Salads

Artichoke & Olive Salad

Makes 4 to 6 servings Ingredients 1 teaspoon anchovy paste 1/2 teaspoon arrowroot 1/3 cup vegetable broth 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1/4 teaspoons dried oregano 1/4 teaspoons ground black pepper 1 cup artichoke hearts (cooked if fresh, thawed if frozen), quartered 1/2 cup peas, […]

Side Dishes

Green Lentils with Chard and Lemon

Makes 6 to 8 servings Ingredients 1 lb dried green lentils (lentilles du Puy) 3 tablespoons finely chopped garlic 1/2 cup extra-virgin olive oil 3/4 cup chopped cilantro Kosher salt, to taste 10 large Swiss chard leaves, stemmed and cut into chiffonade (see Chef’s Note) 2 tablespoons freshly squeezed lemon […]

Main Dishes

Spaghetti with Sausage and Bitter Greens

Makes 4 to 6 servings If you’re still exploring the world of bitter greens, this is a great dish to start with. It’s acidic and rich, which helps to balance the slight bitterness of the radicchio and escarole. Peel the tomatoes, if you want, but if the skins don’t bother […]