Tomato Salad with Castelvetrano Olives and Lemon Zest

-Cut up 1 pound of slicing tomatoes into slices.

-Cut 1 pint of Sungold cherry tomatoes in half.

-Arrange on a serving platter.

-Take the pits out of 20 Castelvetrano olives (or another type of olive) by pressing down on each olive with the back of a chef’s knife and crushing it.

-Lightly chop the olives.

-Zest 1 lemon over salad.

-Drizzle with extra virgin olive oil and season with Celtic sea salt and freshly ground pepper.


-Add ½ cup coarse bulgur to a medium sized bowl. 

-Add ¼ tsp salt and 1 cup boiling water.

-Cover and let stand until tender, about 25 minutes.

-Drain in a sieve, pressing to remove excess liquid.

-Toss bulgur with ½ tsp salt and ¼ tsp black pepper. 

-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).

-Then add the following:

1 pint halved Sungold cherry tomatoes

1 peeled and seeded chopped cucumber

1 clove chopped garlic

3 TBS extra-virgin olive oil

The zest and juice from 1 fresh lemon

1 big pinch of sea salt

-Serve chilled.

Romanesco Alla Diavola

-Fill a large bowl with ice and cold water.

-Cut 1 head of romanesco into small florets, then submerge them in the ice water and set aside to soak for 10 minutes.

-Combine the following on a chopping board and then chop together until finely minced.

½ cup brine-cured green olives, pitted

1 TBS salt-packed capers, rinsed and drained

¼ cup finely chopped fresh Italian parsley

Grated zest of 1 lemon

-In a small pot, heat the following over medium-low heat:

1/3 cup olive oil

½ tsp red pepper flakes

-When hot, remove from the heat and stir in the minced olive mixture and:

½ teaspoon sea salt

The juice of 1 lemon

Set aside.

-Bring a large pot of water to a boil and add 1 TBS sea salt.

-Drain the romanesco from its icebath, drop it into the boiling water.

-Add 5 whole peeled garlic cloves.

Cook until the florets are just tender, 5 minutes.

-Drain well, and separate out the garlic cloves.

-Add the cooked garlic cloves to the olive-caper dressing.


Kale Salad with Quick-Pickled Watermelon Radish

Do ahead: In a medium bowl, combine the following:

½ cup white wine vinegar

½ cup sugar

1 tsp sea salt or kosher salt

-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.

-Add to the bowl and stir to combine, making sure the slices are well coated.

-Let stand at least 30 minutes or refrigerate up to a day before serving.

-Wash 1 bunch of kale and pat off excess water.

-Tear the leaves off of the stems.

-Slice the leaves crosswise into 1/4-inch-wide ribbons.

-In a large bowl, combine the following:

3 TBS extra virgin olive oil

1 tsp lemon juice

1 tsp fresh thyme leaves

Freshly ground black pepper
A pinch of sea salt

-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

-Drain the radishes.

-Toss with the kale or arrange the slices on individual plates and place the kale on top.

-Garnish with ¼ cup pumpkin seeds and serve.


Marinated Sweet Peppers

-Preheat your oven to 400 degrees.

-Place 1 pound of sweet peppers on a rimmed baking sheet; rub with 1 TBS olive oil.

-Roast until peppers are soft and skins have split, 35 to 40 minutes.

-Transfer peppers to a medium bowl.

-Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.

-Peel peppers, slice in half lengthwise and remove seeds.

-Cut into 1-inch-wide strips and return to bowl.

-Add the following:

2 wide strips lemon zest

2 TBS fresh lemon juice

2 garlic cloves, smashed

3 sprigs fresh oregano

3 TBS olive oil

¼ tsp sea salt

-Toss well and then let marinate for 3-4 hours before serving.


Watermelon Salad with Mint and Arugula

-Cut a 3-4 pound watermelon in half.

-Slice about an inch off the bottom of each half, then remove the rind.

-Cut into 1-inch chunks.

-Place watermelon chunks in a large bowl.

-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.

-Finely chop the strips of lemon zest.

-Add 1 TBS lemon juice and half of zest to bowl with watermelon.

-Cut 1 bunch of arugula into thin strips then spin dry.

-Add the following to the watermelon:

3 TBS extra-virgin olive oil

¼ cup roughly chopped fresh mint leaves

The chopped arugula

A small pinch of finely ground sea salt

Freshly ground black pepper

-Transfer salad to a wide, shallow bowl or

-a large plate and spread out evenly.

-Crumble ¼ cup feta cheese over the top.

-Sprinkle with remaining lemon zest.

-Drizzle with more olive oil and some more black pepper.

-Serve immediately.


Artichoke with Lemon Zest and Sea Salt

-Use a large, sharp knife and cut off the top third of 2 artichokes.

-Peel off the smallest bottom leaves and use scissors to trim the sharp thorn tips off each of the remaining leaves.

-Use the knife to cut the stem leaving about and inch-and-a-half.

-Fill a deep stockpot with ½ inch of water and bring to boil.

-Place cleaned artichoke face down in the water, reduce heat to simmer, cover with a lid and set a timer for 20 minutes.

-When the timer goes off, use tongs to turn the artichoke so it sits upright.

-Gently drizzle olive oil over the artichokes; being sure it drips down between the leaves and into the heart.

-Sprinkle generously with sea salt.

-Add another cup of water to the pot so the depth is back to ½ inch.

-Cover again and reset timer another 20 minutes.

-After the second timer goes off, use tongs to try and remove an outer leaf.

-If it pulls off easily, turn off the pot and transfer artichoke to a serving plate. If the leaf does not tear off easily, replace the lid on the pot and steam an additional 5 minutes, no more.

-Zest a lemon.

-Squeeze a lemon slice or two over the leaves.

-Add a few more sprinkles of salt and serve.

Dragon's Tongue Beans with Aioli

For the aioli: 

Put the following into the blender:

A whole egg

A pinch of sea salt

¼ cup extra-virgin olive oil

-Blend on high.

-Add another ¾ cup olive oil in a light steady stream until all is incorporated

-Then add 3 TBS fresh lemon juice.

-Finely chop 1-3 cloves of garlic with some sea salt until smooth and then stir it into the mayonnaise. 

For the beans: 

-Tip and tail 1 pound of Dragon's Tongue beans and cut into 2 inch lengths.

-Steam them until just tender, about 3-5 minutes. 

-Toss the beans with some garlic aioli.

-Taste for salt and serve warm.


Ronde de Nice Squash and Carrot Fritters with Yogurt Dip

Summer Squash and Carrot Fritters with Yogurt Dip

-Grate 4 small carrots.

-Then grate 2 large Ronde de Nice summer squash.

-To make the batter for the fritters: in a large bowl, whisk together the following:

1 cup flour, more as needed

1 tsp baking powder

1 tsp ground coriander

½ tsp sea salt

-In a separate large bowl, whisk together the following

1 cup milk, more as needed

1 large egg

¼ tsp grated lemon zest

¼ tsp pepper

-Pour dry ingredients into wet; whisk until just blended, batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour.

-Stir in the carrots, zucchini and scallions.

-Allow to rest for 30 minutes.

-To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the 1 finely chopped garlic clove and ¼ tsp sea salt.

-In a small bowl, whisk together:

½ cup plain yogurt

1 TBS chopped mint or cilantro

1 TBS extra virgin olive oil

The garlic/salt mixture

-Cover and refrigerate until ready to use.

-Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately).

-Line a cookie sheet with paper towels.

-Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan.

-Fry, turning occasionally, until golden all over, about 3 to 4 minutes.

-Use a slotted spoon to transfer fritters to the cookie sheet to drain.

-Transfer fritters to a platter or plate; sprinkle with sea salt and serve with yogurt dip.