Retete

Rainbow Slaw with Curried Yogurt Dressing
InIo
O ourse: Side Dish
O %otal %ime: Under 2 Hours
O Skill Level: Moderate
O ost: Inexpensive
O avorited: 11 %imes
I oIten make this spicy slaw to serve with grilled seaIood or meats. It's equally good the
Iollowing day with leItover grilled dishes Ior lunch or a light dinner.
Yield : SIX SERVINGS
ngredients
O small head green or Savoy cabbage (about / pound)
O small head red cabbage (about / pound)
O 2 teaspoons salt
O 2 medium carrots, peeled and ends trimmed
O 2 teaspoons top-quality curry powder, preIerably Sun brand Madras-style
Curried yogurt dressing:
O 1 cup plain yogurt
O 1 tablespoons minced Iresh ginger
O tablespoon minced garlic
O 1 teaspoon Dijon mustard
O cup light cream
O teaspoon salt, or to taste
O teaspoon Ireshly ground black pepper
O 1 cups raisins
Directions
IRS% Remove the tough outer leaves Irom the cabbage and cut each in halI. ut out the core.
Separate and stack the leaves together and cut into Iine julienne strips. (You should have about
12 cups.) Put in a bowl, sprinkle in the salt, toss lightly, and cover with a plate with a heavy pot
on top. Let sit Ior about 1 hour and drain in a colander. Grate the carrots.
SEND Heat a small, heavy skillet until hot. Put the curry powder in the pan and stir with a
wooden spoon over medium-low heat until the curry powder is very Iragrant. Scrape out onto a
plate to cool.
%HIRD %o make the urried Yogurt Dressing, put the yogurt in a mixing bowl and add the curry
powder and the remaining ingredients oI the dressing, whisking lightly aIter each addition. %aste
and adjust the seasoning iI necessary.
UR%H Put the drained cabbage, carrots, and raisins in a bowl. Pour in the dressing and toss
lightly to coat. over with plastic wrap and reIrigerate Ior at least 1 hour, tossing occasionally.
Serve.
otes
Dr. Jim Duke, an expert on herbs, eats coleslaw oIten, since recent research shows it may prevent
colon cancer, which runs in his Iamily.
Ayurvedic doctors believe that white cabbage removes toxins Irom the body.

2005 Nina Simonds

utritional nformation
Nutrients per serving
alories 213 kcal
alcium 13 daily value
Vitamin 86 daily value
Vitamin A 9 daily value
Potassium 691 mg
Magnesium 47 mg
Protein 5 g
Sugar 28 g
iber 5 g
%otal arbohydrate 41 g
holesterol 19 mg
Sodium 953 mg
Saturated at 3 g
at 5 g
Iron 9 daily value

Sauteed Red and White Cabbage
InIo
O ourse: Vegetable
O %otal %ime: Under 1 Hour
O Skill Level: Easy
O ost: Inexpensive

ngredients
O 1 small head red cabbage, outer leaves removed
O 1 small head white cabbage, outer leaves removed
O 1/2 pound lean slab bacon, cut into -inch slices and cubed
O 1 teaspoon caraway seeds
O 1/2 cup sour cream
O Salt and Ireshly milled black pepper
Directions
Halve the cabbages and core them. Slice into thin strips. In two separate pots oI boiling water,
blanch each type oI cabbage Ior 5 seconds and drain immediately.
In a large skillet, render the bacon until golden brown.Drain the bacon on paper towels, and
reserve. Add the cabbage to the skillet and cook, tossing over moderate heat, to coat it with the
rendered Iat.Add the caraway seeds. old in the sour cream and season to taste. %oss and cook
until the cabbage is tender. old in the bacon pieces and serve.

Christopher Idone

Nutritional inIormation is based on 1/8 teaspoon added salt per serving.
alories 134 kcal
Potassium 271 mg
Magnesium 18 mg
Protein 4 g
Sugar 4 g
iber 3 g
holesterol 18 mg
Sodium 429 mg
Saturated at 4 g
at 10 g
Iron 4 daily value

utternut Squash with Pecans and lue
Cheese
InIo
O ourse: Main ourse, Side Dish
O ost: Moderate
%his has many strings to its bow: It serves as a vegetarian alternative to the %hanksgiving turkey;
it gussies up a plate oI cold leItover turkey; it adds the right balance oI mellow warmth and tang
to any plain wintry dish; it is a good whole meal on days when you just Ieel Ileshed out.
Yield : Serves 68

ngredients
O 4 lbs butternut squash
O 3 tablespoons olive oil
O 6 stalks Iresh thyme or teaspoon dried thyme
O 1 cup pecans
O 1 cup crumbled RoqueIort or other blue cheese
Directions
Preheat the oven to 425.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you
don`t need to be precise, just keep the pieces uniIormly small.
Put into a roasting pan with the oil and strip about 4 stalks oI thyme oI their leaves, sprinkling
over the butternut squash. II you can`t get any Iresh thyme, sprinkle over dried. Roast in the oven
Ior about 3045 minutes or until tender.
nce out oI the oven, remove the squash to a bowl and scatter over the pecans and crumble over
the cheese, tossing everything together gently.
heck the seasoning and add the last couple oI stalks oI thyme, torn into small sprigs, to
decorate.

2007 Nigella Lawson

Nutritional inIormation is based on 8 servings.
alories 303 kcal
Potassium 982 mg
Magnesium 105 mg
Protein 7 g
Sugar 6 g
iber 6 g
holesterol 13 mg
Sodium 246 mg
Saturated at 5 g
at 19 g
Iron 12 daily value

55le Muffins
InIo
O ourse: Side Dish
O Skill Level: Easy
O ost: Inexpensive

an be made ahead oI time.
%hese are best served straight Irom the oven Ior breakIast, but are also good in lunch boxes or
with aIternoon tea. Good with butter when they are still hot.
Yield : Makes 12 muIIins
Prep %ime : 10 mins
ooking %ime : 2025 mins
ngredients
O 1 Golden Delicious apple, peeled, cored, and diced
O cup packed light brown sugar
O 2 tsp lemon juice
O 1 1/3 cups all purpose Ilour
O 1/3 cup whole wheat Ilour
O 4 tsp baking powder
O 1 tbsp pumpkin pie spice
O tsp salt
O cup pecans, coarsely chopped
O 1 cup whole milk
O cup vegetable oil
O 1 large egg, beaten
O %urbinado sugar, Ior sprinkling
S5ecial Equi5ment:
O 12-cup muIIin pan
O Paper liners
Directions
1. Preheat the oven to 400 (200). Line a 12-cup muIIin pan with paper liners. ombine the
apple, cup brown sugar, and the lemon juice in a bowl, and mix until the apple pieces are
evenly coated. Set aside Ior 5 minutes.
2. Meanwhile, whisk together the Ilours, baking powder, pumpkin-pie spice, and salt in a large
bowl. Mix in the remaining brown sugar and pecans.
3. Whisk together the milk, oil, and egg, then add the apple mixture. Pour into the dry ingredients
and stir until just mixed.
4. Divide the batter among the muIIin cups, Iilling them about two-thirds Iull. Sprinkle with the
turninado sugar. Bake Ior 2025 minutes, until the tops are rounded and light brown.
Immediately unmold the muIIins onto a wire rack. Serve hot, warm, or at room temperature.
otes

2008 Dorling Kindersley

alories 183 kcal
Potassium 103 mg
Magnesium 16 mg
Protein 3 g
Sugar 12 g
iber 1 g
holesterol 20 mg
Sodium 277 mg
Saturated at 1 g
at 8 g
Iron 7 daily value

ingerbread Cookies
InIo
O ourse: Dessert
O %otal %ime: Under 2 Hours
O ost: Inexpensive

Without the egg white glaze and nuts, you can use this dough to roll out and cut into shapes Ior
holiday cookies.
Yield : Makes about 45 cookies
Prep %ime : 30 mins, plus cooling
ngredients
O 1/ cups all purpose Ilour, plus more Ior rolling
O 2 tsp ground ginger
O 2 tsp baking powder
O tsp pumpkin pie spice
O 1 cup almond Ilour
O / cup plus 2 tbsp sugar
O 9 tbsp butter, at room temperature
O 1/3 cup honey
O 1 large egg, separated
O 4 tsp milk
O tsp pure vanilla extract
O hopped skinned hazelnuts or almonds, to decorate
S5ecial Equi5ment:
O ookie cutters oI your choice
O Parchment paper
Directions
1. Preheat the oven to 350 (180). Line 2 baking sheets with parchment paper.
2. SiIt the Ilour, ginger, baking powder, and pumpkin-pie spice together. Stir in the almond Ilour.
Beat the sugar and butter together in another bowl with an electric mixer until pale. Beat in the
honey, egg yolk, milk, and vanilla. Stir in the Ilour mixture to make a stiII dough. Gather into a
thick disk, wrap in plastic wrap, and reIrigerate Ior 1 hour.
3. Roll out the dough on a lightly Iloured work surIace to a thickness oI about in (5mm). ut
out the cookies. Place on baking sheets 1in (2.5cm) apart. Gather up and re-roll the scraps as
needed. Beat the egg white. Brush the cookies with the egg white and sprinkle with the
hazelnuts. Bake Ior about 10 minutes, or until lightly browned.
4. Let cool on the baking sheets Ior 5 minutes. %ransIer to wire racks and cool completely.
otes


Nutritional inIormation is based on 45 servings and does not include nuts Ior decorating.
alories 80 kcal
Potassium 34 mg
Magnesium 5 mg
Protein 1 g
Sugar 6 g
iber 0 g
holesterol 11 mg
Sodium 24 mg
Saturated at 2 g
at 3 g
Iron 2 daily value

Couscous with Pine uts and lmonds
InIo
O ourse: Side Dish
O Skill Level: Easy
O ost: Inexpensive

A tasty alternative to rice; serve hot as a side dish or cold as a salad. Good with grilled meats,
chicken, or Iish.
Yield : Makes 4 servings
Prep %ime : 15 mins, plus standing
ngredients
O 1 cup couscous
O 1 red bell pepper, seeded and chopped
O cup raisins
O cup chopped dried apricots
O cucumber, seeded and diced
O cup chopped pitted Kalamata olives
O cup blanched almonds, lightly toasted
O cup pine nuts, lightly toasted
O cup olive oil
O 2 tbsp Iresh lemon juice
O 1 tbsp chopped mint
Directions
1. Put the couscous in a heatprooI bowl. Add enough boiling water to cover the couscous by 1in
(2.5cm). Let stand Ior 15 minutes, or until the couscous has absorbed all the water. luII up the
grains with a Iork.
2. Stir in the pepper, raisins, apricots, cucumber, olives, almonds, and pine nuts.
3. Whisk together the oil, lemon juice, and mint. Pour over the couscous and toss. Season with
salt and pepper. Serve warm, or let cool and serve at room temperature.
otes
Prepare ahead: %he couscous can be prepared several hours ahead and served at room
temperature.


alories 509 kcal
Potassium 637 mg
Magnesium 85 mg
Protein 10 g
Sugar 22 g
iber 7 g
holesterol 0 mg
Sodium 137 mg
Saturated at 3 g
at 25 g
Iron 14 daily value

'egetable Curry
InIo
O ourse: Main ourse
O Skill Level: Easy
O ost: Moderate

In Indian cooking, cardamom, cloves, coriander, and cumin seeds are all considered "warming
spices" that heat the body Irom within, making this an excellent winter dish. Good with lots oI
basmati rice or naan bread.
Yield : 46 servings

Prep %ime : 20 mins
ngredients
O cup vegetable oil
O 10 oz (300g) red-skinned potatoes, diced
O 5 green cardamom pods, crushed
O 3 whole cloves
O 1 cinnamon stick, broken in halI
O 2 tsp cumin seeds
O 1 onion, Iinely chopped
O 2 tsp peeled and grated Iresh ginger
O 2 large garlic cloves, crushed
O 1 tsp ground turmeric
O 1 tsp ground coriander
O Salt and Ireshly ground black pepper
O ne 14.5 oz (411g) can chopped tomatoes
O Pinch oI sugar
O 2 carrots, diced
O 2 Iresh hot green chiles, seeded (optional) and sliced into thin rounds
O 1 cup sliced Savoy or green cabbage
O 1 cup cauliIlower Ilorets
O 1 cup thawed Irozen peas
O 2 tbsp chopped cilantro
O %oasted sliced almonds, to garnish
Directions
1. Heat the oil in a large deep Irying pan over high heat. Add the potatoes and cook, stirring
oIten, Ior 5 minutes, or until golden brown. Using a slotted spoon, transIer to paper towels to
drain.
2. Reduce the heat to medium. Add the cardamom pods, cloves, cinnamon, and cumin seeds and
stir until the spices are very Iragrant. Add the onion and cook, stirring oIten, Ior about 5 minutes,
or until soItened. Add the ginger, garlic, turmeric, and coriander, and season with salt and
pepper. Stir Ior 1 minute.
3. Stir in the tomatoes with their juices and the sugar. Return the potatoes to the pan, add the
carrots, chiles, and 1 cup oI water, and bring to a boil, stirring oIten. Reduce the heat to low.
Simmer, stirring occasionally, Ior 15 minutes, or until the carrots are just tender, adding a little
water iI needed.
4. Stir in the cabbage, cauliIlower, and peas. Return the heat to medium and simmer Ior about 10
minutes, or until the vegetables are tender. Stir in the cilantro and season again. Remove and
discard the cardamom pods and cloves. %ransIer to a serving bowl, sprinkle with almonds, and
serve hot.
Variation: Paneer and Vegetable urry
Heat a large Irying pan over high heat. Add a thin layer oI vegetable oil. When the oil is
shimmering hot, add bite-sized cubes oI paneer and Iry until golden brown on all sides. Drain on
paper towels. Stir into the curry just beIore serving, taking care not to break the paneer.
otes
Prepare ahead: %he curry can be made 1 day ahead, covered and reIrigerated. Reheat over low
heat, adding water iI the sauce is too thick.
reezing InIormation: reeze Ior up to 3 months.


Nutritional inIormation is based on 6 servings and 1/8 teaspoon added salt per serving.
alories 185 kcal
Potassium 611 mg
Magnesium 41 mg
Protein 4 g
Sugar 6 g
iber 5 g
holesterol 0 mg
Sodium 418 mg
Saturated at 1 g
at 10 g
Iron 14 daily value

%ofu and Sweet Potato Curry
InIo
O ourse: Main ourse
O Skill Level: Easy
O ost: Inexpensive

%his is as luscious-tasting as it is nourishing.
Yield : 4 to 6 servings
ngredients
O 2 large or 3 medium sweet potatoes
O 1 pound Iirm toIu, well drained and diced
O ne 14- to 16-ounce can low-sodium stewed tomatoes, chopped, with liquid
O 1 to 2 teaspoons good-quality curry powder, or to taste
O 4 ounces arugula or baby spinach, well rinsed
O Salt to taste
Directions
1. Bake or microwave the sweet potatoes in their skins until done but still Iirm. When cool
enough to handle, peel, and cut into large dice.
2. ombine the toIu, tomatoes, and 1 teaspoon oI the curry powder in a stir-Iry pan or wide
skillet. Bring to a simmer, cover, and cook over medium-low heat Ior 10 minutes.
3. Add the diced sweet potato and continue to cook Ior another 5 minutes.
4. Add the arugula, cover, and cook very brieIly, just until it wilts slightly. %aste and season with
more curry iI desired. Season with salt and serve.
otes

2001 Nava Atlas

Nutritional inIormation is provided by the author.
alories: 159
%otal Iat: 4 g
protein: 8 g
arbohydrate: 22 g
holesterol: 0 mg
Sodium: 21 mg

S5inach and Feta-Stuffed Potatoes
InIo
O ourse: Main ourse
O Skill Level: Easy
O ost: Inexpensive

%his recipe gives potatoes a Greek-Ilavored spin. It`s delicious with Warm or old %omato and
White Bean Soup.
Yield :
4 servings
ngredients
O 4 large baking potatoes
O ne 10-ounce package Irozen chopped spinach, thawed and drained
O cup 1 low-Iat milk or soymilk
O 1 scallion, green part only, thinly sliced
O cup Iinely crumbled Ieta cheese
Directions
1. Bake or microwave the potatoes until done but still Iirm. When cool enough to handle, cut
each in halI lengthwise. Scoop out the inside oI each potato halI, leaving a sturdy shell, about
inch thick all around.
2. %ransIer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining
ingredients and stir well to combine.
3. StuII the mixture back into the potato shells. Heat as needed in the microwave or in a
preheated 400 oven, and serve.
otes
StuIIed Potatoes
StuIIing potatoes is an enjoyable way to showcase these versatile roots; the Iollowing Iour
recipes are hearty enough to serve as entrees. ne tip Ior making stuIIed potatoes easier is to
bake or microwave the potatoes ahead oI time. It`s easier to scoop them out when they are at
room temperaturethey are Iirmer and less likely to Iall apart.
II the potatoes are already cooked when you are ready to stuII them, these tasty treats will be
done in a snap, leaving you more time to create an abundant salad and other accompaniments.

2001 Nava Atlas

alories: 218
%otal Iat: 5 g
Protein: 8 g
arbohydrate: 33 g
holesterol: 26 mg
Sodium: 392 mg
Cinnamon 55le or Pear Smoothie
InIo
O ourse: Beverage
O %otal %ime: Under 15 Minutes
O Skill Level: Easy
O ost: Inexpensive

Here`s a blended drink Ior Iall or winter. It`s a delightIul change-oI-pace Iruit beverage to make
when summer Iruit is out oI season.
Yield : 2 to 3 servings
ngredients
O 1 ripe banana, broken into several pieces
O 2 medium soIt apples (such as ortland or Golden Delicious) or ripe pears, peeled, cored,
and coarsely diced
O 1 cup vanilla low-Iat yogurt or soy yogurt
O 1 cup apple juice or apple cider
O teaspoon ground cinnamon
Directions
ombine all the ingredients in a Iood processor or blender and process until smoothly pureed. r
place in a container and process with an immersion blender. Serve at once in tall glasses.

2004 Nava Atlas

Dairy
alories: 252
%otal Iat: 2 g
Protein: 5 g
iber: 4.3 g
arbohydrates: 57 g
holesterol: 8 mg
Sodium: 60 mg
Vegan option
alories: 207
%otal Iat: 2 g
Protein: 3 g
iber: 5 g
arbohydrates: 49 g
holesterol: 0 g
Sodium: 32 mg

Pasta With roccoli nd talian Sausage
reci5e (Pasta)

?CuLL nLLu

6 servlngs
1 head broccoll
2 Lablespoons ollve oll
Z Leaspoons red pepper flakes
2 llnks fresh lLallan sausage
4 cloves garllc mlnced
1 lb drled shorL pasLa such as fusllll penne or zlLl
1 oz ecorlno 8omano cheese
some salL pepper

osLed by krlsLlne on Aug 23 2009

Instructions
Bring a large pot oI liberally salted water to boil. lean the broccoli: separate the Ilorets Irom the
stems and set them aside. Remove the tough peel oI the stems with a paring kniIe or vegetable
peeler, then cut the stems into halI-inch cubes. Remove the casings Irom the sausage.
Warm the olive oil in a large skillet and crumble the sausage meat into the oil, Ilattening each
piece slightly so it will brown better. ook until the sausage browns and crisps. Add the garlic
and red pepper Ilakes and cook until the garlic turns pale brown, about 5 minutes.
Add the pasta and the diced broccoli stems to the boiling water and cook 6 to 7 minutes. Add the
broccoli Ilorets and cook until the pasta is tender, about 10 minutes total. Scoop out the pasta and
broccoli and drain; keep the water at a boil.
Place the skillet over high heat and add the drained broccoli and pasta to the sausage and garlic.
Add one-halI cup boiling water Irom the pasta pot. ook, stirring Irequently, until the water
mostly boils away, about 1 to 2 minutes. Season with salt and a good grinding oI black pepper.
Divide the pasta evenly among 6 warmed pasta plates and shave Pecorino Romano over the top
with a vegetable peele

Dinner in a jiffy with the "5asta of love"
I sat down this morning with a stack oI cookbooks, determined to do some menu planning Ior the
week. I know some people do this easily, but I Iind myselI preparing old standbys instead oI the
chosen recipes when the going gets tough (i.e., %uesday. No, make that Monday.)
I think the most challenging part oI menu planning is having all the ingredients on hand. We live
4 blocks Irom a grocery store, Ior goodness' sake, so I don't have any excuses.
But I almost always have the ingredients Ior my standbys, which is why I go back to them so
quickly, I guess! ne oI our Iavorites is a very basic recipe introduced to me by a Iriend about
15 years ago. My Iriend's mother is Italian, and she taught him how to make an easy broccoli
pasta recipe that he'd cook up Ior his girlIriend (and me, iI I happened to be around). He called it
the "pasta oI love." I guess we can still call it that.

%he name comes Irom my Iriend's having prepared this meal, years beIore, Ior a diIIerent girl,
who raved about it. So, we used to say, this is a great meal to make Ior a date. My Iriend did
marry my housemate, and they have 3 beautiIul children, so maybe there's something to it.
My Iriend is super picky about the quality and type oI ingredients, so he would have my head Ior
the changes I've made to his mother's recipe. My two big additions--bacon or pieces oI cooked
chicken breast, are easily omitted (which conveniently makes the dish vegetarian) and then, iI
you go super easy on the pepper, you will have the purist's version oI this broccoli pasta dish.

roccoli Pasta, the Pasta of Love

Serves 4

Ingredients:
ooked penne pasta (I use whole wheat, my Iriend uses Barilla), enough to serve 3
2 cups steamed (or otherwise cooked) broccoli
resh garlic (I use several cloves, sliced thin)
2 or 3 % oI olive oil
1/2 % oI butter
1 cup shredded parmigiano reggiano (parmesan) cheese
salt & pepper to taste
ptional: ooked bacon (about 5 pieces) or 6 oz. cooked chicken breast, cut into chunks
%o prepare:

Prior to assembling the ingredients, you'll obviously need to have cooked the pasta, steamed the broccoli, prepared the bacon or chicken breast,
and shredded the parmesan cheese.

nce you've done that, heat the olive oil in a large skillet, then add the butter so it melts.

Next, saute the garlic until just browned. Remove.

%hen, aIter making sure the pasta and broccoli are well-drained, pour both oI these into the pan.

%oss the broccoli and pasta until well coated, making sure to heat it through. Next, add the parmesan cheese and salt to taste. At this point, your
meal is complete, is Iar as my Iriend is concerned; serve it up and enjoy it.

II you want my bastardized version, add in your bacon or chicken, plus a generous amount (iI you're so inclined) oI Iresh ground pepper. Serve.

Here is the trick with the parmesan cheese: sprinkle it over the top oI the pasta and broccoli in the pan and let it sit Ior a Iew minutes beIore
gradually stirring it in. II you stir it in immediately, it melts into a glob at the bottom oI the pan and doesn't get spread evenly throughout the dish.
So much Ior my menu planning...
Moroccan eet Salad
%%AL %IME
1 hour (plus a Iew hours' resting)
ngredients
O 6 to 8 medium beets
O Juice oI 1 lemon
O 2 cloves garlic, minced
O 1 teaspoon cumin, or to taste
O Salt and black pepper
O 4 tablespoons extra virgin olive oil
O 1/2 cup diced Iresh parsley
Pre5aration
1.
Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets
are tender when pierced with a Iork, about 45 minutes. ool, peel, and cut beets into bite-
size pieces. Place in a serving bowl.
2.
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in
olive oil, then toss with beets. Let sit a Iew hours. Just beIore serving, sprinkle with
parsley.

%abbouleh With 55les, Walnuts and
Pomegranates
%ime: 15 minutes
2 cups Ilat-leaI parsley, Iinely chopped
1/2 cup Iresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preIerably Pink Lady
1/2 cup diced red onion
1 1/2 to 2 teaspoons ground urIa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
oarse kosher salt
1 cup walnuts.
1. Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the
pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly.
II desired, at this point the mixture may be covered and reIrigerated Ior up to two days.
2. In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the
walnuts with a pinch salt and crush them with the side oI a kniIe or in a mortar and pestle until
they are in coarse pieces.
3. Stir in the crushed walnuts. (II the tabbouleh has been reIrigerated, set it out at room
temperature Ior an hour beIore adding the walnuts.)

Trussels sprouts and cbestnuts in Trown Tutter

Lvery so ofLen a reclpe crosses my browser's Lhreshold and l know lmmedlaLely LhaL lL MusL 8e Made
Surely you know Lhe feellng 1hls happens a loL more ln Lhe fall because l slmply love Lhe cooklng Lhls
Llme of yearwarm soupy sLewy and rlch We haven'L yeL succumbed Lo hlbernaLlon and meals scraped
from whaLever was ln Lhe panLry because Lhe famers' markeLs looked so palLry and you serlously
nfot Jef wlLh anoLher buLLernuL squash

%oday`s New York %imes dining section`s %hanksgiving Ieature had exactly that eIIect on me,
times 16. Seriously, look at this slideshow! %he photography is stunning, and the recipes,,
I want to try them all.*

But I started with the Brussels Sprouts and hestnuts in Brown Butter Sauce, touted elsewhere in
the section by lo-ab Ior it`s ability to pair seamlessly with wine. (She didn`t mention the rose
we were drinking, but I had no complaints.) And seriously, what are the odds that I would have
just happened to have picked up some chestnuts in hinatown this weekend on the street, waiting
to be roasted at home? Exactly nonexistent, I`ll tell you, and yet still it happened.

It`s hard Ior me to say anything bad about this recipe because our apartment currently smells like
browned butter and shallots which, trust me, is a very good thing. We loved the Brussels as well
as the chestnuts but something went wrong with the (delicious) veloute. %he recipe wasn`t clear
on this whole 'thickened thing and when it hadn`t happened aIter Iive minutes, and the recipe
said nothing about cooking it Ior 20 or something, I considered it done. It wasn`t. %he Iinal dish
was tasty, but swimming in this sauce. We threw it over some egg noodles (in possibly the best
sauce Ior egg noodles, ever) but I still suspect that this is not the way the dish was supposed to
go.
So, to summarize: Ilavors amazing, ingredients delicious, preparation a little Iussy but
manageable, sauce decadent, but the wrong consistency. %hus, the recipe needs some work
beIore it`s ready Ior your %hanksgiving table, but I do think it`s worth salvaging. Just perhaps
not tonight. %he rose is making me sleepy.

* Actually, one oI them I already have. Highly recommended.
" Seeing as I`ve made to the halIway point oI NaBloPoMo (woo!) I was thinking about
throwing a Q&A post in there to give our kitchen (and the handsome dishwasher) a one-day rest.
I course then I realized that it is entirely possible that nobody actually has a question they want
me to answer, and I obviously have an inIlated sense oI selI-importance to presume that people
would. And then I thought oI the dishes, all the time with the dishes that never stop, and have
decided I`m not too proud to beg. But I hope it doesn`t come to that.
Serves 8
Salt
2 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
1/2 cup very thinly sliced shallots
3 tablespoons Ilour
2 1/2 cups hot chicken stock
2 tablespoons lemon juice
Ground black pepper
1/4 teaspoon nutmeg
1 cup roasted, peeled chestnuts, halved iI large.
1. Bring 4 cups salted water to a boil, add brussels sprouts and cook 10 minutes. Drain and
reIresh under cold water. Drain again.
2. Meanwhile, melt butter in a 3-quart saucepan. Add shallots and cook over medium heat,
stirring, until light brown. Pour contents oI pan through a Iine strainer into a dish, pressing to
remove as much butter as possible Irom shallots. Place shallots on paper towel to drain. Return
butter to saucepan.
3. II serving immediately, preheat oven to 400 degrees. Place saucepan over medium heat and
cook until butter has a nutty aroma and is turning brown. Whisk in Ilour and cook until mixture
is light brown. Whisk in stock and cook until sauce has thickened. Add lemon juice, salt and
pepper to taste, and nutmeg. Add chestnuts and brussels sprouts, Iolding ingredients together.
4. %ransIer to an 8-cup baking dish. Scatter shallots on top. Bake about 15 minutes. Serve.

pasta witb cauliflower, walnuts and feta

uo you ever have Lhose reclpes where are you [usL poslLlvely absoluLely cerLaln LhaL Lhey wlll be Lerrlble
and LhaL you shouldn'L make Lhem and yeL you are lnexpllcably drawn Lo Lhem and know Lhey're noL
golng Lo sLop nudglng you unLll you cave? 8lghL so Lhls was one of Lhose
You see, several years ago, I was watching some undoubtedly average 'healthy cooking show
where the cheI suggested that one take halI the pasta they wish to eat, replace it with chunks oI
cauliIlower, boil them together and then cover it with marinara sauce. Even though I never made
it or even .onsidered making it, it turned my stomach so much that to this day, I can`t seem to
Iorget it. Yes, let`s cook cauliIlower in the least appetizing way possible because it is 'health
Iood. Right. Where do I sign up?!

%his was among the reasons that I approached the this dish Irom my other new Iavorite
cookbook, hez Panisse Vegetables, with great trepidation. It involved several things that give
me pause, the Iirst being that combination oI cauliIlower and pasta which reminded me oI that
IateIul, stomach-turning show. Yet the cauliIlower was just one oI the things that so Iar exceeded
my expectations oI this dish, we are actually venturing into 'mind was blown territorycrunchy,
nutty and this might be the only way I cook it Ior now on. (Just kidding! Er, maybe.)

I was also concerned about the whole wheat pasta, which I just don`t care Ior. As you can
probably tell Irom my sniping at the 'healthy cooking show, I reIuse to eat something that
doesn`t sound good, great even, just because it is good Ior me and whole wheat pasta has also
always been one oI these things. Seeing as it has no Iewer calories than the white-Ilour stuII and
only a smidgen more nutrients, nobody could sell me on it, no siree. But here was whole wheat
pasta as it should be, in a dish where the white Ilour stuII would be too supple or even boring as
texture reigns supreme.
%he cauliIlower played oII the walnuts, the whole wheat pasta absolutely worked, the lemon
juice and vinegar brightened the whole thing up and the ricotta salata (well, we used Ieta,
actually) made it soar. I can`t tell you how much we liked this, no wait, I can: I brought the
leItovers to work the next day and had the best lunch I`d had in months, and I am making it again
tomorrow night. %his never happens.

Since we`re talking about cauliIlower today, here`s a little cauliIlower-chopping tutorial that you
probably don`t need, but I sure did a couple years ago when every time I cut one up I`d end up
with breadcrumb-sized cauliIlower bits everywhere, not to mention really muddying up a dish
like this. ne day I saw Bobby lay cut one up on one oI his shows (thankIully, not the one I
mentioned above) and light bulbs went oII all over the place: work with the cauliIlower`s natural
shape and it will work with you. He removes the core in one large piece, let the Ireed Ilowerets
Iall to the counter and cut only where there is a nautural break or bound stem and there is
tremendously less mess and waste. How about that? h, you`ve been doing it this way the whole
time? Well Iine then. Show oII then, why don`t you?
I suggest you start with this.

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta Salata
hez Panisse Vegetables
ne oI the loveliest things about this recipeand there are many, in my mindis the way the
recipe is laid out. It is as iI Alice Waters in the kitchen with you, telling you that you can just
chop all that while the water boils and really explaining the central tenet oI this recipe:
cauliIlower that is cooked to a crunch, not steamed and Ior heaven`s sake, not -oiled. She also
thinks you should have this with a crisp white wineIor real!
Serves 6
2 heads cauliIlower
1 medium onion
4 cloves garlic
1 pound whole-wheat pasta
Extra-virgin olive oil
Salt and pepper
1 pinch red pepper Ilakes
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces ricotta salata or Ieta cheese
Put a large pot oI water on to boil. ut the cauliIlower into small Ilowerets. Peel the onion and
slice it very thin. Peel and Iinely chop the garlic. Put the pasta on to cook.
Saute the cauliIlower in olive oil in a large saute pan. When the cauliIlower begins to soIten,
season with salt and pepper and add the sliced onion and red pepper Ilakes. Saute over medium
to high heat until the vegetables are brown and tender. %he cauliIlower should still be slightly
crunchy and should not taste steamed. Add the garlic and remove Irom the heat, tossing and
stirring so the garlic doesn`t burn; iI it starts to brown, add a splash oI water. Add a Iew drops
each oI vinegar and lemon juice and the toasted walnuts. %aste and correct the seasoning. When
the pasta is done, drain and add to the cauliIlower, adding enough extra-virgin olive oil to coat
the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

cumin seed roasted cauliflower witb yogurt

l do Lhls dreary Lhlng every CcLober where l declde on Lhe flrsL day LhaL requlres a scarf and a husLle ln
your sLep Lo keep warm LhaL Lhe long gloomy descenL lnLo wlnLer has begun and soon Lhe world wlll be
brown gray and frozen and Lhls wlll conLlnue unLll Aprll ot beyoJ and l mlghL as well sLock up on some
farro and rooL vegeLables and cllmb lnLo my lgloo because LhaL's all Lhere wlll be for a long Llme l am
clearly no fun aL all and also a llLLle bllnd as l declare Lhls whlle sLepplng over crlnkly flameLhrowers of
leaves whlle Lhe sky ls sLlll fanLasLlcally blue and generally wlLhouL even have sLepped Lhrough a
farmers markeL 8ecause Lhe markeLs? Are acLually as preLLy as Lhey geL all year Lables overflowlng wlLh
everyLhlng from carroLs Lo laLe summer squash hearLy greens Llny pumpklns marbleslzed poLaLoes
and greaL blg globes of broccoll and caullflower lL's now or never Lo haul lL home

In the early days oI blogging, the phrase heese Sandwich Blogs was used to unkindly reIer to
blogs so dull that their authors would even describe what they had Ior lunch that day. What we
learned, in theory, was that nobody cares what you had Ior lunch. And yet? I`m going to tell you
anyway, because it`s been abysmal: %wice this week already, it`s been cold cereal. Last week
was a string oI peanut butter and jelly sandwiches on the kind oI bread that I purchased Ior its
extended shelI liIe. I`ve been passing lattes oII as breakIast (it`s rench and cosmopolitan,
right?) and I think we`ve ordered pizza Ior dinner three times in three weeks (leading to three
next-day lunches oI cold leItover pizza). As it turns out, even people who love to cook more or
less eat terribly when they`re working around the clock to meet a deadline. r, ahem, have
missed a deadline, not that anyone is counting. But today, today I had this Ior lunch and the
world has so much brighter since.

%he recipe is Irom Melissa lark`s new cookbook, ook %his Now. You might know her Irom
her blog, or her New York %imes column, or maybe her 32 cookbooks beIore this one. You
could say she keeps busy. Perhaps she could even teach me a thing or two about Iinishing books?
Her latest is a collection oI her Iavorite things to whip up at home Ior her Iamily (she has a
daughter a little older and almost as cute as my little buddy) and it`s divided by months oI the
year, which I love because it tells me exactly where to start. %he ctober chapter gave me an
excuse to bring home even more cauliIlower pretties Irom the market. You toss it with olive oil,
whole cumin seeds, salt and lots oI black pepper and roast it until your apartment smells so good
that you reach into the oven to steal a piece. She suggests adding a Iew pinches oI salt to yogurt,
but I whirled my yogurt in the blender with some Ieta, something I love against cumin and
yogurt. You Iinish it with mint and pomegranate seeds and I don`t think I have descended
upon/inhaled a single dish in the middle oI the day with such vigor since this one. Back then, my
excuse Ior not eating proper meals was a burrito oI a newborn; this time around, it`s a beast oI a
project, but I love that in both cases the day was saved by a something as humble as cauliIlower.

Cauliflower, 5reviously: My other Iavorite cauliIlower dish also involves cumin seeds (plus
potatoes and more Indian spices) plus there`s a slew oI cauliIlower recipes in the archives.
One year ago: Apple and heddar Scones and auliIlower and Parmesan ake
%wo years ago: Jalapeno-heddar Scones and Apple ider Doughnuts
%hree years ago: My amily`s Noodle Kugel, Meatballs and Spaghetti, ranberry Walnut
hicken Salad and Pumpkin Swirl Brownies
Four years ago: Gazpacho Salad, Hello Dolly Bars, Butternut Squash and aramelized nion
Galette and Pumpkin Bread Pudding
Five years ago: Winter Squash Soup with Gruyere routons and Wild Mushroom and Stilton
Galette
Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate
Adapted Irom Melissa lark`s ook %his Now
%his dish gets an amazing amount oI Ilavor out oI just a Iew ingredients. %hat said, iI you`re not
into cauliIlower, it would probably be good with broccoli. And iI you`re not into cauliIlower or
broccoli, well, you must have driven your mother batty when you were little, didn`t you? Ahem,
what I meant to say was that I think it could work with other things, like potatoes or squash. But
really, you should try it with the cauliIlower. You might Iind you`ve eaten halI the dish beIore
you even leIt the kitchen.
Serves 2, probably
2 tablespoons olive oil, divided
1 large head cauliIlower (mine was 1 3/4 pounds)
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon Ireshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled Ieta (optional)
hopped Iresh mint leaves, Ior serving
Pomegranate seeds, Ior serving
Preheat oven to 425. Brush a large baking sheet or roasting pan with 1 tablespoon oI the olive
oil.
ut your cauliIlower into bite-size Ilorets but no need to make them all evenly sized. %he smaller
ones get more blistery, the bigger ones retain more texture and they`ll all be happy mingled
together. %oss Ilorets with remaining olive oil, cumin seeds, salt and pepper and spread out on
prepared tray. Roast Ior 20 to 30 minutes, until cauliIlower is tender and its edges are toasty.
Either whisk a pinch oI salt into your yogurt or to make Ieta-yogurt sauce blend 3/4 cup yogurt
with Ieta in a Iood processor until smooth. Dollop on cauliIlower then sprinkle dish with mint
and pomegranate seeds. Eat immediately and vow to seriously make more eIIort in the lunch
department iI it can be this easy.
winter fruit salad

Are frulL salads one of Lhese Lhlngs LhaL l assume everyone ln Lhe world makes buL really lL ls [usL my
famlly? lL could be buL l sLlll Lhlnk Lhey're essenLlal 1here ls noLhlng beLLer Lo break up a brunch of
cheesy baked eggs and breakfasL bread puddlngs and desserL courses LhaL seem Lo be a chaln of ples
gooey brownles and cakes Lhan Lhan a blg bowl of frulL Cf course a bowl of whole frulL rarely works as
anyLhlng buL a cenLerplece and Lhls ls where Lhe salad parL comes ln

In the summer, it is a cinchberries are Ilawless and everywhere, not to mention mangoes and
cantaloupes and watermelon. But unless you want to buy imperIect, Irighteningly overpriced
berries with thousands oI Iood miles on their backs, Iall and winter can make something as
simple as chopped Iruit kind oI dull.

I adapted this onewhich I brought to the loveliest brunch yesterday, along with those scones
Irom a lovely Amanda Hesser article now almost seven years old where she maps out a
hristmas brunch that can be entirely prepared the day beIore, as all brunch Ioods should be, in
my opinion. My best Iriend`s mother has made the original version oI the Iruit salad every
December 25th, but at home, I like to punch it up a bit, adding pomegranate seeds, lemon juice
and dialing back the sugar. Nevertheless, it remains a mellow, almost soothing bowl oI Iruit, a
perIect complement to all oI those cold winter mornings ahead.

%wo years ago: Jacked-Up Banana Bread
Winter Fruit Salad
3/4 cup sugar
3 star anise
1/2 oI plump vanilla bean, split in halI lengthwise
8 dried %urkish apricots, cut in halI
4 dried Iigs, quartered
4 2-inch long pieces lemon zest (peeled with a vegetable peeler) Irom a Meyer lemon iI you can
Iind one
Juice oI the zest lemon
3 Iirm Bosc pears
1 Iirm tart apple
Seeds Irom halI a pomegranate
1. ill a medium saucepan with 4 cups water. Add the sugar, star anise, vanilla bean and lemon
zest. Bring to a boil, and cook until all the sugar is dissolved. Let it cool Ior just a Iew minutes (it
should still be hot) and then stir in the dried Iigs and apricots. Let it cool completely.
2. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large bowl,
and toss with the lemon juice.
3. nce the syrup with dried Iruit has cooled, pour it over the apples and pears. over the bowl
with plastic wrap and chill it overnight in the reIrigerator.
4. %he next morning, using a slotted spoon, ladle the Iruit into a serving bowl, sprinkle with the
pomegranate seeds and serve. Remove the vanilla beans (you can rinse and save what is leIt oI
them Ior another use) and lemon peels iI you wish, or leave them in Ior decoration.
Do ahead Syrup can be made in advance and kept in the Iridge Ior a day or two. Hot syrup can be
poured over the dried Iruit and kept in the Iridge Ior a day or so. Prepared salad keeps in the
Iridge Ior a day or two, but is best Iresh.

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