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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

Bradley Ogden Takes Advantage Of The Produce Markets In Northern California By Including Several Baby Vegetables In This Recipe. You Can Use What Is Available In Your Local Markets. Simply Cut The Vegetables Into Small Pieces; Cooking Times May Vary.

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