Ingredients

1 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
1/4 cup shelled, salted, and roasted pistachio nuts
1 garlic clove, roughly chopped
1/4-1/2 cup fruity extra-virgin olive oil, plus more for drizzling over lamb
1/4 cup finely grated Pecorino Romano cheese
12 small lamb rib chops, Frenched

Directions

1. In a food processor or blender, combine mint, parsley, pistachios, garlic, and 1/4 cup olive oil and process until blended but still retains some texture.
2. Transfer mixture to a bowl and season to taste with salt and pepper. Stir in grated cheese and more olive oil, one tablespoon at a time, if necessary. You should have about 3/4 cup pesto.
3. Preheat broiler. On a baking sheet lined with parchment paper, space out lamb chops. Drizzle with olive oil and season with salt and pepper.
4. Broil 3 minutes on each side or until until well-browned on both sides.
5. To serve, arrange lamb chops on a warmed platter or divide them among warmed serving plates (2 chops per serving). Top each with a dollop of pesto. Serve remaining pesto at the table or reserve for another use.

Serves 6.

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Ingredients

1 pint grape tomatoes
3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
Four 1-inch-thick slices crusty bread
1 clove garlic
1 bunch asparagus, sliced on an angle into 1-inch pieces
4 scallions, sliced on an angle into 1-inch pieces
1/4 pound green beans, sliced on an angle into thirds
4 cups baby spinach, coarsely chopped
5 cups chicken or vegetable broth
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Grated parmigiano-reggiano

Directions

1. Preheat the oven to 400°. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon oil and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
2. Preheat the broiler, then toast the bread. Rub with the garlic and drizzle with more olive oil.
3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over medium-high heat. Add the asparagus, scallions and green beans; season with salt and pepper. Cook until the scallions are softened, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the broth and peas and simmer until heated through, 5 to 7 minutes. Stir in the mashed tomatoes.
4. To serve, put 1 toast in each of 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.

Serves 4.

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Ingredients

12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1-3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese

Directions

1. Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
2. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
3. Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.

Serves 4 to 6.

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Ingredients

7 strawberries, sliced
1 1/2 ounces simple syrup
Ice
1 1/2 ounces fresh lemon juice
2 ounces gin
splash of chilled 7-Up

Directions

1. In a cocktail shaker, muddle 6 strawberries with the simple syrup. Add ice, the lemon juice, gin and shake well.
2. Double strain into an ice-filled highball or collins glass. Top off with a splash of 7-Up and stir.
3. Garnish with the remaining berry.

Makes 1 drink.

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