Ingredients

• Juice of 1 lemon, preferably a Meyer lemon
• Coarse salt (kosher or sea)
• 1 teaspoon dried oregano, preferably Greek
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 2 fennel bulbs
• 10 pitted kalamata olives, halved lengthwise
• 4 fish steaks (see above), each 6 ounces and 1/2 inch thick

Directions

Step 1

In a small bowl, combine the lemon juice, 1 teaspoon of salt, and the oregano. Slowly whisk in the 1/4 cup of olive oil. Stir in a few grinds of black pepper. Set aside.

Step 2

Trim the tops and bottoms off the fennel bulbs, reserving some of the green feathery tops. Remove any blemished leaves. Cut the fennel bulbs lengthwise into 1/4 inch slices.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and add the fennel to the pan; season with salt and pepper. Sauté, stirring occasionally, until the fennel has softened and is lightly browned, 10 to 12 minutes. Stir in the olives. Transfer to a bowl and keep warm.

Step 4

Reheat the skillet over medium-high heat and film the bottom of the pan with the remaining 1 tablespoon of olive oil. Arrange the fish steaks in the skillet in a single layer. (Don’t crowd.) Sauté the fish for 5 to 6 minutes on the first side, then turn with a thin-bladed spatula or fish spatula. Continue to cook to your liking (aim for an internal temperature of 140°F; insert an instant-read thermometer probe through the side of the fish).

Step 5

Make a bed of the warm caramelized fennel and olives on a platter. Using a bamboo skewer, poke holes in the fish steaks, each about an inch apart. Arrange the fish steaks on top of the fennel. Re-whisk the lemon and olive oil mixture and drizzle over the fish. Garnish with some of the reserved fennel fronds. Serve immediately.

Ingredients

For the lamb:

• 1/3 cup extra virgin olive oil
• 1 clove garlic, peeled and finely minced
• 2 teaspoons dried oregano, preferably Greek
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 2 lemons, each cut into 6 wedges
• 2 pounds leg of lamb or lamb shoulder, cut into 1 1/2-inch cubes
• 3 to 4 teaspoons coarse salt (kosher or sea)

For the vegetables:

• 3 bell peppers (any color), stemmed, seeded, and cut lengthwise into quarters
• 1 red onion, peeled and cut into quarters through the stem ends
• 2 zucchini, cut lengthwise into 1/3-inch slices
• 1 eggplant, trimmed and cut crosswise into 1/2-inch slices
• Extra virgin olive oil
• Coarse salt (kosher or sea)
• 1 tablespoon chopped fresh mint, oregano, or flat-leaf parsley

Directions

Step 1

Make a baste by combining the olive oil, garlic, oregano, cumin, coriander, and pepper in a small bowl. Whisk in the juice of one-half lemon (3 wedges). Set aside until ready to cook.

Step 2

Divide the lamb into four piles and thread snugly on 10-inch metal (preferred) or bamboo skewers. Line a rimmed sheet pan with foil and place a wire rack on top. Arrange the kebabs on the rack and season all exposed sides with the salt, dropping the salt from a height of 6 to 8 inches for even distribution. Refrigerate, uncovered, for 1 to 4 hours.

Step 3

Set up your charcoal or gas grill for direct grilling and heat to medium-high. (Alternatively, heat a large grill pan on the stovetop. You can also broil the kebabs.)

Step 4

Thread the vegetables on skewers and brush with olive oil. Grill, turning as needed, until tender-crisp. Arrange in an attractive pattern on a serving platter and season with salt. Sprinkle with the mint. Set aside.

Step 5

Blot the meat dry with paper towels but do not rinse off the salt. Brush the kebabs on the exposed sides with the basting mixture and arrange on the grill grate. Grill, turning as needed with tongs, until the kebabs are nicely browned and cooked to your liking (about 4 to 6 minutes per side for rare), brushing every few minutes with the baste. Give the kebabs a final basting before transferring to a platter or plates. Serve with the remaining lemon wedges and grilled vegetables.

Ingredients

• 4 tablespoons extra virgin olive oil, plus more as needed
• 8 ounces pork tenderloin, trimmed and cubed
• 3 garlic cloves, peeled and minced
• 8 ounces shelled and deveined shrimp
• 4 cups any combination of chopped onions, diced carrots, bell pepper, broccoli florets, mushrooms, scallions, and/or peas
• 2 tablespoons Asian sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoon soy sauce
• 2 cups cooked rice, white or brown, at room temperature
• Optional: 1/4 cup unsalted, roasted peanuts

Directions

Step 1

Heat a large wok or deep frying pan or Dutch oven over medium-high heat. When hot, add 2 tablespoons of olive oil and stir-fry the pork and garlic until the meat is cooked through; transfer to a bowl. Add the rest of the olive oil and stir-fry the shrimp until cooked through (pink and opaque); transfer to the bowl with the pork.

Step 2

If necessary, add 2 more tablespoons olive oil to the pan, then stir-fry all the vegetables until tender and the onions have turned a light brown. Add the rice along with the sesame oil, hoisin, and soy, and mix thoroughly; cook on medium-low heat for 5 minutes. Add back the pork and shrimp, then cook for another 5 minutes. Fluff before serving.