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When I make salad for dinner, it tends to be a one-bowl affair: I toss greens, grains, beans and other vegetables together with their dressing so you can get a taste of just about everything with each forkful. And I dig in forcefully. Every now and then, though, I'm reminded of the sheer beauty of the composed salad (or, to be all French about it, salade composee) when I see a plate arranged so artfully it could pass for a still life. I got one of those reminders at the new D.C. restaurant La Piquette recently when, for one of the brunch courses, chef Francis Layrle served me a salad of beets, baby leeks, yogurt and walnuts that was a study in soothing simplicity. But it was more than the arrange- ment that soothed; Layrle had also cooked the leeks in a way that rendered them perfectly tender, with a clarified flavor and a hint of smokiness. How? He charred them black on the grill, which caused them to steam inside; then he peeled them. I had to try it at home, especially after I spied a pile of baby leeks for sale by the bunch at the farm- ers market. I don't have good ventilation in my new kitchen, though, so rather than pull out the grill pan I charred them under the broiler — my favorite indoor substitute for an outdoor grill. And to give the salad main- course heft (and a little more protein), I turned his lovely swipe of yogurt into a walnut cream, brightened with a little orange zest. As the snow swirled outside, my dinner com- panion and I swiped bites of earthy beets and soft leeks through the cream. So civilized. So com- posed. — Leek, Beet and Orange Salad With Walnut Cream 4 servings MAKE AHEAD: The walnut cream can be refrigerated for up to 5 days. The roasted beets and charred leeks can be refrigerated for up to 1 week. Let all ingredients come to room tempera- ture before using. 1 pound beets, prefer- ably baby beets, scrubbed and trimmed 1 pound leeks, prefer- ably baby or thin leeks, white and light-green parts 2 medium oranges of your favorite variety 1 cup walnut halves or pieces, toasted (see NOTE) 3/4 cup plain nonfat Greek-style yogurt (may substitute low-fat or reg- ular yogurt) Sea salt 1/4 cup sunflower sprouts or other micro greens, for garnish (optional) Preheat the oven to 500 degrees. Wrap the beets tightly in aluminum foil and place them on a rimmed baking sheet; roast until tender when pierced with a skewer through the foil, 30 to 40 minutes, depending on the size of the beets. Unwrap; when they are just cool enough to be handled, hold them under a stream of running water and rub off/discard the skins. Cut the beets in half, then into thick slices or chunks. (If you use baby beets, serve them whole or halved.) Position an oven rack 4 to 6 inches from the broiling element or flame; preheat to broil. Arrange the leeks in a single layer on a rimmed baking sheet; broil until deeply charred all over, turning a few times as necessary. Cool slightly, then peel off/discard the outer charred skin and tops. (If you use medium or large leeks rather than baby or thin ones, cut them in half lengthwise and again into large chunks, if desired. No need to cut baby leeks.) Use a rasp-style grater to finely grate 2 tea- spoons of zest (no pith) from 1 orange into the bowl of a food processor. Use a knife to remove all of the peel and white pith from both oranges, then cut their flesh into thick rounds or chunks, dis- carding seeds if neces- sary. Add 3/4 cup of the walnuts, all of the yogurt and a pinch of salt to the food processor; puree to form a thick walnut cream. Taste, and add salt as needed. Place a large dollop of the walnut cream at the center of each plate. Arrange the leeks, beets and oranges on and around it. Add dollops of the cream here and there, if desired. Scatter the remaining 1/4 cup of walnuts over the por- tions. If desired, scatter with sunflower sprouts or other micro greens. Sprinkle the beets and leeks lightly with sea salt, and serve. NOTE: Toast the nuts in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Nutrition Per serving: 340 calories, 12 g protein, 40 g carbohy- drates, 17 g fat, 2 g satu- rated fat, 0 mg choles- terol, 200 mg sodium, 9 g dietary fiber, 21 g sugar From Washington Post Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013). 5A Wednesday, February 5, 2014 – Daily News Visit us at: www.nuwaymarket.iga.com Meat Specials Produce Specials "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY 384-1563 WE FEATURE BLACK CANYON ANGUS BEEF CUSTOM CUT MEATS AT NO EXTRA CHARGE NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS WE ACCEPT FOOD STAMPS Prices good February 5 thru February 11, 2014 We Accept EBT 8049 Hwy 99E, Los Molinos, CA Boneless Skinless Fryer Breast $ 1 99 lb. Beef Loin T-Bone Steak $ 6 99 lb. $ 7 99 lb. $ 3 99 lb. $ 1 79 lb. Grocery Specials Apple Fest Fuji, Gala or Braeburn Apples Washington Grown Use for Coleslaw Green Cabbage Fresh Asparagus Tender Stalks Broccoli Crowns or Italian Squash 69 ¢ lb. Fresh Russet Potatoes Raw Prawns 41-50 Count Budweiser Beer 12 Pack, 12 oz. Cans or Bottles Select Varieties $ 8 99 + crv Pepsi Soft Drinks 8 Pack, 12 oz. Cans Select Varieties $ 2 99 + crv Sierra Nevada Beer 6 Packs Select Varieties $ 6 49 Keystone Beer 18 Packs Select Varieties $ 10 99 + crv + crv 49 ¢ lb. $ 2 99 lb. Corona Beer 12 Packs Select Varieties + crv $ 1 99 Pancake & Waffle Mix 32 oz. Boxs Fudge Cookies 9.2-13 oz. 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Bottles Select Varieties $ 2 19 Soft Drinks 2 Liter Bottle Select Varieties 89 ¢ + crv County Fare fresh& tasty Leek, Beet and Orange Salad with Walnut Cream This Tex-Mex chili pumps up the "Mex" by reducing the cumin and upping the pepper flavor in several ways. MAKE AHEAD: The chili can be refrigerated for 3 days or frozen for up 6 months. TEX-MEX CHILI 8 to 10 servings (makes a generous 11 cups) 1/4 cup vegetable oil 1 pound beef stew meat, cubed or cut into 1-inch chunks 1 pound lean ground pork or lean ground beef Kosher salt or sea salt Freshly ground black pepper 1 medium white onion, coarsely chopped 1 medium red bell pep- per, cored, seeded then coarsely chopped 1 tablespoon chopped jalapeno pepper (seeding optional) 4 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon ground cayenne pepper 1/2 teaspoon mild or hot paprika 1 teaspoon ancho chili powder or chipotle chili powder 1 tablespoon sauce from canned chipotles in adobo, or more to taste 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon tomato paste 28 ounces canned, crushed, no-salt-added tomatoes 1 tablespoon dark brown sugar 1 tablespoon distilled white vinegar 4 cups no-salt-added beef broth 30 ounces no-salt-added, homemade or canned pinto beans (drained and rinsed, if using canned; about 4 cups) Sour cream, for garnish Chopped fresh cilantro, for garnish Shredded cheddar cheese, for garnish Crushed tortilla chips, for garnish Thinly sliced scallions, for garnish Heat 3 tablespoons of the oil in a large Dutch oven or wide, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chunks of beef. Cook for 2 to 3 minutes or until the meat releases from the sur- face. Stir so the meat begins to brown on all sides, then add the ground pork or ground beef. Season lightly with salt and black pepper; cook for 5 or 6 minutes, stir- ring, so the ground meat browns and loses its raw look and its juices evapo- rate. Clear a space at the cen- ter of the pot; add the remaining tablespoon of oil, then the onion, red bell pep- per and jalapeno pepper, stirring to coat. Cook for 5 minutes or until the vegeta- bles begin to soften, stirring frequently to keep them from scorching. Clear a space at the cen- ter again; add the garlic, crushed red pepper flakes, cayenne pepper, paprika, chili powder, adobo, cumin and oregano, stirring to incorporate. Stir in the tomato paste, crushed toma- toes, brown sugar and vine- gar; cook for 3 to 4 minutes, stirring a few times, to form a thickened mixture. Stir in the broth; once the mixture starts to bubble vig- orously, reduce the heat to medium. Stir in the beans. Reduce the heat to medium- low to maintain a low boil; cook, uncovered, for 1 hour, stirring occasionally; for a thicker chili, add up to 15 minutes to the cooking time. Taste, and add adobo, salt and pepper as needed. Divide among individual bowls. Serve the sour cream, cilantro, shredded cheddar cheese, tortilla chips and scallions at the table, so guests can garnish their own portions. 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Red Bluff Sunrise 2 Bud's BBQ 22825 Antelope Blvd. Red Bluff We seat 40 people inside M-F 11am-6pm Sat. 11am-3pm Closed Sunday (530) 528-0799 CATER COMPANY MEETINGS BBQ PORK ★ BEEF ★ CHICKEN Tex-Mex Chili