TasteFood

Thanksgiving is right around the corner, and just like clockwork, I begin to second-guess the amount of food on my menu. Surely it won't be enough, I think. (I should know by now that there is always, magically, enough.) Nevertheless, my entertainer's preservation-instinct kicks in, and I worry that there won't be the requisite abundance of food befitting a Thanksgiving table lined with expectant guests. So, I devise a few last-minute recipes to extend the menu -- and this always includes a salad.

For all the traditional Thanksgiving dishes, a bright and robust seasonal salad is often overlooked. Cooked vegetables, mashes, stuffings and dressings are the norm, but a heaping bowl of fresh seasonal greens should not be dismissed. Not only is salad a refreshing and palate-cleansing addition to any holiday table, but you can also add a vibrant array of colorful vegetables and leafy greens, speckled with glistening fruit, seeds and nuts, and -- voila! -- have a sumptuous side dish pretty enough to be a centerpiece.

Fall and winter tend to yield peppery and bitter greens, so add sweet and salty ingredients to your salad to round out the flavors. Roasted butternut squash is sweet and nutty, while crispy prosciutto shards add a lick of salt to each bite. Don't be bashful about tossing in handfuls of dried fruit, nuts or seeds either -- this salad is meant to be hearty, and the sturdy greens can handle it.

Radicchio, Butternut Squash and Arugula Salad With Warm Balsamic Vinaigrette

Active Time: 25 minutes

Total Time: 1 hour

Yield: Serves 4 to 6 as a side dish

4 ounces prosciutto

1 medium butternut squash, 1 1/2 to 2 pounds

Salt and freshly ground black pepper

Pinch of ground cayenne

1 tablespoon olive oil

Vinaigrette:

1/2 cup balsamic vinegar

1 large garlic clove, peeled, smashed but intact

1 teaspoon light brown sugar

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

3 ounces arugula

3 ounces spinach leaves

1 small radicchio, cored, thinly sliced

1/2 cup lightly toasted walnuts, coarsely chopped

1/4 cup dried cranberries

2 tablespoons pepitas

Heat the oven to 350 degrees. Lay the prosciutto on a baking sheet lined with parchment and bake in the oven until crisp, 15 to 20 minutes. Remove from the oven. When cool to the touch, break into shards. Set aside.

Cut off the neck of the squash and reserve the base for another use. Peel the neck and slice into 1/2-inch-thick planks. Cut each plank in 1-inch squares and season with salt, pepper and a pinch of cayenne. Heat 1 tablespoon olive oil in a large skillet over medium. Arrange the squash in one layer in the skillet and cook until tender, but not mushy, and golden brown on each side, 6 to 8 minutes. Remove from the heat and set aside.

Prepare the vinaigrette: Bring the balsamic vinegar, garlic and brown sugar to a simmer in a small saucepan over medium heat; simmer until the vinegar has been reduced by about half, stirring frequently, 3 to 4 minutes. Remove the saucepan from the heat and let the vinegar cool to lukewarm, 10 to 15 minutes; discard the garlic. Season with the salt and pepper, and whisk in the oil until emulsified.

To serve, combine the arugula, spinach, radicchio, squash, walnuts, cranberries and pepitas in a large bowl. Drizzle with the dressing and toss to combine.

CAPTIONS AND CREDITS

If one vegetable symbolizes autumn, it's the Brussels sprout. When these little crucifers appear in the market, it means it's time to pull on our sweaters and plan our holiday menus. At the same time, if one vegetable symbolizes dinner challenges, it's also the Brussels sprout, because when these mini-cabbages appear on the table, you can be sure there will be strong reactions from those who love 'em and from those who hate 'em. Hence, the eternal question: In the spirit of holiday togetherness, how can we serve these hearty sprouts for everyone to enjoy?

This recipe has a few simple techniques that just might win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagelike properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar toward the end of the roasting provides a lip-smacking caramelized finish. Finally, the sprouts, grapes and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet and not too dense with sprouts. There are just enough to satisfy both the lovers and haters at your dinner table. So give this dish a try and let me know how it goes.

Pomegranate Roasted Brussels Sprouts and Grapes With Farro

Note: Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered, if large)

3/4 pound seedless red grapes

2 sprigs fresh thyme

2 tablespoons extra-virgin olive oil

1 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 cup pomegranate balsamic vinegar

1 cup cooked farro, warm or at room temperature

1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425 degrees. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven; drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

CAPTIONS AND CREDITS

I won't lie: These short ribs take two days to make. Now, before you roll your eyes, just hear me out. Most of the time you will have little to do in the food prep department, because the ribs will take care of themselves, braising in the oven or marinating in the refrigerator. You will be actively involved in the beginning, when you brown the meat (a very important step, which will make you feel useful), and when you reduce the sauce (which, technically, your stove will do for you), and when you finish the stew an hour before serving. Your most difficult task will be, well, waiting.

All the time invested is for good reason: to tenderize the beef to a supple version of itself, and to infuse the meat and sauce with knock-your-socks-off flavor. So go ahead and give it a try. Start on a Friday and eat it over the weekend. Feel free to double the amount, so you can freeze the extras for a rainy day or an impromptu dinner party.

Red Wine and Chipotle Braised Short Ribs

Active Time: 1 1/2 hours

Total Time: 4 1/2 hours, plus 24 hours to refrigerate

Yield: 4 to 6 servings

3 1/2 to 4 pounds beef short ribs, cut into 3-inch pieces

Salt and freshly ground black pepper

3 tablespoons olive oil, divided

1 large onion, chopped

1 large carrot, chopped

4 garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground coriander

1 (6-ounce) can tomato paste

1 (750-ml) bottle heavy-bodied red wine

1/4 cup chipotles in adobo, chopped (with juices)

1 bay leaf

2 cups beef stock

2 tablespoons balsamic vinegar

1 tablespoon light brown sugar

Salt and freshly ground black pepper

Vegetables:

1 tablespoon olive oil

8 ounces pearl onions, peeled

1 to 2 large carrots, peeled, sliced 1/2-inch thick

Pinch of salt

Chopped Italian parsley leaves for garnish

Day 1:

Generously season the short ribs with salt and pepper. Let stand at room temperature for 30 minutes before browning.

Preheat the oven to 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium-high. In batches, without crowding the pan, brown the ribs well on all sides, about 8 minutes. Transfer the meat to a plate and repeat with the remaining ribs.

Drain off the fat from the pot. Add 1 tablespoon oil, the onion, carrot and garlic. Saute the vegetables over medium heat until they begin to soften, about 3 minutes, stirring up any brown bits in the pan. Add the cumin, paprika and coriander and cook until fragrant, about 30 seconds, stirring constantly. Add the tomato paste and stir to create a nice slurry. Add the wine, chipotles and bay leaf; return the ribs and any collected juices to the pot. Pour in the beef stock. If the ribs are not completely covered with the liquid, add more stock or wine to top off the ribs. Bring to a boil and immediately turn off the heat. Cover the pot, transfer to the oven, and cook until the ribs are very tender, about 3 hours, stirring every hour or so.

Remove the pot from the oven. Uncover and let the braise cool slightly. At this point you can remove the bones and cut away any gristle from the ribs or proceed with the bones intact -- however you like to serve ribs. Cover the pot and refrigerate overnight. (This step will allow the fat to congeal on the top of the stew, which will be easily removed before proceeding the next day. It also allows the flavors to develop overnight.)

Day 2:

At least 1 hour before serving, remove the pot from the refrigerator and lift off the layer of fat from the surface of the stew. Gently reheat the stew over medium-low until the stock is liquid enough to remove the ribs. Carefully remove the ribs from the sauce and arrange in one layer in a large baking dish.

Strain the sauce through a strainer, pressing down on the solids to extract as much flavor as possible, and transfer the sauce to a large saucepan. Bring to a boil and simmer until the sauce is reduced by about half and has a thickened to a rich consistency, 15 to 20 minutes. Add the balsamic vinegar and sugar and season to taste with salt and pepper.

Preheat the oven to 325 degrees. Heat a large skillet over medium. Add the oil, onions, carrots and a pinch of salt; saute until the vegetables are crisp-tender and bright in color, about 3 minutes, and add to the sauce. Pour the sauce over and around the short ribs and transfer to the oven. Roast, uncovered, until the meat is thoroughly heated through, about 20 minutes. Serve warm, garnished with parsley.

CAPTIONS AND CREDITS