Ingredients

• 2 pounds Yukon gold or red potatoes, peeled
• 1 large egg, slightly beaten
• 1 pound all-purpose or 00 pasta flour, plus more for shaping
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fine sea salt, divided use

Directions

Step 1

Peel and quarter the potatoes. Steam them on a steaming rack placed over a few inches of water in a large, covered pot until tender, about 25 minutes. The water should stay at a simmer; check halfway through to see if you need to add more. 

Step 2

Let the potatoes cool slightly and then press them through a ricer set over a large bowl, working in batches. Add in the egg, flour, olive oil, and 1 teaspoon of salt, and use your hands to mix the ingredients well and knead into a ball. Dust a clean section of your countertop with a handful of flour. Turn out the dough, shape it into a log, and cut it into 6 even sections. One at a time, roll each section into a rope about 1 inch in diameter, lightly flouring your hands as needed. Use a bench scraper to cut each rope into 1-inch pieces.  

Step 3

Bring a very large pot of water to a boil. Add the rest of the salt and the gnocchi. Lower the heat to a medium boil and cook until the gnocchi rise to the surface, just a few minutes. Scoop them out with a spider strainer, and top with sauce as desired.

Ingredients

For the fish:

• 1 pound skinless salmon fillet, wild caught if possible
• 1 tablespoon regular or reduced-sodium soy sauce 
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 3 tablespoons extra virgin olive oil, divided use

For the spicy mayo:

• 1/4 cup best-quality mayonnaise
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sriracha, or to taste

For the spicy bowls:

• 3 cups cooked quinoa or brown or white rice
• 1 large cucumber, diced
• 3 scallions, trimmed and sliced into small pieces on the diagonal
• 1 cup shelled edamame 
• 2 large avocados, cubed or cut into thin slices
• 2 tablespoons black or white sesame seeds or a mix
• Optional: red onion rings, sliced tomatoes, shredded carrots, chopped red cabbage, enoki mushrooms, and other fresh veggies of your choice

Directions

Step 1

Using a sharp knife, cut the salmon into 1-inch chunks. Add to a glass bowl with the soy sauce, sesame oil, rice vinegar, and 1 tablespoon of olive oil. Toss well and set aside for 30 minutes.

Step 2

Make the spicy mayo: In a small bowl, whisk the mayonnaise and the olive oil until well blended, then mix in the sriracha; set aside.

Step 3

Heat a frying pan over medium-high heat. When hot, add the rest of the olive oil and the salmon chunks. Sear on all sides, using tongs to turn the pieces. When cooked through, remove the pan from the heat.

Step 4

Assemble the ingredients in four deep bowls: Center equal amounts of the cooked grains, then top with the vegetables and then the salmon chunks. Use a fork to drizzle on the spicy mayo, then sprinkle with the sesame seeds.

Ingredients

• Extra virgin olive oil, as needed
• 2 ounces Manchego cheese, shredded
• 1 ripe avocado, cut into thin slices
• 1 ripe pear, cut into thin slices
• 1 tablespoon fig jam
• 1-2 cups arugula
• 4 thin slices crusty whole wheat bread

Directions

Step 1

Brush one side of each slice of bread with olive oil. Build the sandwiches on two of the slices, layering the ingredients equally in this order: a sprinkling of cheese, avocado slices, pear slices, fig jam, arugula, the rest of the cheese, and the top slice of bread. 

Step 2

If using a panini press, brush the outsides of the bread with olive oil and heat the press and grill the sandwiches as directed. If using a griddle, heat over medium heat; when hot, add two tablespoons of olive oil in two separate pools and place a sandwich over each pool. Press down on the sandwiches with a large spatula or an empty cast iron skillet (see “Quick Kitchen Nugget” below). When the bottoms have browned, flip the sandwiches and repeat.