes, onion, and 1/2 teaspoon salt in a large microwavable bowl; spray lightly with cooking spray, and toss to coat. Cover with plastic wrap; microwave at high 3 minutes. Heat a 9-inch cast-iron or ovenproof skillet over medium-high. Add 1 tablespoon oil and half of potato mixture; cook, stirring occasionally, until potatoes are almost cooked through, 6 to 8 minutes.
How to Make ItStep 1Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute.
Step 1Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes.
Cut an unpeeled orange in half. Cut one half into thin half-moons; toss with carrots, olive oil, garlic cloves, thyme sprigs, ground ginger, cayenne pepper, and 1/8 tsp. kosher salt on a baking sheet. Roast at 450°F 15 minutes, stirring once. Turn on broiler; broil 2 minutes. Discard thyme. Peel garlic; place garlic and carrots on a platter.
YieldServes 4 (serving size: 1/2 cup)Roasting the turnips softens their peppery bite, resulting in a caramelized flavor that goes perfectly with smoked paprika. Pair with roasted pork tenderloin and a salad to make an easy, company-worthy dinner.Ingredients2 tablespoons olive oil2 minced garlic cloves1 teaspoon smoked paprika2 medium turnips12 ounces halved baby Yukon Gold potatoes1 tablespoon chopped fresh parsley1 tablespoon fresh lime juice1/2 teaspoon kosher saltNutritional InformationCalories 144Fat 7gSatfat 1gUnsatfat 6gProtein 2gCarbohydrate 21gFiber 3gSugars 3gAdded sugars 0gSodium 309mgCalcium 9 DVPotassium 3 DVHow to Make ItPreheat oven to 450°F.
How to Make ItStep 1Preheat oven to 350°F. Whisk together flour, sugar, matcha, baking powder, and salt in a large bowl. Stir in almonds. Add eggs and extracts. Beat with an electric mixer on medium speed until a sticky dough forms, about 2 minutes.Step 2Divide dough in half. Shape each half into an 8-inch-long log on a baking sheet lined with parchment paper.
How to Make ItStep 1Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.
YieldServes 12 (serving size: 1 1/2 tbsp.)If you’re a fan of Greek tzatziki, you’ll love this version that gets nice briny flavor from feta cheese. Fresh mint rounds out the flavors and softens the garlic. Try it on lamb, chicken, or salmon.Ingredients1 garlic clove1/8 teaspoon plus 3/8 tsp. kosher salt, divided1 cup plain whole-milk Greek yogurt1 ounce crumbled feta cheese (about 1/4 cup)4 teaspoons chopped fresh mint4 teaspoons fresh lemon juice1 tablespoon chopped fresh dill1 tablespoon waterNutritional InformationCalories 25Fat 1gSatfat 1gUnsatfat 0gProtein 2gCarbohydrate 1gFiber 0gSugars 1gAdded sugars 0gSodium 108mgCalcium 3 DVPotassium 0 DVHow to Make ItSmash garlic clove on a cutting board with the broad side of a chef’s knife.
Step 1Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.Step 2Transfer chicken to a cutting board; shred into small pieces; return to slow cooker.
Step 1Preheat oven to 200°F. Toss together tomatoes and 2 teaspoons oil on a rimmed baking sheet lined with parchment paper. Arrange tomatoes cut sides up. Roast at 200°F until softened and dehydrated, about 5 hours. Set aside.Step 2Remove stems from chard, and thinly slice stems to equal 1 cup. Discard remaining stems, or reserve for another use.
How to Make ItStep 1Place beans in a Dutch oven. Add water to cover by 2 inches; stir in bay leaves. Bring to a boil; boil 1 minute. Remove from heat; cover and let stand 1 hour. Return pan to heat over high (do not drain beans or refresh water); bring to a boil. Reduce heat to medium-low; simmer until beans are almost tender, about 30 minutes.
YieldServes 4 (serving size: about 5 carrots)ByNargisse BenkabbouNovember 2018Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture.
Heat olive oil, ground cardamom, and crushed red pepper in a large skillet over medium-high. Add trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes. Add pomegranate juice and white balsamic vinegar. Cook, tossing often, until sauce is syrupy, another 5 to 6 minutes.
Total Time8 Hours 20 MinsYieldServes 4 (serving size: 2 short ribs and 1/4 cup sauce)These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.
Step 1Preheat oven to 400°F. Spread almonds on a baking sheet. Toast at 400°F until golden, 5 to 6 minutes, stirring once after 3 minutes. Remove from oven.Step 2Pulse toasted almonds in a food processor until finely ground, about 10 times (take care not to over-grind them or they could turn into almond butter).
Step 1Heat oil in a large skillet over high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Add chicken to skillet; cook until browned on one side, 5 to 6 minutes. Remove from skillet.Step 2Add grapes to skillet; cook, stirring occasionally, until skins are slightly charred, about 3 minutes. Add shallots and cardamom; cook, stirring often, until shallots are translucent and grapes begin to burst, about 3 minutes.
Toss together parsnips, olive oil, kosher salt, and black pepper until combined. Spread on a large rimmed baking sheet. Bake at 450°F until tender, 20 to 25 minutes, stirring after 15 minutes. Drizzle with fresh lemon juice and olive oil; top with Castelvetrano olives and fresh flat-leaf parsley.
How to Make ItStep 1Remove giblets and neck from turkey; discard or reserve for another use. Trim excess fat from turkey; pat turkey dry. Place turkey, breast side up, on a rack set inside a rimmed baking sheet. Place, uncovered, in refrigerator. Combine stock, butter, 6 thyme sprigs, 3 rosemary sprigs, and smashed garlic cloves in a small saucepan.