Ingredients

• 3 tablespoons extra virgin olive oil, divided use
• 2 large eggs
• 2 cups baby spinach or other tender greens of your choice
• Coarse salt (kosher or sea) and freshly ground black pepper to taste
• Powdered sumac or paprika (optional)

Directions

Step 1

Heat 1 1/2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the spinach and cook, stirring frequently, until the greens are barely wilted. Tip them onto a serving plate and keep warm.

Step 2

Heat the remaining 1 1/2 tablespoons of olive oil in the same pan over medium heat. When hot, gently break the eggs into the pan and season generously with salt and pepper. Reduce the heat to medium. Fry the eggs until done to your liking, 1 to 3 minutes. Spoon the olive oil over the tops of the eggs to help cook the yolks and whites.

Step 3

Carefully top the greens with the eggs (try not to break the yolks). Dust, if desired, with powdered sumac or paprika. Serve immediately.

Ingredients

• One 1-inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, peeled and roughly chopped
• 1 green chile, roughly chopped (seeded if you prefer less heat)
• Coarse salt (kosher or sea)
• 4 tablespoons extra virgin olive oil
• 2 large onions, peeled and finely chopped
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon chile powder
• 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
• One 14-ounce can unsweetened coconut milk
• 3/4 cup unsalted cashews
• 1/2 cup frozen peas
• 1/2 teaspoon garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
• Cooked basmati rice, for serving

Directions

Step 1

Place the ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

Step 2

In a large skillet with a lid, heat 3 tablespoons olive oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Step 3

Stir in the tomato paste, coriander, cumin, chile powder, and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Step 4

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Step 5

Add the peas and garam masala to the cauliflower mixture and cook, stirring, about 5 minutes. Season to taste with salt.

Step 6

Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Ingredients

• Coarse salt (kosher or sea)
• 1 pound eggplant, cut into 1/2-inch slices
• 1/3 cup extra virgin olive oil, plus more to finish
• 3 garlic cloves, peeled and lightly crushed
• Leaves from 2 sprigs thyme or oregano, chopped
• 1 cup vegetable stock or water
• 1 pound uncooked long pasta, such as spaghetti or linguine
• 2 tablespoons minced oil-cured sun-dried tomatoes
• 6 basil leaves, slivered
• Freshly ground black pepper
• Grated Parmigiano-Reggiano (optional)

Directions

Step 1

Lightly salt the slices of eggplant, stack them back together, and let them hang out for 20 minutes in a strainer. Meanwhile, pour the olive oil into a wide, heavy saucepan over low heat and add the garlic cloves.

Step 2

Dry off the eggplant and cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to mediumhigh, add the thyme, and stir. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while, so the bottom doesn’t scorch.

Step 3

While the eggplant is softening, bring a large pot of water to boil, salt it, and cook the pasta to al dente. Check on the eggplant while the pasta cooks. The liquid should be mostly absorbed or reduced after about 20 minutes. Once the eggplant looks mashable, mash it up with a spoon and adjust the seasoning with salt and pepper to taste. It should be silky-smooth and garlicky and humming with oil.

Step 4

Drain the pasta and toss with the eggplant purée. Stir in the tomatoes, basil, and pepper and gild the lily with some more olive oil and a handful of cheese before serving.