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Ingredients:
- 2 large golden beets
- 2 large red beets
- 4 tablespoons white wine vinegar
- 1/2 cup olive oil
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 tablespoons lemon juice
- 2 shallots, finely diced
- 4 cups arugula
- 4 ounces soft mild goat cheese
Instructions:
- Preheat the oven (or grill) to 425 degrees F.
- Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
- To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
- When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
- Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.
Ingredients:
- ½ cup wilted spinach or Swiss chard, coarsely chopped
- 2 teaspoons extra virgin olive oil
- 1 small garlic clove, minced, plus 1 clove cut in half
- Salt and freshly ground pepper
- 1 thick slice country bread
- 1 egg
- ½ teaspoon dukkah (more to taste)
Instructions:
- Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
- Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
- Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve.
Ingredients:
- 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
- 1 cup pitted, drained kalamata olives
- 6 tablespoons olive oil, divided
- 8 ounces casarecce, fusilli, or other short pasta
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh oregano, plus leaves for garnish
- 2 ounces feta cheese, crumbled (about ½ cup)
- 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved
Instructions:
- Preheat oven (or grill) to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.
- Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
- Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.
