Ingredients

• 5 ounces fresh baby arugula (about 4 big handfuls), washed and dried
• 2 tablespoons white or red wine vinegar
• 1/4 cup extra virgin olive oil, plus extra for oiling the pie plate and for drizzling
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 cup grated mozzarella or Monterey Jack, divided use
• 1 scallion, trimmed, white and green parts thinly sliced
• 1/2 red bell pepper, stemmed, seeded, and diced
• 6 large eggs, beaten

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Place the arugula in a medium mixing bowl and fluff with your fingers. Add the vinegar and 1/4 cup of extra virgin olive oil; toss gently to mix. Season lightly with salt and pepper and toss again. Set aside.

Step 3

Oil a 9-inch glass pie plate with olive oil. Scatter 3/4 cup of the cheese evenly over the bottom of the pie plate. Top with the scallions and bell pepper. Slowly pour the eggs over the vegetables and cheese.

Step 4

Bake the frittata until the eggs are just set and have begun to pull away from the sides of the pie plate, about 25 minutes. Sprinkle the remainder of the cheese evenly over the top of the frittata; the heat
from the eggs will melt it. Let the frittata rest for 5 to 7 minutes before cutting into 6 wedges.

Step 5

To serve, place a wedge of frittata on each plate; pile some of the arugula salad on the side Serve extra virgin olive oil on the side for drizzling.

Ingredients

• Four 8-ounce portions (2 pounds) of trimmed skirt steak
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 tablespoon balsamic vinegar, plus more for drizzling
• 2 cloves of garlic, peeled and finely chopped
• 2 teaspoons pure chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 tablespoon fresh lemon juice
• Coarse salt (kosher or sea) and freshly ground black pepper to taste
• Vegetable oil for oiling the grill grate
• Chopped fresh chives, flat-leaf parsley, or cilantro leaves, for serving

Directions

Step 1

Make the marinade: In a large bowl, combine the olive oil, 2 tablespoons of balsamic, the garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the remainder of the spices, and the lemon juice.

Step 2

Arrange the steaks in a glass baking pan just large enough to hold them. Pour the marinade over the steaks, and turn to coat. Cover and refrigerate for 2 to 4 hours.

Step 3

Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels and season on both sides with salt and pepper.

Step 4

Set up your grill for direct grilling and heat to high. (Alternatively, cook the steaks on your stovetop using a cast iron grill pan or skillet.) Brush and oil the grill grate with vegetable oil.

Step 5

Arrange the steaks on the grill grate. Grill until done to your liking, 3 to 5 minutes per side, depending on the thickness of the meat.

Step 6

Let the steaks rest on a cutting board for 3 minutes, then slice crosswise on a sharp diagonal. Transfer the meat and any accumulated juices to a platter. Drizzle with olive oil and a few dribbles of balsamic vinegar. Top with the chives, parsley, or cilantro.

Ingredients

• 2 tablespoons apple cider vinegar
• 2 tablespoons very finely chopped shallot or red onion
• Coarse salt (kosher or sea)
• 1 tablespoon honey
• 1 tablespoon chopped cilantro
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon very finely chopped garlic
• 1/2 cup plus 1 teaspoon extra virgin olive oil
• 1 medium jalapeño
• Freshly ground black pepper
• Six 6-ounce halibut fillets
• Fresh watercress or arugula, for serving

Directions

Step 1

In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let the mixture stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic, and 1/4 cup of the olive oil.

Step 2

Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let it cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.

Step 3

In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish, and serve with watercress.