active: 25 min; total: 40 min 10 to 12 servings

This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens. The easiest way to peel the butternut squash is with a sturdy U-peeler (named for its wide, U-shaped handle), which is available at most supermarkets.
¥ cup plus 3 tablespoons vegetable oil, preferably peanut 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes Salt and freshly ground pepper 2 tablespoons sherry vinegar 1 tablespoon coarsely chopped tarragon 1 tablespoon chopped flat-leaf parsley 10 ounces mixed salad greens or mesclun 1 cup coarsely chopped pecans » cup roasted pumpkin seeds

1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes. 2. In a small bowl, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil; season the dressing with salt and pepper. In a large bowl, toss the salad greens with the pecans, pumpkin seeds and roasted squash. Pour the dressing over the salad and toss well. Serve the salad right away. —Shawn McClain make ahead The dressing can be kept at room temperature for up to 2 hours. The cooked squash can be refrigerated overnight. Bring to room temperature before using in the salad. wine Crisp, pear-scented Pinot Gris: 2008 O’Reilly’s.

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active: 35 min; total: 1 hr 12 servings

This soup gets its luxurious texture from just a little bit of cream and milk stirred in at the end. The poppy seeds scattered on top not only look pretty, but add a fun, nutty crunch.
2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 large onion, coarsely chopped 1 quart low-sodium vegetable broth 1 quart water 2 pounds carrots, sliced ¬ inch thick 6 large scallions, thinly sliced crosswise 2 teaspoons poppy seeds » cup heavy cream » cup milk Salt and freshly ground pepper

1. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes. 2. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute. 3. Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve. —Marcia Kiesel make ahead The carrot soup can be refrigerated overnight. Reheat gently. wine Full-bodied white: 2007 Terre Rouge Roussanne.

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active: 15 min; total: 40 min 6 s e r v i n g s

Quinoa is definitely a superfood: A grain-like seed, it’s a complete protein containing all eight essential amino acids. It also cooks pretty quickly. Here, F&W’s Marcia Kiesel tosses it with crunchy sugar snaps and roasted pumpkin seeds for a great salad.
½ pound sugar snap peas 1½ cups quinoa, rinsed and drained ¼ cup plus 1 tablespoon extra-virgin olive oil 3 tablespoons white wine vinegar Salt and freshly ground pepper ½ cup salted roasted pumpkin seeds ½ cup minced chives

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisptender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces. 2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. 3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled. —Marcia Kiesel make ahead The salad can be refrigerated for up to 6 hours. wine Bright, nutty Soave: 2008 Gini Classico.

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total: 25 min 4 servings

The unusual topping for these meaty tuna steaks is bright and delicious: It’s a superb combination of parsley, fennel and pomegranate seeds in a vinaigrette combining maple syrup, shallots and capers.
1 tablespoon minced shallot 1 tablespoon red wine vinegar 1 tablespoon pure maple syrup 1 tablespoon drained capers Salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for rubbing Four 5-ounce tuna steaks, about » inch thick 1 cup flat-leaf parsley leaves » cup pomegranate seeds » fennel bulb, cored and very thinly sliced Hot sauce

1. In a bowl, mix the shallot, vinegar, maple syrup, capers and a pinch each of salt and pepper; let stand for 15 minutes. Whisk in the oil. 2. Meanwhile, place the tuna between sheets of plastic wrap and pound until the steaks are ¥ inch thick. Rub with oil and season with salt and pepper. 3. Preheat a griddle. Add the tuna and cook on one side only until lightly seared, 1 minute. Transfer to plates, browned side up. 4. Add the parsley, pomegranate seeds and fennel to the dressing and season with hot sauce. Toss gently, mound the salad over the tuna and serve right away. —Frank Stitt wine Fresh, tart rosé: 2009 Chateau Laulerie.

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active: 15 min; total: 40 min 4 servings

This is a terrific all-in-one meal and an inventive use for salmon. F&W’s Grace Parisi nestles fillets in crunchy hunks of ciabatta bread she’s tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked.
Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks 5 tablespoons extra-virgin olive oil 2 pints grape tomatoes, halved 2 large garlic cloves, minced 2 tablespoons salted capers, rinsed and coarsely chopped 1 lemon, halved lengthwise and very thinly sliced ¥ cup chopped flat-leaf parsley » teaspoon crushed red pepper Kosher salt and freshly ground pepper 2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

1. Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted. 2. In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down. 3. Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away. —Grace Parisi wine Lemony Italian white: 2008 Villa Sparina Gavi di Gavi.

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total: 30 min 4 servings

For shrimp saganaki, Greek cooks sauté shrimp in a pan with tomatoes, olives and feta cheese, then serve it right out of the skillet with bread to soak up all the fabulous juices. This quick and healthy version gets fresh flavor from a little dill stirred in at the end.
2 tablespoons each of extra-virgin olive oil and canola oil 1 large onion, thinly sliced 6 plum tomatoes (1¼ pounds), coarsely chopped Salt Crushed red pepper 1½ pounds shelled and deveined large shrimp, halved lengthwise ½ cup pitted kalamata olives, coarsely chopped ¥ cup chopped fresh dill 3 ounces Greek feta cheese, crumbled Crusty bread, for serving

In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread. —Grace Parisi wine Citrusy Greek white: 2008 Haggipavlou Moschofilero.

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total: 35 min 6 servings

In the 1920s, a cook at San Francisco’s Palace Hotel created Green Goddess dressing—a mix of mayonnaise, herbs, anchovies and lemon—as a tribute to an actor starring in a play called The Green Goddess. Instead of serving the dressign with the usual green salad, this recipe uses it for a chicken salad, made with a rotisserie bird from the supermarket.
2 oil-packed anchovies, drained 1 small garlic clove » cup packed flat-leaf parsley leaves ¥ cup packed basil leaves ¥ cup coarsely chopped dill 1 tablespoon oregano leaves ‚ cup mayonnaise 2» tablespoons fresh lemon juice 2 tablespoons snipped chives Kosher salt and freshly ground pepper One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise 3 inner celery ribs with leaves, thinly sliced » cup pitted kalamata olives, halved

1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper. 2. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve. —Melissa Rubel Jacobson make ahead The dressing can be refrigerated for up to 2 days. wine Light Pinot Noir: 2009 Cono Sur Vision.

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active: 30 min; total: 40 min 4 t o 6 s e r v i n g s

This extremely refreshing noodle salad calls for grapefruit juice and plenty of cilantro and mint but—surprisingly—not a drop of oil.
½ pound dried rice noodles, about ¼ inch wide ¾ cup fresh grapefruit juice 2 large garlic cloves, minced 2 tablespoons sugar ¼ cup plus 1 tablespoon Asian fish sauce ½ pound cabbage, finely shredded (4 cups) 3 large scallions, thinly sliced ½ pound cooked chicken, cut into long strips ½ cup chopped cilantro ¼ cup chopped mint Sriracha (chile sauce), for serving

1. In a bowl, cover the noodles with cold water and let stand until pliable, 25 minutes. Drain. Bring a saucepan of water to a boil. Add the noodles and cook, stirring, until al dente, 1 minute. Drain the noodles in a colander and return them to the pan. Fill the saucepan with cold water and swish the noodles around. Drain and swish the noodles 2 more times. Drain the noodles in the colander, lifting and tossing, until dry. 2. In a small bowl, stir the grapefruit juice with the garlic, sugar and fish sauce until the sugar is dissolved. 3. In a large bowl, toss the rice noodles with the shredded cabbage and scallions. Add the dressing and toss well. Add the chicken, cilantro and mint and toss. Serve right away, passing Sriracha sauce at the table. —Marcia Kiesel make ahead The dressing can be refrigerated overnight. wine Zippy Sauvignon Blanc: 2009 Box O’Birds.

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total: 40 min 6 servings

Thai restaurants offer larb (or laab) as an irresistible appetizer: ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping.
2 pounds ground pork 2 garlic cloves, minced 2 small shallots, minced 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish Juice of 1 lime, plus lime wedges, for serving 2 tablespoons Asian fish sauce 1 teaspoon light brown sugar 1 teaspoon Sriracha (chile sauce), plus more for serving 1 tablespoon vegetable oil » cup chopped cilantro » cup chopped mint » cup chopped basil Salt and freshly ground pepper 1 cup chopped salted peanuts 1 large head Boston or other leafy lettuce, separated into leaves

1. In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. 2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeño. Serve with lime wedges, Sriracha and lettuce for wrapping. —Tom Mylan wine Off-dry Riesling: 2008 Poet’s Leap.

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active: 20 min; total: 45 min 8 servings

Turkey breast is great on the grill, since it cooks evenly and takes on a nicely smoky flavor. Brushing it with mango chutney creates a very tasty, sweet-and-sticky glaze.
One 7-pound whole boneless turkey breast Kosher salt and freshly ground pepper 1¥ cups mango chutney, plus more for serving 3 cups cilantro leaves and tender stems 2 cups mint leaves ‚ cup water » cup extra-virgin olive oil

1. Light a grill or heat a grill pan. Set the turkey skin side down on a work surface. With the knife parallel to the work surface, cut through the breast, leaving 1 inch of meat attached at one side, then open it up like a book; the goal is to have meat that is of even thickness. Season with salt and pepper. Grill the turkey over moderate heat, turning once, until the skin is crisp and the meat is just cooked through, about 25 minutes. 2. Meanwhile, microwave 1 cup of the mango chutney until it melts slightly, about 1 minute; scrape into a food processor and puree until smooth. Transfer the pureed chutney to a bowl. In the same food processor, puree the remaining chutney with the cilantro, mint, water and oil until smooth; season with salt and pepper. 3. Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side. Transfer the turkey to a cutting board, cover with foil and let rest for 10 minutes. Carve the turkey and serve with the cilantro-mint sauce and chutney. —Melissa Rubel Jacobson wine Vibrant rosé: 2009 Tenuta delle Terre Nere Etna.

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total: 30 min 6 servings

The secret to these juicy burgers is the zippy sauce, which is made with fat-free yogurt, dill pickles and hot peppers.
½ cup fat-free, plain Greek yogurt ½ cup chopped dill pickles 2 tablespoons chopped pickled hot peppers Kosher salt and freshly ground black pepper 2¼ pounds lean ground turkey 1 teaspoon smoked sweet paprika Extra-virgin olive oil, for brushing 6 whole wheat English muffins or hamburger buns, split Lettuce and sliced red onion and tomatoes, for serving

1. Light a grill or preheat a grill pan. In a medium bowl, mix the yogurt with the dill pickles and hot peppers and season with salt and black pepper. 2. In a large bowl, gently knead the turkey with the paprika and 1½ teaspoons of salt. Form the meat into 6 patties, about ¾ inch thick. Brush the patties with olive oil and season lightly with salt and black pepper. Grill the patties over moderately high heat, turning once or twice, until cooked through, about 12 minutes. Grill the English muffins on both sides until toasted, about 2 minutes. 3. Spread the pickle sauce on the English muffins. Top with the burgers, lettuce, onion and tomatoes. Close the sandwiches and serve right away. —Grace Parisi make ahead The pickle sauce can be refrigerated overnight. beer Crisp, malty lager: Bluepoint Toasted Lager.

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active: 25 min; total: 1 hr 15 min plus overnight draining 8 servings

F&W’s Melissa Rubel Jacobson mixes creamy yogurt with honey so it’s deliciously sweet and tangy, spreads it in a graham-cracker crust spiced with bits of crystallized ginger and arranges plump blueberries neatly on top.

10 whole graham crackers, broken into pieces ¥ cup crystallized ginger, finely chopped 1 tablespoon sugar Pinch of salt 3 tablespoons unsalted butter, melted 1 large egg white 2 cups Greek-style nonfat yogurt, drained overnight 2 tablespoons honey 1» cups blueberries (9 ounces)

1. Preheat the oven to 350°. Spray a 14-by-4»inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely. 2. In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve. —Melissa Rubel Jacobson make ahead The baked crust can be wrapped in plastic and kept at room temperature overnight.

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