Ingredients

2 tablespoons cherry preserves
2 tablespoons Dijon mustard
1 whole wheat croissant, sliced in half (or any other bread)
4-6 slices smoked ham, thinly sliced
sliced brie
1/2 cup baby spinach
salt and freshly ground pepper

Directions

1. In a small bowl, combine the preserves with the mustard.
2. Spread the cherry mustard on both slices of bread. On one slice top with 2-3 pieces of ham, the cheese, and then the rest of the ham.
3. This sandwich is delicious both hot and cold. If desired, heat in a panini press. Once cooked, open the sandwich and add the spinach, salt, and black pepper. Alternately, top the cold ham and brie with spinach, cover with a slice of bread and enjoy.

Makes 1 sandwich.

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Ingredients

6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 lb sliced smoked salmon

Directions

1. Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste.
2. Layer sandwiches with rolls, egg salad, watercress, and salmon.

Makes 6 sandwiches.

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Ingredients

4 1"-thick lamb loin chops (about 1 lb), or frenched lamb rib chops
2 tbsp. plus 3⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
1⁄2 cup flat-leaf parsley leaves, finely chopped
2 tbsp. finely chopped fresh tarragon leaves
1 tbsp. salt-packed capers, soaked, rinsed, drained, and finely chopped
1⁄4 tsp. crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped

Directions

1. Put lamb into a small baking dish, rub with 2 tbsp. oil, and season with salt and pepper; set aside to let rest for 30 minutes.
2. Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.
3. Build a medium-hot fire in a charcoal grill or set gas grill to medium-high heat. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add loin chops and cook, flipping once, until browned and crusty and cooked to desired temperature, 6–8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare). Transfer lamb to a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.

Serves 2.

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