Ingredients

• 2 pints cherry or grape tomatoes, halved, preferably mixed colors
• 4 tablespoons extra virgin olive oil, divided use
• Salt and freshly ground black pepper, to taste
• Two 8-ounce barramundi fillets
• 1/2 cup kalamata olives, pitted and halved
• 2 cloves garlic, peeled and minced
• 1 tablespoon dry white wine
• Pinch hot red pepper flakes
• 1 large sprig fresh basil, leaves thinly slivered
• Lemon wedges, for serving

Directions

Step 1

Preheat the oven to 375°F. Place the tomatoes on a nonstick baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast for 10 minutes. Transfer to a bowl along with all the juices.

Step 2

Place the fish on the baking sheet, drizzle with remaining 2 tablespoons of olive oil, and season with salt and black pepper. Bake the fish for 10 to 12 minutes or until it is cooked through and easily flakes with a fork.

Step 3

Meanwhile, add the olives to the tomatoes along with the garlic, wine, and red pepper flakes. Arrange the fish on a platter or plates and top with the tomato mixture. Just before serving, add the fresh basil and garnish with lemon wedges.

Ingredients

For the lamb:

• 2 pounds lamb loin chops, each chop about 3/4 inch thick, preferably grass-fed
• 2 tablespoons extra virgin olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper

For the charred lemon vinaigrette:

• 1 tablespoon plus 1/2 cup extra virgin olive oil
• 3 lemons, preferably Meyer variety, halved
• 1 tablespoon coarsely chopped fresh basil, oregano, or thyme, plus sprigs for garnish
• 1 small clove garlic, peeled and coarsely chopped
• 1 teaspoon Dijon mustard, or more to taste
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Brush the lamb chops on each side with olive oil, then season with salt and pepper.

Step 2

Heat your grill to medium-high (alternatively, use a grill pan or cast-iron skillet on the stovetop).

Step 3

Make the vinaigrette: Brush the lemon halves with the tablespoon of olive oil. Arrange on the grill grate, cut sides down, and grill for 6 to 8 minutes, or until they develop some color.

Step 4

Transfer the lemons to a bowl and let rest until cool enough to handle. Juice 2 of the lemon halves (a wooden reamer works well for this) over a strainer positioned over a blender jar. (Reserve the remaining lemon halves for serving.) Discard the seeds and lemon rinds from the juiced lemons. Add the basil, garlic, mustard, and salt and pepper to the lemon juice in the blender. While the machine is running, slowly add the 1/2 cup of olive oil through the lid of the blender. Taste for seasoning, adding more salt or mustard if desired. If the dressing is too tart, add a little more olive oil. Transfer the vinaigrette to a cruet or small pitcher.

Step 5

Arrange the lamb chops directly on the grill grate at an angle to the bars. Grill for 3 to 4 minutes per side, depending on how rare you like your lamb and how hot your grill runs. Turn and repeat. The chops should have good grill marks. An internal temperature of 125°F is rare; 135°F is medium-rare.

Step 6

Transfer the chops to a platter or plates. Let the meat rest for 3 minutes. Drizzle with the vinaigrette and garnish with the reserved lemon halves and sprigs of fresh herbs.

Ingredients

• 2 to 3 cloves garlic, peeled and crushed
• 3/4 cup strong brewed coffee
• 1/2 cup dry red wine
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons Vegemite
• 4 ribeye or New York strip steaks, each at least 1 inch thick
• Minced chives, for serving

Directions

Step 1

Make the marinade: In a medium mixing bowl, combine all the ingredients except the steak. Whisk thoroughly to mix.

Step 2

Place the steaks in a large resealable plastic bag. Pour the marinade over them and seal tightly. Place the bag in a baking dish (to contain any leaks) and refrigerate for 2 to 3 days.

Step 3

Preheat a grill or large grill pan to medium-high. Drain the steaks and pat dry. Grill the steaks for 4 to 5 minutes per side, or until cooked to your desired doneness, 130°F for medium-rare. Transfer the steaks to a platter or plates and drizzle with olive oil. Dust with minced chives. Let the meat rest for 3 minutes before slicing and serving.