Ingredients

• 1 1/2 pounds salmon fillets, skin off Coarse salt (kosher or sea)
• Freshly ground black pepper
• 1 1/2 teaspoons dry oregano
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 4 garlic cloves, peeled and minced
• 15 basil leaves, sliced into ribbons
• 6 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 2 red bell peppers, stemmed, cored, and thinly sliced
• 2 shallots, peeled and thinly sliced

Directions

Step 1

Pat the salmon fillets dry and remove any pin bones with kitchen tweezers. Season on both sides with salt and pepper.

Step 2

Place the fillets in a glass baking dish large enough to hold them. Combine the oregano, coriander, paprika, minced garlic, basil, olive oil, and lemon juice in a small bowl and whisk to mix. Pour over the fish, gently turning the fillets to be sure the fish is evenly coated with the marinade. Cover and marinate, refrigerated, for 30 minutes to an hour.

Step 3

Heat the oven to 425°F.

Step 4

Arrange the bell peppers and shallots in the bottom of a 9×13 baking dish. Place the salmon fillets on top and pour the marinade over them.

Step 5

Bake for 15 minutes or until the fish is done and flakes easily when pressed with a fork.

Ingredients

• 3 tablespoons extra virgin olive oil, divided, plus extra for serving
• 1 medium white onion, peeled and diced
• 5 medium zucchini, halved, then sliced crosswise
• 1/2 cup water
• 1 chicken bouillon cube
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 3/4 pound rigatoni
• Juice of 1/2 lemon
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Pinch hot red pepper flakes

Directions

Step 1

In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the onion and cook until soft, about 6 minutes. Stir in the zucchini, water and bouillon cube. Season lightly with salt and pepper.

Step 2

Reduce the heat to low and cover the pot. Cook for 4 hours, stirring often, until the zucchini is falling apart. (It will be mushy, and that’s good! Add additional water if the zucchini begins to dry out.)

Step 3

When the sauce is almost ready, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and add to the pot with the zucchini, along with 2 additional tablespoons of olive oil.

Step 4

Add the lemon juice, Parmigiano-Reggiano, and pepper flakes to the pasta and stir well to combine. Serve topped with more cheese and a drizzle of extra virgin olive oil.

Ingredients

For the giardiniera:

• 1 banana pepper, thinly sliced
• 1 medium carrot, finely diced
• 1/2 cup coarsely chopped cauliflower florets
• 1 celery rib from the center of the stalk, finely diced
• 1 1/2 tablespoons coarse (kosher or sea) salt
• 1/3 cup diced green pitted olives (like Castelvetrano)
• 1 small clove garlic, peeled and crushed
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon celery seeds (optional)

For the pork:

• 2 boneless pork chops (each 9 to 10 ounces)
• 1 cup panko bread crumbs
• 1/3 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 cup all-purpose flour
• 1 large egg
• 1/4 cup extra virgin olive oil, divided
• Lemon wedges, for serving

Directions

Step 1

Make the giardiniera: In a medium bowl, add the banana peppers, carrots, cauliflower, celery, and salt. Toss well to combine, cover tightly, and refrigerate for at least 6 hours or overnight.

Step 2

Add the olives and garlic; toss well. In a small pot, whisk together the olive oil, vinegar, oregano, black pepper, and celery seeds, if using. Bring to a simmer over medium heat. Pour over the vegetable mixture. Transfer to a small covered bowl or jar. Set aside at
room temperature for at least 6 hours, or refrigerate if not using immediately. Will keep for 1 month.

Step 3

Transfer the pork chops to a cutting board and sandwich between two sheets of wax paper. Using the flat side of a meat mallet or rolling pin, pound the pork 1/2 inch thick.

Step 4

In a wide bowl, combine the panko, Parmigiano-Reggiano, black pepper, oregano, and salt; mix well. Sprinkle the flour over a large plate and season with salt. In a separate wide bowl, beat the egg with 1 tablespoon of olive oil and season with salt. Working with one chop
at a time, dredge the pork in the flour, followed by the egg mixture, and finally the panko mixture, packing the crumbs onto the pork to adhere. Chill for 30 minutes.

Step 5

In a large cast-iron skillet over medium heat, warm the remaining 3 tablespoons of olive oil. When the oil is hot, add the pork and cook, flipping once, until crispy, golden, and cooked through, 4 to 5 minutes per side. Transfer to a plate or serving platter. Cut the pork into strips and serve hot with lemon wedges and giardiniera on the side, if desired.

Ingredients

• 8 large lamb rib chops
• 1/3 cup extra virgin olive oil, plus more for searing and serving
• 6 cloves garlic, crushed with the flat of a knife blade
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chopped rosemary
• 1 teaspoon dried oregano (optional)
• Zest and juice of a lemon
• Coarse salt (kosher or sea)
• Freshly ground black pepper

Directions

Step 1

Place the lamb chops in a glass baking dish large enough to hold them. (You may need two dishes.). Make the marinade: In a bowl, combine the 1/3 cup of olive oil with the garlic, mustard, thyme, rosemary, and the lemon zest and juice. Whisk, then pour over the lamb chops. Cover and refrigerate for 3 to 8 hours. (If you’re in a rush to get dinner on the table, marinate for 1 hour at room temperature.)

Step 2

When ready to cook, preheat the oven to 375°F. In the meantime, heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat for about 2 minutes, until the pan is hot and the oil is shimmering. Season the chops well on both sides with salt and pepper. Working in batches if necessary, sear the chops in a single layer for about 2 minutes per side, or until nicely browned.

Step 3

Immediately transfer the skillet to the preheated oven. Roast the chops for 2 to 5 minutes for medium-rare to medium, longer if you like your lamb well-done. Transfer to a platter or plates. (Do not allow them to remain in the hot skillet.) Tent with foil, and let the chops rest for 5 minutes.

Step 4

Serve the chops with lemon wedges and additional olive oil for drizzling.