Ingredients

• 2 pounds red or Yukon gold potatoes, scrubbed and cut into roughly 2-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon Black Urfa Chili
• 1 teaspoon coarse sea salt

Directions

Place a rack in the middle of your oven and preheat to 450°F. In a large bowl, toss the potatoes with the oil, spices, and salt. Roast for 50 minutes, flipping the potatoes and rotating the pan after 25 minutes. Taste and season with more spices as desired. 

Ingredients

• 1-1/2 pounds fresh or frozen green beans
• 4 to 6 tablespoons extra virgin olive oil
• 2 red bell peppers, stemmed, seeded, and cut into strips
• 3 cloves garlic, coarsely chopped
• 1 teaspoon Pimentón or more to taste 
• 3 ounces cured ham, preferably Serrano, cut into 1/4-inch cubes
• Freshly ground black pepper, to taste
• Coarse sea salt, if needed

Directions

If using fresh beans, trim the ends and steam them until tender-crisp, about 5 minutes. Immediately plunge them into a large bowl of ice water to stop the cooking and set the color. Drain and set aside. Heat a large frying pan over medium heat. When hot, add 2 tablespoons of olive oil and the bell peppers, sautéing the peppers until softened, 4 to 6 minutes. Add the garlic and sauté for 1 minute. Add 2 more tablespoons of olive oil and the pimentón, stirring well to distribute the spice. Add the ham and the steamed beans. Season with black pepper and, if needed, salt (the ham itself may add enough salt), and stir the beans with tongs to heat through. If they seem dry, add the rest of the oil. When the beans are ready, taste and add more pimentón, black pepper, and/or salt as desired. 

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.