Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

Serves 6 | active time 20 minutes A perfect balance between bitter and sweet, endives and apples are a classic combination. Paired with a creamy, tangy buttermilk dressing and maple-glazed pecans, this simple, texture-filled salad is a delicious beginning to the holiday meal. Salad 5 endives, ends trimmed, leaves separated 2 apples (Honeycrisp, Gala, or Braeburn), thinly sliced 1/8 cup finely sliced red onion 1/2 cup maple-glazed pecans (see below) or toasted pecans 1/4 cup crumbled, cooked bacon (optional) Maple-Glazed Pecans Toss raw pecans with pure maple syrup, lightly coating. Salt and pepper. Spread out on a lightly greased cookie sheet and place in a 400°F oven for 20–25 minutes, mixing once halfway through. Pecans will begin to smell toasty and darken just slightly. Remove, let cool 10 minutes, loosen the...

Zucchini Noodles with Blistered Tomatoes

Serves 2 to 4 | Start to finish: about 45 minutes Spiral vegetable slicers are a convenient way to create fun pasta-like noodle dishes. Creating oodles of healthy noodles is so simple with a spiral slicer — with a twist of the handle, you can turn raw vegetables into a variety of long noodle or ribbon shapes. This recipe uses a spaghetti-size cutter attachment to create the long pasta-like noodles. If you don’t have a spiral slicer, you can use a julienne vegetable peeler. “Spiralized” zucchini cooks very quickly, which also makes it a perfect weeknight meal option. And, if you have an abundance of zucchini growing in your garden, it’s a great way to stay on top of your harvest. INGREDIENTS: 1 medium...

Spanish Tortilla with Mustard Greens

Unlike the tortillas used in Mexican cooking, a Spanish tortilla more closely resembles a frittata. Traditionally, sliced potatoes and onions are poached in a generous amount of olive oil and then meet up with beaten eggs to form a thick, sliceable omelet. This version uses diced potatoes and significantly less oil without sacrificing flavor. INGREDIENTS: 3 Tbsp olive oil 1 small yellow onion, sliced 1 large baking potato, peeled and diced into 1/2-inch pieces 1 1/4 tsp kosher salt (divided) 1 small bunch mustard greens, large stems removed, leaves coarsely chopped (4 to 6 cups) 8 eggs 1/4 tsp freshly ground black pepper STEPS: 1. Heat the oil in a 10- to 12-inch ovenproof nonstick frying pan over medium heat. Add the onion, potato, and 3/4-teaspoon of the salt and cook, stirring frequently, for 10 to 15...

Chard with Hazelnut Sauce

This is Tamura’s Oregon version of a classic Japanese dish of sesame spinach, known as goma-ae. She substitutes chard for the spinach, but you can use any hearty winter green. Roasting the hazelnuts just before using them will add a lot more flavor to the dish. INGREDIENTS: 1 bunch chard 1/2 cup roasted hazelnuts 3 Tbsp miso, heaping 2 Tbsp + 2 tsp mirin 1 Tbsp + 1 tsp sake 1  tsp water 2  Tbsp brown sugar, packed and rounded STEPS: 1. Boil a large pot of water. Prepare a bowl of ice water. Add one- third of the chard leaves to the boiling water, cook until tender (3 to 4 minutes), and then plunge them into the ice water. Repeat with remaining chard. Let cool in the ice bath for...

French Lentil Salad

INGREDIENTS: 2 cups green lentils 1 bay leaf 2 sprigs fresh thyme 1 onion, finely diced 1 carrot, finely diced 1 celery stick or fennel bulb, finely diced 1/2 cup olive oil 1 Tbsp red wine vinegar 1 tsp Dijon mustard 1 shallot, finely minced Sea salt and freshly ground black pepper STEPS: Cover lentils with 6 cups water. Add a bay leaf and fresh thyme and simmer until tender, about 45 minutes. Meanwhile, sauté onion, carrot, and celery stick in 1/4 cup olive oil. Make a vinaigrette by whisking together 1/4 cup olive, red wine vinegar, Dijon mustard, and minced shallot. Toss the warm lentils with the vinaigrette, add the sautéed veggies, and toss well to combine. Season well with sea salt and pepper. Serve the salad warm or at room temperature, with everything from leftover roast chicken to a crusty baguette. Makes 8 servings Save...

Savory Twice Baked Sweet Potatoes

Serves 6 | start to finish: 1 1/2 hours (active time: 15 minutes) Sweet potatoes often arrive for the holidays bedecked in marshmallows and mashed with brown sugar. Here, their sweetness balances with thyme, scallions, savory cheeses, and a dusting of paprika. Whipped, stuffed, and roasted in their own skins, these sweet potatoes make portion planning easy. For a make-ahead version, follow all the steps through stuffing and arranging the potatoes on the baking sheet. Cover them with foil and store in the refrigerator for up to 2 days. When ready to cook, add 5 minutes to the final baking time. INGREDIENTS: 3 medium-small orange-fleshed sweet potatoes (sometimes called “garnet yams”), about 1 and 1/2 pounds total 3 tablespoons unsalted butter 1 cup sliced scallions (about...

Kale Tabbouleh with Pomegranate Seeds and Ras el Hanout Dressing

Ras el Hanout is a proprietary spice blend that varies depending on the spice store (the name means “head of the shop”). Here it combines with citrus in a bright vinaigrette that helps tenderize the kale, while the pomegranate seeds add a pop of festive flavor. Makes 6 servings For the bulgur: 1 cup bulgur wheat or quinoa For the dressing: 3 tablespoons freshly squeezed lemon juice 3 tablespoons orange juice 2 teaspoons honey 2 tablespoons red wine vinegar 1 shallot, minced 2 teaspoons ground ras el hanout 1 teaspoon kosher salt 1⁄3 cup extra-virgin olive or walnut oil For the salad: 1 bunch Tuscan (lacinato) kale, large ribs removed, leaves finely chopped Seeds from 1 pomegranate 1 apple, cut into 1⁄2-inch cubes 1⁄4 cup finely chopped fresh parsley 3 tablespoons thinly sliced fresh mint leaves 3 tablespoons thinly...

Sweet Chili Roasted Broccoli

Serves 6 | start to finish: 20 minutes Roasting vegetables works magic. Contact with the hot pan creates caramelization, and the dry heat concentrates flavors. Even less flavorful stems become a joy to eat. Add garlic and sweet chili sauce and you might have a duel with forks over who gets the last, tasty bite. INGREDIENTS: 1 1/2 pounds broccoli (three to four medium stalks) 3 tablespoons canola oil or other high-heat oil 1/4 teaspoon kosher salt 1 tablespoon lime juice 1 medium garlic clove, finely minced or pressed 1 teaspoon fish sauce (use soy sauce for a vegetarian version) 1 tablespoon Thai sweet chili sauce, such as Mae Ploy STEPS: Preheat oven to 425°F. Tear any small leaves from the stems of the broccoli and reserve them for later. Cut the...