Kitchen Focus

• 3 heads Boston lettuce, rinsed and torn
• 2 navel oranges, peeled and sliced into thin circles
• 3/4 cup (about 3 ounces) toasted pecans, roughly chopped
• 4 ounces goat cheese, crumbled (optional)
• 1/4 cup orange juice
• 1 tablespoon white wine vinegar
• 1 shallot, minced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.

In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.

Make-ahead tip: The lettuce, oranges, shallots, pecans, and vinaigrette can be prepared and refrigerated, separately, up to 1 day in advance. Dress and toss the salad just before serving.

• Yields: 8 servings
• Preparation Time: 20 minutes

• 2 tablespoons olive oil or unsalted butter
• 2 medium yellow onions, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• Kosher salt and pepper
• 3/4 cup fresh flat-leaf parsley, finely chopped
• 2 teaspoons fresh thyme
• 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
• 3 cups low-sodium chicken broth
• 1/2 cup dried apricots, roughly chopped
• 1 medium fennel bulb, cut into 1/4-inch pieces

Heat oven to 400° F.

Heat the oil in a large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.

Add the apricots to the chicken broth and warm.

In a large bowl, combine the bread, vegetables, and apricots-and-broth mixture. Transfer to a baking dish. Bake for 20 minutes, until heated through.

Make-ahead tip: The stuffing can be assembled (but not baked) and refrigerated up to 1 day in advance. Bake from room temperature at 400° F until heated through, 30 to 45 minutes.

• Yields: 6-8 servings
• Preparation Time: 1 hour

• 1 1/2 pounds beets (1 bunch), peeled and cut into wedges
• 1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
• 1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
• 4 tablespoons brown sugar
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 pound shiitake or cremini mushrooms, cleaned and stemmed

Heat oven to 450° F. Place the vegetables in two small roasting pans.

In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.

Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.

Make-ahead tip: The vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° F to 400° F.

• Yields: 8 servings
• Preparation Time: 75 minutes