Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon

The soft grilled leaves of bitter radicchio respond well to the sticky-sweet acidity of good balsamic vinegar. It fills the mouth with bitter sweetness, a well-matched foil to grill-roasted leg of lamb. And the bacon makes it all better, because that’s the great culinary virtue of smoky, fatty cured pork.

for the vinaigrette

• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  2 Tbs.finely chopped shallots
  
  


• 
  
  1 tsp. red pepper flakes
  
  


• 
  
  1 tsp. garlic paste (1 to 2 cloves mashed with a pinch of salt)
  
  


• 
  
  Pinch each of sea or kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra virgin olive oil
  
  


• 
  
  1 tsp.dried oregano
  
  

For the radicchio

• 
  
  1 teaspoon fresh thyme leaves
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  4 to 5 heads radicchio, quartered and core trimmed
  
  


• 
  
  16 to 20 slices bacon
  
  


• 
  
  2 Tbs. aged balsamic vinegar
  
  


• 
  
  1/4 cup extra virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh chives
  
  

Preheat the grill to medium-low.

Make the vinaigrette

Whisk all the ingredients together in a small bowl.

Prepare and grill the radicchio

Put the radicchio in a large bowl and drizzle with just enough vinaigrette to coat lightly, tossing gently.

Lay a slice of bacon on a work surface and wrap a radicchio quarter tightly in the bacon, starting from the bottom end and continuing to just shy of 1/4-in. from the top. Repeat with the remaining bacon and radicchio.

Put the radicchio quarters on the oiled clean grill grate and cook until crispy and golden on the first side, about 2 minutes. Turn and cook until crisp and golden on the second side, about 2 minutes, then turn and cook until crisp and golden on the third side.

Transfer the radicchio to a platter. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped chives, and serve.

Sautéed Broccoli Raab with Chile, Garlic & Lemon

The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta.
Some people delight in broccoli raab’s full, undiluted flavor; I find that blanching tempers the bitter note to a more pleasing level and allows other flavors to have their say. For blanching instructions, see the tip below; and for more information on broccoli raab, check out the full article.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced garlic (2 to 3 large cloves)
  
  


• 
  
  Scant 1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Finely grated zest of half a lemon; plus fresh lemon juice to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. broccoli raab, rinsed, trimmed, and blanched (see tip at right)
  
  

Tip:

To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn't returned to a boil), drain and refresh under cold water.

Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1/4 tsp. salt, and a few grinds of pepper. Raise the heat to medium high and add the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the broccoli raab, toss again, and season to taste with salt and pepper.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Tuscan Kale with Shallots and Crisp Salami

The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan.
Watch a quick video tip from our Test Kitchen to learn how to trim the kale.

• 
  
  2 tsp. honey
  
  


• 
  
  1 tsp. sherry vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  14 oz. Tuscan kale (also called cavolo nero, black, dinosaur, and Lacinato kale)
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  2 large or 4 small shallots (about 4 oz.), sliced into thin rings
  
  


• 
  
  2 oz. thinly sliced Genoa salami, cut into thin strips (1/8 to 1/4 inch wide)
  
  


• 
  
  1 Tbs. unsalted butter, well softened
  
  

In a small bowl, whisk the honey and vinegar. Set aside.


Fill a 5- to 6-quart pot about three-quarters full with water. Add 1 Tbs. salt and bring to a boil over high heat.


To trim the kale, grab each stem with one hand and rip the two leafy sides away from it with the other hand. Discard the stems. Rip the leaves into 3 or 4 pieces. Add the kale to the boiling water and cook until just tender, 4 to 7 minutes. Drain and spread it out on a rimmed baking sheet lined with a clean dishtowel to steam and release excess moisture, 10 to 15 minutes.


In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the shallot rings and cook, stirring with a wooden spoon, until soft and lightly browned, about 5 minutes. Transfer the shallots to a plate. Increase the heat to medium high, add the salami strips and cook, stirring and breaking them up into smaller bits, until crisp, about 2 minutes. Transfer the salami to a plate.


Add the kale to the pan and toss with the fat until the kale is just heated through (do not cook it for long or it will begin to weep moisture). Off the heat, add the honey mixture and toss well. Add the reserved shallots and the butter and toss until the butter is melted. Season to taste with salt. Transfer the kale to a serving platter. Garnish with the salami. Serve immediately.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.
 

• 
  
  Kosher salt
  
  


• 
  
  4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  10 large cloves garlic, thinly sliced
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.

Green Salad with Pears, Prosciutto, and Avocado

The perfect Valentine's Day salad, this dish comes together in minutes.

• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups baby arugula, spinach, or mesclun mix
  
  


• 
  
  2 thin slices prosciutto, cut crosswise into thin ribbons
  
  


• 
  
  1 small firm-ripe Forelle pear, cored and cut into thin wedges
  
  


• 
  
  1/2 small ripe avocado, pitted and cut into small cubes
  
  

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.

Rainbow Chard with Pine Nuts, Parmesan, and Basil

This easy sauté makes delicious use of the ingredients that go into pesto. Before you start, watch the Test Kitchen's video to get a few quick tips on trimming chard.

• 
  
  13 to 14 oz. Rainbow chard (about 1 large bunch)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. pine nuts
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. cold unsalted butter, cut into 4 pieces
  
  


• 
  
  1/4 cup grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
  
  

Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.


In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.


Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.


Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.

Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.

• 
  
  1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
  
  


• 
  
  2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1/4 tsp. Asian sesame oil
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
  
  


• 
  
  2 large cloves garlic, peeled and thinly sliced
  
  


• 
  
  One 1/2-inch square of ginger, peeled and cut into thin matchsticks
  
  

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)


In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.


In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.


Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

Korean Spinach (Sigeumchi Muchim)

The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. spinach, stemmed and washed (16 cups)
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. untoasted white sesame seeds
  
  


• 
  
  1 tsp. plain rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

Bring a large pot of salted water to a boil over high heat. Set a large colander inside a large bowl of ice water.

Cook the spinach in the boiling water, stirring, just until bright green, about 10 seconds. Using a slotted spoon, immediately transfer the spinach to the colander and stir a few times to quickly cool it. Drain well and squeeze out excess water (see Two Easy Ways to Squeeze Spinach). Using your fingers, loosen the spinach slightly as you transfer it to a medium bowl.

Mix until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld. Return to cool room temperature before serving. (The spinach is best served on the day it’s made.)

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 
  
  2-1/2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. peeled and finely grated fresh ginger
  
  


• 
  
  1 serrano chile, stemmed, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


• 
  
  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


• 
  
  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


• 
  
  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


• 
  
  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  3/4 tsp. Dijon mustard
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  
  


• 
  
  1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  Leaves from 1 head celery
  
  


• 
  
  1/2 cup fresh basil leaves (green or purple), torn into small pieces
  
  


• 
  
  1/2 cup fresh chervil sprigs
  
  


• 
  
  1/4 cup chopped fresh chives
  
  

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large boneless, skinless chicken breast halves
  
  


• 
  
  (7 to 8 oz. each), tenderloins separated if still attached
  
  


• 
  
  2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  
  


• 
  
  1-1/2 cups lightly packed fresh parsley leaves, torn if large
  
  


• 
  
  3/4 cup lightly packed mint leaves, torn if large
  
  


• 
  
  1 recipe Lemon-Sherry Vinaigrette 
  
  


• 
  
  3 large avocados
  
  


• 
  
  2-1/2 cups (about 1 lb.) halved grape tomatoes
  
  


• 
  
  1 heaping cup (6 oz.) crumbled Roquefort
  
  


• 
  
  2/3 cup toasted pine nuts
  
  


• 
  
  12 slices bacon, cooked, cooled, and crumbled
  
  


• 
  
  1/2 cup sliced chives (3/4 inch long)
  
  

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Seared Scallops with Creamy Spinach and Leeks

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

• 
  
  2-1/2 Tbs. unsalted butter
  
  


• 
  
  12 oz. baby spinach (about 12 loosely packed cups)
  
  


• 
  
  2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  16 large dry-packed sea scallops
  
  


• 
  
  4 tsp. vegetable oil
  
  

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce

These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor. 

• 
  
  4-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. coarsely chopped fresh parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh mint
  
  


• 
  
  1 Tbs. finely chopped pitted Spanish green olives
  
  


• 
  
  2 tsp. rinsed, drained, and finely chopped capers
  
  


• 
  
  1-1/2 tsp. sherry vinegar
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups)
  
  


• 
  
  10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each
  
  


• 
  
  2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick
  
  

Combine 1-/2 Tbs. of the olive oil with the parsley, mint, olives, capers, sherry vinegar, lemon zest, cumin, sugar, and several grinds of pepper in a small bowl. Mix well and set aside.

In a 12-inch nonstick skillet, heat the remaining 3 Tbs. olive oil over medium-high heat. Add the carrots, turnips, and 1-1/2 tsp. salt. Toss well to coat the vegetables with the oil. (The pan will look crowded.)

Reduce the heat to medium, cover partially, and cook, stirring and flipping every 3 to 4 minutes with a spatula, for about 10 minutes. Add the shallots and 1/4 tsp. salt and stir well. Cover partially and continue to cook, stirring every 1 to 2 minutes, until the vegetables are tender and well-browned, 18 to 20 minutes. Reduce the heat if the vegetables brown too quickly.

Reduce the heat to medium low and add the kale, gently mixing until wilted. Stir in the parsley-mint sauce to taste, and remove the pan from the heat. Season to taste with more salt and pepper, and serve.
 

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1/2 cup finely chopped red onion
  
  


• 
  
  2 oranges
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
  
  


• 
  
  5 oz. baby spinach (5 lightly packed cups)
  
  


• 
  
  1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  
  


• 
  
  1/4 cup roasted, salted shelled pistachios
  
  

In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.

Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl. Add the avocado, spinach, and shrimp to the bowl.

Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.