Ingredients

3 tablespoons olive oil
2 teaspoons minced garlic
2 pints cherry tomatoes or grape tomatoes
5 tablespoons chopped fresh herbs like basil, parsley, thyme, oregano, chives
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 375°F.
2. In a roasting pan, toss together the olive oil, garlic, tomatoes, herbs, salt, and pepper.
3. Place in the oven and roast for 15-20 minutes until tomatoes are bursting and juicy. Serve immediately or let cool and enjoy at room temperature.

Serves 6-8.

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Ingredients

5 cups small cauliflower florets (from 1 large head)
3 tablespoons olive oil, divided
1 9-ounce package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 teaspoon ground cinnamon
6 large sea scallops, side muscle removed
6 tablespoons (3/4 stick) butter
6 large sage leaves, sliced thinly
3 tablespoons dried tart cherries
2 tablespoons drained capers

Directions

1. Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot.
2. Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
3. Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.

Serves 6.

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Ingredients

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
Crusty bread, for serving

Directions

1. In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
2. Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
3. Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.
Serves 4.
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Ingredients

1 oz Campari
1 oz Cointreau
1 oz fresh-squeezed orange juice
1 oz fresh lemon sour (mix two parts fresh, strained lemon juice with one part simple syrup)
chilled soda water
1/2 oz brandy (recommended: Germain-Robin VSOP)

Directions

1. In a mixing glass, add Campari, Cointreau, orange juice, and fresh lemon sour. Shake with ice until well-blended.
2. Strain into an ice-filled Collins glass, spritz with chilled soda water, and stir gently.
3. Top with a float of brandy. Make sure not to serve with a straw, to enable the drinker to enjoy the brandy floating on top.

Makes one drink.

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