Whole Wheat Pita Bread

Roasted Eggplant with Saffron Yogurt, Orange Segments, Arugula and Walnuts

and

• • Garlic Hummus with Whole Wheat Pita Bread
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  • Whole Wheat Pita Bread
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  • 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
  • 1 teaspoon honey
  • 1 1/4 cups warm water (105–115°F)
  • 2 cups bread flour or high-gluten flour, plus additional for kneading
  • 1 cup whole-wheat flour
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • Cornmeal for sprinkling baking sheets
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  • Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
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  • While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
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  • Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
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  • Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
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  • Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Thanksgiving Apple Pie

Looks wonderful doesn't it? We used the recipe that we had collected from a pie-making class.

For those who prefer not to squint  the recipe is below.

That recipe calls for mixing the dough in a food processor. Well - we wanted to follow directions but do not have a decent food processor, so we had to work with what we had:

Somehow, we were able to mix up all of this in that little guy...and it turned out just fantastic....though next time, if by then we do not have a decent food processor, I'll stick to a pastry cutter!

Flaky Pie Dough

from Baking Arts

yields 1 double crust of 2 bottom crusts

2.5 cups All-Purpose Flour

1 tsp salt

2 tbsp sugar

6 oz butter, chilled (1.5 sticks)

1/4 cup vegetable shortening or lard 

1/2 cup cold water + more if needed

For best results on warm days, chill flour in a covered metal bowl for 30 minutes. Place dry ingredients and shortening or lard in the bowl of a food processor and pulse for 15 seconds until it has the appearance of sand. Add the butter and pulse in 1 second increments until the butter is no larger than small  pebbles. 

Turn mixture into a mixing bowl and drizzle in almost all of the water. Fold together using a plastic scraper or spatula. Add additional water, if needed, to blend all the ingredients. Chill for 2 hours before using. Can be frozen for several months.

Rolling and Forming:

Lightly flour table and dough on both sides. Work rolling pin over the dough to help soften and flatten. Begin rolling dough, pivot dough frequently to keep dough a round shape and to check for sticking. Dust with flour as required. Press edges together if they crack. Roll dough to 1/8" thick. Place dough into a 9" pie pan. Allow dough to rest in bottom edges of pie tin. 

Trim dough 1/2 past the edge of the pie tin. Chill and rest dough before filling and topping with second crust. 

If creating a single crust pie, fold overhanging edge under itself so the dough is resting on the edge of the pie tin. Crimp edges of dough. 

For double crust pie, after placing second rough of dough on top, trim top crust to 1/2 inch and fold the bottom and top edges of dough under and crimp.

Homemade Pizza Dough from Cook's Illustrated

Margarita

Speck, Artichoke, Arugula and Burrata

Homemade pizza dough from Cooks Illustrated recipe:

Pizza Dough from Cooks Illustrated
published May 1, 1995

This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they’re not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour. Editor's Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza. This recipe contains a total of 1 3/4 cups water, while the original that appeared in the magazine in 1995 contains 1 1/2 cups.

INGREDIENTS

• 1 3/4 cups water divided, 1/2 cup warm, remaining at tap temperature
• 2 1/4 teaspoons dry active yeast (1 envelope)
• 2 tablespoons olive oil, plus extra for brushing dough
• 4 cups bread flour
• 1 1/2 teaspoons table salt
• Vegetable oil (or cooking spray) for oiling bowl
• Semolina for dusting peel

INSTRUCTIONS

1. Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
2. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
3. Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape as shown in illustrations below. Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
4. Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.

Molasses Spice Cookies with Orange Essence (from Cooks Illustrated)

This recipe, from Cooks Illustrated, is a real winner. I have gotten nearly perfect results every time I have tried it. They are soft and chewy and have a real kick with the ginger and a bit of brightness from the orange zest. A perfect holiday treat!

Molasses Spice Cookies with Orange Essence (from Cooks Illustrated)

INGREDIENTS

• 1 cup granulated sugar (about 7 ounces) 
• 3 teaspoons grated orange zest 
• 2 1/4 cups unbleached all-purpose flour (11 1/4 ounces) 
• 1 teaspoon baking soda 
• 1 1/2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground ginger 
• 1/2 teaspoon ground cloves 
• 1/4 teaspoon ground allspice 
• 1/4 teaspoon ground black pepper 
• 1/4 teaspoon table salt 
• 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool 
• 1/3 cup dark brown sugar (about 2 1/2 ounces) 
• 1 large egg yolk 
• 1 teaspoon vanilla extract 
• 1/2 cup molasses (about 6 ounces), light or dark 

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In workbowl of food processor, process 2/3 cup sugar and 2 teaspoons orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside. 
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter and 1 teaspoon grated orange zest with brown sugar and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in orange sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake. 
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)                                                                                                                          

Roasted Brussels Sprouts with Bacon

ROASTED BRUSSELS SPROUTS WITH BACON

A Thanksgiving staple at our house.

Yield: 4 servings

 INGREDIENTS

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 medium white onions, thinly sliced (about 2 cups)
• Kosher salt
• 1 pound Brussels sprouts, tough outer leaves removed and trimmed
• 4 ounces slab bacon, cut into medium cubes (about ¼ cup)
• 5 fresh sage leaves, finely chopped
• 1 medium lemon Flaky sea salt (such as Maldon)
• Crushed red chile flakes

 DIRECTIONS

1.  In a large skillet set over low heat, heat the olive oil. Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from the heat and set aside.
2.  In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.
3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1 tablespoon. Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to taste. Serve immediately.

Gingersnap Streusel Pumpkin Pie

This has easily become my favorite Thanksgiving dessert. Never being a huge fan of pumpkin pie in the past, I was looking for a twist on the classic when I was tasked with hosting my first Thanksgiving (original post here). Fast-forward a few years and this pie has become a staple at my Thanksgiving table. This pie is outstanding in every way. It has a bit of crunch from the pecans and some additional spice and depth of flavor from the gingersnaps that make this level above the traditional pumpkin pie.

Gingersnap Streusel Pumpkin Pie 

1 flaky pie crust, unbaked
2 cups crushed gingersnap cookies (about 40)
1 cup chopped pecans
½ cup powdered sugar
¼ cup melted butter
1 15 oz can pumpkin

1 14 oz can sweetened condensed milk
2 eggs
½ cup sour cream
1 tsp cinnamon
½ tsp vanilla extract
¼ cup ground ginger

Streusel:
¼ cup flour
¼ cup brown sugar
2 Tbsp melted butter
¾ cup chopped pecans.

Preheat oven to 350F. Fit pie crust into a 9 inch deep pie pan (preferably ceramic). Fold edges under and crimp as desired. Stir together crushed gingersnaps, chopped pecans, powdered sugar and melted butter. Press mixture on the bottom and ½ inch up the sides of the pie crust.

Bake at 350F for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Whisk together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil lined baking sheet. Bake at 350F for 30 minutes. 

Sprinkle streusel around the edge of the crust. Bake 40 minutes longer or until set, shielding edges with aluminum foil during last 25 minutes of baking if necessary. Insert gingersnap cookies around edge of crust. Let cool completely.

Serve with fresh, whipped cream.

Root Vegetable Pan Roast with Chestnuts and Apples

A fantastic side dish for Thanksgiving can came out wonderfully. I used Satsuma sweet potatoes (a Japanese variety with light flesh rather than orange) that I found to be really delicious. They were sweet and had a wonderful texture. And the blend of the sweet vegetables and fruit with a savory vinegar sauce created the perfect balance of ingredients that were a welcome addition to the Thanksgiving feast.

Root Vegetable Pan Roast with Chestnuts and Apples 

1. 1/2 cup cider vinegar
2. 1/2 cup chicken or vegetable stock or canned low-sodium broth
3. 2 tablespoons unsalted butter
4. 1 tablespoon pure maple syrup  (I substituted honey)
5. 2 large sweet potatoes, peeled and cut into 2-inch chunks
6. 2 medium red onions, each cut into 8 wedges through the core
7. 1 cup vacuum-packed whole chestnuts (6 ounces)
8. 1/4 cup extra-virgin olive oil
9. 1 tablespoon thyme leaves
10. Salt and freshly ground pepper
11. 2 medium beets, peeled and cut into 2-inch chunks
12. 2 large tart apples, such as Granny Smith, cored and cut into eighths

1. Preheat the oven to 400°. In a small saucepan, combine the cider vinegar, chicken stock, butter and maple syrup and bring to a boil. Cook over moderately high heat until reduced by half, about 15 minutes.

2. Meanwhile, in a large shallow roasting pan, toss the sweet potatoes, onions and chestnuts with the olive oil and thyme; season with salt and pepper. Tuck the beets among the other vegetables and roast for 20 minutes. Gently turn the vegetables, add the apples and roast for 20 minutes longer, or until all of the vegetables and the apples are tender and lightly browned. Add the sauce and toss gently. Transfer to a platter and serve.

Rosemary Bread Stuffing with Speck, Fennel, and Lemon

Anything with Fennel, Lemon, and Rosemary is automatically delicious in my book so when I saw this recipe for a dressing/stuffing for Thanksgiving, my decision was simple. Though this recipe has quite a few components to it and requires some time, it was well worth it. I made this as a "dressing" - i.e. outside of the turkey - and I wonder - why is it only once a year that we make this type of dish? It is a fantastic and flavorful side dish that would go well with any normal chicken or meat dish - at any time of year. Though perhaps the rarity of eating dressing/stuffing makes it all the more special. This one was no disappointment.

Rosemary Bread Stuffing with Speck, Fennel, and Lemon
Bon Appétit | November 2010

• 1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes 
• 7 tablespoons extra-virgin olive oil, divided 
• 4 tablespoons (1/2 stick) butter, melted, divided 
• 1/3 cup dry white wine 
• 1/3 cup golden raisins 
• 1 tablespoon fennel seeds 
• 2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds 
• 1 cup finely chopped shallots 
• 1/2 teaspoon coarse kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 8 ounces thinly sliced Speck or prosciutto, coarsely chopped 
• 1 tablespoon finely grated lemon peel 
• 1 cup (or more) low-salt chicken broth 
• 2 large eggs, beaten to blend 

Preheat oven to 375°F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool. (Before Baking - and EVOO/butter)

(After Baking)

Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes. Cool. Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill. Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; sauté until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, Speck, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool. DO AHEAD: Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.

Preheat to 375°F. Coat 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to ¼ cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil, oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

Sweet Pumpkin Muffins

When I think of the holidays - Thanksgiving and Christmas - there are a few key dishes that stand out in my mind as every year MUSTS as it would simply not be the holidays without them. These Sweet Pumpkin Muffins are one of those recipes. And for years now, I've been helping to make them...whipping up multiple batches as they seems to disappear as quickly as they are made. Perhaps this has something to do with that fact that we always make them in mini-muffin form. That way you can snack on them throughout the day. A large muffin is much more of a commitment but when you can simply pick up a three-biter (more or less) as you roam around the house - I find myself incorporating these delicious muffins into my diet throughout the day. They also always make their way to the Thanksgiving dinner table (yes, muffins for dinner...remember my family also served fruit pizza -aka sugar cookie dough with cream cheese frosting and fruit - for dinner). We are the "Sugermeyers"!

 So this year, when I spent my first Thanksgiving without my family, I had to bring part of them into my apartment and did so by whipping up a batch of these muffins. And though I tweaked them slightly (added a little chinese five spice and vanilla), they still served their purpose to bring me to my family through memorable food. While these muffins may not bring back nostalgic feelings to everyone who eats them, they are sure to please - and hopefully - become a part of your daily diet while they are still around in the home! Enjoy!

Sweet Pumpkin Muffins

• 1 ½ cups flour 
• 1 cup sugar 
• 1 tsp. Baking powder 
• ½ tsp. Baking soda 
• 1 tsp. Cinnamon 
• 1/2 tsp. Cloves 
• 1/4 tsp. Chinese Five Spice Powder 
• ½ cup raisins 
• 1 cup chopped pecans 
• 1/2 tsp. vanilla 
• 4 Tbs. butter 
• 2 eggs 
• 4 Tbs. plain yogurt or sour cream 
• 1 cup pumpkin puree 

Mix dry ingredients, add raisins and pecans. In separate bowl, melt butter, add eggs and beat well. Add vanilla, yogurt/sour cream and pumpkin puree. Mix well. Mix contents of bowls and stir until barely combined, but still lumpy. Pour batter into muffin tin cups. Fill each cup no more than 2/3 full. Bake 375 for 25 minutes for large muffins or 15 minutes for mini muffins. Makes 12 large muffins and 12 mini muffins.

Israeli Couscous with Pumpkin, Dried Fruit and Pistachios

I made this for the Halloween pot-luck at work and it turned out amazing! I had never had turkish apricots, and not being a fan of regular apricots, I was skeptical. However, they are more like a mix of an apricot with a date and were fabulous in this recipe. I thoroughly enjoyed the leftovers for a few days (it made quite a bit!!)

Israeli Couscous with Pumpkin, Dried Fruit and Pistachios Couscous

2.5 cups israeli couscous
1 bay leaf
3 cups vegetable stock salt (if using low sodium stock)
1/2 cinnamon stick

Prepare couscous according to directions, using vegetable stock as the liquid and adding the bay leaf and cinnamon stick. Set aside.

3-4 shallots, sliced into 1/4 in rings
6 cups sugar pumpkin, peeled and cut into 1/2 in cubes
EVOO
salt and pepper

Toss shallots and pumpkin with EVOO. Season to taste. Roast at 400 degrees until pumpkin is tender. Make sure shallots are not burning. Best to place them on a separate roasting pan to ensure that each vegetable can cook for its optimal time. Set aside to cool.

10 dates, chopped
10 turkish apricots, chopped
1/2 cup pistachios, toasted
1/3 cup parsley, chopped
1/4 cup parmesan cheese, grated
1 lemon, zested and 2 tbsp juice reserved
1/2 tsp cumin
1/2 tsp cinnamon
1/8 tsp cayenne
3-4 Tbsp. EVOO
salt and pepper

Mix together and set aside. Once all of the elements are prepared and cooled, mix together. Add additional seasoning if desired. Serve alone or over a salad. Would also be a great compliment to a simply prepared lamb.

Butternut Squash Stew with Pepitas and Quinoa

Butternut Squash Stew with Pepitas and Quinoa 
adapted from This Site


1 medium butternut squash, cut into 1-in pieces
1 yellow onion, diced
1/2 anaheim chile, diced
3 cloves garlic, minced
3 cups chicken broth
2 Tbsp balsamic vinegar
3/4 lb diced tomatoes
2 Tbsp ground, unsweetened chocolate
1/2 tsp cinnamon
1/2 tsp chipotle powder
1/4 tsp cayenne pepper
1/2 cup toasted pumpkin seeds cilantro, chopped, for garnish olive oil for cooking
salt + pepper to taste

2 cups cooked quinoa (brown rice and many other grains would also work)

Warm a large, heavy bottomed pot over a medium flame. When hot, add the oil and allow it to heat. Add about half of the butternut squash – enough to fill but not crowd the bottom of the pan. Quickly toss them in the oil and then let them sit and develop a brown crust, about 5-7 minutes per side. When nicely browned, flip the squash and repeat. When the squash are ready, remove from heat and reserve. Repeat with the remaining squash.

Add the onion and garlic to the pan, adding a little oil if necessary, and cook until soft, about 5 minutes. Stir frequently to prevent garlic from burning.

Add about one cup of the broth and use this to deglaze the pot, scraping anything stuck to the bottom with a wooden spoon. Add the tomatoes with their juices, along with the unsweetened chocolate, cinnamon and chipotle, and stir. Let this simmer for a few minutes, stirring occasionally.

 Finally, return the squash to the pot, along with the remaining vegetable or chicken stock and balsamic vinegar, and simmer over a low heat for 15-20 minutes. Add salt and pepper to your liking. Spoon quinoa into bowls and top with the squash stew. Garnish with pumpkin seeds and cilantro. (Derek also drizzled with some good EVOO).

Vegan Thai Coconut Carrot Pizza

This is a pizza that, when I first had it, completely blew my mind. Derek and I were in Paso Robles for the weekend to celebrate my birthday. In the midst of wine-tasting, we stopped by Thomas Hill Organics (a restaurant) for a quite bite and that's where we stumbled upon this intriguing pizza combination. There was a sweetness of the coconut paired with the spice of the chile and freshness from the cilantro that harmonized in my mouth with every bite. Since then, we have been recreating it at home. Though the crust is never quite the same, the flavors are there - and never cease to impress me. Plus it is vegan - bringing the joy of pizza to those who have given up all things dairy. And you really don't miss the cheese - I promise! This is a must try.

Crust
6 ounces of dough (we used a pre-made dough from Whole Foods)

Sauce
1 lb of carrots
1/2-inch length fresh ginger, sliced
4 cloves of garlic, sliced
1/8 teaspoon allspice
salt (to taste)
pepper (to taste)

Peel and slice carrots into 1-in pieces. Please in large saucepan along with ginger, garlic and allspice. Add just enough water to cover the carrots. Simmer until carrots are soft and water has been (mostly) absorbed. Drain carrots and reserve liquid. Blend to a thickened puree (about the same consistency as a pizza sauce) adding reserved liquid as needed.

Topping
1/2 Anaheim chile, thinly sliced
Handful of cilantro, chopped
4 tablespoons toasted coconut
1 tablespoon sesame seeds
1/4 cup coconut cream
1/4 cup cashew pieces, toasted

 Preheat oven to 500 degrees and heat a baking stone (about 30-45 minutes prior to cooking). Spread carrot sauce on a prepared pizza crust and top with pepper slices. Place on baking stone in oven and cook until crust is lightly browned. Remove from oven and drizzle with coconut cream and top with cilantro, coconut, sesame seeds and cashews. Enjoy!

Pasta with Creamy Delicata Squash Sauce and Toasted Hazelnuts

• One small-medium delicata squash, peeled and cut into 1 in pieces (or other variety - pumpkin, butternut, etc.)
• 8-10 oz. fresh whole wheat fettuccine
• 1 tablespoons butter
• 1/2 medium onion red onion, finely diced
• 1 garlic clove, minced
• 1.5 teaspoons minced fresh sage
• Kosher salt and freshly ground pepper
• 1/4 cup mascarpone cheese
• 2 Tbsp.freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/4 cup hazelnuts, toasted and roughly chopped
• 2 Tbsp. snipped chives
• freshly grated nutmeg (optional)
• (optional: sauteed beet greens or other leafy green)

Preheat the oven to 425°. Toss squash with a little salt, pepper and EVOO, and spread out on a baking tray. Roast for about 30 minutes, or until tender. Let cool.

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.

In a food processor, puree the squash - adding a little water as needed - to form a consistent puree. Add the onion mixture and process until smooth. Season with salt and pepper.

Wipe out the pasta pot. Scrape the squash puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the grated cheese. Add the pasta (and leafy greens, if using) and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and grate with a little nutmeg and serve right away, passing additional Parmigiano at the table.

Aloo Gobi Chana

Ingredients

• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seeds
• 1/2 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
• 1 cup garbanzo beans
• Kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish
• 
  
• greek yogurt, cilantro, lime (to accompany)

Directions

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:

• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Sicilian Cauliflower

This was a dish that my parents would make from time to time when I was growing up. At that time, it was not on my list of favorite dishes. I, for some reason, hated capers, and therefore did not like this dish. As my tastebuds have matured, I realized, what was I thinking! Then I found myself calling my parents at 10 PM (their time) to ask if they could send me the recipe for that cauliflower dish that I had never previously requested. My mom, being the wonderful person that she is, stopped reading her book, got up out of bed and scanned and set this recipe, just so I could make it that night.

Mom and Dad, I think I did you proud - it came out just like I remember - but this time...I liked it.

Sicilian Cauliflower

1 small cauliflower, cut into bite sized florets
1/3 cup chicken broth
2 Tbsp. EVOO
1/4 cup golden raisins
1 large garlic clove, peeled and sliced
2 Tbsp. capers with a little juice (1 tsp.)
1 oz. pine nuts, toasted
1/3 cup chopped parsley
1/2 lemon
salt
pepper

Heat oven to 400 F degrees. Place cauliflower in a small roasting pan and cover with chicken broth and 1 tablespoon of olive oil. Cover and roast for 35-40 minutes, removing the foil after 20 minutes.

Meanwhile, soak the raisins in boiling water for 5 minutes, until soft. Set aside.

Warm remaining (1 tablespoon) olive oil in a small pan. Add the garlic slices. Remove from heat and set aside for 5 minutes. Discard garlic once the flavor has been infused into the oil. Stir in capers, pine nuts, raisins and parsley.

Remove cauliflower from oven. With a slotted spoon, transfer florets to a serving dish. Drizzle dressing over, season, and squeeze lemon over top. Serve.

Chicken Chile Verde

I told Derek that I was just going to make my poached eggs/english muffin standard dinner and that he should figure out something simple to make or purchase for himself that night. Then I came home to this:

How could I resist. It smelled amazing - cinnamon...cilantro...yes please. So I forfeited my dinner for this fantastic surprise which ended up being a truly winning recipe.

The chicken portion was cooked in a good amount of liquid which resulted in an almost soupy consistency. For the tacos, Derek simply strained the chicken and placed it on top of a homemade tortilla with some salsa fresca. I, on the other hand, saw the soup consistency and immediately wanted it in that original form. How could I strain that delicious liquid. So for me, this was soup...or a chili really - for Derek it was a taco. How perfect.

Chicken Chile Verde

1 pound skinless boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons all purpose flour
2 tablespoons olive oil

1 cup chopped onions
1 tablespoon chopped garlic
3 fresh Anaheim chilies, seeds removed, minced
1 green bell pepper, cut lengthwise into 1/4-inch-thick strips
1.5 cups frozen corn kernels, thawed

2 cups canned low-salt chicken broth
4 tomatillos,** husked, coarsely chopped
2 teaspoons chopped fresh oregano or 1 tablespoon dried
1.5 teaspoons chili powder
1/2 teaspoon ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1 cinnamon stick

1/3 cup chopped fresh cilantro

Preparation

Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.

Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)

Mix cilantro into chili.

Heirloom tomato salsa fresca:

3/4 of cup of chopped assorted heirloom tomatoes
1/4 of cup of red onion diced finely
1/2 serrano pepper (seeded; seeds for more heat)
few stalks of cilantro (stems and leaves) chopped
season with salt and pepper
1 teaspoon (or more) of lime juice (about 1/3 of a lime)

Sit at room temperature to meld flavors for about 30 minutes.


Homemade corn tortillas:

1 cup of masa harina
3/4 cup (up to 1 cup if needed) of hot water
1/2 teaspoon of salt (mixed with masa flour first)

Mix ingredients, pouring water slowly. Batter should have a bounce feel to it (not too sticky, not too dry). Cover and sit out for an hour. Make 1/2 inch in diameter balls. Form tortillas. Heat for 1-2 minutes (should start to dry a bit around edges) on cast iron skillet with very small amount of oil. Flip and cook for a minute.

Scallop Ceviche with Melon, Chili, and Mint

Ingredients

3/4 pound fresh bay scallops
Sea salt and freshly ground black pepper
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 teaspoon orange zest, finely grated
1 teaspoon lemon zest, finely grated
1 teaspoon lime zest, finely grated
1/2 teaspoon sugar
1.5 Tbsp. extra-virgin olive oil
1/2 small ripe cantaloupe (or other melon), halved, seeded, peeled, and cut into small cubes
1/4 bunch fresh mint, hand-torn, plus more for garnish
Kosher salt and freshly ground black pepper
1 fresh red chili, cut in paper-thin circles

Directions

Clean scallops by gently rinsing them and removing the muscle. Dry completely. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.

Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.

In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.

To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

I served this alongside boiled sweet potato slices topped with a cilantro pesto and fresh corn on the cob with a lime butter.

Southwestern Stuffed Poblano Peppers

1 large ear of corn
1/2 large red pepper
1/2 red onion
1 jalapeno
1 zucchini
10-15 cherry tomatoes
2/3 cup black beans cooked in garlic and cumin infused water
1/2 cup dried quinoa
1 cup chicken broth
3 poblano peppers
2 ounces fresh cow's cheese or Monterey Jack (we used Nicasio Valley's Loma Alta : Aged 3-6 weeks in 8-inch rounds. Buttery, yet firm, with nutty undertones.)
salt
pepper
lime

2 Minute Sicilian Lifeguard Calamari (Mario Batali Recipe)

This simple dish has become a staple in our kitchen. It's a quick go-to for a weeknight meal but impressive enough to reserve it's spot on the weekend menu as well. Thanks, Mario Batali, for coming up with this keeper of a recipe!

Kosher salt
1 cup Israeli couscous
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 tablespoons pine nuts
4 garlic cloves, thinly sliced
2 tablespoons currants
1/4 cup caperberries
1 tablespoon hot red pepper flakes
1/4 to 1/2 white wine
2 cups basic tomato sauce, recipe follows
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
5 scallions, thinly sliced, reserve some for garnish
Freshly ground black pepper
Directions
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.

Ina 12 to 14-inch saute pan, heat the oil until just smoking. Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes. Add the white wine and tomato sauce and bring to a simmer. Add the couscous and bring to a boil. Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions. Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.

Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Pasta with Goat Ragu and Ricotta

We revisited a previous recipe that we had used from Epicurious when I had a craving for some lamb and fresh pappardelle. I forwarded the recipe along to Derek and let him take the reigns and gather the ingredients for the masterpiece. And while his intentions were good, he came home with goat (healthier option) and linguini of some sort (they were out of pappardelle). Though I was slightly disappointed, I couldn't complain when I had this delicious creation placed in front of me.

He and I both agreed that lamb would have been better as it is more flavorful adds some fantastic depth. And the pasta is by personal preference, there's just something fun about some wide noodles every once in a while. Still, it was quite fantastic.

Here's the original recipe that we used and modified.

INGREDIENTS:

2 pounds boneless lamb shoulder, cut into 2-inch cubes or 3 pounds bone-in lamb stew meat
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
Kosher salt
1/4 cup olive oil
1 carrot, finely diced
1 rib of celery, finely diced
1 onion, finely diced
1 tablespoon tomato paste
1/2 cup dry red wine
2 branches of fresh rosemary
5 sprigs fresh thyme
1 bay leaf
1 28-ounce can diced tomatoes
2 cups chicken stock
3/4 pound pappardelle
3/4 cup fresh whole-milk ricotta cheese
1/4 cup chopped mint

METHOD:

Preheat the oven to 300°. In a small bowl, combine the coriander, fennel and cumin to create a fragrant spice rub. Lighly season the lamb on both sides with Kosher salt and sprinkle the meat evenly with the spice rub.

Heat olive oil in a large dutch oven over moderately-high heat. In batches sear the lamb on all sides until richly browned, about 10 minutes per batch. Remove the browned meat to a plate and repeat with the remaining lamb.

Add the carrot, onion and celery to the reserved oil/fat in the pan and sauté the vegetables until just beginning to brown, about 7-8 minutes. Stir often to prevent scorching. Push the vegetables to the side of the pot to create a hot-spot in the center. Add the tomato paste and stir constantly until it becomes a few shades darker and releases its bright red oils, about 3 minutes. Stir to combine the tomato paste and vegetables.

Add the wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Allow the wine to reduce until almost completely evaporated before adding in the tomatoes, stock, rosemary, thyme and bay leaf. Return the browned lamb to the pot along with any accumulated juices. Bring the pot to a boil and then reduce the heat to a simmer. Cover tightly and place the pot in the oven. Braise the lamb for 3 hours, checking periodically to make sure that the liquid is not reducing too quickly. Replinish the pot with additional stock or water if the lamb looks like it is getting too dry.

Remove the pot from the oven and allow the sauce to cool slightly before skimming off any accumulated fat. Now is the time to remove any bones. Season the sauce to taste with Kosher salt. The ragù can be refrigerated overnight at this point.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain well and add the pasta to the sauce. Toss gently to dress the pasta with the ragù, breaking up any large chunks of lamb into smaller, bite-size pieces. Serve the pasta in bowls and top with ricotta cheese and chopped mint.

Serves 6

Perfect Pork Tenderloin (Ad Hoc) and Green Beans and Artichoke

Ad Hoc at Home really has the perfect recipe for pork tenderloin. We had made this and noted the technique in a previous post.

But for a refresher - here is a detailed description from another site: http://agoodappetite.blogspot.com/2010/03/ad-hoc-brined-pork-tenderloin.html

Just notice how tender the pork looks. Not like its commonly dried out self. How fantastic! And you wouldn't believe how much flavor is packed into one little bite!

Half Mushroom and Pesto and Half Prosciutto and Arugula Pizza

Not bad for a homemade pizza in a standard oven! Actually I was totally obsessed with this pizza - it was incredible. Maybe it was the fact that it was a Friday night and I had just had a really relaxing massage, was drinking really good red wine, and watching a movie...but I had an absolutely fantastic evening staying in.

We wanted to make something at home but didn't necessarily want to "make" anything - so I thought "how about a pizza!" easy enough.

1. Store bought dough from Whole Foods, rolled thin with cornmeal on the bottom
2. Pre-bake crust for ~5-7 minutes at 500 degrees (yes, as high as that puppy can go)
3. 1/2 Topped with store bought (yes, gasp! not homemade) but SUPER high quality ($$) marinara sauce, fresh mozzarella cheese, prosciutto and arugula
4. 1/2 Homemade Pesto (we had previously made this) with sauteed mixed mushrooms (with a little thyme, salt and pepper) and cherry tomatoes with fresh mozzarella cheese
5. Return to oven at 500 degrees and cook until crust is browned slightly and cheese is bubbly.
6. Demolish the whole pizza despite attempts not to.

Spring Vegetable Garbure from Ad Hoc at Home

When I think soup and salad, or soup and sandwich, for dinner, I typically think "EASY" night. However, when it is up to Derek to make the soup, it's not easy. He researched his handy "Ad Hoc at Home" to find a perfect "Katie" soup - or so he said (and I agree). Lots of vegetables with a rich and tasty broth - heightened by the sweet smokiness of bacon.

What else was interesting about this recipe is that the vegetables are all cooked separately. In a typical soup, I simply throw in vegetables and let them cook together. Not with this recipe! Nope! Each vegetable is carefully cooked, some even pre-flavored. For example, the carrots are cooked in water spiked with honey to heighten their natural sweetness. The potatoes are cooked with herbs - bay leaf and thyme or rosemary - to bring out their earthiness. The rest are blanched to perfection rather than cooked to death.

This recipe takes time, but it's worth it. Just plan ahead.

Spring Vegetable Garbure from Ad Hoc at Home


This version is less chunky, more brothy than Thomas Keller's creation. You can make it according to your own preferences!

Ingredients:

3 tbs canola oil
2 cups thinly sliced carrots
2 cups of coarsely chopped leaks
2 cups of coarsely chopped onions
salt and pepper
3 slices bacon
parchment paper

3 yellow potatoes, peeled and cubed
3 red potatoes, peeled and cubed
2 sachet with a bay leaf and thyme

2 cups of oblique cut carrots
1 tablespoon honey
8 ounces of asparagus, trimmed and cut into 1 in. pieces on the diagonal (1 cup total)
8 cups of chicken stock

1 cup sliced green beans
1 cup of peas
1 small head of Savoy cabbage (we cut it into bite sized pieces, TK does bigger)
2 cups of cooked cannelini beans
Red wine vinegar
flat leaf parsley
EVOO
smoked sea salt (optional, our addition)


Directions:

Sweat the thinly sliced carrots, onions and leaks in a large pot. Cover the vegetables with bacon slices and cook for 30-35 minutes. Remove bacon and discard.

Add chicken stock and increase heat to medium-high. Simmer for 20 minutes and strain, discarding the vegetables.

Cover the potatoes in cold water and add the first sachet of bay leaf and thyme, and two teaspoons of salt. Boil for about 10 minutes. When they are done, put them out on a cookie sheet to cool.

Put oblique cut carrots, honey, second sachet, and pinch of salt in a medium saucepan, cover with cold water and bring to a boil. Cook for 4-5 minutes or until carrots are tender but still slightly resistant to the tooth.

Bring large pot of water to a boil. Prepare an ice bath. Blanch the vegetables separately:
- Green Beans: 2 minutes
- Peas: 90 seconds
- Asparagus: 1 minute
- Cabbage: until tender

After each batch, place in ice bath and drain.

Bring broth to a simmer. Add carrots, potatoes and beans. Stir in a teaspoon of vinegar (or to taste), salt and pepper (also to taste). Bring to a simmer and add blanched vegetables and return to simmer. Ladle into bowls and garnish with parsley and drizzle with EVOO. (We also sprinkled a little smoked sea salt on top as well - nice addition).



The broth was what made this recipe. The hint of bacon was incredible. Derek was right - along with a crusty baguette - it was a perfect Katie meal. Followed by frozen yogurt - perfection.

Scallops with Corn Pancakes and Midsummer Market Salad with Bacon Vinaigrette

Scallops with Corn Pancakes

2-3 slices thickly sliced bacon, diced
3 tablespoons extra-virgin olive oil
1 small shallot, minced
1 tablespoon red wine vinegar
1/4 cup chicken stock
1 tablespoon Dijon mustard
Salt and freshly ground pepper

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of cayenne pepper
3/4 cup milk
2 eggs, separated
1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
3/4 cup fresh corn kernels

8-10 jumbo sea scallops (prepared in a salt-water brine ~20-30 min.)

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.

In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.

Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.

In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.

Stir the bacon into the vinaigrette. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.

------------------------------------------------------- *

For the salad, I added beets and raw corn to the original recipe and used the bacon dressing listed in the Scallop recipe. The salad made quite a large portion - enough for three days of salad. I simply left the salad undressed and dressed it differently each day.

Midsummer Market Salad

10 small turnips (3/4 pound), peeled
1/2 pound baby carrots, peeled
Six 2-inch baby onions, peeled
Three beets, peeled
1 ear of corn, kernels removed
Two 6-ounce heads of Bibb lettuce (8 cups)
3 ounces baby spinach (4 cups)
4 baby bok choy (6 ounces), thickly sliced crosswise
3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick
1 cup packed small basil leaves, chopped
1/2 cup lightly packed parsley, chopped

Bring a medium saucepan of salted water to a boil. Add the turnips and boil over moderate heat until just tender, about 5 minutes. Using a slotted spoon, transfer the turnips to a platter. Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes. Refrigerate the vegetables until chilled. Halve the turnips and thickly slice the onions.

In a small bowl, whisk the olive oil with the vinegar, walnut oil and mustard and season with salt and pepper.

In a large salad bowl, toss the Bibb lettuce with the spinach, bok choy, cucumbers, basil, chervil sprigs and the cooked vegetables. Add the vinaigrette, toss to coat and serve.