Ingredients

For the salsa verde:

• 1 1/2 cups packed, roughly chopped flat-leaf parsley
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained
• 1 to 2 anchovy fillets (optional)
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon freshly grated zest from 1 lemon
• Kosher salt and freshly ground black pepper

For the steak:

• One 2-pound flank steak Kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies (if using), vinegar, lemon juice, garlic, and lemon zest in the work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, stopping to scrape down sides of bowl as necessary.

Step 2

Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 3

In the meantime, set up your grill or grill pan for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side, or until done to your liking. Let rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Ingredients

For the chive vinaigrette:

• 1/4 cup white wine vinegar
• 1 tablespoon minced shallots
• 2 tablespoons finely minced chives
• 1/4 teaspoon sea salt, or more to taste
• 1/8 teaspoon freshly cracked black pepper, or more to taste
• 2/3 cup extra virgin olive oil

For the salmon:

• 4 salmon steaks, about 1-inch thick (6 ounces each), skin on
• Sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the vinaigrette: In a medium bowl, whisk together the vinegar, shallots, chives, salt, and pepper. When the salt has dissolved, whisk in the olive oil.

Step 2

Season the salmon steaks with salt and pepper.

Step 3

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over and cook for 3 minutes more. Remove and blot on a paper towel.

Step 4

Drizzle each steak with about 3 tablespoons of chive vinaigrette. Serve immediately.

Ingredients

• 2 heads of garlic, the top third of each cut off
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 6 pounds baking potatoes, peeled and cut into 2-inch chunks
• Water
• Salt
• 3 cups heavy cream, heated
• 8 ounces Chihuahua or other melting cheese, cut into 1/4-inch dice

Directions

Step 1

Preheat the oven to 350°F. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.

Step 2

Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.

Step 3

3. Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the cheese to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.

Ingredients

• 1 bunch fresh rosemary
• 16 lamb rib chops, bones frenched
• Extra virgin olive oil
• Coarse sea salt and cracked or freshly ground black peppercorns
• 3 cloves garlic, minced
• 2 to 3 tablespoons hot pepper flakes
• 3 to 4 lemons, cut in half crosswise and seeded
• Pickled cherry peppers, for serving (optional)

Directions

Step 1

Strip enough rosemary leaves off the bunch to obtain 3 tablespoons when finely chopped. Tie the remaining rosemary sprigs together at the stem end.

Step 2

Season the chops on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the meat. Brush the lemon halves with olive oil and season with salt and pepper.

Step 3

Set up your grill for direct grilling and heat to high. Leave a third of the grill fire-free as a safety zone. Brush and oil the grill grate.

Step 4

Arrange the lamb chops on the grate in a neat row; place the lemons, cut side down, on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes. Transfer the lemons to a platter. Turn the chops and continue grilling until cooked to taste. If flare-ups occur, move the chops to the safety zone.

Step 5

Transfer the chops to a platter or plates. Squeeze the lemon halves over them. Drizzle with additional olive oil. Garnish with cherry peppers, if desired.