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Ingredients

• Winter Vegetable Salad:
• 1/4 cup water
• 8 pearl onions, peeled
• 4 baby parsnips or 2 small parsnips (cut in half), peeled
• 12 thin asparagus spears, trimmed
• 8 baby carrots, peeled
• 12 baby beets, trimmed
• 1 tablespoon olive oil
• 3 (3 1/2-ounce) packages fresh shiitake mushrooms, stems removed (about 4 cups)
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 cup water
• 1/4 cup balsamic vinegar
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried tarragon
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 
  Portobello Mushroom-and-Escarole Gratin:
• 1 cup chopped onion
• 1 cup low-salt chicken broth
• 1/3 cup balsamic vinegar
• 1/4 cup dry red wine
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon cumin seeds, toasted and ground
• 3 garlic cloves, minced
• 8 large portobello mushroom caps
• 14 cups torn escarole (about 1 bunch)
• 1 teaspoon unsalted butter
• 1/2 cup fresh breadcrumbs
• 1/4 cup (1 ounce) crumbled goat cheese
• 1/4 cup (1 ounce) shredded fresh Parmesan cheese
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon mustard seeds, toasted and ground
• 
  Roast Beef Tenderloin:
• 2 teaspoons olive oil, divided
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon ground cardamom
• 1 (1-pound) beef tenderloin

Description

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