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W E E K D A Y M E A L SC U C I N A

S O T H R I L L E D T O O F F E R A C O L L E C T I O N O F O U R F A V O R I T EW E E K D A Y M E A L S . S I M P L E A N D D E L I C I O U S A N Y T I M E O F Y E A R . B U O N A P P E T I T O !I N T R O D U C T I O N

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L A M A T T I N A / / “ T H E M O R N I N G ”

B A K E D F R E N C H E G G SS E R V E S U P T O 1 2 W H A T Y O U ' L L N E E D H O W T O P R E P A R E12 Large eggs (or desired amount)2-3 tablespoons Parmesan cheese,grated to tasteolive oil spraya few pinches of sea salt & freshlyground pepper to taste5-6 minutes for soft centers7-8 minutes for semi-soft centers9-10 minutes for firm centersPreheat oven to 425 degrees F. Spray eachmuffin cup with olive oil and crack an egg intoeach cup. Sprinkle each egg with Parmesan,salt & pepper. Place eggs into oven and cookaccording to desired firmness:T H E F I N A L T O U C HServe with a few slices of avocado and tomatoor on a bed of greens with a drizzle of goodolive or chili oil. For variety, line the muffin cupswith a bed of spinach prior to cracking. N O T E SThese can be prepared and reheated for easymornings. Store baked eggs in an airtightcontainer separated by wax paper for up to 5days in the fridge or freeze. Also, a great way toprepare eggs for large groups (brunch & houseguests).5

S O F T - B O I L E D E G G

S O F T - B O I L E D E G G S & T O A S TS E R V E S 1 - 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 large eggs2 slices of your favorite bread,toasted2 teaspoons unsalted buttersea salt and freshly ground blackpepperBoil water in a small a saucepan (enough tocover the eggs completely). With a slottedspoon, slowly lower the eggs into the pan. Cookfor 4-6 minutes. Depending on your desiredlevel of "jamminess." Remove and place in coldwater. Meanwhile, toast the bread and spreadwith butter.T H E F I N A L T O U C HIf you have a soft egg cup, place the egg in thecup and crack the top edge of the egg with abutter knife. Then, gently slice the top bit of theegg off. Season with salt and pepper. Slice yourtoast into 4 strips "soldiers" and dip into theegg top. N O T E SIf you don't have a soft egg cup, you can peelthe egg and serve it in a ramekin or place ontop of your toast and cut it in half.7

P O R R I D G E

P O R R I D G E W I T H B E R R Y C O M P O T ES E R V E S 3 - 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E4 cups water1/2 teaspoon salt1 cup rolled oats1/2 teaspoon ground cinnamon3 tablespoons milk of choice3-4 tablespoons berry compote (seerecipe)In a medium saucepan, bring 4 cups of waterto a boil. Add the salt and stir in the oats andcinnamon. Reduce heat to a simmer overmedium to low heat and cook until the oats aretender, and water has been absorbed, about 40minutes. T H E F I N A L T O U C HRemove oats from heat and stir in the milk andtop with warm berry compote. N O T E SWe like to top off our porridge and compotewith a few fresh berries.9

B E R R Y C O M P O T E

B E R R Y C O M P O T EM A K E S 2 C U P SW H A T Y O U ' L L N E E D H O W T O P R E P A R E1 pound (16 ounces) fresh or frozenberries2 tablespoons honeypinch of sea salt1/4 teaspoon lemon zestIf you’re using fresh strawberries, cut them intothin slices. If you’re using small berries likeblueberries or raspberries, you can use themwhole. If you’re using frozen fruit, no need todefrost or slice them before using. Combineberries, honey and a pinch of sea salt. In a smallsaucepan, bring the mixture to a boil overmedium to high heat, stirring occasionally for 5-10 minutes. Reduce heat to medium. Mash theberries with the back of your spoon or a potatomasher until it reaches your desired textureand consistency. Simmer for another 5 minutes,stirring often, until the compote has condensedto about half of its original volume. T H E F I N A L T O U C HRemove compote from heat. Adjust honey toyour desired sweetness. Let the compote coolfor a few minutes before serving. N O T E SAllow leftover compote to cool completelybefore refrigerating in an airtight container. Itcan be stored for up to 10 days. Berry compoteis extremely versatile to have on hand and canbe put on toast, yogurt, ice cream, pancakes,and even animal proteins, such as pork, duckand beef.11

A P P L E & O A T M E A L P A N C A K E S

A P P L E & O A T M E A L P A N C A K E S S E R V E S 8W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 tablespoon ground flax6 tablespoons lukewarm water1 apple peeled and chopped 1 cup oatmeal1 tablespoon honey2 tablespoons coconut oil 1 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon baking powder1/4 teaspoon saltMix flax with 3 tablespoons lukewarm water inblender and set aside. When the flax mixturehas a goopy consistency (about 5 to 10minutes), add the other ingredients to theblender and blend until smooth. Heat coconutoil in a large skillet. Working in batches, scoop1/3 cup of batter onto skillet. Cook over mediumheat until the bottom and edges start togolden. Flip and cook through about another 1to 2 minutes until both sides are golden brown.T H E F I N A L T O U C HServe with a few slices of apple a dollop ofalmond butter and a drizzle of honey. For asavory treat, add some crumbled feta or goatcheese. N O T E SThe flax is used as an egg replacement. Makethe batter ahead of time and store in an airtightcontainer, such as a Weck or Mason jar, forabout 2-3 days in the refrigerator for an easyweekday breakfast.13

G R E E N S M O O T H I E

G R E E N S M O O T H I ES E R V E S 1 - 2 ( 1 6 O U N C E S )W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 medium-size or large, ripebanana1 cup fresh or frozen blueberries16 ounces (2 cups) filtered water1 cup fresh spinach or kale2.5 tablespoons chia seeds 1 tablespoon almond butter(optional)1 scoop vanilla protein powder2-3 ice cubesPlace all the ingredients in a blender and blenduntil smooth. Serve right away.N O T E SFor a bright t green smoothie, skip the berriesand opt for a different fruit. Frozen mango,pineapple, and peaches are great options.15

A P P L E & C I N N A M O N O A T S

A P P L E & C I N N A M O N O A T SS E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 cup rolled oats1 1/4 teaspoon cinnamonpinch of nutmeg1/4 teaspoon sea salt3 1/2 cups hot water2 medium apples, chopped 1 tablespoon almond butter1 tablespoon unsalted butterAdd butter, apples, nutmeg, cinnamon and saltto a medium saucepan. Over medium heat, stirand brown the butter. Add water and oats andbring to a boil. Cover and turn heat down tolow. Simmer oats for 20 minutes. Continuecooking, uncovered for 15 minutes, or until oatsthicken to your desired texture. T H E F I N A L T O U C HServe immediately and garnish with a dollop ofalmond butter. Drizzle pure maple syrup orhoney, if desired.N O T E SYou can substitute almond butter with a 1/2tablespoon of chopped walnuts, pecans oralmonds.17

B E R R Y C H I A P U D D I N G

B E R R Y C H I A P U D D I N GS E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 1/2 cups unsweetened almondmilk, plus more if needed1/2 cup chia seedspinch of fine sea salt1-2 cups fresh mixed berriessmall fresh mint sprigs, for garnish1 tablespoon honeyIn a lidded container, whisk together the 1½cups almond milk, chia seeds, and salt. Let themixture soak in the refrigerator at least 1 hourand up to overnight. This allows it to turn intoa pudding. If the mixture becomes too thick,whisk in more almond milk.T H E F I N A L T O U C HBefore serving, whisk the pudding toincorporate any liquid on top and break up thechia seeds, then spoon pudding into bowls. Topwith berries, drizzled honey and mint sprigs.N O T E SYou can store pudding in a 1-quart container orsmall, airtight jars for individual servings. Agreat go-to for seamless weekday mornings.19

F R I T A T T A

F R I T T A T A S E R V E S 8W H A T Y O U ' L L N E E D H O W T O P R E P A R E8 large eggs 1/2 cup whole milksea salt and black pepper to taste1 medium shallot, chopped1 cup green onion, chopped5 ounces baby spinach4 ounces fresh goat cheese orBulgarian fetaPreheat oven to 375 degrees F. Generouslybutter or spray an oven-safe, non-stick skillet. Add the shallot and green onions to the skilletand sauté over medium heat. Add the spinacha handful at a time, stirring after each addition,to wilt. Meanwhile, in a medium bowl, whisktogether the eggs, milk, salt and black pepper. Reduce heat to low and pour in the eggmixture. Stir well to evenly distribute thevegetables, then smooth the top. Drop smalldollops of goat cheese evenly on top. Transferto the oven. Bake until the top is golden brown,and the eggs are set, 20 to 25 minutes. T H E F I N A L T O U C HAllow the Frittata to cool and set in the pan forabout 10 minutes. Slice into 8 triangles andserve.N O T E SThis dish is great for a group or individualportions during the week. Store in an airtightcontainer with parchment separatingindividual slices and store in the fridge for up to3-5 days. You can also bake in a muffin pan formake-ahead breakfasts during the week. 21

G R E E K Y O G U R T

G R E E K Y O G U R T S E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E4 cups full-fat Greek yogurt4 tablespoons favorite granola2 cups fresh blueberries (1/2 cup perserving)4 tablespoons honey or a small pieceof honeycombA few slices of appleAdd 1 cup of Greek yogurt to a small bowl ( 1cup per each serving) and top with granola,blueberries, & apple slices.T H E F I N A L T O U C HDrizzle with honey or garnish with honeycomb.N O T E SYou can add a layer of fresh berries or leftover berry compote as well. Don't be afraid of usingfull-fat Greek yogurt. Greek yogurt provides awell-balanced healthy fat and high proteinmeal. It's a nutrient dense meal that helps buildhealthy bones and a healthy gut.23

B I R C H E R M U E S L IS E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 cup rolled oats1/2 cup full fat Greek yogurt 1/2 cup milk of choice2 medium apples, grated 1/3 cup chopped almonds or nut ofchoice2 tablespoons honey2 tablespoons dried cranberries ordried fruit of choiceIn an airtight container with a lid, stir togetherthe oats, yogurt, milk, apples, nuts, honey andcranberries. Cover and refrigerate for at least 1hour and up to 4 days.T H E F I N A L T O U C HIf the muesli has gotten too thick, add a bit ofmilk. Top individual servings with additionalfresh or dried fruit, nuts and honey.N O T E SSwap out with different nuts, such as walnuts,pecans, and pistachios. We also love differentnut and dried fruit combinations; cherries,blueberries, and golden raisins. Honey can beswapped for pure maple syrup.24

I L P O M M E R I G G I O / / ” T H E A F T E R N O O N ”

V I L L A G E S A L A T A

V I L L A G E S A L A T AS E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E3 large heirloom tomatoes, cut intowedges1 large cucumber, cut into half moons1 medium red onion, halved and cutinto half moons1 medium green pepper, sliced 4 pepperoncini peppers5-8 ounces Bulgarian feta, crumbled2 tsp fresh mountain oregano1/3 cup of Greek extra-virgin olive oil3 tablespoons red wine vinegar 3 tablespoons of Kalamata olivesflaky sea salt and freshly groundpepper to tastePlace tomato, cucumber, green pepper and redonion in a serving bowl or platter. Drizzle oliveoil, vinegar, salt and pepper and mix.T H E F I N A L T O U C HLayer feta, olives, oregano and pepperoncini ontop and drizzle a little more olive oil. N O T E SWe like to add rinsed capers and green onionsfor extra flavor.27

N I Ç O I S E S A L A D

N I Ç O I S E S A L A D S E R V E S 6 - 8W H A T Y O U ' L L N E E D H O W T O P R E P A R E4-6 large eggs4-6 cups spring greens1 pound green beans, trimmed 6 baby potatoes, halved4 cups Persian cucumbers, cut atan angle24 ounces oil-packed tuna1 cup Kalamata olives1/4 cup caperssea salt flakes and freshly groundpepper to taste1/2 cup basic French vinaigrette (seerecipe)In a medium pot, bring salted water to a boiland add green beans and potatoes to theboiling water. Cook green beans about 5minutes (until tender) and baby potatoes for 10-15 minutes (until tender). Using tongs, transferto an ice bath and chill for 5 minutes. Pat dryusing paper towels. Meanwhile, carefully addeggs. Cook the eggs for 7 minutes. Using aslotted spoon, transfer eggs to an ice bath for 5minutes and set aside. Peel and slice eggs inhalf. On a platter, add bed of spring greens andarrange eggs, tuna, green beans, cukes, andpotatoes.T H E F I N A L T O U C HTop with Kalamata olives and capers. Sprinklewith sea salt flakes and freshly ground pepper.Drizzle some vinaigrette over the top. Servewith vinaigrette alongside.N O T E SDo ahead: vinaigrette can be made 5 daysahead; covered and chilled. Eggs and veggiescan be boiled and blanched 2 days ahead;covered and chilled separately. You can usedifferent pickled, briny toppings likecornichons, pickles, roasted red peppers orpepperoncini. Instead of tuna use oil-packedsalmon or sardines.29

B A S I C F R E N C H V I N A I G R E T T EM A K E S A B O U T 1 / 3 C U P W H A T Y O U ' L L N E E D H O W T O P R E P A R E1/3-1/2 cup extra-virgin olive oil1/2 tablespoon red or white winevinegar1/2 tablespoon lemon juice1/2 tablespoon shallot, finely minced1/2 tablespoon real Dijon mustard1/4 teaspoon sea salt and freshlyground pepper to tasteAlthough it's faster to shake in a jar or blend ina food processor, the traditional, Frenchmethod is just as easy. In a small bowl or jar,combine the shallots with the mustard and salt.Whisk in the lemon juice and vinegar. Whenwell-blended, whisk in the olive oil slowly toform a smooth emulsion. T H E F I N A L T O U C HDip a salad green into vinaigrette to taste.Adjust with salt, pepper, and lemon juice totaste.N O T E SDo ahead: Prepare the vinaigrette ahead oftime. It can be stored 3 days in an airtight,covered container in the fridge. 30

I T A L I A N C H O P P E D S A L A DS E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 head iceberg or 2 romaine hearts1/2 pint grape tomatoes, halved1/2 small red onion, thinly sliced6 small pepperoncini4 ounces provolone, thinly sliced4 ounces Genoa salami, thinly sliced1/2 cup pitted Castelvetrano olives,chopped1/2 cup Parmesan, freshly grated1/3 cup basic lemon vinaigrette (seerecipe)1 teaspoon dried oreganosea salt and freshly ground pepperChop the lettuce into smaller bites. Thinly slicethe red onion, provolone, salami and cut thetomatoes in half. Chop the olives andpepperoncini's. In a large bowl, combine thelettuce, tomatoes, salami, provolone, red onion,chopped olives and pepperoncini. Drizzle withthe vinaigrette and toss gently to coat. T H E F I N A L T O U C HSeason with sea salt, pepper and oregano andtoss again. Sprinkle grated Parmesan over thetop.N O T E SDo ahead: Prepare the vinaigrette ahead oftime. It can be stored 3 days in an airtight,covered container in the fridge. You can usedifferent tomatoes (roasted, cherry, etc.), meatsolives, and cheeses. You can also make itmeatless.31

V I N A I G R E T T E

S I M P L E L E M O N V I N A I G R E T T EM A K E S A B O U T 1 / 3 C U P W H A T Y O U ' L L N E E D H O W T O P R E P A R Ejuice from 1/2 a lemon1/3-1/2 cup good olive oil1 tablespoon red or white winevinegar1/2 garlic clove, grated 1 tablespoon dried thyme1/2 teaspoon sea salt1/2 teaspoon freshly ground pepper In a small jar with a lid or bowl, add the lemonjuice and vinegar, and whisk in the olive oil. Addgrated garlic, thyme, salt, and pepper. Shake orwhisk to emulsify. T H E F I N A L T O U C HZest about a 1/2 tablespoon of lemon peel (or totaste) for added brightness.N O T E SDo Ahead: Prepare the vinaigrette ahead oftime. It can be stored 3 days in an airtight,covered container in the fridge. Play aroundwith the types of olive oil (a more neutral,lighter olive oil) and vinegars (champagne).Adding a splash of white or rosé wine is also afun twist. Different herbs can be used as well,such as oregano, Herbs de Provence, etc. 33

S I C I L I A N A S A L A T A

S I C I L I A N A S A L A T AS E R V E S 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 grapefruit2 blood oranges1 fennel bulb1 red onion12 Castelvetrano olives, pitted1/2 bunch of mint1/2 bunch of basillemon juicesea salt flakes freshly ground pepperextra-virgin olive oil4 cups spring greensSlice the peel and pith off the orange. Slicebetween each segment of the fruit. Lift outeach of the segments and place in a small bowl.Repeat with the rest of the fruit. Remove anyblemished layers of the fennel bulb, and finelyslice (lengthwise). Finely slice the red onion andolives. Chop the mint and parsley. On a platteror large plate, add a bed of greens and arrangethe orange and grapefruit slices on top with redonion, fennel, olives, mint and parsley.T H E F I N A L T O U C HSeason with sea salt flakes and pepper. Drizzleolive oil and lemon juice.N O T E SBlood oranges are in season throughout thewinter, but you can use any type of orange andgrapefruit. For variation, use different types ofolives, oils, and herbs. You can also add redchilies. For plating, play around with differentslicing techniques of the veggies, citrus andherbs.35

G A Z P A C H O

G A Z P A C H O S E R V E S 8W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 pounds ripe tomatoes, cored androughly cut into chunks1 light green pepper (Cubanelle),cored, seeded and roughly cut intochunks 1 large cucumber, peeled and roughlycut into chunks1small red onion, peeled and roughlycut into chunks1 garlic clove 2 teaspoons champagne vinegar,more to tastesea salt1/2 cup extra-virgin olive oil, more totaste, plus more for drizzlingCombine tomatoes, pepper, cucumber, onionand garlic in a blender. Work in batches, asnecessary. Blend at high speed until verysmooth, at least 2 minutes. Lower the speedand add the vinegar and 2 teaspoons salt.Slowly drizzle in the olive oil. The mixture willbegin to emulsify. If it seems watery, drizzle inmore olive oil until texture is creamy. Strainthe mixture, pushing all the liquid throughwith a spatula or the back of a ladle. Discardthe solids. Transfer to a large, glass pitcher andchill until very cold, at least 6 hours orovernight.T H E F I N A L T O U C HPrior to serving, adjust seasonings with salt,pepper and vinegar to taste. Add a fewtablespoons for ice water if the soup is toothick. Drizzle your favorite finishing oil on top.37

P A N Z A N E L L A S A L A D

P A N Z A N E L L A S A L A DS E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 small French baguette or countrybread cut into 1-inch cubes (about 6cups)1 teaspoon sea salt2 large, ripe heirloom tomatoes, cutinto 1-inch cubes1 English cucumber, unpeeled,seeded, and sliced 1/2-inch thick1/2 red onion, cut in 1/2 and thinlysliced20 large basil leaves, coarsely choppeda few pinches of flakey sea saltFor the vinaigrette:1 teaspoon finely minced garlic3 tablespoons balsamic vinegar1/2 cup good olive oilsea salt and ground pepper to tasteIn a large bowl, mix the tomatoes, cucumber,red onion, and basil. Add the bread cubes andtoss with the vinaigrette. T H E F I N A L T O U C HSeason liberally with flaky salt and pepper.Serve, or allow the salad to sit for about half anhour for the flavors to infuse.39

W A R M E D S P I N A C H S A L A D W I T HP A N C E T T A & A S O F T - B O I L E D E G G S E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 small shallot, thinly sliced2 tablespoons champagne orwhite wine vinegar1/4 cup good olive oil, plus 2tablespoons for cooking3 ounces pancetta, diced4 slices day-old country bread4 handfuls of fresh baby spinach 4 large eggs, soft-boiledIn a small bowl, add shallots and vinegar. Letsit for 20 minutes. Meanwhile, in a cast iron orsmall skillet, heat about 1 tablespoon olive oil,add pancetta and cook until browned. Transferto a paper towel lined dish. Chop or tear breadinto crouton cubes and add to skillet withanother tablespoon of olive oil. Toast,continually shaking the pan, until golden on allsides. About 5 minutes. For the vinaigrette,slowly whisk the 1/4 cup of olive oil into themacerated shallots & vinegar. Put spinach in alarge bowl, add the pancetta and drizzle a fewtablespoons of the vinaigrette. Gently tosswith your hands. Add more vinaigrette asneeded. Let sit. In a small saucepan, bring 3quarts of water to a gentle simmer in amedium pot. Gently lower eggs into waterwith a slotted spoon or strainer (do not dropeggs into water, as they might crack). Cook forexactly 6 minutes, then remove eggs withslotted spoon and peel.T H E F I N A L T O U C HDivide the salad among 4 plates. Place eggon top and gently cut into half. Finish with asprinkle of sea salt flakes and fresh crackedblack pepper.N O T E SAdjust the cooking time of the eggsaccording to your preferred jammy-ness.Poached eggs are also an incrediblealternative.40

R I C O T T A T O A S T S W I T H T O M A T O C O N F I T

R I C O T T A T O A S T S W I T HT O M A T O C O N F I T S E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices of your favorite bread2 tablespoons ricotta cheese (1 perslice)4 tablespoons tomato confit (2 perslice)1-2 basil leaves, chopped1/2 cup arugula (optional)Toast the bread and spread a thick layer ofricotta. Top with arugula and tomato confit.Season with sea salt flakes. T H E F I N A L T O U C HDrizzle your favorite finishing oil, such asCalabrian Chili oil and sprinkle chopped basilleaves on top.N O T E SPlay around with different spreadable cheesesand herbs. Mint and lemon zest are a great wayto add more flavor. We recommend sourdough,anything sprouted, or fitness bread for thetoast.42

A V O C A D O , B A S I L & G O A T C H E E S E C R O S T I N I

A V O C A D O , B A S I L & G O A T C H E E S EC R O S T I N IS E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices of sourdough bread1 ripe avocado, halved, pit removedextra-virgin olive oilflaky sea salt and coarsely groundblack pepperhalf a lemon1 tablespoon goat cheese2-3 fresh basil leaves chopped1/2 cup arugula or spring greens1 tablespoon butter (for grilling thebread)Calabrian chili oil (optional swapfor olive oil)Grill the bread in a cast iron skillet in meltedbutter over medium. Meanwhile, use a spoonto remove the avocado pit and halves from thepeel and place into a small bowl. Squeezelemon juice all over the avocado and mashwith a fork or potato masher. Fold in goatcheese and chopped basil.T H E F I N A L T O U C HTop with baby arugula or spring greens.Drizzle olive or Calabrian chili oil. Season withsalt flakes and ground pepper to taste.N O T E SWe also love a poached or 6-minute egg ontop.44

A P P L E , P R O S C I U T T O A N D R I C O T T AC R O S T I N IS E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices of sourdough2 tablespoons fresh ricotta 1 green applefreshly ground black pepper4 thin slices of prosciuttohoneyGrill bread in a cast iron skillet in melted butterover medium. Meanwhile, slice apple intomedium to thin slices. Spoon about 1tablespoon ricotta onto each toast. Add a fewslices of apple. Tear prosciutto into featherypieces and drape over each toast. T H E F I N A L T O U C HDrizzle each with honey and top with a fewgrinds of fresh black pepper.N O T E SSwap out the apple for different in-season fruitsuch as, pear, peaches, strawberries orblueberries.45

R O A S T E D T O M A T O S O U P

R O A S T E D T O M A T O S O U P S E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E9 large heirlooms1 yellow onion 8 garlic cloves, peeled1/4 cup of good olive oil 10 thyme sprigssea salt & freshly ground pepper totaste1 glug balsamic vinegar4 cups (1 quart) chicken stock1 cup dry white wine1/2 cup Parmesan, freshly grated1 tablespoon Calabrian chili oil Preheat oven to 350 degrees F. Slice onionlengthwise from root to stem and peel garliccloves. Place tomatoes (whole), garlic andonion into a large roasting dish. Drizzle olive oiland balsamic all over tomatoes. Add thymesprigs and season with salt and pepper totaste. Roast in oven for about 1 1/2 hours. Pourwhite wine over tomatoes and roast foranother hour until the liquid has almostevaporated. Pick out and discard thyme sprigs.Transfer roasted tomatoes, garlic and onion toa soup pot and add stock. Bring to a gentlesimmer. Remove from flame and puree withimmersion blender.T H E F I N A L T O U C HDrizzle your favorite finishing oil, such asCalabrian Chili oil, and grate Parmesan. Servewith a few croutons or small French baguette.N O T E SIf your roasting pan is deep enough, you canadd the stock towards the end of the roastingtime. Then, with your immersion blender, blenddirectly in the pan to avoid using another pot!Play around with flavors (rosemary/oregano)and texture by adding more stock. Experimentwith different types of tomatoes!47

S M O K E D S A L M O N T A R T I N E

S M O K E D S A L M O N T A R T I N ES E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices of sourdough bread1/2 small red onion or shallot, thinlysliced1 Persian cucumber, sliced or 1/4 ofan English cucumber sliceddiagonally1 Roma tomato, sliced6 caperberries, sliced2 tablespoons cream cheese orBoursinsea salt flakes and freshly groundblack pepper to tastea few squeezes of lemon2 tablespoons extra-virgin olive oil8 ounces (4 ounces per slice) ofyour favorite salmon (tinned, lox orsmoked)2 tablespoons fresh chives,chopped2 tablespoons fresh dill, chopped2 pats butter (for grilling toast)Toast in a toaster oven or grill bread in a castiron skillet in melted butter over medium.Meanwhile, slice veggies and caperberries.Chop herbs. Spread cheese on toast. Layertoast starting with cucumbers, onion,caperberries, tomatoes and top with salmon.T H E F I N A L T O U C HDrizzle olive oil and lemon juice on top ofsalmon. Season with sea salt flakes, freshground black pepper and chopped dill.N O T E SInstead of sourdough, you can use fitnessbread, a bagel or a French baguette. We alsolove this toast with just a slab of cream cheese,salmon, drizzled honey and Calabrian chili oil.49

T U R K E Y , A P P L E & B O U R S I N T A R T I N ES E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices sourdough bread4 tablespoons Boursin per slice1 green apple8 ounces of roasted turkey (4ounces per slice)freshly ground black pepperhoneyGrill bread in a cast iron skillet in melted butterover medium. Meanwhile, slice apple intomedium to thin slices. Spoon about 1-2tablespoons Boursin onto each toast. Add theapple slices and drape turkey on top. T H E F I N A L T O U C HDrizzle each with honey and sprinkle crackedblack pepper on top.N O T E SSwap out the pear for different in-season fruitsuch as, pear, peaches, strawberries orblueberries.50

R O A S T H A M & P E A R T A R T I N ES E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices of sourdough bread2 tablespoons cream cheese orBoursin1/2 cup baby arugula or spring mix1 large pear (Bosc, Green, Anjou)8 ounces of your favorite roastedham (4 ounces per slice)sea salt flakes and freshly groundblack pepper to taste1 tablespoon dried or fresh thyme1 tablespoon honey2 pats butter (for grilling toast)Grill bread in a cast iron skillet in melted butterover medium. Meanwhile, slice pear intomedium to thin slices. Spread cheese on toast.Layer toast starting with the baby arugula,ham and pear.T H E F I N A L T O U C HDrizzle honey. Season with sea salt flakes,fresh ground black pepper and top with asprinkle of thyme.N O T E STry out different types of cheeses, such as brie,gouda, blue cheese or feta. Switch out thymefor rosemary. 51

T U N A T A R T I N ES E R V E S 2W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 slices of sourdough bread4 tablespoons tuna (2 per slice)a few squeezes of lemon juice sea salt flakes and freshly groundpepper, to taste2 tablespoons mayo 1/2 cup green apple, chopped1 tablespoon capers1 branch of fresh dill1 stalk green onion, choppedDrain liquid from tuna and place in a smallbowl. Finely chop onion and dill. Chop thegreen apple and add to the bowl. Then mix tuna with mayo, lemon juice, salt and pepper.Toast bread and top with tuna salad.T H E F I N A L T O U C HSeason with sea salt flakes and a few sprigs offresh dill.N O T E SUse butter lettuce instead of toast if you'relooking for something lighter.52

L A S E R A / / " T H E E V E N I N G "

R O A S T C H I C K E N

C U C I N A R O A S T C H I C K E NS E R V E S 8W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 whole chicken (5-6 pounds)1 head of garlic, top cut off1 lemon, halved4 tablespoons unsalted butter,meltedsea salt & freshly ground pepper1 large bunch thyme2-3 tablespoons good olive oil6-8 red potatoes, quartered1 cup dry white wine4 cups chicken stockPrepare chicken by patting dry with papertowels and removing giblets. Let chicken rest atroom temperature for about 30 mins to allowfor even roasting. Preheat oven to 425 degreesF. Season generously with salt and pepper.Stuff chicken with garlic, thyme and lemon.Brush chicken with melted butter. Placechicken in roasting pan and add quarteredpotatoes around the chicken. Drizzle chickenand potatoes with olive oil and season againwith salt and pepper. Add 1 -2 cups of chickenstock and roast uncovered for 1 hour. Baste androtate the pan (180 degrees) about halfwaythrough and add white wine. The chicken isdone when juices run clear and the internaltemp registers at 165 degrees. Take chicken outof the oven and cover with aluminum foil and let it rest for 15-20 minutes before carving.T H E F I N A L T O U C HServe sliced chicken with sautéed green beansand roasted potatoes or a simple green salad.Spoon au jus over chicken and potatoes. N O T E SIf chicken needs more color, bump up the heatto 500 degrees F. Roast for another 5 minutes.Save whatever is leftover (chicken bones, meatand remaining juice) to make chicken soup or astock.55

C H I C K E N & K A L E S O U P

C H I C K E N & K A L E S O U P S E R V E S 8 W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 leftover roast chicken 8 cups water (or more to coverchicken)2 large carrots, chopped2 stalks celery, chopped1 large yellow onion, chopped4 cups kale2 cups Italian parsleysea salt and freshly ground pepperto taste1/2 cup Parmesan, gratedPlace chicken, including bones in a largestockpot or soup pot. Add water to coverchicken. Gently simmer over medium heat,covered, for 90 minutes. Remove chicken andcool slightly. With a fork, remove leftover meatand set aside. Transfer broth by strainingcontents of the pot through a colander into asoup pot. Add celery, carrots, onion, salt andpepper and simmer for about 10-15 minutesover medium heat. Shred the reserved chickenmeat into large pieces and add to the soup.Simmer over low heat for 10 minutes. Add kaleand parsley. Simmer for another 5 mins. Seasonwith salt and pepper to taste.T H E F I N A L T O U C HGrate Parmesan just before serving. N O T E SAdd garlic, dill or other herbs, such as thyme orrosemary, to create different flavor variations.Cannellini or navy beans are also a greataddition.57

R O A S T E D S A L M O N

R O A S T E D S A L M O N S E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 pounds salmon (single fillet)1/4 cup good olive oil1 bunch green onions, chopped1 lemon, sliced 1/2 cup fresh dill, chopped1/2 cup fresh Italian parsley,chopped1/4 cup dry white winesea salt and freshly ground pepperto tastePreheat oven to 425 degrees F. Pat salmon dryand place in roasting dish. Season with salt andpepper and let stand for 15 minutes. Add lemonslices to the top of the fish and pour winearound the fish. Roast for about 10-12 minutes.Center should be firm. Remove from oven andcover with aluminum. Let stand for 10 minutes. Meanwhile, whisk together olive oil and 1/3 cuplemon juice. Toss herbs in olive oil/lemonmixture and generously coat the top of thesalmon with herb mixture. T H E F I N A L T O U C HCut salmon crosswise and serve. Spoon herbson top.N O T E SSpoon the herbs on top of the salmon prior toroasting for added flavor.59

C O Q A U V I N

C O Q A U V I N S E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E1-2 tablespoons good olive oil8-10 chicken pieces (bone-in),thighs and legssea salt and ground white pepper8 ounces white pearl onions,peeled1 medium onion, finely chopped1/4 cup finely chopped celery4 cloves garlic, sliced9 ounces favorite mushrooms(cremini, oyster, shiitake)3 cups heavy red wine1 tablespoon lemon juice2 tablespoons unsalted butter1 tablespoon minced tarragon2 bay leavesSeason chicken with generous pinches of seasalt and ground pepper. Let chicken rest atroom temp for about 20 mins prior to cooking.This helps with cooking evenly and browning.Heat oil on medium-high in a 4-quart stovetopcasserole, Dutch oven or braiser pan. Addchicken, skin side down. Cook until lightlybrowned on both sides. Work in batches ifyour pan is not big enough to hold all thepieces at once. Add pearl onions to pan,scraping up browned bits from chicken. Cookuntil lightly browned. Remove to a dish.Reduce heat to low. Add the chopped onions,celery and garlic, bay leaves and butter. Cookuntil softened. Stir in the mushrooms. Whenthey wilt, add the wine. Bring to a simmer andseason with salt, pepper and lemon juice.Return chicken and pearl onions to pan. Baste,cover and cook for about 30 minutes. Continueto baste a few more times.T H E F I N A L T O U C HFinish with scattering chopped tarragon on topand serve with baby potatoes and simple greensalad.N O T E SIf you're in the mood, cook some bacon orpancetta prior to browning the chicken, theJulia Child way! You can add different herbs,mushrooms or capers.61

M E A T B A L L S I N P O M O D O R O

B R A I S E D M E A T B A L L S I N P O M O D O R OS E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 pound ground pork1 pound ground beef sea salt and freshly ground pepperto taste1 yellow onion, finely chopped4 garlic cloves, chopped2 tablespoons Italian parsley, plusmore for garnish2 teaspoons fresh thyme leaves1 teaspoon dried oregano1 egg3 tablespoons Pecorino cheese,grated3 tablespoons Parmesan cheese,grated2 tablespoons good olive oil1/2 teaspoon honey1 cup red wine1/2 cup dried breadcrumbs8 cups ( 2 L) Pomodoro saucewarm baguetteIn a large bowl, add meat and season with 1tablespoon salt and pepper. Add half of theonion and garlic. Add all the thyme, parsley,oregano and breadcrumbs and mix. In a smallbowl, whisk egg and drizzle over meat. Addpecorino and mix to combine. Shape into ballsabout the size of a ping pong ball. In a largeDutch oven, warm olive oil over medium heatuntil hot but not burning. Working in batches,brown meatballs (about 10 minutes). Transfermeatballs to a platter. When you are finishedbrowning the meatballs, add the remaininggarlic and onion to the Dutch oven and cookabout 5 minutes. Add more olive oil if needed. Add honey, salt, pepper and wine to pan andbring to a boil. Scrape the browned bits with awooden spoon and cook until slightlythickened (about 5 minutes). Add Pomodorosauce and oregano. Bring to a simmer. Lowerheat and cook for 15 minutes. Add meatballsand simmer on low for about 10-12 minutes. T H E F I N A L T O U C HGrate Parmesan over the top and drizzle oliveoil and garnish with parsley. Serve with awarmed baguette.N O T E SDo Ahead: Either make your own Pomodoro oruse your favorite store-bought.63

P O M O D O R O

C U C I N A P O M O D O R O S A U C EM A K E S 1 Q U A R T W H A T Y O U ' L L N E E D H O W T O P R E P A R E5 tablespoons good olive oil1/2 cup grated yellow onion2 cloves garlic, minced2 cans (28-ounces) whole, peeledSan Marzano tomatoes, cored andquartered1 1/2 teaspoons sea salt2 teaspoons granulated sugar orhoney1/2 cup fresh basil leavessea salt flakes to taste1 teaspoon red pepper flakes,optional1-2 tablespoons dried oreganoHeat a large Dutch oven or heavy-bottom poton medium for 1-2 mins, olive oil and onion.Cook until onion is translucent. Turn heat to lowand add garlic. Cook about 2 to 3 minutes. Addthe tomatoes, salt, and sugar. On medium tolow heat, simmer for about 30 minutes until thetomatoes have broken down and thickenedslightly. Use a wooden spoon or masher to helpsmash the tomatoes about halfway throughcooking if needed. T H E F I N A L T O U C HStir in oregano and basil during the last 5minutes of cooking and taste for seasoningagain, adding more salt or sugar as needed.Allow the sauce to cool to room temperature,then store in an airtight container andrefrigerate for up to a week or freeze for up to 2months.N O T E SWhen tomatoes are in season, use 4-poundsRoma tomatoes or San Marzano tomatoes. 65

G N O C C H I W I T H B U R N T B U T T E R

G N O C C H I W I T H B U R N T B U T T E R S E R V E S 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 Yukon Gold potatoes, peeled2 cups all-purpose flour1 egg1/2 cup unsalted buttersea salt and fresh ground pepper,to tasteParmesan, freshly grated to taste5 leaves fresh sage or truffleshavings ( optional)Fill a saucepan with water and heat medium tohigh. Once boiling, salt the water and add thepotatoes. Cook until tender but still firm, about15-20 minutes. Combine 1 cup mashed potato,flour, and egg in a large bowl. On a flouredsurface, knead until dough forms a ball. Dividedough into four pieces and roll into long strips.Cut long strips into 1-inch pieces to creategnocchi. Roll gnocchi over a floured fork for aridged pattern. Transfer gnocchi to aparchment-lined and flour-dusted bakingsheet, keeping them in a single layer. Turn theheat to medium and cook until the gnocchi iscrisp. To cook, fill a saucepan with water, saltand bring to a boil. Cooking in batches, addgnocchi to boiling, salted water. Avoidovercrowding the pot and give a light stir if theystart to stick together. Cook for 1 minute (theyshould be floating to the top). T H E F I N A L T O U C HHeat a sauté pan over medium heat. Meltbutter and cook for about 5 minutes. Buttershould be foaming and starting to brown.Once the butter begins to brown, stir in thedrained gnocchi and your aromatics (sage ortruffle shavings). Cook for another 2-3minutes until the gnocchi are covered inbutter and starting to slightly crisp. Seasonwith sea salt flakes, pepper and gratedparmesan. N O T E SPecorino, Romano and Mizithra cheeses pairsnicely with this dish as well. 67

F A R R O R I S O T T O W I T H M U S H R O O M S& K A L ES E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E3 garlic cloves, minced 2 large shallots, minced3 cups kale1 pint favorite mushrooms 6 cups chicken broth1 cup farrosea salt and freshly ground blackpepper to taste2 tablespoons good olive oil4 tablespoons unsalted butter1/4 cup Parmesan, freshly grated1/2 cup dry white wine1/4 cup Italian parsleyCook 1 cup of farro in 4 cups of water for 15minutes, then drain. This softens the starchesbefore cooking. In a large saucepan, heat butterand olive oil over medium heat. Sauté theshallot and mushrooms for 4-5 minutes.Reduce heat to low, add garlic and cook for 3-4minutes, stirring occasionally. Add the drainedfarro to the pan, then toast for 1-2 minutes.Deglaze with the white wine. Add 1-2 cups ofbroth, continuously stirring until the liquid isabsorbed. Cook for 20 minutes. Stir in kale andadd remaining broth. Cook until softened andthe farro is al dente, about 10-15 minutes.T H E F I N A L T O U C HSeason with salt and pepper. Grate Parmesanover the top, drizzle olive oil and garnish withparsley. Serve with a simple green salad.N O T E SDo Ahead: Preparing the farro in advancemakes this an easy, vegetarian weeknight meal. 68

R A T A T O U I L L E G R A T I N

R A T A T O U I L L E G R A T I NS E R V E S 6 - 8 W H A T Y O U ' L L N E E D H O W T O P R E P A R E3 red onions3 red potatoes2 eggplants, small6 heirloom tomatoes2 zucchinis8 cloves garlic1/4 teaspoon dried oregano2 tablespoons Italian parsley4 tablespoons fresh basil1 1/4 teaspoon dried thyme1/2 bunch fresh thyme24 ounces crushed tomatoes1 teaspoon red pepper flakessea salt and freshly ground pepperto taste7 tablespoons good olive oilpie crust (optional)Slice red onions, potatoes, eggplant, tomatoesand zucchini evenly and set them aside. Finelychop garlic and herbs, combine in a small bowlwith olive oil. Preheat oven to 375 degrees F.Heat some olive oil in a large oven-proof pan.Sauté chopped onion and red pepper flakes.Stir in garlic until fragrant. Season with salt andpepper and add dried oregano and thyme.Pour in crushed tomatoes, stir to combine, andlet cook on medium heat for another 10minutes. Lastly, stir in some finely choppedbasil and fresh thyme sprigs. Arrange the slicedvegetables evenly on top of the tomato sauce.Working from the outer edge of the pantowards the center. Add veggie slices inalternating patterns. Once arranged, seasonthe vegetables with salt and pepper, and drizzlethe top with the herb dressing. Cover pan withfoil bake for about 40 minutes covered, thenuncover and bake for another 20 minutes, untilthe vegetables are softened and slightlycharred.T H E F I N A L T O U C HSprinkle chopped parsley on top and serve.N O T E SRatatouille is great on its own, but you can subout the potatoes and serve on top of polenta orwith a slice of grilled sourdough.70

R O A S T E D P O T A T O & L E E K S O U P

R O A S T E D P O T A T O & L E E K S O U P S E R V E S 6 - 8 W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 pounds Yukon gold potatoes,peeled and quartered4 leeks, chopped (rinsed)3 medium shallots, chopped1/4 cup good olive oilsea salt and freshly ground blackpepper1/2 cup dry white wine8 cups chicken stock8 ounces crème fraîche1/4 cup freshly grated Parmesan1/4 cup fresh chives, chopped3/4 cup of heavy cream (optional)Preheat the oven to 400 degrees F. Combinepotatoes and leeks on a sheet pan in a singlelayer. Drizzle olive oil and season with salt andpepper. Toss the vegetables to coat evenly.Roast for 40-45 minutes, turning a few timesduring cooking, until tender. Meanwhile, in aDutch oven or medium pot, combine butterand olive oil and melt on medium to low heat.Add shallots and cook for about 2 minutes. Stirin the wine and cook over low heat for about 5minutes. Add the roasted veggies and the restof the chicken stock and simmer for about 10minutes. In batches, add the roastedvegetables with about 2 cups of stock to ablender or food processer and blend. Pourback into pot. Check seasoning and add moresalt and pepper if needed. Continue to blendthe stock and vegetables in batches untilthey're all done and combined in the large pot.T H E F I N A L T O U C HLadle into soup bowls and top with a dollop ofcrème fraîche, grated Parmesan and choppedchives. Drizzle olive or Calabrian chili oil. N O T E SYou can add 3/4 cup of heavy cream to thesoup to add more richness or keep it on thelighter side as is.72

B U T T E R N U T S Q U A S H S O U P

B U T T E R N U T S Q U A S H S O U P S E R V E S 8 W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 butternut squash (3-4 pounds)2 tablespoons good olive oilsea salt and freshly ground blackpepper4 leaves sage1 cup leeks, thinly sliced1/2 cup carrots, thinly sliced1/2 cup shallots, thinly sliced 1/2 cup onions, thinly sliced 6 garlic cloves, smashed2 tablespoons honey6 cups vegetable or chicken stock,more if needed8 sprigs thyme2 bay leaves 1/4 cup crème fraîchefreshly grated nutmeg4 tablespoons unsalted butter1 tablespoon minced chivesPreheat oven to 425 degrees F. Cut the neckoff the squash and set aside. Cut the bulb inhalf and scoop out seeds. Sprinkle the halveswith salt and pepper. Place a few pats ofbutter on each squash half and sprinkle a fewsage leaves on top. Roast until tender, about45 minutes. Remove the squash from the ovenand let cool, then scoop out and reserve theflesh (discard sage). Meanwhile, peel the neckof the squash. Cut the flesh into ½-inch pieces(about 4 cups). In a soup pot, heat olive oil overmedium heat, add the leeks, carrots, shallotsand onions. Cook, stirring often, for about 6minutes. Add the squash, garlic, salt, andpepper. Cook gently for 3-4 minutes, reducingthe heat as necessary to keep the garlic andsquash from browning. Stir in the honey andcook, stirring, for 2 to 3 minutes. Add the stockand herbs. Bring to a simmer and cook for 10to 15 minutes or until the squash is tender. Addthe roasted squash and simmer gently forabout 30 minutes. Remove from heat. Transferthe soup to a blender and purée working inbatches. Strain the soup through a fine sieveinto a bowl. Don’t skip this step! Taste the soupand adjust the seasoning.T H E F I N A L T O U C HLadle the soup into serving bowls. Top eachwith a dollop of crème fraîche. Grate nutmeg,grind pepper and sprinkle chives. 74

I T A L I A N W E D D I N G S O U P

I T A L I A N W E D D I N G S O U P S E R V E S 6 - 8W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 package ground chicken orturkey2/3 cup breadcrumbs2 cloves garlic, pressed or minced1/4 cup fresh Italian parsley,chopped1/4 cup fresh dill, chopped1/4 cup freshly grated Pecorino 1/4 cup freshly grated Parmesan 1 extra-large egg, lightly beatensea salt and freshly ground blackpepper1 tablespoon red pepper flakes(optional)2 tablespoons good olive oil1 medium yellow onion, chopped2 medium carrots, peeled &chopped2 celery stalks, chopped10 cups chicken stock 1/2 cup dry white wine1 cup small pasta such as orzo orditalini 12 ounces baby spinach Preheat the oven to 350 degrees F. For themeatballs, place the ground chicken,breadcrumbs, garlic, parsley, Pecorino,Parmesan, milk, egg, a few pinches of salt andfresh ground pepper in a bowl and combinegently with a fork. Using a teaspoon, shape 1-inch meatballs onto a sheet pan lined withparchment paper. Bake for 30 minutes, untilcooked through and lightly browned. Setaside. For the soup, heat the olive oil overmedium to low heat in a large, heavy-bottomed soup pot. Add the onion, carrots,and celery and sauté until softened, 5 to 6minutes, stirring occasionally. Add the chickenstock and wine and bring to a boil. Add thepasta to the simmering broth and cook for 6 to8 minutes, until the pasta is tender. Add thefresh dill and then the meatballs to the soupand simmer for 1 minute. T H E F I N A L T O U C HTaste for salt and pepper. Stir in the freshspinach and cook for 1 minute, until thespinach is barely wilted. Ladle into soup bowlsand sprinkle each serving with extra gratedParmesan cheese.76

R O A S T E D R E D P E P P E R

R O A S T E D P E P P E R S & F A R R OS E R V E S 4 - 6 W H A T Y O U ' L L N E E D H O W T O P R E P A R E4 large, red bell peppers2 cups farro, cooked1 medium yellow onion, chopped1 tablespoon oregano1 pinch sea salt and freshly groundpepper to taste1 cup fresh basil, chopped1/2 cup Bulgarian Feta or goatcheese 2 cups premade tomato confit4 tablespoons Greek yogurt Preheat the oven to 400 degrees F. Cut off topsof peppers, then cut in half, seed and rinse.Place in a 9x13 inch baking dish and seasonpeppers with a pinch each of salt, pepper andoregano, and drizzle with olive oil. Roast for 20-25 minutes or until the peppers are beginningto char. About 10 minutes in, pull the peppersout and stuff with cooked farro (about 2-3tablespoons each) then top with 2-3tablespoons of tomato confit. Place back inoven and cook for another 10-15 mins. T H E F I N A L T O U C HAdd a dollop of Greek yogurt and sprinklechopped basil.N O T E SInstead of roasting the peppers, you can grillthem. Warm up the farro and tomato confitseparately. Tomato confit can be enjoyed atroom temp as well. 78

T O M A T O C O N F I T

T O M A T O C O N F I TM A K E S 2 - 3 C U P SW H A T Y O U ' L L N E E D H O W T O P R E P A R E2 1/2 pounds cherry tomatoes 1 tablespoon sea salt1 head of garlic, cloves peeled 3-4 fresh thyme sprigs3-4 fresh basil sprigs 1 1/2 cups extra-virgin olive oilPreheat oven to 325 degrees F. Place tomatoesinto a roasting pan or large baking dish. Scatterthe garlic and add salt, thyme, and olive oil.Slowly roast uncovered for about 3 hours,basting and rotating every hour. Tomatoesshould be thickened and look jammy.T H E F I N A L T O U C HRemove from the oven and sprinkle choppedbasil.N O T E SStore tomato confit in an airtight container inthe refrigerator. Tomatoes should becompletely covered in the olive oil to allow forsafe storage for a week or two. 80

B R A N Z I N O

G R E E K B R A N Z I N O S E R V E S 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 medium whole Branzino(Mediterranean sea bass)1/3 cup good Greek olive oil2 lemons, sliced1/2 bunch Italian parsleysea salt and freshly ground blackpepperFor the lemon sauce:2 tablespoons Greek oregano2 medium lemons 1/4 cup Greek olive oilsea salt & black pepperPreheat oven to 400 degrees F. Wash fish, patdry and generously sprinkle with salt andpepper. Stuff each fish cavity with 2-3 slices oflemon and 1/4 bunch of parsley. Drizzle witholive oil and bake for 35 minutes. Meanwhile, ina small bowl, whisk together lemon juice andolive oil together. Add in oregano, salt andpepper. T H E F I N A L T O U C HFilet the fish and generously spoon sauce overfillets and finish with a squeeze of fresh lemonjuice and sprinkled chopped parsley. Serveimmediately with a simple green salad.N O T E STo filet the fish, use a large spoon and a forkand start by removing the head and the tail.They should break off easily from the rest of thebody. Remove lemon and parsley from thecavity. Scrape all the flabby pieces off thebottom of the fish. Turn the fish around and runthe spoon along the backbone of the fish toremove the small bones at the top. Wedge yourspoon into the middle of the fish to open thefish so you can remove the spine. Lift the spinefrom the flesh. Take the meat off the skin, ifdesired, and transfer to a warmed plate. Runyour fingers across the flesh to make sure youget all the bones. 82

C I O P P I N O

C I O P P I N O S E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E1/4 cup olive oil2 cups fennel bulb, chopped1 large yellow onion, chopped3 garlic cloves, chopped or pressed1 teaspoon whole fennel seeds1 can (28-ounces) San Marzanocrushed tomatoes4 cups seafood stock1 1/2 cups dry white wine sea salt and freshly ground blackpepper1 pound large shrimp peeled anddeveined1 pound sea scallops halved 1 dozen mussels scrubbed1 dozen littleneck clams 1 tablespoon anise flavored liqueur,such as Pernod, Ouzo, Pastis,Sambucahandful Italian parsley, chopped3-4 Calabrian chilis or 1 tablespoonchili oil1/2 teaspoon red pepper flakes (asa sub to Calabrian chilis)Heat olive oil over medium heat in a Dutchoven or heavy bottom pot. Add onion andfennel and sauté for 10 minutes, until tender.Reduce heat to low and stir in garlic, fennelseeds, and chilis or red pepper flakes and cookfor 2 minutes, until fragrant. Add tomatoes,stock, wine, and season with salt and pepper.Bring to a boil, lower the heat, and simmeruncovered for 30 minutes. Add the seafood inthe following order: first the clams andmussels, then the shrimp and scallops. Do notstir. Bring to a simmer, lower the heat, coverand cook for 10 minutes until the seafood iscooked and the shellfish open. Stir in theliqueur and set aside for 3 minutes for theflavors to blend. Discard any clams or musselsthat have not opened.T H E F I N A L T O U C HLadle into large bowls, sprinkle with parsleyand serve with slices of crusty sourdough, abaguette or grilled bread. N O T E SPrep the soup base up to 2 days before. Thenreheat and add the seafood before serving.84

S C A L L O P G R A T I N

S C A L L O P G R A T I N SS E R V E S 6 W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 pounds fresh or frozen scallops6 large garlic cloves1 lemon4 tablespoons fresh Italian parsley 2 medium shallots1 teaspoon freshly ground blackpepper2 teaspoons sea salt6 tablespoons good olive oil1/2 cup breadcrumbs6 tablespoons butter1/2 cup dry white winePreheat oven to 425 degrees F. Place 6 (6-inchround) gratin dishes or ramekins on a sheetpan. Place butter in a mixing bowl. Using ahand mixer on low speed, add garlic, shallot,parsley, lemon juice, salt, and pepper and mixuntil combined. With mixer still on low, addolive oil slowly, until combined (similar methodto making mayonnaise). Fold the panko in witha rubber spatula. Pour 1 tablespoon of wine inthe bottom of each gratin dish. Pat the scallopsdry with paper towel and distribute among thegratin dishes. Spoon the garlic butter evenlyover the top of the scallops. Bake for 10-12minutes, until the top is golden and sizzling.Scallops should be barely done. You can alsobroil for 2-3 minutes to achieve desiredbrowning.T H E F I N A L T O U C HFinish with a squeeze of fresh lemon juice andsprinkled chopped parsley. Serve immediatelywith a baguette and a simple green salad.86

C L A M S I N W H I T E W I N E

C L A M S I N W H I T E W I N ES E R V E S 2 - 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 pounds of fresh littleneck clams1/2 cup white wine3 cloves garlic, chopped1 lemon2-3 tablespoons good olive oil1 handful, fresh Italian parsley1 small shallot, sliced finely1 cup scallions, sliced at a diagonal1 package fresh chives3 tablespoons unsalted buttersea salt and fresh ground pepperto taste1 teaspoon red pepper flakes(optional)1 loaf crusty bread or linguinecooked al denteIn a medium sized saucepan or braiser, add 1/3 cup of water to the bottom and add clams.Steam the clams with the lid on, over mediumheat. About 4-5 minutes. After 4 minutes,check to see if the clams are open. If there areseveral still unopened, steam for another 1-2minutes. If serving in your braiser, transferopened clams to a dish and discard unopenedclams and liquid. Give the braiser a good rinse(there will be sand and muck on the bottomand rim). Meanwhile, on low heat add 2tablespoons of good olive oil and 1-2tablespoons butter in a small or mediumsaucepan. Add shallot, scallions, and redpepper flakes. Sauté on low until translucentfor about 2-3 minutes. Add garlic and sautéabout 1 minute. Do not burn the garlic! Addwhite wine and parsley. Simmer for another 3-4 minutes.T H E F I N A L T O U C HTo serve, either return clams to the samecooking vessel (rinsed) or a large bowl. Pourwhite wine broth all over the clams. Drizzleolive oil and sprinkle chives and parsley ontop. Toast some crusty French bread or servewith linguine al dente.N O T E SWe love adding about 1-2 cups of cherrytomatoes to the sauté and letting them cookdown for about 10 minutes before adding thewine. 88

H A L I B U T W I T H S A L S A V E R D E

H A L I B U T W I T H S A L S A V E R D ES E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R EFor the halibut fillets:4 halibut fillets, 6–8 ounces(boneless, skin-on)sea salt and freshly ground pepper 1-2 tablespoons olive oil For the Salsa Verde:2 tablespoons capers, chopped5 anchovies (if in salt, rinse briefly)1 shallot, chopped1 large garlic clove, chopped1 tablespoon lemon juice1 1/2 cups chopped parsley1 tablespoon fresh chives, mincedsea salt and freshly ground pepper1/2 cup good olive oilzest from 1 lemonPreheat oven to 400 degrees F. In a largenonstick baking dish, drizzle bottom of dishwith olive oil. Lightly season halibut with saltand pepper. Add halibut skin side down andtop with 1-2 slices of lemon. Bake for 12 to 15minutes, until halibut flakes easily when testedwith a fork. Meanwhile, put the anchovies andlemon juice in a bowl and mash until theanchovies form a paste. Add the parsley, garlic,chives, and capers. Slowly pour in the olive oil ,mixing, until the sauce comes together. Addsalt and black pepper to taste, cover and leaveat room temperature.T H E F I N A L T O U C HPlate the fish over sautéed greens and spoonthe sauce over the fish and greens.90

R O S E M A R Y R A C K O F L A M B

R O S E M A R Y R A C K O F L A M B S E R V E S 4 - 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 lamb racks, about 1 1/2 poundseach, frenched3 cloves garlic, mincedextra-virgin olive oil1 1/2 to 2 pounds baby potatoes,scrubbed and halved2 tablespoons roughly choppedrosemary2 tablespoons fresh Italian parsley,roughly chopped1/2 cup water1/2 lemonsea salt and freshly ground pepperHeat oven to 400 degrees F. Season lambgenerously with salt and pepper. In a smallbowl, whisk together olive oil, garlic, androsemary. Massage lamb all over withmarinade and set aside. After washing andscrubbing potatoes, halve and/or quarterpotatoes (to desired size). In a medium bowl,drizzle olive oil and salt. Toss to ensurepotatoes are coated. In a roasting pan, laylamb racks in the middle with bones curvingdownward. Scatter potatoes around the lambracks. Scatter any additional rosemary overmeat and potatoes. Add 1/2 cup of water to thebottom of the pan. Roast, uncovered, until ameat thermometer registers 125 degrees (formedium-rare), about 20 minutes. (Cook to 135degrees for medium). Remove from oven andplace lamb on a cutting board and let rest,tented with foil. Return potatoes to oven andleave to roast 10 to 15 minutes more, untilnicely crisped.T H E F I N A L T O U C HSlice the racks by cutting between the bones.(One rack will yield 4 thick chops or 8 thinones). Transfer chops and potatoes to a warmplatter, spoon on the jus. Sprinkle withparsley and a squeeze of lemon just beforeserving.92

B E E F B O U R G U I G N O N

B E E F B O U R G U I G N O NS E R V E S 6 - 8 W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 tablespoon good olive oil8 ounces pancetta, diced2 1/2 pounds chuck beef cut into 1-inch cubessea salt and freshly ground blackpepper, to taste1 pound carrots, sliced diagonally 2 yellow onions, sliced2 cloves garlic, chopped 1 bottle good dry red wine (PinotNoir)2 cups beef broth1 tablespoon tomato paste5 sprigs fresh thyme leaves 4 tablespoons unsalted butter atroom temperature, divided3 tablespoons all-purpose flour1 package cippolini or pearl onions1 pound mushrooms, thickly sliced1/2 cup Italian parsley, chopped grilled bread or French baguettePreheat oven to 250 degrees F. Heat the oliveoil in a large Dutch oven or oven proof pan.Add bacon and cook over medium heat for 10minutes, stirring occasionally, until the baconis lightly browned. Remove the bacon with aslotted spoon to a plate. Dry beef with papertowels and season with salt and pepper. Searbeef in the hot oil for 3 to 5 minutes, turning tobrown on all sides (and working in batches).Remove beef to plate with the bacon and setaside. Add carrots, yellow onions, a fewpinches of salt and pepper in the pan andcook for 10-15 minutes, stirring occasionally.Onions should be lightly browned. Turn heatto low, add the garlic and cook for 1 minute.Add the tomato paste and thyme. Cook forabout 1 more minute. Put the meat and baconback into the pot with the juices. Add thebottle of wine plus enough beef broth toalmost cover the meat. Bring to a simmer.Cover with the lid and place it in the oven forabout 1 hour and 15 minutes. The meat andvegetables should be very tender. Combine 2tablespoons of butter and the flour with a forkand stir into the stew. Sauté pearl onions andmushrooms in 2 tablespoons of butter for 10minutes until softened and lightly brownedand then add to the stew. Bring the stew to aboil on top of the stove, then lower the heatand simmer for 15 minutes. Season with saltand pepper to taste. Sprinkle parsley and servewith grilled bread.94

S T E A K W I T H H E R B E D B U T T E R

S T E A K F R I T E S W I T H H E R B E D B U T T E R S E R V E S 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 tablespoon shallots minced or 1garlic clove, grated on amicroplane or minced2 tablespoons fresh chives,chopped2 tablespoons dried thyme(divided)1 tablespoon dried rosemary2 tablespoons grated zest fromone lemoncoarse sea or kosher salt andfreshly cracked black pepper1 stick unsalted butter at roomtemperature2 hanger steaks, 8-10 ounces each2 tablespoons good olive oilFor the butter - mash together butter, shallotsor garlic, herbs, lemon juice, pepper and salt ina bowl or process in a food processor. Placethe butter onto a piece of parchment paper orplastic wrap and form into a log and wrap well.Chill for at least 3 hours before serving. For the steaks- drizzle steaks with olive oil. In asmall bowl, combine salt, rosemary and 1tablespoon dried thyme. Massage both sidesof each steak with salt and herb mixture and afew twists of cracked black pepper. Let sit atroom temperature for 10-15 minutes. Heat agas or charcoal grill. You can also use a grillpan over medium to high heat. Cook about 4-5minutes per side, turning once, for medium-rare. Place steak on cutting board and coverwith aluminum foil. Set aside at roomtemperature for 10 minutes. T H E F I N A L T O U C HSlice steaks diagonally and top with a pat ofherbed butter on top. N O T E SYou'll have plenty of butter remaining andyou can use for another recipe later in theweek, such as clams or mussels. Otherwise,you can store it in the freezer.96

F R I T E S

F R I T E S S E R V E S 4 W H A T Y O U ' L L N E E D H O W T O P R E P A R E2 medium russet potatoes, cut intomatchsticks3 tablespoons extra-virgin olive oilsea salt and freshly ground pepper1 tablespoon rosemaryolive oil sprayPreheat oven to 425 degrees F. Spray 2 bakingsheets with olive oil spray and set aside. Peelpotatoes and cut sides and ends flat. Using amandoline, cut potatoes into matchstickshapes or, using a sharp knife, cut them byhand. Rinse your knife frequently to removestarch. Place matchsticks in a bowl of ice-coldwater. After five minutes, pour off starchywater and refill. Put the bowl in therefrigerator and let potatoes soak for an hour,then drain in a colander and pat them dry witha paper towel. Toss together potatoes, oil,rosemary and 1 teaspoon salt in a bowl.Arrange potatoes in a single layer on bakingsheets and bake until crisp and golden brownabout 18-20 minutes. Turning potatoes with ametal spatula a few times and rotating sheetshalfway through.T H E F I N A L T O U C HTransfer potatoes to a large piece ofparchment paper and let cool 5 minutes.Season with salt and pepper. N O T E SDip in ketchup or smother with meltedherbed compound butter from your steak.98

R E C I P E I N D E XM O R N I N G SBaked French Eggs 5 Soft-Boiled Eggs & Toast 7 Porridge with Berry Compote 9,11 Apple & Oatmeal Pancakes 13 Green Smoothie 15 Apple & Cinnamon Oats 17 Berry Chia Pudding 19 Frittata 21 Greek Yogurt 23 Bircher Muesli 24A F T E R N O O N SVillage Salata 27 Nicoise Salad 29 Italian Chopped Salad 31 Siciliana Salad 35 Gazpacho 37 Panzanella Salad 39 Warmed Spinach Salad With Pancetta & Soft-Boiled Egg 40 Ricotta Toasts with Tomato Confit 42 Avocado, Basil & Goat Cheese Crostini 44 Apple, Prosciutto and Ricotta Crostini 45 Roasted Tomato Soup 47 Smoked Salmon Tartine 49 Turkey, Apple & Boursin Tartine 50 Roast Ham & Pear Tartine 51 Tuna Tartine 52 99

R E C I P E I N D E XE V E N I N G SCucina Roast Chicken 55 Chicken & Kale Soup 57 Roasted Salmon 59 Coq Au Vin 61 Braised Meatballs in Pomodoro 63 Gnocchi with Burnt Butter 67 Farro Risotto with Mushrooms & Kale 68 Ratatouille Gratin 70 Roasted Potato & Leek Soup 72 Butternut Squash Soup 74 Italian Wedding Soup 76 Roasted Peppers & Farro 78 Greek Branzino 82 Cioppino 84 Scallop Gratins 86 Clams in White Wine 88 Halibut With Salsa Verde 90 Rosemary Rack of Lamb 92 Beef Bourguignon 94 Steak Frites with Herbed Butter 96 100