Maple-Cider Vinegar Roasted Carrots

2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1 pound medium carrots with green tops, scrubbed well, 2 tablespoons of the greens chopped and reserved for garnish
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1/4 cup chopped roasted cashews

Preheat the oven to 375°.

In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes.

Remove the skillet from the heat and add the vinegar and maple syrup. Shake the skillet to coat the carrots.

Transfer to the oven and roast for 6 to 8 minutes, until ?the carrots are just tender but still crisp in the center.

Transfer to a platter, top with the cashews and carrot greens and serve.

Shaved Asparagus Salad with Bonito

1 pound asparagus
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
Sea salt
1/2 cup slivered almonds, toasted
1 apple, cored and thinly sliced
1/4 cup bonito flakes

Snap off the woody ends of the asparagus and discard, and peel any spears thicker than a pencil. Using a mandoline or a vegetable peeler, shave the spears of the asparagus (including the heads) as thin as possible.

In a medium bowl, dress the shaved asparagus with the olive oil, lemon juice, and sea salt to taste. Arrange the asparagus on a serving platter with the almonds, apple slices, and bonito flakes.

Warm Lobster Salad with Pancetta, Potatoes, and Arugula

1 tablespoon olive oil
1 cup diced pancetta
12 fingerling potatoes, halved lengthwise
Kosher salt
1/2 cup crème fraîche
1 tablespoon whole-grain mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives
1/2 teaspoon freshly ground black pepper
2 cooked lobsters cut into bite-sized pieces (see note)
2 cups arugula leaves

Preheat the oven to 400°F.

Place a large cast-iron skillet over medium heat, and add the olive oil and pancetta. Cook the pancetta until crisp, 8 to 10 minutes. Remove the pancetta from the pan with a slotted spoon and drain on paper towels. Lower the heat to medium-low, and add the potatoes to the fat in the pan. Season the potatoes with kosher salt and sear for 10 minutes, or until they turn golden in color. Then place the skillet in the oven and roast the potatoes for 15 minutes, or until golden brown on the outside and tender in the center.

While the potatoes are cooking, combine the crème fraîche, mustard, lemon juice, chives, and pepper in a bowl and whisk them together. Season with kosher salt to taste and set aside.

When the potatoes are done, remove the skillet from the oven. Add the lobster meat and the crème fraîche dressing, and fold together. Add the pancetta and arugula snd serve immediately.

Note: To cook four 8-ounce tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork. For larger or smaller tails, adjust the cooking time as needed.