Praline-Topped Apple Bread

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1-1/2 cups chopped peeled Granny Smith apples
  • 1-1/4 cups chopped pecans, toasted, divided
  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
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Bitter Greens with Carrots, Turnips, and Oranges

Ingredients

  • ½ cup walnuts
  • 2 tablespoons Champagne vinegar or Riesling vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon whole grain mustard
  • ⅓ cup grapeseed oil or olive oil
  • Kosher salt, freshly ground pepper
  • 1 teaspoon thyme leaves
  • 3 cups watercress, tough stems removed
  • ½ head of radicchio, halved lengthwise, core removed, leaves separated
  • 6 baby carrots, scrubbed, thinly sliced into rounds
  • 4 baby turnips, preferably Tokyo, tops trimmed to ½ inch, scrubbed, very thinly sliced lengthwise
  • 2 oranges, peel and white pith removed, sliced into rounds, seeds removed
  • ¼ cup kumquats, sliced into rounds, seeds removed (optional)
  • Flaky sea salt (for serving)

Barley, Fennel, and Beet Salad

Ingredients

  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • ¼ cup torn fresh mint
  • ¼ cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper

Directions

  1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

Beef & Spinach Lo Mein

Ingredients

  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound beef top round steak, thinly sliced
  • 6 ounces uncooked spaghetti
  • 4 teaspoons canola oil, divided
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 green onions, sliced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 1 red chili pepper, seeded and thinly sliced

Creamy Skillet Noodles with Peas

Ingredients

  • 1/4 cup butter, cubed
  • 2 tablespoons canola oil
  • 5 cups uncooked fine egg noodles
  • 2-1/2 cups frozen peas (about 10 ounces)
  • 2-1/2 cups chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.

Roasted Brussels Sprouts

Ingredients

  • 3 pounds brussels sprouts, trimmed, halved, quartered if large
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450°.
  2. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet.
  3. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Marinated Beets with Pistachios and Tarragon

Ingredients

  • 1 pound baby yellow or red beets, trimmed, scrubbed
  • ½ cup Sherry or red wine vinegar, divided
  • 2 tablespoons plus ¼ cup olive oil
  • Kosher salt
  • 1 medium shallot, finely chopped
  • 1 teaspoon chopped fresh thyme
  • ¼ cup raw pistachios, chopped
  • 2 tablespoons coarsely chopped fresh tarragon

Directions

  1. Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt.
  2. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
  3. Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
  4. Toss with pistachios and tarragon just before serving.