Ingredients

• 2 cloves garlic, peeled and finely chopped
• 2 tablespoons chopped fresh rosemary, plus extra sprigs for garnish
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper, to taste
• 12 lamb rib chops 

Directions

Step 1

In a small bowl, stir together the garlic, rosemary, lemon juice, olive oil, and salt and pepper. Place the lamb chops in a shallow dish or resealable plastic bag and pour the marinade over them, turning the chops to coat both sides. Cover and refrigerate at least 2 hours. 

Step 2

Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the grill grate over high heat and grill, turning once, 4 to 5 minutes per side for medium-rare. The outside will be well seared with the insides still pink. 

Step 3

Transfer to a warm platter, garnish with rosemary sprigs, and serve immediately. 

Ingredients

• Extra virgin olive oil, for drizzling
• 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 yellow bell pepper, trimmed, seeded, and thinly sliced
• 1 small onion, peeled and thinly sliced
• 1 large garlic clove, peeled and minced
• 1 teaspoon thyme leaves
• 1/2 pound plum tomatoes, sliced 1/4 inch thick
• 2 small zucchini (1/2 pound), sliced on a diagonal, 1/4 inch thick
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese 

Directions

Step 1

Preheat the oven to 350°F. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic, and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese. 

Step 2

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°F. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm. 

Ingredients

• 2 lemons, 1 zested and juiced, 1 sliced lengthwise into quarters
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Coarse salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons minced fresh herbs, such as dill, flat-leaf parsley, oregano, etc.
• 4 barramundi fillets, each 6 to 8 ounces
• 4 loosely packed cups of baby arugula, spinach, or other mixed greens
• 12 cherry tomatoes, halved
• 2 small Persian cucumbers, diced
• Quick Pickled Red Onions (optional; see below) 

Directions

Step 1

Make the vinaigrette: In a small bowl, combine the lemon zest and juice, vinegar, honey, and 1/4 teaspoon each salt and black pepper. Whisk until the salt and honey dissolve. Continue to whisk while slowly adding the olive oil; whisk until the vinaigrette is emulsified. Stir in the minced herbs. Taste the vinaigrette, adding more vinegar or salt and pepper to taste. Pour 1/3 of the vinaigrette into a separate container, reserving the remainder. 

Step 2

Lay the fish fillets on a rimmed sheet pan and lightly brush both sides with the smaller portion of vinaigrette. (Dividing the vinaigrette into two containers prevents cross-contamination.) Season lightly with salt and pepper. 

Step 3

Toss the greens, cherry tomatoes, and cucumbers with 2 to 3 tablespoons of the reserved vinaigrette (you want them coated lightly) and divide among 4 plates. Top with a few rings of Quick Pickled Red Onions, if desired. 

Step 4

Light a grill or preheat a stovetop grill pan to medium-high. Arrange the fillets, skin side down, on a well-oiled grill grate. Cook until the edges begin to look opaque, 2 to 3 minutes for thin fillets and 4 to 5 minutes for thicker fillets. Gently turn and cook the other side until the fish is cooked through, 1 to 2 minutes more. (Do not overcook.) Arrange the fillets on the prepared plates. Drizzle with any remaining vinaigrette. Garnish each plate with a lemon wedge. 

Step 5

Quick Pickled Red Onions: Thinly slice a red onion into rings and place in a pint-size canning jar. Bring 1/2 cup of water and 1/2 cup apple cider vinegar to a boil over medium-high heat. Stir in 1 tablespoon of sugar and 1 teaspoon of fine sea salt. Pour over the onions. Let cool to room temperature before serving. Cover the jar and refrigerate for up to 3 days.