Ingredients

• 1-1/2 pounds shrimp (18-20 count), peeled 
• 1 teaspoon sweet paprika
• 1-1/2 teaspoons coarse sea salt, divided
• 1 teaspoon freshly ground black pepper
• 4 tablespoons extra virgin olive oil, divided use
• 2 large leeks, trimmed, cut into 1/4-inch-thick discs, and rinsed if sandy
• 1/2 cup white wine or shrimp stock
• 2 cups cooked cannellini beans (if canned, rinsed and drained)
• Juice and zest of a medium lemon
• Optional: crushed red pepper flakes, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons fresh minced chives

Directions

Step 1

Toss the shrimp with the paprika, 1 teaspoon salt, and black pepper; set aside.

Step 2

Heat a large cast-iron skillet or frying pan. When hot, add 3 tablespoons olive oil and the leeks; sprinkle them with the remaining 1/2 teaspoon of salt to sweat them. Cook over low heat until they soften. Once tender, push them to the sides, add the last tablespoon of oil to the center of the pan, then add shrimp in one layer to sear. When the undersides turn opaque, after 2-3 minutes, use tongs to flip them and cook 2 more minutes.

Step 3

Deglaze the pan with the wine or stock. Add the beans, lemon juice and zest, and red pepper flakes, if using; stir well. Add the butter and stir it into the sauce as it melts. Top with the chives and serve.

Ingredients

• 1-1/2 pounds cod, loin cut
• Coarse sea salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 4 garlic cloves, finely minced
• 2 cups cherry tomatoes, halved lengthwise
• 1/2 cup white wine 
• 2 tablespoons unsalted butter
• 1/2 lemon
• 1/2 teaspoon dried oregano

Directions

Step 1

Use paper towels to thoroughly pat the fish dry; season both sides with salt and pepper. Heat a large cast-iron skillet or deep frying pan over medium-high heat. Once hot, add the olive oil and then the fish, skinned side up. Arrange the garlic and cherry tomatoes around the fish and cook for 8 minutes (overall cooking time will be longer than for a thin fillet). Use a wide spatula to flip the fish, then add the wine. After 3 minutes, cover the pan, lower the heat to medium, and continue cooking until cooked through, about another 5 minutes.

Step 2

Take off the cover, add the butter, squeeze the lemon over the fish and tomatoes, and sprinkle with the oregano. Once the butter melts, spoon the sauce over the fish, then transfer to a serving platter for an elegant presentation or slice into individual sections and plate. (If you’d like a thicker sauce, remove the fillet and turn up the heat, cooking the sauce until it reduces.)

Step 3

Serve with the tomatoes, pan sauce, and a drizzle of olive oil.

Ingredients

For the wet rub:

• 1 tablespoon black peppercorns 
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds 
• 12 allspice berries or 1 teaspoon ground allspice
• 1 teaspoonVietnamese cinnamon 
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 2 tablespoons red wine vinegar, plus more for drizzling
• 2 tablespoons water

For the pan:

• 2 pounds boneless and skinless chicken thighs, each cut into four pieces
• 1 medium head cauliflower, between 2 and 3 pounds, cut into florets
• 1 large sweet onion, peeled and cut into 8 wedges

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, grated
• 1/4 teaspoon sea salt
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Directions

Step 1

Make the wet rub: Heat a small sauté pan and then toast the peppercorns, coriander, and cumin seeds, and allspice berries, if using, until fragrant, about 2-3 minutes. Transfer to a spice or coffee bean grinder, pulse to a powder, then place in a small bowl with the rest of the spices and salt; mix well. Add the olive oil, vinegar, and water, and whisk until thoroughly incorporated.  

Step 2

Preheat your oven to 425°F. Generously brush olive oil on a rimmed sheet pan. Arrange the chicken, cauliflower, and onions on the pan and brush liberally with the wet rub. Roast for about 30 minutes or until the chicken is cooked through, turning the chicken and vegetables after 15 minutes. 

Step 3

Meanwhile, make the yogurt sauce by whisking all the ingredients together in a small bowl. 

Step 4

Serve the chicken and vegetables topped with pan juices as well as generous dollops of the yogurt sauce.