Thai Green Chicken Curry

INGREDIENTS:

• 1 tablespoon vegetable oil

• 3/4 cup sliced shallots (about 5 large)

• 1 3/4 teaspoons Thai green curry paste*

• 1 14-ounce can unsweetened coconut milk*

• 2 teaspoons fish sauce (such as nam pla or nuoc nam)*

• 1 pound skinless boneless chicken breast halves, cut into thin strips

• 1 large red bell pepper, cut into strips

• 1/4 cup chopped fresh thai basil plus sprigs for garnish

• 2 tablespoons fresh lime juice plus wedges for garnish

* Available in the Asian foods section of many supermarkets and at Asian markets.

PREPARATION:

1. Heat oil in large saucepan over medium heat.

2. Add shallots and curry paste; stir until shallots soften, about 2 minutes.

3. Add coconut milk and fish sauce; bring to boil.

4. Add chicken and bell pepper; stir until chicken is just cooked through.

5. Stir in chopped basil and lime juice.

6. Season to taste with salt and pepper.

7. Divide curry among bowls. Garnish with basil sprigs and lime wedges.

Roasted Beets with Sesame and Marjoram

INGREDIENTS:

• 4 bunches of beets with tops or 2 pounds medium beets

• 1/2 bunch Swiss chard, ribs and stems removed, leaves torn into large pieces

• 5 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1/2 bunch marjoram or oregano, plus 2 tablespoons leaves

• 1/2 cup crème fraîche

• 1/2 cup plain whole-milk Greek yogurt

• 1 teaspoon plus 1 tablespoon Sherry vinegar or red wine vinegar

• 2 tablespoons toasted sesame seeds

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

2. Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

5. Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

Leeks in Vinaigrette with Walnuts and Tarragon

INGREDIENTS:

• 1 cup walnuts

• 1/2 cup extra-virgin olive oil

• Kosher salt

• 6 large leeks, tough outer layer removed

• 1 garlic clove, finely grated

• 1/4 cup white wine vinegar

• 1 tablespoon plus 1 teaspoon Dijon mustard

• 1 tablespoon plus 1 teaspoon whole grain mustard

• 1/3 cup coarsely chopped tarragon

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

2. Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

5. Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

Marinated Beets with Pistachios and Tarragon

INGREDIENTS:

• 1 pound baby yellow or red beets, trimmed, scrubbed

• 1/2 cup Sherry or red wine vinegar, divided

• 2 tablespoons plus 1/4 cup olive oil

• Kosher salt

• 1 medium shallot, finely chopped

• 1 teaspoon chopped fresh thyme

• 1/4 cup raw pistachios, chopped

• 2 tablespoons coarsely chopped fresh tarragon

PREPARATION:

1. Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).

2. Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.

3. Toss with pistachios and tarragon just before serving.

4. Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

Roast Chicken with Lemon and Tarragon Butter

INGREDIENTS:

• 1/2 stick (1/4 cup) unsalted butter, softened

• 1 teaspoon finely grated fresh lemon zest

• 1/2 teaspoon dried tarragon, crumbled

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 (3- to 4-lb) quartered chicken

PREPARATION:

1. Preheat oven to 500°F.

2. Stir together butter, zest, tarragon, salt, and pepper.

3. Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.

4. Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170°F, about 30 minutes.