Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Pasta e Piselli

1.3kg peas in their pods, or 350g frozen
4 tbsp extra virgin olive oil
A small knob of butter or 50g pancetta or guanciale, diced
3 large or 6 small spring onions, chopped
A celery stalk, chopped
A sprig of mint
Salt
1 tbsp tomato puree (optional)
A parmesan rind
300g fresh egg pasta or 200g dried pasta
Pecorino or parmesan cheese, grated

If the peas are in their pods, pod them and set aside. Warm the olive oil in a large pan and fry the pancetta, onion, celery and mint with a pinch of salt, until soft and translucent. Stir in the tomato puree, if using, then add the peas, stir and cook for a few minutes.

Add 1.3 litres of cold water and the parmesan rind. Bring to the boil, then reduce to a simmer for 15 minutes.

Once the peas are tender, remove the mint, add another small pinch of salt and the pasta. Cook, stirring regularly, until the pasta is al dente. Leave to sit for a couple of minutes, stir in 2 tbsp grated cheese, taste and check for salt (it shouldn’t need it). Divide between bowls and serve, handing round more cheese for those who want it.

Baked Gobi Manchurian

4 cups chopped cauliflower
1 cup chopped onions
1 large bell pepper chopped or eight small little ones
2 tablespoons oil
2 teaspoons salt
1 teaspoon turmeric

For the sauce
2 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha or other hot sauce

Line a sheet pan with foil and turn on your broiler.

Sprinkle the veggies with oil, salt, and turmeric.

Mix well and place veggies on foil-lined sheet.

Broil for 30 minutes or so until the veggies are cooked.

Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.

When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.

Strawberries with Swedish Cream

1 cup heavy cream
1/2 cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary

Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.

Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

No-Bake White Chocolate Cheesecake with Strawberries

CRUST
1 1/2 cups graham cracker crumbs (7 ounces)
1 stick unsalted butter, melted
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt

FILLING
7 ounces white chocolate, finely chopped
1 pound cream cheese, at room temperature
1 cup confectioners’ sugar
1 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest
1 cup heavy cream
3 tablespoons strawberry jam mixed with 1 teaspoon hot water
Quartered strawberries, for garnish

MAKE THE CRUST
In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened. Press the crumbs over the ?bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes.

MEANWHILE, MAKE THE FILLING
In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly.

In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners’ sugar, vanilla bean paste and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl.

Wipe out the bowl of the stand mixer and add the cream to it. Attach the whisk and beat the cream at high speed until firm peaks form. Stir one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain. Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate for at least ?3 hours or overnight.

Unmold the cheesecake. Top with the strawberry jam and garnish with quartered strawberries. Cut the cake into wedges and serve.

MAKE AHEAD
The cheesecake can be refrigerated for up to 3 days. Top with the jam and strawberries before serving.

No-Bake Ricotta Cheesecake with Strawberries

CRUST
5 tablespoons unsalted butter
3 tablespoons sugar
1 1/4 cups packed graham cracker crumbs (10 to 12 whole crackers)
1/4 teaspoon salt
Pinch of ground ginger
Pinch of cinnamon

FILLING
1 pound fresh ricotta cheese, at room temperature
1/2 pound cream cheese, at room temperature
3 tablespoons agave nectar
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Pinch of ground ginger

TOPPINGS
1 pint strawberries, hulled and sliced 1/4 inch thick
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 cup honey

MAKE THE CRUST
In a small saucepan, melt the butter with the sugar over moderately low heat, stirring, until the sugar dissolves, about 4 minutes. In a medium bowl, mix the graham cracker crumbs with the salt, ginger and cinnamon. Stir in the melted butter until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9-inch fluted tart pan. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.

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MAKE THE FILLING
In a large bowl, using a handheld electric mixer, beat the ricotta with the cream cheese, agave nectar, lemon zest, lemon juice, salt and ginger just until smooth. Using a spatula, spread the filling in the chilled crust. Cover with plastic wrap and refrigerate until well chilled, about 2 hours.

MEANWHILE, PREPARE THE TOPPINGS
In a medium bowl, toss the strawberries with the sugar and lemon juice. Let stand at room temperature, stirring once or twice, until the berries are juicy and slightly softened, about 30 minutes.

MEANWHILE, PREPARE THE TOPPINGS
Warm the honey over moderately low heat for 10 minutes. Strain the honey into a bowl, discarding the seeds; let cool.

MEANWHILE, PREPARE THE TOPPINGS
Cut the cheesecake into wedges, top with the strawberries and honey and serve.

MAKE AHEAD
The cheesecake can be refrigerated for up to 2 days. The honey can be stored in an airtight container at room temperature for up to 1 month.

Roast Pork with Mustard, Shallots, and Carrots

1/4 cup Dijon mustard
1/4 cup whole-grain mustard
Finely grated zest of 1 lemon
1 tablespoon chopped thyme
1 tablespoon unsalted butter, softened
One 3-pound boneless pork loin roast, trimmed of all fat
Salt and freshly ground pepper
1 pound baby carrots, peeled
16 large shallots, peeled
1/2 cup dry white wine
12 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
1 1/4 cups chicken stock or low-sodium broth
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar

In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 350;. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140;

Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.

Watercress Salad with Raw Beets and Radishes

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.

Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.

Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs.

Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

Drop Strawberry Shortcakes

SHORTCAKES

2 1/4 cups (295 grams) all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3 tablespoons (40 grams) granulated sugar
1/4 teaspoon fine sea or table salt
6 tablespoons (85 grams or 3 ounces) unsalted butter, cold, cut into chunks
2 large egg yolks
3/4 cup plus 2 tablespoons (205 ml) heavy cream
3 tablespoons (35 grams) raw or turbinado sugar

TO FINISH

1 pound (455 grams) strawberries or mixed berries, hulled and halved if large
2 tablespoons (25 grams) granulated sugar, or more to taste
1 tablespoon (15 ml) fresh lemon juice (optional)
1 cup (235 ml) heavy or whipping cream

Make shortcakes: Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and using your fingertips or a pastry blender, break it into small bits, the largest should be no bigger than a small pea.

In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine. Pour into butter-flour mixture and use a rubber spatula to mix and mash it together into one cohesive dough.

Divide dough into 6 (for large, 3 1/2 to 3 3/4-inch wide and up to 2-inch tall) shortcakes or 8 smaller ones. Do this by pressing the dough somewhat flat into the bottom of the bowl (to form a circle) and using a knife to divide it into pie-like wedges.

Place raw or turbinado sugar in a small bowl. Roll each wedge of shortcake into a ball in your hands and roll it through the raw/turbinado sugar, coating it in all but a small area that you should leave bare. (The sugar underneath the shortcakes will burn, so better to leave it off.)

Place it, bare spot down, on the prepared baking sheet. Repeat with remaining wedges of dough. Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.

While cooling, prepare fruit and cream: Mix berries, 2 tablespoons sugar (more or less to taste), and lemon juice, if desired, in a bowl and let macerate so that the juices run out.

In a larger bowl, beat cream until soft peaks form. Add sugar to taste, or leave unsweetened, if that’s your preference.

To serve: Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake “lid” on top. Eat immediately and don’t forget to share.

Do ahead: Shortcakes keep well for a day at room temperature. I prefer to keep them uncovered. I found on the second day, they were a little more firm but not half-bad, but they’re definitely “best” on day one.

Strawberry Freezer Jam

1 box of Pomona’s Pectin
4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)
1 1/2 cups granulated sugar (or honey, see note above)
2 tablespoons fresh lemon juice
3/4 cups boiling water

Take out the small white packet of calcium powder and measure 1/2 teaspoon into a jar or container with a lid. Pour in 1/2 cup water. Shake well; set aside.
Add the sugar and lemon juice to the strawberries and stir well.
In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be stored in the refrigerator for months.)
Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
NOTES:

This recipe has only been tested and made using Pomona’s Pectin; other brands of pectin will not work the same in this recipe. I’ve never made the jam with all honey (although you can); but half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey.

Following the recipe below, you’ll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona’s box to use later. It won’t spoil. One box of Pomona’s Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used). This recipe can be doubled. I use my food processor to puree the strawberries and it makes adding/mixing in the pectin and calcium water simple, too.

Strawberry Ice Cream

30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
1 1/4 cups sugar, divided
4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
2 cups half and half
1/2 cup corn syrup
1/2 teaspoon kosher salt, to taste
Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Grilled Carrot Salad with Brown Butter Vinaigrette

1/2 cup extra-virgin olive oil
2 tablespoons smoked sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 garlic cloves, thinly sliced
4 thyme sprigs
1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
1 tablespoon water
2 tablespoons marcona almonds, plus chopped almonds for garnish
5 ounces baby arugula

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.

Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Warm Winter Vegetable Salad with Feta

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)

Preheat the oven to 425. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

MAKE AHEAD
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.

Zabar’s Egg Salad

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.

Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.

In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Mache, Frisee, and Radish Salad

For vinaigrette
1 tablespoon coarse-grain mustard
2 tablespoons minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white-wine vinegar
1/3 cup extra-virgin olive oil

For salad
4 cups loosely packed mche (lamb’s lettuce)
2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
4 medium radishes, trimmed and thinly sliced
3 tablespoons chopped fresh chives

Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.

Cooks’ notes:
·If the mâche you buy has plugs attached, you’ll need 3 ounces before trimming; if you’re buying loose leaves, you’ll need 1 1/2 ounces.

·Greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with dampened paper towels.

·Vinaigrette can be made 1 day ahead and chilled, covered.

Braised Frisee with Ginger Dressing

1 head frisee endive
2 tbsp. olive oil
ginger root
1 tbsp. olive oil
1 tbsp. water
1 tsp. Dijon mustard
1 tsp. soy sauce
1 tsp. honey
1/4 cup walnuts, toasted
Instructions

Prepare Ginger Dressing:

Slice a piece of ginger from a ginger root, about 3/8?, or so. Peel skin away using a small paring knife.

Using a zest grater, grate ginger into a small mixing bowl. Scrape off pieces of ginger that remain on the grater into the bowl.

Add 1 tbsp. olive oil, water, mustard, soy sauce, and honey. Mix well. Taste and add additional ingredients to your taste.

Prepare Endive:

Rinse and drain.

Remove some of the thick end of the stalk. Quarter the head of endive.

Heat 2 tbsp. olive oil in a large stainless steel skillet.

When oil is hot, place endive in pan, cut side down.

Cook over medium-high heat until slightly golden brown and turn.

Continue to cook until all sides are golden brown.

Place endive pieces on plate and top with toasted walnuts and ginger dressing.

Frisee Salad with Red Currants

1 small head frisée, washed and dried
1/2 English cucumber, peeled
4-5 ounces red currants, carefully picked over and washed
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1/2 cup salted unroasted cashews
Salt and pepper

Wash and dry the frisée and tear by hand into small, bite-size pieces. Slice the cucumber very thin. Toss the lettuce, cucumber, and cashews.

Whisk the oil and vinegar together to taste and toss with the salad. Season to taste with salt and pepper, and divide among four salad plates. Sprinkle the currants evenly over the four plates and serve immediately.

Frisee, Avocado, and Grapefruit Salad

3 to 4 medium heads frisée (about 4-1/2 oz. each)
3 medium pink grapefruit
1 medium shallot, minced (1/4 cup)
1-1/2 Tbs. Champagne vinegar; more as needed
1 Tbs. fresh lemon juice
Kosher salt
6 Tbs. extra-virgin olive oil
2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise
Freshly ground black pepper
1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
To prepe the frisée
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players