Basil, Chive & Parsley Blender Pesto

INGREDIENTS:

• 1/3 cup raw unsalted almonds

• 2 cloves garlic, halved

• 1 cup grated Parmesan cheese

• 1 cup fresh basil

• 1/2 cup fresh flat-leaf parsley

• 1/2 cup coarsely chopped chives

• Pinch each sea salt and ground black pepper

• 1/3 cup extra-virgin olive oil

• 1 tbsp lemon juice

PREPARATION:

1. In a blender, combine almonds and garlic; pulse until combined.

2. Add cheese, basil, parsley, chives, salt and pepper; pulse.

3. With motor running, add oil and lemon juice in a thin, steady stream until fully incorporated.

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

INGREDIENTS:

• 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced

• 3 packed cups thinly sliced purple cabbage

• 2 tbsp + 1 tsp apple cider vinegar, divided

• 2 tbsp olive oil, divided

• 6 sprigs + 1 tbsp finely chopped fresh rosemary, divided

• 1¼ tsp sea salt, divided + additional to taste

• 3/4 tsp ground black pepper, divided + additional to taste

• 1 lb pork tenderloin, silver skin removed

• 1 cup roughly chopped fresh flat-leaf parsley

• ¼ cup toasted roughly chopped unsalted pecans

• 1 large shallot, finely chopped

• 1 cup unsweetened apple cider

• ½ cup low-sodium chicken broth

• 3 tbsp unsalted organic butter, cut into pieces

• 2 tsp Dijon mustard

PREPARATION:

1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.

2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.

3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.

4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.

5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.

Lemony Risotto with Asparagus and Shrimp

INGREDIENTS:

• 3 cups reduced-sodium chicken broth

• 2 cups water

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces

• 1 small onion, finely chopped

• 4 tablespoons unsalted butter, divided

• 1 1/4 cups Arborio rice

• 1/4 cup dry white wine

• 3/4 pound medium shrimp, peeled and deveined

• 1 tablespoon grated lemon zest

• 1/4 cup grated parmesan

• 2 tablespoons chopped flat-leaf parsley

PREPARATION:

1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

2. Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

5. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

6. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Shaved Carrots and Radish Salad With Herbs & Pumpkin Seeds

INGREDIENTS:

• 1/4 cup olive oil, divided

• 1 cup raw shelled pumpkin seeds

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt, plus more

• 3 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1/4 teaspoon freshly ground black pepper

• 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

• 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

• 1/2 cup chopped chives

PREPARATION:

1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.

Sweet Bell Pepper & Onion Salad

INGREDIENTS:

• 1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings

• 1 small torpedo or red onion, thinly sliced into rings

• 2 tablespoons Sherry vinegar or red wine vinegar

• Kosher salt, freshly ground pepper

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup chopped fresh chives

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/4 cup coarsely chopped fresh mint

• 2 tablespoons olive oil

PREPARATION:

1. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.

2. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.