8	Large Poblano chilies	1 T.	Tequila
4	Green onions	1/8 to 1/4 tsp.	Dried cliantro (or instead, a pinch of Cumin - for Cilantro haters...)
2	Cloves garlic	1 lb.	Goat cheese
2 T	Olive oil	(to taste)	Salsa
8	Whole quail breasts, cut into 1/4" pieces

Start by roasting the chilies. Using long tongs, hold each pepper over a gas flame and turn until the skin of the pepper is evenly charred. Or, place the peppers on a backing sheet and roast under broiler, turning to darken all sides but being careful not to burn. Transfer the peppers to a sealable plastic bag. Seal the bag and let the peppers steam. Wear rubber gloves to carefully peel the skin from the cooled chilies. Make an incision down the side of each of the chilies and remove all the seeds.

Preheat the oven to 350°. Chop the white and green part of the green onions and mince the garlic. Heat the olive oil in a large skillet over medium-high heat. Saute the green onions, garlic and quail until the onions are tender and the quail is browned.

Deglaze the skillet by stirring in the tequila; remove from heat. Once the ingredients are room temperature, stir in the cilantro and goat cheese; mix until evenly combined.

Carefully stuff the quail and goat cheese mixture into the roasted peppers. If desired, the peppers can be sewn closed using strips of blanched leeks and a needle. Place the peppers, stuffed side up, on a baking sheet and cover with aluminum foil. Bake in the oven for 40 minutes. Uncover and carefully turn the peppers so any liquids leak out. Return to the oven and roast uncovered for 5 additional minutes.

To serve, place a small pool of salsa on each serving plate; sprinkle with cilantro leaves (or pinch of Cumin). Place one stuffed pepper over the salsa on each plate.

The meat of one quail has about 123 calories, 20 grams of protein and about 4.2 grams of total fat. Quail meat is an excellent source of iron, selenium and niacin, and a good source of zinc.

3 Tablespoons	White wine vinegar	1 1/2 teaspoons	Sugar	18	Green onions
1 1/2 Tablespoons	Chopped fresh tarragon	1/4 cup	Olive oil (changed from 1 cup, as suggested in reviews)	6 cups	Fresh corn kernels (reviews recommended Trader Joe's frozen roasted corn)
1 1/2 Tablespoons	Dijon mustard	6 Tablespoons	Sour cream	3 cups	Halved cherry tomatoes

Combine first 4 ingredients in processor (the wine through the sugar). With machine running, gradually add 1/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.

Preheat oven to 450° F. Place onions on rimmed baking sheet. Brush with additional olive oil. Sprinkle with salt and pepper. Roast until beginning to brown, no more than 10 minutes or less. Cool. Cut into 1-inch pieces. Transfer to large bowl.

Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.

Prepare the filling, stuff the tenderloins, roll, and tie them a day ahead. Let them stand at room temperature for 20 minutes before cooking. You won't need any cranberry sauce, as the sweet and savory apple-cranberry stuffing does double duty. If you can't find turkey tenderloins, use skinless, boneless turkey breast halves.

2 slices	Center-cut bacon, chopped	3/4 teaspoon	Freshly ground black pepper, divided	3	(12-ounce) turkey tenderloins
1 cup	Chopped onion	1 1/2 cups	Fat-free, lower-sodium chicken broth, divided	2 teaspoons	Canola oil
1 teaspoon	Chopped fresh rosemary	3 cups	Chopped peeled Granny Smith apple (about 2 medium)	3	Fresh rosemary sprigs
1 teaspoon	Salt, divided	1/2 cup	Dried cranberries	1 Tablespoon	All-purpose flour

Preheat oven to 325°.
Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.
Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.
Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining 1/2 cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.
Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine flour and 1/4 cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.

In 1964 Louis P. Martini, son of Napa pioneer Louis M. Martini, purchased 178 acres of land in the eastern hills of the Napa Valley. The Martini family developed this land into a vineyard which they named Ghost Pines as a tribute to the native grey pines which at dusk, appear to hover, solitary and ghostlike throughout the coastal valleys. Ghost Pines Chardonnay draws from multiple winegrowing counties to create a wine as unique as the Ghost Pine itself. Flavors of baked apple and pear couple with sweet vanilla and a soft mouth feel finishing with hints of lemon-cream.

8	Small red potatoes, quartered	1/4 cup	Olive oil
2	Small onions, quartered	1 Tbsp.	Garlic powder
1	Medium zucchini, halved and sliced	1-1/2 tsp.	Dried rosemary, crushed
1/2 lb.	Fresh baby carrots	1/2 tsp.	Dried thyme
1 cup	Fresh cauliflowerets	1/4 tsp.	Salt
1 cup	Fresh broccoli florets	1/4 tsp	Pepper

Pears
3 Tablespoons	Unsalted butter	3	Whole cloves
1/2 cup	Sugar	Generous pinch	Coarse Kosher salt
1	Cinnamon stick	1/2	Vanilla bean, split lengthwise
1	Whole star anise	6	Medium firm but ripe Anjou pears, peeled, halved lengthwise, cored

Filling
1/4 cup (1/2 stick)	Unsalted butter	1/4 cup	Sugar
1/2	Vanilla bean, split lengthwise	1	Large egg
2	Cinnamon sticks, broken in half	Generous pinch	Coarse Kosher salt
2	Whole star anise	1 1/2 Tablespoons	All purpose flour
6	Whole cloves	1	Egg white, beaten to blend