Ingredients:

• 2 (12-ounce) strip steaks (about 1 1/2 inches thick each)
• Kosher salt and freshly ground black pepper
• 3 tbsp. olive oil, divided
• 4 cloves skin-on garlic, plus 2 cloves finely chopped, divided
• 1 sprig rosemary, plus 1 teaspoon chopped rosemary, divided
• 12 oz. ounces assorted mushrooms (such as oyster, shiitake, and cremini), quartered
• 1 tbsp. Dijon mustard
• 1/2 c. dry white wine
• 1 bunch spinach, thick stems discarded and leaves roughly chopped (about 6 cups)
• 1/2 c. crème fraîche or sour cream

Directions:

• Heat the oven to 425°F. Season the steak with salt and pepper to taste. Melt butter in a medium-sized cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add the steak, garlic skin, and rosemary sprig. Cook, rotating once, for 4 to 8 minutes, or until browned.
• Place skillet in oven and roast until done to preference, 3 to 6 minutes for medium. Transfer the steaks to a cutting board and tent loosely with foil for at least 10 minutes before slicing.
• Reheat the skillet over medium-high heat (make sure to keep an oven mitt on the handle). Combine the mushrooms and the remaining 2 tablespoons of oil in a mixing bowl. Season with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, or until softened and beginning to brown. Cook, stirring constantly, for 1 minute, until the garlic and rosemary are fragrant.
• Add mustard and wine. Cook, stirring constantly, for 30 seconds, or until the sauce thickens. Place the mushrooms on a dish. Toss spinach in skillet for 1 to 2 minutes, or until it begins to wilt. Remove from the heat and mix in the crème fraîche and mushroom. Season with salt and pepper to taste. Garnish with sliced steak.

Ingredients:

• 12 oz. rigatoni
• 2 tbsp. olive oil, divided
• 12 fresh sage leaves
• 1/4 c. pine nuts, toasted and roughly chopped
• 1 tsp. finely grated lemon zest
• 1 shallot, finely chopped
• 2 cloves garlic, pressed
• Kosher salt and freshly ground black pepper
• 1 c. canned pure pumpkin
• 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving
• 1/4 c. heavy cream
• 1/8 tsp. fresh grated nutmeg

Directions:

• Cook the pasta according to the package directions. 1 cup cooking water should be set aside; drain pasta and return to saucepan.
• In a large saucepan over medium heat, heat 1 tablespoon oil. Cook until the sage is crisp, 2 to 3 minutes. Transfer with a slotted spoon to a dish lined with paper towels; when cool, crumble into bits. In a mixing bowl, combine sage, pine nuts, and lemon zest.
• To the saucepan, add the remaining 1 tablespoon oil, shallot, and garlic. Season with salt and pepper to taste. Cook, stirring occasionally until the vegetables are soft, 1 to 2 minutes. Combine the pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 cup of the leftover pasta water in a mixing bowl. Cook for 3 to 5 minutes, or until somewhat thickened. Season with salt and pepper. (If desired, purée with an immersion blender or a normal blender until smooth.) Stir in the pasta to mix (add more pasta water if sauce seems too thick). Serve with Pine Nut Gremolata on top.

Ingredients:

• 4 tbsp. (1/2 stick) unsalted butter
• 3 lb. (about 6 medium-size) onions, thinly sliced
• Kosher salt
• 1/4 c. dry white wine
• 2 tbsp. dry sherry
• 1 tbsp. all-purpose flour
• 6 c. beef broth
• 4 thick slices of crusty bread
• 4 oz. Gruyère cheese, grated (about 1 cup)

Directions:

• Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes.
• Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer for 10 minutes. Season with salt.
• Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately.

Ingredients:

• 3 clementines, divided
• 1 lemon, sliced
• 8 sprigs thyme, plus 1 tablespoon thyme leaves
• 1 (3-pound) skin-on salmon fillet
• 1 1/2 tbsp. pure honey
• 1 tbsp. fennel seeds, crushed
• Kosher salt and freshly ground black pepper

Directions:

• Heat the oven to 425°F. Sliced 1 clementine. In the center of a baking sheet, arrange sliced clementine, lemon, and thyme sprigs. Place the salmon on top, skin side down.
• Grate the zest of 1 clementine into a measuring cup, then squeeze in the juice of both remaining clementines (approximately 1/4 cup). Whisk in the honey until it is completely dissolved. Brush half of the clementine mixture over the fish, then sprinkle with fennel and thyme leaves. Season with salt and pepper to taste. 10 minutes in the oven.
• Brush the remaining juice mixture over the salmon. Roast until barely opaque throughout, 12 to 15 minutes.

Ingredients:

• 1 c. couscous
• 3/4 c. frozen peas, thawed
• 1/4 c. fresh basil, chopped
• 1 tsp. lemon zest, plus 2 tablespoons lemon juice
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground pepper
• 1 lb. large shrimp, peeled and deveined
• 2 tsp. fresh thyme
• 2 tsp. fresh marjoram, oregano, or savory, chopped
• 1 tsp. fresh rosemary, chopped
• 1/2 tsp. dried lavender
• 1 tbsp. fresh tarragon, chopped

Directions:

• Cook the couscous according to the package directions. Combine peas, basil, lemon zest, and 1 tablespoon oil in a mixing bowl. Season with salt and pepper to taste.
• In a mixing bowl, combine the shrimp, thyme, marjoram, rosemary, lavender, and 1 tbsp oil. Season with salt and pepper to taste.
• In a large skillet over medium-high heat, heat the remaining 1 tablespoon oil. Cook, rotating once until the shrimp are opaque throughout, 2 to 3 minutes. Remove from the heat and stir with the lemon juice and tarragon. Serve with couscous on the side.

Ingredients:

• 1 1/2 lb. Yukon gold potatoes, peeled and cut into 2-inch chunks
• Kosher salt and freshly ground black pepper
• 1 c. fresh or frozen peas
• 2 tsp. lemon zest plus 2 tablespoons juice
• 3 tbsp. olive oil, divided
• 2 (3/4-inch-thick) strip steaks (about 1 1/2 pounds total)
• 2 small shallots, thinly sliced
• 1/2 c. dry white wine
• 1 1/2 tbsp. unsalted butter

Directions:

• In a big pot, cover potatoes with cold salted water. Bring to a boil, then reduce to low heat and cook until the potatoes are soft, 15 to 18 minutes, adding the peas in the last 3 minutes of cooking. Return the vegetables to the pot after draining. Mash in the lemon zest and add juice and 2 tablespoons of oil. Season with salt and pepper to taste.
• Meanwhile, in a large skillet over medium-high heat, heat the remaining tablespoon of oil. Season the steak with salt and pepper to taste. Cook until done to preference, 3 to 5 minutes per side for medium-rare. Transfer steak to a chopping board and set aside for 5 minutes before slicing; reserve skillet.
• Turn the heat down to medium. Cook, stirring occasionally until shallots are soft in reserved skillet, about 2 to 4 minutes. Pour in the wine and 1/4 cup of water. Cook for 4 to 6 minutes, scraping up any browned parts with a wooden spoon until liquid is reduced by half; remove from heat. Swirl the pan to melt the butter, then whisk in the juices from the cutting board. Season with salt and pepper to taste. Serve the steak with the sauce on top and the potatoes on the side.

Ingredients:

• 2 c. whole milk
• 3 1/4 c. vegetable stock, divided
• 1 1/4 c. polenta (not quick-cooking)
• 4 oz. Fontina cheese, grated (about 1 c.), plus more for serving
• 1 tbsp. unsalted butter
• Kosher salt
• Freshly ground black pepper
• 1 1/2 tbsp. extra-virgin olive oil
• 1 lb. assorted mushrooms, large ones halved
• 1 shallot, chopped
• 1 (14.5-oz.) can chopped tomatoes, drained
• 1 bunch collard greens (about 12 oz.), stems discarded and leaves torn
• 2 garlic cloves, chopped
• 2 tsp. red wine vinegar

Directions:

• In a large saucepan, bring the milk and 3 cups of stock to a boil. Whisk in polenta. Reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until polenta is soft. Melt the cheese and butter together in a mixing bowl. Season with salt and pepper to taste.
• Meanwhile, in a large skillet over medium-high heat, heat the oil. Cook, stirring occasionally until the mushrooms are golden brown, about 10 to 12 minutes. Combine the tomatoes, collards, garlic, and the remaining 1/4 cup stock in a mixing bowl. Cook, stirring occasionally, for 4 to 6 minutes, or until the greens are wilted. Mix in the vinegar. Season with salt and pepper to taste.
• Serve the mushroom mixture over polenta, topped with more cheese.

Ingredients:

• 1 lb. cremini mushrooms, halved or quartered if large
• 3 tbsp. olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 large head broccoli, cut into florets
• 4 small bone-in pork chops (about 2 pounds total)
• 2 large shallots, finely chopped
• 1 tbsp. all-purpose flour
• 3/4 c. dry white wine
• 1/2 c. chicken stock
• 2 tbsp. crème fraîche or sour cream
• 1 tsp. Dijon mustard
• 1 tbsp. fresh thyme leaves

Directions:

• Heat the oven to 425°F. On a large rimmed baking sheet, toss the mushrooms with 1 tbsp oil. Season with salt and pepper to taste. Bake for 10 minutes. Move the mushrooms to one side of the pan and add the broccoli. Toss with 1 tbsp. oil. Season with salt and pepper to taste. Roast until vegetables are golden brown and tender, 12 to 15 minutes.
• Meanwhile, in a large skillet over medium heat, heat the remaining tablespoon of oil. Season the pork with salt and pepper to taste. Cook for 4 to 5 minutes per side, or until an instant-read thermometer reads 140°F. Transfer to a platter and tent with foil; reserve skillet.
• Cook, stirring occasionally until shallots are soft, 3 to 4 minutes. Add flour and cook, stirring constantly, for 1 minute. Simmer for 2 to 4 minutes, or until the stock has thickened and decreased to about 1/2 cup. Remove from the heat and mix in the crème fraîche, Dijon mustard, and thyme. Season with salt and pepper to taste. Serve pork covered with pan sauce and roasted veggies alongside.

Ingredients:

• 8 oz. bucatini or spaghetti
• 2 tsp. freshly ground black pepper, plus more for serving
• 2 tbsp. unsalted butter
• 1 c. grated Parmesan, plus more for serving
• 4 c. baby arugula
• 2 c. diced warm rotisserie chicken

Directions:

• Cook bucatini or spaghetti until al dente in salted boiling water. 1 1/4 cup cooking water should be set aside.
• Meanwhile, in a large Dutch oven over medium-high heat, sauté pepper in butter until aromatic, about 1 minute. Bring to a simmer with 3/4 cup pasta water.
• Reduce the heat to low and mix in the hot pasta and grated Parmesan, stirring constantly until the cheese melts (add more pasta water if sauce seems dry).
• Toss in the young arugula and warm rotisserie chicken until the arugula is just wilted. Serve immediately, topped with more Parmesan and black pepper if desired.

Ingredients:

• 4 boneless, skinless chicken breast fillets
• Kosher salt and black pepper
• 1/4 c. panko breadcrumbs
• 1/4 c. grated Parmesan
• 1 tbsp. olive oil
• 1 tbsp. chopped fresh flat-leaf parsley
• 1 garlic clove, chopped
• 1 tsp. Dijon mustard
• 1 lb. Campari Tomatoes
• Side salad and garlic bread, for serving

Directions:

• Preheat oven to 450 degrees Fahrenheit. Place the chicken breast fillets on a baking pan lined with aluminum foil. Season with kosher salt and freshly ground black pepper to taste. Panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and garlic clove, chopped On each chicken breast, spread Dijon mustard. Garnish with the breadcrumb mixture.
• Arrange Campari tomatoes in a circle around the chicken. Bake for 14 to 16 minutes, or until the chicken is just cooked through. Serve with garlic bread and a side salad.