Ingredients

• 1/2 cup whole wheat flour
• 2 teaspoons freshly ground black pepper
• 1 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 8 skin-on chicken thighs, any excess skin trimmed
• 2 large onions, peeled and cut lengthwise into strips
• 4 cloves garlic, peeled and finely chopped
• 2 cups no-sugar-added apricot juice or nectar
• 1 cup homemade or low-sodium store-bought chicken broth
• 12 dried apricots

Directions

Step 1

Heat the oven to 375°F. Mix the flour, pepper, and salt in a pie plate.

Step 2

Dredge the chicken, one thigh at a time, in the flour. Heat a 5-quart Dutch oven on the stovetop over medium-high heat. When hot, add the olive oil. Add the chicken thighs to the pan in a single layer, skin side down, working in batches. Sear for 5 minutes, flip, and sear the undersides for 5 minutes. Remove the chicken to a plate and add the onions; sauté until soft, about 5 minutes. Add the garlic and sauté for 2 minutes, then place the chicken in an even layer on top of the vegetables. Add the juice and broth to the pan, then arrange the dried apricots between the chicken thighs. Cover the pan and place in the oven. Bake for 1 hour.

Step 3

When done, serve from the pan or, if the sauce is too thin, transfer the chicken and apricots to a platter and put the Dutch oven back on the stovetop. Boil down the liquid over high heat for 5 to 10 minutes.

Ingredients

• 1/2 cup whole wheat flour, plus more for rolling the dough
• 1 teaspoon sea salt, plus more for the vegetables
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil, divided use, plus more for the baking dish
• 2 large leeks, halved, cleaned, drained, and white parts cut into 1/2-inch half-moons, about 4 cups
• 1 large onion, peeled and diced
• 1 bell pepper, stemmed, seeded, and diced
• 2 celery stalks, diced
• 3 pounds skinless boneless chicken breasts, cut into approximately 1 1/2-inch cubes
• 2 cups half-and-half
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons fresh thyme leaves
• 1 sheet frozen puff pastry, defrosted overnight in the fridge
• 1 egg

Directions

Step 1

Place the flour, salt, and pepper in a large bowl and whisk together; set aside.

Step 2

Heat a large frying pan to medium-high. When hot, add 3 tablespoons olive oil, the leeks, onions, bell pepper, and celery. Sprinkle on a pinch of salt to sweat them. Cook over medium heat, stirring constantly, until the vegetables are tender; don’t let them brown. Transfer to a large bowl.

Step 3

Add the rest of the olive oil to the pan. Toss the chicken in the flour mixture, shake off the excess, and add the pieces to the pan in a single layer (work in two batches if needed). Sauté the chicken, turning with tongs, until it is lightly browned on all sides. When the chicken is just about cooked through, return the vegetables to the pan along with the half-and-half, parsley, and thyme. Stir and simmer for 5 minutes. Taste, and add more salt and pepper as needed. Transfer to a 13x9x2 baking dish. Lightly brush the rim of the dish with olive oil.

Step 4

Heat the oven to 425°F. On a floured countertop, open the puff pastry sheet and gently roll out the seams. Using a cake spatula or a rolling pin, place the pastry over the chicken in the prepared baking dish. Use the tines of a fork to press the edges into the rim of the dish and trim off any excess. Whisk the egg in a small bowl and brush it over the pastry. Bake for 25 to 30 minutes, or until the pastry puffs and turns golden.

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.