Halibut with Fennel and Olives

2 halibut steaks, 16-20 ounces each

For the marinade:

3 tablespoons olive oil
Juice of 2 preserved lemons
6 cloves of garlic, chopped
Handful of basil leaves
A few pinches of salt
Freshly ground black pepper

For the vegetables:

3 leeks, chopped (white and pale green parts only)
2 bulbs fennel, sliced
2 shallots, sliced
1/2 cup unsalted butter

For the chutney:

3/4 cup finely chopped fennel
8 large green olives, chopped
4 preserved lemon segments, sliced thin
3 tablespoons finely chopped parsley
6 tablespoons olive oil
Juice of 2 lemons
Salt and pepper to taste

Pour the marinade ingredients over the fish, and let it sit in the fridge for 45 minutes.

Preheat the oven to 400 degrees. In a medium, oven-safe pot, melt the butter over medium heat and add the leeks and fennel, cooking them until translucent, about 10 minutes. Add the shallots and cook for a few more minutes, until they have softened. Place in the oven for 30 minutes.

Prepare the chutney by mixing together the olives, preserved lemon, parsley, olive oils, lemons, salt and pepper in a bowl.

Heat a pan over medium-high heat until it’s good and hot, but not smoking. Tip in the marinade from the plate of fish, then add the fish flesh-side down. Cook for 6-8 minutes on each side. Serve over the bed of cooked vegetables and top with chutney.

Roasted Cauliflower with Pancetta, Olives, and Parmesan

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.

After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.

Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

Sheet Pan Patatas Bravas with Chorizo and Kale

1 (28-ounce) bag small, multicolored potatoes
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (12-ounce) package chorizo links, or 4 sausages of any kind
2 bunches lacinato kale, washed
1/3 cup mayonnaise
2 tablespoons sriracha, plus more to taste
1 tablespoon apple cider vinegar

Preheat oven to 425°F. Cut potatoes into quarters, place in a large bowl; toss in olive oil, 1 teaspoon of the salt, and pepper. Transfer to a rimmed baking sheet. Cut sausages into ½-inch rounds, and place rounds on baking sheet. Transfer to oven and roast for 15-20 minutes until sausages are golden brown. Remove sausage, set aside, and use a spatula to flip potatoes. Return to oven and continue roasting until potatoes are crispy and golden, about 15 more minutes.

While the potatoes roast, prepare the kale: Remove the thick, center rib from kale leaves, and cut the leaves into ¼-inch strips. The easiest way to do this is to stack your de-ribbed kale leaves, then roll the stacked leaves and slice, creating ribbons. Set kale aside.

Prepare your sauce: In a small bowl, mix together mayonnaise and sriracha, and taste. Add more sriracha to your own spice preference and thin with a little water, if necessary, to make it easier to drizzle.

When potatoes are done, remove them from the oven, then transfer potatoes to a bowl. Place the kale on the baking sheet and use a pair of tongs to coat the kale ribbons in the oil leftover on the pan from the sausages and potatoes. Once coated, add remaining 1/2 teaspoon salt and the apple cider vinegar and continue mixing, using hands to squeeze and massage kale, until fully coated. Spread into an even layer, top with potatoes and sausage pieces, then drizzle with the mayonnaise mixture. Serve.

Roasted Cauliflower Gratin

ingredients

2 medium cauliflower heads (about 10 cups, 20 ounces florets)
2 tablespoons olive oil for drizzling
1/2 teaspoon salt
½ teaspoon pepper
——–
2 Tablespoon olive oil or butter
1 onion, diced or sub 2 fat shallots)
6–8 garlic cloves, rough chopped
2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)
Bechamel Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour (or gf flour)
2 cups milk, hot
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg (fresh grated is nice)
¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
¼ cup grated Parmesan or pecorino
Optional Additions:

¼ cup crispy bacon bits, or crispy pancetta
¼ cup vegan “bacon bits”
bread crumb topping (see notes)
instructions
Preheat oven to 400 F.
Roast the Cauliflower: Cut cauliflower into bite size pieces, toss with olive oil (just enough to lightly coat) salt and pepper and place on one (or two) parchment-lined sheet pans ( in a single layer) and bake until tender and golden, about 20-25 minutes.
Saute the onions: In an extra large skillet saute the onion over med- high heat in olive oil until tender and fragrant, stirring often, about 3-4 minutes. Add garlic and sage and lower heat to medium and sauté 3-4 minutes, until fragrant, season with salt and pepper. Take your time here and make sure onion and garlic are golden and tender. Set aside.
Make the Bechamel Sauce: In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C hot milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. Add the final cup of milk, nutmeg, salt and pepper and whisk constantly until mixture thickens and just comes to a simmer. Turn heat to low and whisk in cheese and set aside.
Assemble: Use a greased, oven-proof 10 inch cast iron skillet, 8×11 inch baking dish or greased individual ramekins. Toss the roasted cauliflower with the Bechamel sauce and onions/garlic/ sage mixture. Taste for salt and pepper, adjusting to your liking.
Top with optional bread crumbs (see notes), optional crispy bacon or pancetta (or vegan bacon bits) a few sage leaves or a little more cheese. You could refrigerate this overnight at this point if making ahead (perhaps not in the cast iron). If refrigerating, be sure to bring to room temp before baking.
Lower heat to 375 F and bake uncovered in the oven, until golden and bubbly, about 20-25 minutes.

Seared Scallops with Horseradish Cream

5 large dry sea scallops (about 4 to 5 ounces)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon finely minced shallot
1 pinch celery seed
3 tablespoons dry sherry, such as amontillado
1 teaspoon sherry vinegar (white or red wine vinegar is fine, too)
1 tablespoon prepared horseradish
2 tablespoons heavy cream
Chopped chives, for garnish (optional)
Lemon wedges, for serving (optional)

Pat scallops dry with a paper towel or clean kitchen towel and season with salt and pepper.

Heat a small skillet over medium-high heat and melt the butter in it. Add the scallops and cook about 2 to 3 minutes on the first side without touching, then flip and cook another 1 to 2 minutes on the second side, just until they’re opaque. Remove scallops from the pan and set aside somewhere warm.

Taking the pan off the heat, add the shallot and celery seed and sauté about 1 minute. Place pan back over medium heat this time; add the sherry, vinegar, and horseradish; and let bubble up and reduce by half, about 1 to 2 minutes. Add the cream and bring to a gentle simmer to warm through and reduce sauce slightly to your desired thickness, another minute or so.

Transfer the sauce to a plate, then top with the scallops. Garnish with chopped chives and serve with lemon wedges.

Cauliflower Shawarma with Pomegranate and Pine Nuts

1?4 cup plus 1 1/2 tbsp. fresh lemon juice
3 tbsp. unsalted butter, softened
1 1?2 tbsp. minced cilantro
1 tbsp. ground cinnamon
1 tbsp. ground sumac
1 1?2 tsp. ground cumin
1?2 tsp. ground allspice
1?8 tsp. ground cardamom
1?8 tsp. freshly grated nutmeg
2 cloves garlic, minced
1 1?2 tsp. kosher salt, plus more
1 whole head of cauliflower, stem trimmed, leaves left intact
1?3 cup tahini
2 tbsp. pomegranate seeds
1 1?2 tbsp. finely chopped flat-leaf parsley
1 1?2 tbsp. pine nuts, toasted
1 tbsp. pomegranate molasses
1 tsp. dried rose petals, lightly crushed

Light a grill. In a small bowl, stir 1 1?2 tablespoons lemon juice with the butter, cilantro, cinnamon, sumac, cumin, allspice, nutmeg, cardamom, and half the garlic.

In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Drain the cauliflower and transfer to a cutting board. Rub the cauliflower all over with the spiced butter and transfer to the grill. Cook, turning as needed, until charred and blackened all over, about 10 minutes, and transfer to a serving platter.

Meanwhile, in a small bowl, whisk the remaining 1?4 cup lemon juice and garlic with the 1 1?2 teaspoons salt, the tahini, and 3 tablespoons ice-cold water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and pine nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals before serving.

Whole Roasted Cauliflower with Chimichurri

1 whole cauliflower, leaves trimmed off
1/2 cup olive oil, divided
1/2 cup fresh parsley
1/4 cup fresh cilantro
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
How to Make Oven Baked Cauliflower

Preheat the oven to 375 degrees F (190 C).

Rinse the cauliflower, then use 1/4 cup of olive oil, to coat the whole head, top to bottom, of cauliflower.

Place in a cast iron skillet or baking dish. Cover with aluminum foil and cook for 30 minutes.

Remove aluminum foil and cook for an additional 60 minutes. The cauliflower will be golden brown when fully cooked.

Meanwhile, in a small food processor, combine the remaining olive oil, herbs, garlic, and spices. Blitz till combined, but still slightly chunky.

Remove cauliflower from oven and let rest for 10 minutes before topping with chimichurri sauce and serving.

Whole Roasted Cauliflower with Whipped Goat Cheese

2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly

4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Roasted Cauliflower

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Whole Roasted Cauliflower with Shawarma and Harissa

1 large head cauliflower
2 Tbsp avocado oil or melted coconut oil
2 Tbsp water
2 Tbsp shawarma spice blend (or curry powder, plus more for exterior)
1-2 tsp harissa paste (optional)
2 tsp maple syrup
1/2 tsp sea salt (plus more for exterior)

Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.

Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.

Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.

Remove from oven and enjoy as is or garnish with desired sauces and sides.

Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

Whole Roasted Cauliflower with Garlic and Parmesan

1 head Cauliflower
1/3 cup Olive oil
3 cloves Garlic (crushed)
1/4 cup Grated Parmesan cheese (divided)
1 tsp Dried basil
1 tsp Dried parsley
1 tsp Dried thyme
1/2 tsp Sea salt (or more to taste)
1/4 tsp Black pepper

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.

Whole Roasted Cauliflower with Almond-Herb Sauce

FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt

FOR THE SAUCE:
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Spiced Ginger Shrimp with Burst Tomatoes

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.

Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

Note: You can use any aromatic spice mix you have on hand here, or use 1/2 teaspoon each of ground cumin and coriander plus 1/4 teaspoon each of cayenne and cinnamon.

Vadouvan Shrimp and Snow Peas

INGREDIENTS

1/4 Tbsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground mustard
1/3 tsp. turmeric
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. thinly sliced fresh curry leaves (optional)
1/2 tsp. ground fenugreek (optional)
2 Tbsp. vegetable oil
4 large shallots (1/2 pound), thinly sliced lengthwise
6 large garlic cloves, thinly sliced lengthwise
3/4 tsp. kosher salt, divided
2 Tbsp. butter
24 large shrimp (about 1 1/4 pounds), shelled and deveined
2 Tbsp. fresh lime juice
2 scallions, thinly sliced
1 tsp. yellow mustard seeds, toasted, for garnish (optional)
Lime wedges, for serving

In a small bowl, combine cumin, cardamom, ground mustard, turmeric, and red pepper flakes. Add curry leaves and fenugreek, if using.

In a large skillet, heat oil over medium heat. Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes. Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. Add 1/4 teaspoon salt and 1 tsp. spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes. Scrape mixture into a medium bowl. Return skillet to stove.

Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer and season with 1/4 tsp. salt. Cook over medium heat until shrimp start to curl, about 1 minute per side. Sprinkle with 2 tsp. spice mixture and continue to cook, stirring, until fragrant and shrimp are almost cooked through, about 2 minutes more. Stir in shallot-garlic mixture and lime juice and simmer until heated through, about 1 minute more. Season with remaining 1/4 teaspoon salt.

Spoon shallot-garlic mixture onto 6 small plates. Add 4 shrimp to each plate and scatter on top scallions and mustard seeds, if using. Serve with lime wedges.

Vadouvan Shrimp

4 tablespoons butter, unsalted
3-4 tablespoons vadouvan
2/3 cup orange or mango juice
1 1/2 pounds large shrimp, peeled and deveined

1Melt the butter in a saute pan until golden.

Add the vadouvan and saute until fragrant, about 1 minute.

Add the juice, and increase the heat to a boil. Reduce the liquid by about half, until syrupy, about 3-4 minutes.

Add the shrimp, and saute until cooked, about 5 minutes. Serve over rice.

Vadouvan Scallops with Apple Broth

2 x celery stalks with leaves, coarsely chopped
1 x tart apple, coarsely chopped with skin, cored
5 cups unsweetened apple juice
2 x shallots, sliced
1/2 tsp. brown mustard seeds
1 x whole star anise

Scallops Ingredients:

1 1/2 lbs. scallops, rinsed and patted dry
Kosher Salt
freshly ground pepper
2 1/2 tsp. Vadouvan
1 x tart apple, peeled, cored and chopped into ¼” cubes
2 Tbsp. olive oil, divided
1 x celery stalk, trimmed and thinly sliced
1 Tbsp. chives, chopped
1/2 tsp. apple cider vinegar

Broth Directions:
Place celery, apple, apple juice, shallots, mustard seeds and star anise in a large heavy saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for about 45 minutes or until liquid has reduced and is syrupy. Strain and set aside. Discard solids.

Scallops Directions:
Preheat oven to 250°F. Season scallops with salt and pepper. Place 2 teaspoons of Vadouvan curry blend on a small plate. Dip both flat sides of scallops in curry; place on large plate.

Heat 1 tablespoon of oil in heavy large skillet (preferably cast iron) over medium-high heat. Add scallops and cook until seared on first side, about 2 minutes. (Do not crowd the scallops in the pan or you won’t get a nice sear. You may need to do more than one batch, depending on the size of your pan.)

Flip scallops and cook another 2 minutes or so, until seared on second side and barely opaque in the center. Transfer to a small baking sheet and place in oven to keep warm.

Heat remaining 1 tablespoon of oil in the same skillet. Add apple and celery. Sauté until apple begins to soften, about 3 minutes.

Add apple broth and remaining ½ teaspoon Vadouvan curry blend. Increase heat to high and boil until mixture thickens, about 10 minutes. Stir in vinegar. Season with salt, pepper and more vinegar, if desired.

Divide broth mixture among 4 shallow pasta bowls. Add scallops and garnish with chives.

Pasta chi Vruocculi Arriminati (Sicilian Pasta with Cauliflower, Raisins, and Pine Nuts)

1 whole cauliflower (roughly chopped into florets)
2 1/2 ounces pine nuts
3 ounces stale bread
3 tablespoons olive oil, plus extra to serve
1 onion, chopped
8 anchovy fillets
2 1/2 ounces raisins
1 teaspoon saffron strands
14 ounces linguine

Bring a large saucepan of generously salted water to boil. Add the cauliflower florets to the water and turn the heat down to a gentle simmer. Cook for 15-20 minutes, until the cauliflower can easily be cut through with a butter knife.

While the cauliflower is cooking, toast the pine nuts in a medium-size frying pan for 2-3 minutes over medium heat, giving the pan an occasional shake, until they are golden brown. Set aside.

Tear the bread into chunks and blend in a food processor to make coarse crumbs. Using the same pan you cooked the pine nuts in, heat 1 tablespoon of olive oil over medium heat and add the bread crumbs. Fry gently, shaking the pan occasionally, for 4-5 minutes until they turn crisp and golden, then take off the heat and set aside.

In a second, large frying pan, heat 2 tablespoons of olive oil over medium heat, add the onion and a generous pinch of salt. Cook for 3-5 minutes, until the onion becomes soft and translucent. Add the anchovies to the pan, and fry gently until they melt into the onions. Then add the raisins and the toasted pine nuts. Stir and turn the heat to a simmer.

Use a pestle and mortar to grind the saffron and a pinch of salt into a fine red powder. Scoop out a splash (roughly 1-2 tablespoons) of the cooking water into a small cup; add the powdered saffron and set to one side to infuse for a few minutes.

When the cauliflower is cooked, use a slotted spoon to scoop the florets out of the water and toss them into the pan with the onion mix. Save the cooking water. Pour the saffron-infused liquid over the cauliflower, and stir, breaking up any large pieces of cauliflower with a wooden spoon. Season with salt to taste.

Cook the pasta in the same water as the cauliflower (top it up with fresh water if needed) until al dente, as per the instructions on the packet.

When the pasta is cooked, scoop out half a cup of the cooking water and set aside. Drain the pasta and toss it into the pan with the sauce and the reserved cooking water, and stir together so the pasta is coated in sauce.

Spoon the pasta chi vruocculi arriminati onto a large serving dish, add a generous drizzle of olive oil and sprinkle the bread crumbs on top. Eat immediately.

Ginger-Lime Grilled Chicken

1 1/2-to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Shrimp with Tomatoes and Corn

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Sheet-Pan Feta with Broccolini and Tomatoes

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Asian Cabbage Salad with Shrimp

1 pound medium shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Asian fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 Kirby cucumbers, very thinly sliced
1 cup unsalted roasted peanuts, coarsely chopped
1 cup cilantro leaves

Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.

In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

The dressing can be refrigerated overnight.