Ingredients

For the poached salmon:

• 2-pound salmon fillet
• 4 fresh dill sprigs
• 1 large onion, sliced
• 6 black peppercorns
• 2 cups white wine  

For the leek sauce: 

• 3 tablespoons extra virgin olive oil
• 1 small garlic clove, minced 
• 2 large leeks, trimmed, cleaned, and cut into coins or half moons 
• 1 teaspoon fine sea salt, more to taste  
• 1/2 teaspoon freshly ground black pepper, more to taste
• 1 tablespoon unsalted butter

Directions

Step 1

To poach the salmon, place it in a skillet large enough to hold it (you can cut a whole side into pieces to make it fit). Add the rest of the ingredients and enough cold water to cover the fish. Bring the liquid to a boil, lower the heat to a simmer, and cover. Cook for about 10 minutes, until the fish is opaque. Turn off the heat and let sit for 5 minutes. 

Step 2

While the salmon is cooking, make the leek sauce: Heat a large frying pan over medium-high heat. When hot, add the olive oil and garlic. Once the garlic has softened, add the leeks, salt, and pepper. Sauté the leeks over medium-low heat until tender, about 8 minutes. Add the butter and stir to melt it into the sauce. 

Step 3

Cut the fish into four portions (if not already cut up). Plate the fish and top with the sautéed leeks. Drizzle with olive oil.

Ingredients

• 1 sprig fresh rosemary or 1 teaspoon dried leaves
• 6 garlic cloves
• 2 teaspoons coarse sea salt
• 6 tablespoons extra virgin olive oil, divided use
• Juice of 1 lemon
• 1 teaspoon freshly ground black pepper
• 1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat

Directions

Step 1

Strip the leaves from the rosemary, place them on a cutting board along with the garlic and salt, and mince them together. Transfer to a small bowl and add 4 tablespoons olive oil, the lemon juice, and the black pepper. Place the lamb, boned side up, on a platter large enough to hold it and brush the marinade all over both sides of the meat; cover and refrigerate for three hours or overnight. 

Step 2

When ready to cook, preheat your oven to 425°F. Place the lamb in a roasting pan and drizzle on the remaining 2 tablespoons of olive oil. Roast in the center of the oven until an instant-read thermometer reaches 135°F for medium, about 30 to 35 minutes, or 145°F for medium-well, about 35 to 40 minutes. Let the lamb rest for 10 minutes before slicing (its internal temperature will rise another 5 degrees).

Ingredients

• 2 tablespoons extra virgin olive oil, more as needed 
• 2 tablespoons untoasted sesame oil
• 4 boneless, skinless chicken thighs, sliced into thin strips
• 1-inch piece ginger, peeled and sliced into thin coins 
• 12 garlic cloves, peeled
• 4 scallions, trimmed and cut on the diagonal into 1-inch pieces
• 2 large leeks, trimmed, triple-rinsed, and sliced into coins
• 1 red bell pepper, stemmed, seeded, and cut into slivers
• 8 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 1 teaspoon red pepper flakes
• 1/2 cup Chinese rice wine
• 2 tablespoons soy sauce

Directions

Step 1

Heat a large wok or frying pan over high heat. When hot, add the olive and sesame oils and the chicken. Use tongs to turn the chicken pieces until they’ve browned on all sides and are just about cooked through. Use a slotted spoon to transfer the chicken to a large bowl.