| | TERRINE |
| 2 1/2 | lb | Carrots; peeled and sliced 1/4-inch thick |
| 3 | tb | Olive oil |
| 1/2 | lb | Fresh shiitake mushrooms; sliced |
| 2 | bn | Spinach; cleaned, stemmed and dried |
| 4 | lg | Eggs; lightly beaten |
| 1/2 | c | Milk |
| 2 | c | Shredded Gruyere cheese; (about 1/2 pound) |
| | Salt and freshly ground black pepper to taste |
| 1 | pn | Freshly grated nutmeg |
| | SAUCE |
| 1 1/2 | tb | Olive oil |
| 1/2 | | Onion; finely chopped |
| 2 | lg | Red bell peppers; seeded and thinly sliced |
| 1 | lg | Tomato; peeled, seeded and finely chopped |
| 1/4 | c | Canned chipotle en adobo coarsely chopped; (up to 1/2) |
| 1 | sm | Bunch fresh basil; coarsely chopped |
| | Salt and freshly ground black pepper to taste |
