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!)

Ingredients

• 3 ears fresh sweet corn, kernels sliced off the cobs
• 4 tablespoons extra virgin olive oil, divided use
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 red bell pepper, cored, seeded, and diced small
• 2 tablespoons sriracha or your favorite hot sauce
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup crumbled Cotija cheese
• 1/2 fresh lime

Directions

Step 1

In a large pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the corn kernels in an even layer. Leave them alone for 2 to 3 minutes, or until starting to brown, then season with salt and pepper. Continue to cook, tossing occasionally, until the corn is well browned in spots and popping in the pan, 6 to 8 minutes.

Step 2

Add the bell pepper and continue to cook until they’ve softened slightly but haven’t completely
lost their crunch, about 2 minutes. Add the sriracha and toss to coat. Remove the pan from the heat.

Step 3

Add the cilantro and Cotija and squeeze the lime half over everything; stir to combine. Season with salt and pepper to taste before serving.