Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup minced onion
• 1 cup basmati or jasmine rice
• 1/2 teaspoon turmeric
• 1-1/2 cups water or chicken broth, homemade or low-sodium store bought
• 4 strands saffron, optional
• 1 cup frozen green peas, thawed

Directions

Heat a 2-quart saucepan over medium heat. When hot, add the olive oil and butter, then the onions. Cook, stirring frequently, until softened but not browned, about 3 minutes. Add the rice and turmeric, stirring to coat the grains. Add the water or broth and saffron, if using, and bring to a low boil. Reduce heat to a simmer, cover, and cook for 20 minutes, checking after 15 to see if all the liquid has been absorbed. When done, turn off the heat, fluff with a fork, fold in the peas, and cover the saucepan for 2 minutes before serving.

Ingredients

• 2 large cucumbers, trimmed, peel left on
• 1 large red onion
• 1 tablespoon sea salt
• 1 bell pepper, any color, cored and cut into thin rings
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar, plus more to taste
• 2 tablespoons dill, minced

Directions

Use a mandoline or the thin slicing blade of your food processor to slice the cucumbers and red onions. Transfer them to a colander nestled in a large bowl and toss with the salt. Let sit for an hour to release some of their liquid. Rinse with cold water to remove extra salt and rinse out the bowl. Place the cucumbers and onions in the bowl along with the pepper rings. Add the olive oil, vinegar, and dill, and toss well. Allow the flavors to meld for at least 30 minutes before serving.

Ingredients

• 4 large yellow beets
• 2 tablespoons extra virgin olive oil, divided use, plus more for drizzling
• 1 tablespoon balsamic vinegar from Modena, plus more for drizzling
• 4 cups assorted salad greens
• 2 ounces Parmigiano-Reggiano shavings
• 1 ounce chopped hazelnuts

Directions

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper. Trim the beets but don’t peel them, and cut into quarters. Transfer to the sheet pan and toss with 1 tablespoon olive oil. Roast until tender, up to one hour. Out of the oven, roll up the beets in the parchment paper and allow them to sit for 10 minutes; this makes it easy to now take off the peels. Toss them with the rest of the olive oil and the tablespoon of vinegar. Divide the greens among four plates and top with equal amounts of beets, cheese shavings, and hazelnuts. Drizzle with more olive oil and vinegar.