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.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 2 Tbs. mirin
• 1 Tbs. reduced-sodium soy sauce
• Kosher salt
• 1 Tbs. peanut oil
• 5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
• 1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2/3 cup shelled edamame (thawed, if using frozen)
• 1 tsp. toasted sesame seeds

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, 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 nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and 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.

Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

• 3 Tbs. seasoned rice vinegar
• 5 tsp. granulated sugar
• 4 tsp. fish sauce
• Kosher salt and freshly ground black pepper
• 1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly
• 2 medium carrots, peeled and grated
• 1 large red bell pepper, seeded and very thinly sliced
• 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
• 1/3 cup chopped lightly salted peanuts
• 2 Tbs. toasted sesame oil
• 2 lb. large or jumbo shrimp, peeled and deveined

Tip:

Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that's labeled "original," "natural," or "plain seasoned." 

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.

In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.

Carrot Salad with Walnut Oil & Honey

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.

• 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried currants
• 1 orange, juiced (about 1/2 cup)
• 3 Tbs. apple-cider vinegar
• 1 Tbs. honey
• 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
• Kosher or sea salt
• Freshly ground black pepper
• 2-1/2 Tbs. finely chopped chives

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.

Slivered Red Pepper, Carrot & Snap Pea Salad

• 1 red bell pepper
• 2 medium carrots, peeled
• 1/2 lb. snap peas, trimmed
• 4 scallions (white and light green parts only), trimmed
• 1 fresh jalapeño
• 1 clove garlic
• Kosher salt
• 1 tsp. minced fresh ginger
• 2 Tbs. fresh lime juice; more to taste
• 1 Tbs. Champagne (or white-wine) vinegar
• 1 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup small fresh basil leaves
• 1/4 cup small fresh mint leaves

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20  minutes.

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 2 large cloves garlic, peeled
• 2 oz. fresh cilantro (about 2 cups)
• 1 oz. fresh flat-leaf parsley (about 1 cup)
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1/2 tsp. sweet or hot paprika
• 1/2 tsp. cumin seeds, toasted and ground
• Sea salt
• 2 lb. slender green beans, trimmed
• 1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
• Freshly ground black pepper

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Roasted Medley of Winter Roots

Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
• 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
• 2 medium turnips, peeled and cut into large wedges
• 3 medium beets, peeled and cut into large (3/4-inch) dice
• 10 to 12 cloves garlic
• 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
• 3 sprigs fresh rosemary or thyme
• 3 small bay leaves
• 2-1/2 Tbs. melted unsalted butter
• 1-1/2 Tbs. vegetable oil
• Salt and freshly ground black pepper

Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.

Gingery Sautéed Carrots

These carrots have a nice spicy kick, courtesy of the fresh ginger, but a touch of maple syrup mellows them. Try to keep the size of your carrot “sticks” as consistent as possible so they cook at about the same rate; err on the smaller size if you have to.

• 1 Tbs. maple syrup
• 2 tsp. fresh lime juice
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1 lb. carrots, trimmed, peeled, and cut into sticks about 4 inches long and 1/3 inch wide (see tip, right)
• Kosher salt
• 1 Tbs. minced fresh ginger

Tip:

To prep the carrots, cut each crosswise into 4-inch lengths and then halve each piece lengthwise. Put each piece on a flat cut side and slice lengthwise 1/3 inch thick.

Combine the maple syrup, lime juice, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 tsp. salt. Toss with tongs to coat well. Cook, gently tossing occasionally at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6 to 9 minutes (if the carrots aren’t fully tender but look like they’re burning, reduce the heat to medium).

Reduce the heat to low, add the remaining 1 Tbs. butter and the ginger and cook, stirring and scraping the bottom of the pan with a heatproof rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds. Carefully add the maple syrup mixture and cook, stirring, until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds.

Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce. Let sit for a few minutes and then serve warm.

Sautéed Carrots with Ginger, Orange, and Scallions

This side dish is citrusy, slightly sweet, and incredibly adaptable. You can use grapefruit juice instead of orange juice, vary the amounts of ginger and garlic, or substitute lemon zest for lime zest. If you don’t have a lid for your 12-inch skillet, cover it with foil.

• 1/4 cup fresh orange juice
• 4 tsp. mild honey, such as clover
• 4 tsp. lower-sodium soy sauce
• 1/2 tsp. finely grated lemon zest
• 2 Tbs. unsalted butter, chilled
• 4 tsp. extra-virgin olive oil
• 2 lb. medium carrots, cut into 2-inch-long, 1/4-inch thick sticks
• Kosher salt
• 1/3 cup thinly sliced scallions, white and light-green parts only, from about 3 large scallions
• 2 tsp. minced fresh ginger (from a 3/4-inch piece)
• 1 tsp. minced garlic
• 1 Tbs. thinly sliced cilantro, mint, parsley, or chives (or a combination)

In a small bowl, combine the orange juice, honey, soy sauce, and lemon zest. Whisk until the honey is dissolved; set aside.

In a 12-inch nonstick skillet, heat 4 tsp. of the butter and the olive oil over medium heat. Add the carrots and 1/2 tsp. salt and stir to coat. Cover the pan partially and cook, stirring and tossing occasionally at first and more frequently as the carrots begin to brown, until the carrots are nicely browned on most sides and just barely tender, 15 ‡to 18 ‡minutes. Add the scallions, ginger, and garlic and cook, uncovered, stirring gently, until fragrant, 15 ‡to 20 ‡seconds. Add the juice mixture and stir gently until the liquid reduces a bit and becomes syrupy, another 15 ‡to 20 ‡seconds. Remove the pan from the heat, add the remaining 2 ‡tsp. butter and half of the herbs, and toss gently. Season to taste with salt. Transfer the carrots to a serving platter, garnish with the remaining herbs, and serve.

Roasted Carrots & Parsnips with Shallot & Herb Butter

• 5 large carrots (about 1 lb.), peeled
• 4 large parsnips (about 1 lb.), peeled
• 3 Tbs. extra-virgin olive oil
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup unsalted butter, softened at room temperature
• 2 Tbs. minced shallot
• 2 Tbs. finely chopped fresh chives
• 1-1/2 tsp. finely chopped fresh rosemary
• 1-1/2 tsp. chopped fresh thyme
• 1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450°F.

Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40  to 45 min.

Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 1 Tbs. unsalted butter, softened
• 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
• 3/4 cup granulated sugar
• 1 Tbs. baking powder
• 3/4 tsp. table salt
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/2 tsp. ground cardamom
• 3/4 cup dried currants
• 1/2 cup whole milk
• 2 large eggs, at room temperature
• 1-1/2 Tbs. fresh orange zest
• 1 tsp. pure vanilla extract
• 1-1/2 cups coarsely grated carrots, squeezed dry
• 4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

• 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
• 4 tsp. cream; more as needed

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Sweet and Spicy Roasted Vegetables

When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they need to be difficult. This dish is simple, fragrant, and delicious.

• 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
• 2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
• 2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne
• 1 Tbs. honey
• 1 Tbs. chopped fresh thyme

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 450°F.

In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 Tbs. of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.

Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper.

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, 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 nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and 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.

Root Vegetable & Barley Soup with Bacon

If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it.

• 1 oz. dried porcini mushrooms
• 2 medium cloves garlic
• Kosher salt
• 4 slices bacon, cut in half crosswise
• 2 medium red onions, chopped
• 2 small bay leaves
• 3/4 tsp. caraway seeds
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 2 quarts lower-salt chicken broth
• 5 medium carrots, peeled and cut into small dice
• 2 medium purple-top turnips, peeled and cut into small dice
• 2 medium Yukon Gold potatoes, peeled and cut into small dice
• 3/4 cup pearl barley, picked over, rinsed, and drained
• 4 tsp. fresh lemon juice

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside.

Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside.

In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside.

Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

You can store leftovers in the refrigerator for up to 2 days.

Ultimate Carrot Cake

Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.

For the cake:

• Softened butter and flour for the pan
• 1/2 cup dried currants
• 1 lb. carrots, peeled and cut into 1-inch pieces
• 10 oz. (2-1/4 cups) all-purpose flour
• 2 tsp. baking soda
• 1 tsp. table salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground mace
• 1/4 tsp. ground cloves
• 3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
• 4 large eggs, at room temperature
• 1-1/2 cups granulated sugar
• 1/2 cup packed dark brown sugar
• 1 cup vegetable oil
• 1/4 cup walnut oil (preferably toasted walnut oil)

For the frosting:

• 8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
• 1 lb. cream cheese, cut into pieces and completely softened at room temperature
• 4-1/4 oz. (1 cup) confectioners’ sugar, sifted
• 1 Tbs. pure vanilla extract
• 1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

Make the cake:

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.

In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).

In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the 3 oz. nuts. Toss to combine.

In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.

Make the frosting:

Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.

Frost the cake:

Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Roast Lemon-Parsley Chicken Drums and Carrots with Fettuccine

Use Filippo Berio® Olive Oil to put a new spin on an old classic. Place freshly roasted chicken drums over a bed of fettuccine for a flavorful and creative entrée that tastes as good as it looks.

• Filippo Berio® Extra Virgin Olive Oil or
  Filippo Berio® Olive Oil
• 3-1/2 to 4 lb. chicken drumsticks
• 3 tsp. salt, divided
• 1 lb. baby carrots
• 2 bunches scallions, all parts, cut in 2-inch-long pieces
• 1/4 cup minced fresh flat-leaf parsley
• Grated zest of 1 lemon
• 8 to 10 oz. fresh fettuccine

Heat the oven to 425°F. Using a mister or pastry brush dipped in olive oil, coat a 17 x 12-inch metal baking sheet with sides (or two smaller pans with sides). Place the drumsticks on the pan. Season on all sides with 1/4 tsp. salt. Bake for 20 minutes.

Remove the pan from the oven. Add the carrots, scallions, parsley, lemon zest, 3/4 tsp. of salt, and 2 Tbs. of oil. With a pancake turner, toss thoroughly to combine the vegetables and seasonings. Spread in a single layer.

Bake for about 25 minutes, turning occasionally, or until no pink remains at the chicken bone and the carrots are tender.

Meanwhile, place a covered large pot of water over high heat. When the water boils, add 2 tsp. of salt and the fettuccine. Stir. Cover and return to a boil. Uncover and boil, stirring occasionally, for about 3 minutes, or until tender. Drain and return to the pot.

If the chicken skin is not well browned, heat the oven broiler. Broil the chicken 6 inches from the heat source for about 3 minutes, or until browned. Remove the drumsticks to a platter. Add the carrots, scallions, and pan juices to the fettuccine. Toss to combine.

Carrot Salad with Walnut Oil & Honey

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.

• 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried currants
• 1 orange, juiced (about 1/2 cup)
• 3 Tbs. apple-cider vinegar
• 1 Tbs. honey
• 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
• Kosher or sea salt
• Freshly ground black pepper
• 2-1/2 Tbs. finely chopped chives

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.