Ingredients

For the lamb:

• 2 pounds lamb loin chops, each chop about 3/4 inch thick, preferably grass-fed
• 2 tablespoons extra virgin olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper

For the charred lemon vinaigrette:

• 1 tablespoon plus 1/2 cup extra virgin olive oil
• 3 lemons, preferably Meyer variety, halved
• 1 tablespoon coarsely chopped fresh basil, oregano, or thyme, plus sprigs for garnish
• 1 small clove garlic, peeled and coarsely chopped
• 1 teaspoon Dijon mustard, or more to taste
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Brush the lamb chops on each side with olive oil, then season with salt and pepper.

Step 2

Heat your grill to medium-high (alternatively, use a grill pan or cast-iron skillet on the stovetop).

Step 3

Make the vinaigrette: Brush the lemon halves with the tablespoon of olive oil. Arrange on the grill grate, cut sides down, and grill for 6 to 8 minutes, or until they develop some color.

Step 4

Transfer the lemons to a bowl and let rest until cool enough to handle. Juice 2 of the lemon halves (a wooden reamer works well for this) over a strainer positioned over a blender jar. (Reserve the remaining lemon halves for serving.) Discard the seeds and lemon rinds from the juiced lemons. Add the basil, garlic, mustard, and salt and pepper to the lemon juice in the blender. While the machine is running, slowly add the 1/2 cup of olive oil through the lid of the blender. Taste for seasoning, adding more salt or mustard if desired. If the dressing is too tart, add a little more olive oil. Transfer the vinaigrette to a cruet or small pitcher.

Step 5

Arrange the lamb chops directly on the grill grate at an angle to the bars. Grill for 3 to 4 minutes per side, depending on how rare you like your lamb and how hot your grill runs. Turn and repeat. The chops should have good grill marks. An internal temperature of 125°F is rare; 135°F is medium-rare.

Step 6

Transfer the chops to a platter or plates. Let the meat rest for 3 minutes. Drizzle with the vinaigrette and garnish with the reserved lemon halves and sprigs of fresh herbs.

Ingredients

• 2 to 3 cloves garlic, peeled and crushed
• 3/4 cup strong brewed coffee
• 1/2 cup dry red wine
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons Vegemite
• 4 ribeye or New York strip steaks, each at least 1 inch thick
• Minced chives, for serving

Directions

Step 1

Make the marinade: In a medium mixing bowl, combine all the ingredients except the steak. Whisk thoroughly to mix.

Step 2

Place the steaks in a large resealable plastic bag. Pour the marinade over them and seal tightly. Place the bag in a baking dish (to contain any leaks) and refrigerate for 2 to 3 days.

Step 3

Preheat a grill or large grill pan to medium-high. Drain the steaks and pat dry. Grill the steaks for 4 to 5 minutes per side, or until cooked to your desired doneness, 130°F for medium-rare. Transfer the steaks to a platter or plates and drizzle with olive oil. Dust with minced chives. Let the meat rest for 3 minutes before slicing and serving.

Ingredients

• 1/4 cup granulated sugar
• 3/4 cup unsalted roasted cashews
• 5 tablespoons extra virgin olive oil, divided use, plus extra for drizzling
• 2 garlic cloves, peeled and minced
• 1 scallion, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 3/4 teaspoon cornstarch dissolved in 1 tablespoon of water
• 1 tablespoon plus 1/2 teaspoon fresh lemon juice
• Kosher salt
• 4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces
• Freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon celery seeds
• 1/4 cup thinly sliced tender celery ribs
• 1/4 cup celery leaves
• Steamed white rice, for serving (optional)

Directions

Step 1

Line a small baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and 1/4 cup of water. Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes. Stir in the cashews until coated. Quickly spread the nuts on the baking sheet, keeping them separate. Let cool. Break off any large pieces of caramel and reserve for a snack.

Step 2

In a small saucepan, combine 2 tablespoons of the olive oil, the garlic, scallion, and ginger. Cover and cook over low heat for 1 minute. Remove from the heat and let stand, covered, for 10 minutes. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat. Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds. Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.

Step 3

In a medium saucepan, heat 3 tablespoons of olive oil. Season the chicken with salt and pepper and add to the saucepan. Cook over moderate heat, turning, until white throughout, about 5 minutes.

Step 4

In a small bowl, combine the onion and garlic powders, celery seeds, and 1/2 teaspoon of salt. In another small bowl, toss the sliced celery and leaves with the remaining 1/2 teaspoon of lemon juice and a small drizzle of olive oil, and season with salt and pepper.

Step 5

Transfer the chicken to shallow bowls, spooning the sauce over the chicken. Top with the candied cashews and season with the celery salt. Scatter the celery salad on top and serve with rice, if desired.