Ingredients

• 4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced
• 6 tablespoons extra virgin olive oil, divided use
• 1 1/2 pound skinless salmon fillet
• 1 tablespoon each finely chopped fresh chives, flat-leaf parsley, and tarragon
• 3 tablespoon finely chopped shallots
• 1 tablespoon grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 4 cups mixed baby greens
• Coarse salt and freshly ground black pepper to taste

Directions

Step 1

Preheat the oven to 450°F. On a baking sheet, toss the beets with 1 1/2 tablespoons of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until tender-crisp. 

Step 2

Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. 

Step 3

In a large bowl, mix the parsley, chives, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast the salmon for about 15 minutes, or until cooked to medium-rare (slightly rosy in the center). Remove from the oven. Meanwhile, whisk the remaining 4 tablespoons of oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper. 

Step 4

Toss the mixed greens with 2 tablespoons of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside. 

Ingredients

• 2 scallions, trimmed and thinly sliced crosswise
• 2 tablespoons peeled fresh ginger, finely minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons shoyu or tamari soy sauce
• 2 tablespoons brown rice vinegar
• 1 tablespoon brown sugar
• 1/4 cup olive oil plus
• 2 tablespoons, divided use
• 1 1/2 pounds beef tenderloin, preferably center-cut
• 2 tablespoons extra virgin olive oil
• 1/4 cup Sea salt 

Directions

Step 1

Preheat the oven to 425°F. In a small mixing bowl, combine the scallions, ginger, cilantro, shoyu, vinegar, and brown sugar. Slowly whisk in the 1/4 cup of olive oil. Set aside. 

Step 2

Rub the meat on all sides with the remaining 2 tablespoons of the olive oil, then season with salt. Preheat an ovenproof skillet over medium-high heat until very hot. Sear the meat on all sides until nicely browned, turning as needed, 6 to 8 minutes. 

Step 3

Transfer the meat to a rack in a roasting pan. (Line the pan with foil for easier clean-up.) Roast until the internal temperature of the meat is 130°F for medium-rare, about 15 to 20 minutes, depending on the thickness of the fillet. Do not overcook. Let the meat rest, covered with foil, for 10 minutes before slicing and serving with the sauce. 

Ingredients

• 2 cloves garlic, peeled and finely chopped
• 2 tablespoons chopped fresh rosemary, plus extra sprigs for garnish
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper, to taste
• 12 lamb rib chops 

Directions

Step 1

In a small bowl, stir together the garlic, rosemary, lemon juice, olive oil, and salt and pepper. Place the lamb chops in a shallow dish or resealable plastic bag and pour the marinade over them, turning the chops to coat both sides. Cover and refrigerate at least 2 hours. 

Step 2

Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the grill grate over high heat and grill, turning once, 4 to 5 minutes per side for medium-rare. The outside will be well seared with the insides still pink. 

Step 3

Transfer to a warm platter, garnish with rosemary sprigs, and serve immediately. 

Ingredients

• Extra virgin olive oil, for drizzling
• 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 yellow bell pepper, trimmed, seeded, and thinly sliced
• 1 small onion, peeled and thinly sliced
• 1 large garlic clove, peeled and minced
• 1 teaspoon thyme leaves
• 1/2 pound plum tomatoes, sliced 1/4 inch thick
• 2 small zucchini (1/2 pound), sliced on a diagonal, 1/4 inch thick
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese 

Directions

Step 1

Preheat the oven to 350°F. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic, and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese. 

Step 2

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°F. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.