more veggies, please!

1 hr 30 min– serves 12 2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan 1 cup walnuts, chopped coarse ¾ cup (5 ¼ oz) sugar ¾ teaspoon baking soda ½ teaspoon salt 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups) ¼ cup plain yogurt 2 large eggs, beaten lightly 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. 2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Set aside to cool. 3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside. 4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into dry ingredients with a rubbe...

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves. 1 hour – makes 10 to 12 servings 1 cup cornmeal (preferably whole grain, medium grind) 1 cup unbleached all purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves 1 cup whole milk 1/2 cup honey 1 large egg 1/2 cup (1 stick) unsalted butter 1. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. 2. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. 3. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. 4. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). ...

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...