more veggies, please!

30 minutes – makes 8 1 ½ cups unbleached all purpose flour 2 ½ teaspoons ground coriander 1 ½ teaspoons baking powder ¾ teaspoon salt ½ teaspoon baking soda 1/3 cup chopped fresh cilantro ¾ cup plain whole-milk yogurt Olive oil (for frying) 1. Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces. 2. Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; ser

30 min – serves 4 ½ pound walnut halves (2 cups) ½ cup extra-virgin olive oil ¼ cup fresh lime juice Salt and freshly ground pepper ¾ pound peeled roasted beets, cut into 1/3-inch cubes 1 Fuji apple, cut into 1/3-inch cubes 1 Hass avocado, cubed 1 fennel bulb, cored and thinly sliced ¼ pound Manchego cheese, thinly shaved (1 cup) 5 ounces mesclun greens 2 cups tortilla chips, lightly crushed 1. Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant. Let cool completely. 2. Transfer 1 1/2 cups of the walnuts to a food processor. Add the oil and lime juice and pulse until the walnuts are coarsely chopped. Transfer to a bowl and season with salt and pepper. Add the beets, apple, avocado, fennel and Manchego and toss. Add the mesclun and tortilla chips, season with salt and pepper and toss again. Transfer the salad to plates, garnish with the remaining walnuts and serve right away.

Provencal Zucchini and Swiss Chard Tart makes 1 10-inch tart, serves eight to ten 1 recipe whole wheat yeasted olive oil pie pastry (below) 1 pound Swiss chard Salt to taste 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 pounds zucchini, cut in small dice (1/4 to 1/3 inch) 2 to 3 large garlic cloves, minced 1 teaspoon fresh thyme leaves, chopped 1 to 2 teaspoons chopped fresh rosemary 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 3 large eggs, beaten Freshly ground pepper 1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside. 2. Heat the oil over medium heat in