Ingredients

• 3 tablespoons extra virgin olive oil, divided, plus extra for serving
• 1 medium white onion, peeled and diced
• 5 medium zucchini, halved, then sliced crosswise
• 1/2 cup water
• 1 chicken bouillon cube
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 3/4 pound rigatoni
• Juice of 1/2 lemon
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Pinch hot red pepper flakes

Directions

Step 1

In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the onion and cook until soft, about 6 minutes. Stir in the zucchini, water and bouillon cube. Season lightly with salt and pepper.

Step 2

Reduce the heat to low and cover the pot. Cook for 4 hours, stirring often, until the zucchini is falling apart. (It will be mushy, and that’s good! Add additional water if the zucchini begins to dry out.)

Step 3

When the sauce is almost ready, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and add to the pot with the zucchini, along with 2 additional tablespoons of olive oil.

Step 4

Add the lemon juice, Parmigiano-Reggiano, and pepper flakes to the pasta and stir well to combine. Serve topped with more cheese and a drizzle of extra virgin olive oil.

Ingredients

For the giardiniera:

• 1 banana pepper, thinly sliced
• 1 medium carrot, finely diced
• 1/2 cup coarsely chopped cauliflower florets
• 1 celery rib from the center of the stalk, finely diced
• 1 1/2 tablespoons coarse (kosher or sea) salt
• 1/3 cup diced green pitted olives (like Castelvetrano)
• 1 small clove garlic, peeled and crushed
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon celery seeds (optional)

For the pork:

• 2 boneless pork chops (each 9 to 10 ounces)
• 1 cup panko bread crumbs
• 1/3 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 cup all-purpose flour
• 1 large egg
• 1/4 cup extra virgin olive oil, divided
• Lemon wedges, for serving

Directions

Step 1

Make the giardiniera: In a medium bowl, add the banana peppers, carrots, cauliflower, celery, and salt. Toss well to combine, cover tightly, and refrigerate for at least 6 hours or overnight.

Step 2

Add the olives and garlic; toss well. In a small pot, whisk together the olive oil, vinegar, oregano, black pepper, and celery seeds, if using. Bring to a simmer over medium heat. Pour over the vegetable mixture. Transfer to a small covered bowl or jar. Set aside at
room temperature for at least 6 hours, or refrigerate if not using immediately. Will keep for 1 month.

Step 3

Transfer the pork chops to a cutting board and sandwich between two sheets of wax paper. Using the flat side of a meat mallet or rolling pin, pound the pork 1/2 inch thick.

Step 4

In a wide bowl, combine the panko, Parmigiano-Reggiano, black pepper, oregano, and salt; mix well. Sprinkle the flour over a large plate and season with salt. In a separate wide bowl, beat the egg with 1 tablespoon of olive oil and season with salt. Working with one chop
at a time, dredge the pork in the flour, followed by the egg mixture, and finally the panko mixture, packing the crumbs onto the pork to adhere. Chill for 30 minutes.

Step 5

In a large cast-iron skillet over medium heat, warm the remaining 3 tablespoons of olive oil. When the oil is hot, add the pork and cook, flipping once, until crispy, golden, and cooked through, 4 to 5 minutes per side. Transfer to a plate or serving platter. Cut the pork into strips and serve hot with lemon wedges and giardiniera on the side, if desired.

Ingredients

• 8 large lamb rib chops
• 1/3 cup extra virgin olive oil, plus more for searing and serving
• 6 cloves garlic, crushed with the flat of a knife blade
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chopped rosemary
• 1 teaspoon dried oregano (optional)
• Zest and juice of a lemon
• Coarse salt (kosher or sea)
• Freshly ground black pepper

Directions

Step 1

Place the lamb chops in a glass baking dish large enough to hold them. (You may need two dishes.). Make the marinade: In a bowl, combine the 1/3 cup of olive oil with the garlic, mustard, thyme, rosemary, and the lemon zest and juice. Whisk, then pour over the lamb chops. Cover and refrigerate for 3 to 8 hours. (If you’re in a rush to get dinner on the table, marinate for 1 hour at room temperature.)

Step 2

When ready to cook, preheat the oven to 375°F. In the meantime, heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat for about 2 minutes, until the pan is hot and the oil is shimmering. Season the chops well on both sides with salt and pepper. Working in batches if necessary, sear the chops in a single layer for about 2 minutes per side, or until nicely browned.

Step 3

Immediately transfer the skillet to the preheated oven. Roast the chops for 2 to 5 minutes for medium-rare to medium, longer if you like your lamb well-done. Transfer to a platter or plates. (Do not allow them to remain in the hot skillet.) Tent with foil, and let the chops rest for 5 minutes.

Step 4

Serve the chops with lemon wedges and additional olive oil for drizzling.