Ingredients

For the pork:

• 2 pork tenderloins, about 1 pound each
• Extra virgin olive oil
• Coarse salt to taste
• Coarsely ground black pepper to taste

For the salsa verde:

• 1 cup flat-leaf parsley leaves, packed
• 1 anchovy fillet, coarsely chopped
• 1 to 2 cloves garlic, peeled and coarsely chopped
• 1-1/2 tablespoons drained brined capers
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup extra virgin olive oil
• Coarse salt to taste
• Coarsely ground black pepper to taste

Directions

Step 1

Preheat your oven to 400°F. Trim off any fat and silverskin from the pork tenderloins and rub all sides with extra virgin olive oil. Season generously with salt and pepper. Heat a tablespoon of olive oil in a large cast iron or other oven-proof skillet over medium-high heat. Sear the tenderloins until nicely browned, about 2 minutes per side, 8 minutes in all. Place the skillet with the meat in the oven. Roast the tenderloins until the internal temperature registers 145°F, about 10 to 12 minutes or as needed. (The meat will still be slightly pink inside. Roast longer if you prefer your pork more done, but don’t overdo.) Let cool slightly before slicing.

Step 2

To make the salsa verde, combine all the ingredients in a blender or food processor and run the machine until the ingredients are well combined.

Step 3

Carve the pork tenderloin into 1/2-inch slices and arrange them on a platter. Drizzle some of the sauce over the meat and pass the rest.

Ingredients

For the mojo:

• 2 red bell peppers
• 1 dried chile pepper, such as ancho
• 8 sprigs fresh cilantro, leaves plus a few stems
• 2 garlic cloves, coarsely chopped
• 2 to 3 tablespoons white wine vinegar
• 2 teaspoons honey, or more to taste
• 2 teaspoons pimentón (smoked Spanish paprika)
• 1 teaspoon ground cumin, or more to taste
• 1/2 teaspoon salt, or more to taste
• 1 cup extra virgin olive oil

For the fish:

• 2-pound fillet of salmon, skin on
• Extra virgin olive oil
• Coarse salt
• Fresh coarsely ground black pepper

Directions

Step 1

To make the mojo sauce, start by charring the red peppers. You can do this on a grill, under the broiler in your oven, or by holding one pepper at a time over a gas range burner. Turn as needed to blacken the skin on all sides, and then let them cool for several minutes before peeling off and discarding the skins and removing the stems, ribs, and seeds. Coarsely chop the peppers and put them in the jar of a blender.

Step 2

On the grill or in a dry sauté pan, toast the dried chile pepper for 30 seconds to 1 minute, turning once. Let cool, and then break into pieces, discarding the stem, ribs, and seeds. Add half to the blender jar, reserving the rest. Add in the cilantro, garlic, vinegar, honey, pimentón, cumin, and salt. Blend until fairly smooth. Then slowly add the oil through the blender lid with the machine running and process until the oil is incorporated. You want a thick but pourable sauce. If the sauce is too thick, add water one tablespoon at a time until you reach the desired consistency. Taste for seasoning, adding more of the reserved chile, vinegar, honey, cumin, and/or salt as needed. Pour into a serving bowl and set aside.

Step 3

Run your fingers over the salmon fillet to check for bones. Pull out any that you find with kitchen tweezers or sanitized needle-nose pliers. Lightly oil the salmon on both sides and season with the salt and pepper.

If you’re using your oven broiler (typically at a temp of 450-500ºF), place the salmon on a baking sheet and broil for 10 to 15 minutes. (Alternatively, you can bake it at 350ºF for 20 to 25 minutes or until cooked through.)

Step 4

If you’re grilling the salmon on a charcoal grill, rake the coals to one side of the grill pan; for a gas grill, light the outer burners but leave the middle burner(s) unlit. Brush and oil the grill grate. Arrange the salmon with its skin side down on the grill grate, but not directly over the coals. Put the lid on. Cook for 12 to 15 minutes, or until the flesh is opaque and flakes easily when pressed with a fork. Use a large spatula to transfer the fillet to a platter. Drizzle some mojo sauce over the fish and serve the rest of the sauce on the side.

Note: A wire grill basket is a great tool for grilling fish—oil the basket, place the fish in it, and place it on your grill. When the fish is done, use tongs to lift the basket off the grill without the worry of the fillet coming apart.

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 large onions, diced
• 3 garlic cloves, minced
• 16 ounces baby portobello or white button mushrooms, sliced thin
• 2 pounds ground beef, chicken, or turkey
• 1 6-ounce can tomato paste
• 1 28-ounce can whole peeled tomatoes with liquid
• 2 15-ounce cans great northern beans, rinsed and drained
• 2 15-ounce cans kidney beans, rinsed and drained
• 3 bay leaves
• 2 cinnamon sticks
• 1 teaspoon ground cumin
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ancho chili powder
• ½ teaspoon each cayenne, allspice, and coarse salt
• 1 tablespoon apple cider or sherry vinegar
• Optional toppings for serving: diced raw onions, shredded cheddar cheese, sour cream, and crushed corn or tortilla chips as desired

Directions

Step 1

Heat a large stockpot or Dutch oven. Add the oil and then the onions and garlic. Cook over medium heat until soft. Add the mushrooms and sauté until soft. Add the ground meat in batches and cook until browned. 

Step 2

Push everything to the sides of the pot and add the tomato paste. Cook it until it turns a deep, brownish red and then fold it into the vegetables and meat. Add the rest of the ingredients and stir to combine. 

Step 3

Bring to a simmer, cover, and cook for three hours, stirring every half hour. If the liquid is evaporating too quickly, place the lid ajar. Remove the bay leaves and serve with your choice of toppings. 

Ingredients

• 1 rack of lamb with 8 ribs, frenched (see “Healthy Ingredient Spotlight” below)
• 3 large cloves garlic, peeled and coarsely chopped
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 tablespoon fresh rosemary needles, plus extra sprigs for garnish 
• 1 tablespoon fresh lemon juice or balsamic vinegar
• Coarse sea salt 
• Freshly ground black pepper 

Directions

Step 1

Place the rack of lamb bone side down on a rimmed baking sheet or in a roasting pan. Add the garlic, olive oil, rosemary, and lemon juice or balsamic vinegar to the bowl of a small food processor and pulse until the garlic is finely chopped. Coat the lamb on all sides with the mixture, and season generously with salt and pepper. Allow the lamb to stand at room temperature for one hour. 

Step 2

Put an oven rack in the center position and preheat the oven to 450°F. Roast the lamb for 20 to 25 minutes for medium-rare or until the internal temperature on an instant-read meat thermometer registers 125°F. (Roast the lamb 5-10 minutes longer if you prefer it less pink.) After removing it from the oven, loosely tent the lamb with aluminum foil and allow it to rest for 15 minutes. To serve, slice the rack into individual chops and divide them between two dinner plates, fanning them in a semicircle. Top with a drizzle of olive oil and garnish with rosemary sprigs, if desired.