Ingredients

• 1 teaspoon cumin seeds
• 3 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 1 serrano chile, thinly sliced
• One 1-inch piece ginger, peeled and finely grated
• Kosher salt
• 1 1/2 pounds medium carrots, halved lengthwise, tops trimmed to 1 inch
• 2 avocados, peeled, pitted, and cut into large pieces
• 1/2 cup mint leaves

Directions

Step 1

Prepare a grill for direct grilling and heat to medium. Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Step 2

Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in 1/4 cup olive oil until combined, then stir in the chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Step 3

Toss the carrots with the remaining 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Grill the carrots, turning occasionally, until lightly charred in spots and tender, 14 to 18 minutes. Immediately transfer the carrots to the bowl with the sauce. Toss to coat; season with salt.

Step 4

Arrange the avocado and carrots on a platter. Spoon any remaining sauce over them, then top with mint. Serve the carrots warm or at room temperature.

Ingredients

For the Salsa Rossa

• 1 cup sun-dried tomatoes (not oil-packed) Pinch of hot red pepper flakes
• 1 roasted and peeled red bell pepper, stemmed, seeded, and chopped
• 1/4 cup finely chopped pickled hot peppers, plus 1/4 cup brine from the jar
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Coarse salt (kosher or sea) and freshly ground black pepper

For the broccoli rabe

• 1 pound broccoli rabe, trimmed
• 2 tablespoons extra virgin olive oil Coarse salt (kosher or sea) and freshly ground black pepper
• Shaved Pecorino Romano, for serving

Directions

Step 1

Make the Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and hot red pepper flakes. Let stand until the tomatoes are softened, 15 minutes.

Step 2

Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine, and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper to taste.

Step 3

Make the broccoli rabe: Set up an ice bath (a large bowl of water and ice). In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry.

Step 4

Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil, then season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 4 minutes. Serve with the Salsa Rossa and Pecorino.

Ingredients

• 1/3 cup sliced almonds
• 8 ounces beets (red or golden), cooked and peeled
• 3 ounces goat cheese
• 4 ounces baby arugula
• 1 navel orange
• 3 tablespoons extra virgin olive oil
• 3 tablespoons rice wine vinegar or a good-quality red wine vinegar
• 1/4 teaspoon coarse salt (kosher or sea), or more to taste

Directions

Step 1

Place the almonds in a dry nonstick skillet and heat over medium-low heat. Cook, tossing frequently, until the almonds are just fragrant and toasted. Remove from the heat and let cool.

Step 2

Cut the beets in half from top to bottom and then into 1/4-inch half-moon slices. Crumble the goat cheese. Arrange the arugula on a platter or in a large shallow bowl and top with the sliced beets, goat cheese, and toasted almonds.

Step 3

Zest and juice the orange. Whisk together the zest, juice, olive oil, rice vinegar, and salt.

Step 4

Pour half the dressing over the salad and toss to coat. Keep adding small amounts of the dressing as needed and toss until the salad is fully dressed. (But not over-dressed!)