• Ingredients: 35
  • Serves: 4

Baby spinach and raspberry salad with sunflower seeds, white balsamic vinegar, tsp honey, tbsp each chopped fresh parsley, tarragon, chives and basil, clove garlic, minced, 1/2 small shallot, minced, canola oil, baby spinach, fresh raspberries, oranges, peeled, membranes removed, segmented, red bell pepper, cored, seeded and cut into 2-inch strips, medium carrot, peeled and coarsely grated.

Ingredients

  • 1/4 cup sunflower seeds
  • 1/4 cup white balsamic vinegar
  • 1 tsp honey
  • 1 tbsp each chopped fresh parsley, tarragon, chives and basil
  • 1 garlic minced
  • 1/2 small shallot, minced
  • 1/4 cup canola oil
  • 8 cups baby spinach
  • 1 cup fresh raspberries
  • 2 oranges, peeled, membranes removed, segmented
  • 1 red bell pepper, cored, seeded and cut into 2-inch strips
  • 1 medium carrot, peeled and coarsely grated

Stir-fry

Peanut sauce

Sesame Seared Tuna

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot.

    For this step you will need

  2. Step 2 Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette.

    For this step you will need