Ingredients

For the marinade:

• 1/3 cup extra virgin olive oil
• 1/3 cup reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 4 garlic cloves, grated
• 2 teaspoons grated fresh ginger
• 1 teaspoon dry mustard
• 1 teaspoon wild sumac
• 1/2 teaspoon red pepper flakes

For the chicken and vegetables:

• 4 cups pineapple chunks from a fresh pineapple
• 1 large red bell pepper 
• 1 large yellow bell pepper
• 1 large red onion
• 1-1/2 pounds boneless, skinless chicken breasts or thighs

Directions

Step 1

In a medium bowl, whisk together the marinade ingredients; set aside. 

Step 2

Cut each pepper into 1-inch squares and add to a large bowl. Peel and cut the onion into 8 wedges, then cut each wedge in half; add to the bowl with the bell peppers. Finally, cut the chicken into 1-inch cubes and add to the bowl. Pour on the marinade and toss to coat. Marinate for 1 hour (you can also marinate overnight in the fridge).

Step 3

While the chicken marinates, prepare the pineapple. Start by cutting off and discarding the top and bottom. Stand it up on your cutting board and use a serrated knife, working from top to bottom, to cut off the peel in strips. Next, use the knife to cut the pineapple in half, then into quarters. Make V-shaped cuts in each quarter to remove and discard the tough core. Cut each of the four sections into roughly 1-inch pieces. Transfer 4 cups to a bowl and set aside (enjoy any leftover pineapple at another meal).

Step 4

When ready to cook, preheat your oven to 400°F and line a rimmed sheet pan with parchment paper. Transfer the chicken and vegetables to the sheet pan and roast for 15 minutes. Then carefully top with the pineapple and any juice in the bowl; roast for another 10 minutes.

Step 5

Set your oven to broil and place the sheet pan under your broiler for 3 minutes for a caramelized finish. 

Ingredients

For the crabmeat stuffing:

• 2 tablespoons extra virgin olive oil, plus more for the sheet pan and drizzling
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped celery
• 2 garlic cloves, minced
• 2 tablespoons best-quality mayonnaise
• 6 ounces crabmeat, preferably lump meat
• 1/2 teaspoon paprika, such as Heirloom Sweet Paprika 
• 1/8 teaspoon cayenne pepper
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns
• 2 tablespoons chopped fresh flat leaf parsley

For the flounder:

• 4 flounder fillets, about 4 to 6 ounces each
• Four 4” bamboo skewers
• 1 teaspoon paprika, such as Heirloom Sweet Paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns
• 1 tablespoon extra virgin olive oil

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and brush the parchment lightly with olive oil; set aside.

Step 2

Heat a sauté pan over medium-high. When hot, add the 2 tablespoons olive oil, onions, bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 10 minutes. Transfer to a large bowl and let cool slightly. Then add in the rest of the stuffing ingredients and mix well. 

Step 3

Make the roll-ups one at a time directly on the parchment-lined sheet pan to avoid having to transfer them. Place one fillet flat side up at one end of the pan. Scoop 1/4 of the crab mix and place it on the fillet about 2 inches in from the thinner end. Flip that end over the stuffing and roll up the fillet. Secure with a bamboo skewer. Repeat with the remaining fillets. Sprinkle with the paprika, salt, and pepper and drizzle with olive oil.

Step 4

Bake for 15 minutes, then check to see if the flounder is opaque and firm to the touch. If needed, bake for another 3 to 5 minutes.

Ingredients

• 1 bone-in leg of lamb, between 7 and 8 pounds 

For the marinade:

• 6 garlic cloves
• 2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons whole grain Dijon mustard
• 6 tablespoons extra virgin olive oil, plus more for the cooking rack
• Juice of 1 lemon
• 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary needles 

Directions

Step 1

Prep the lamb by removing the fell, the thin membrane overlaying the meat: Place the tip of a sharp thin knife under it at one end to lift it, then tug to pull it away. Trim most of the visible fat but leave a very thin layer in place—this adds to the flavor of the cooked meat. Next, use a paring knife to make uniform 1/2” slits in the meaty parts of the leg. Transfer to a platter.

Step 2

Mince the garlic cloves in a mini chopper, then add the rest of the ingredients and process until smooth. Slather the mixture on the lamb, working it into the slits. Tightly cover the leg with parchment paper, place in a plastic bag, and refrigerate overnight.

Step 3

Set your oven to 400°F. For easy cleanup, line your roasting pan with foil. Place a V-shaped rack in the pan and brush it lightly with olive oil. Place the lamb on the rack, then fill the bottom of the pan with 1/4” water. Place in the oven and roast for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the meatiest part of the leg reaches between 130°F and 135°F, about 20 minutes per pound of lamb.

Step 4

Out of the oven, let the lamb rest for 15 minutes before slicing.