3 large carrots, peeled, sliced into 1/4-inch-thick rounds
1 10-ounce package frozen peas
4 whole mild yellow chilies (such as yellow wax chilies)

1/2 cup olive oil
24 uncooked jumbo shrimp with shells
8 garlic cloves, 4 crushed, 4 sliced
2 large red onions, thinly sliced

3/4 cup water
1/2 cup apple cider vinegar
2 fresh thyme sprigs
2 fresh oregano sprigs
2 small bay leaves
4 whole allspice
4 whole cloves
1 1-inch piece cinnamon stick
1 teaspoon salt
1/2 teaspoon whole black peppercorns

Fresh herb sprigs (optional)
pickled, shrimp, vegetables

1 large carrot
1 cucumber (4 inches long)
3 tbsp sake
1/2 tsp sugar
1/4 tsp salt
2 toasted nori sheets
2 2/3 cups prepared sushi rice (check out other recipes on the site)
1 tsp wasabi paste

Equipment - rolling mat
rice, cucumbers, vegetables

3 tablespoons butter
2 purchased mustard-marinated pork tenderloins (2 pounds total), each cut crosswise into 3 pieces, patted dry
2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups)
3 cups cubed peeled seeded butternut squash
1 cup frozen petite whole onions
1 141/2-ounce can low-salt chicken broth
2 tablespoons chopped fresh thyme

3 tablespoons coarse-grained Dijon mustard
pork, autumn, vegetables