Ingredients

• One 3-pound boneless turkey breast with skin
• 15 to 20 dried prunes
• 10 fresh sage leaves
• 1/3 cup chopped unsalted pistachios
• 8 thin slices prosciutto
• Coarse salt (kosher or sea) and freshly ground black pepper
• Extra virgin olive oil
• 1 cup chicken stock or water

Directions

Step 1

Using a sharp knife, buttery the turkey breast and open it up like a book. Sandwich the breast between two pieces of plastic wrap and pound with a meat mallet to a uniform thickness. Remove the top sheet of plastic wrap and season the breast with salt and pepper.

Step 2

Lay the prosciutto slices down the center of the breast. Scatter the prunes, sage leaves, and pistachios on top. Drizzle with olive oil.

Step 3

Roll the breast into a compact log, then tie at 2-inch intervals with butcher’s twine. (Discard the plastic wrap.) Rub the roulade with olive oil and season with salt and pepper. In the meantime, preheat the oven to 350°F.

Step 4

Place a rack in a shallow roasting pan. Lay the turkey roulade on the rack and pour the chicken stock in the bottom of the pan. Roast until the internal temperature of the roulade on an instant-read meat thermometer reads 160°F, 60 to 75 minutes.

Step 5

Let the roulade rest for 15 minutes before slicing and serving. (Use an electric or serrated knife to carve the turkey breast.) Offer additional olive oil at the table.

Ingredients

For the salsa verde:

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

For the pork:

• 2 pork tenderloins, about 2 pounds total, trimmed of fat and silver skin
• Extra virgin olive oil
• Coarse salt (kosher or sea) and coarsely ground black pepper

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Rub the pork tenderloins on all sides with extra virgin olive oil. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large cast iron or other oven-proof skillet over medium-high heat. Sear the pork tenderloin until nicely browned, about 2 minutes per side, 8 minutes in all. Place the skillet with the meat in the oven.

Step 3

Roast the tenderloins until the internal temperature is 145°F, 10 to 12 minutes, or as needed. (The meat will still be slightly pink inside. Roast longer if you prefer your pork more done.)

Step 4

In the meantime, make the salsa verde: Combine all the ingredients in a blender or food processor and run the machine until well combined.

Step 5

Carve the pork tenderloin into 1/2-inch slices and arrange on a platter. Serve with the salsa verde.

Ingredients

• 2 pounds boneless leg of lamb
• Extra virgin olive oil
• 2 to 3 sprigs fresh rosemary, one of them finely minced
• Coarse salt (kosher or sea)

Directions

Step 1

Prepare the meat by removing any excess fat. Then cut it into cubes about 3/4-inch thick.

Step 2

Impale the cubes of meat on 8-inch bamboo skewers (the cubes are traditionally tightly packed on the skewers). Brush the arrosticini on all sides with a sprig of rosemary dipped in olive oil.

Step 3

Heat a large lightly oiled cast iron skillet or grill pan on the stovetop. (Alternatively, you can cook the arrosticini outdoors on a medium-hot grill or hibachi.) Cook the skewers for 30 seconds to
1 minute on each side, or until the meat is nicely seared. Season with salt and rosemary before serving.

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 red bell pepper, stemmed, seeded, and diced
• 1/2 green bell pepper (or more red), stemmed, seeded, and diced
• 4 large eggs, beaten
• Coarse salt (kosher or sea)
• 2 ounces crumbled feta cheese (optional)
• Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.