arugula & radicchio salad

Serves 4

• 4 cups arugula
• 1 cup radicchio, rough chopped
• 2 sprigs fresh dill, chopped
• 4 radishes, thinly sliced
• 12 asparagus spears, blanched and chilled
• ½ cup snap pea pods, halved, shelled or both
• 2 tablespoons shaved Parmesan cheese
• 1 pint Raspberry Vinaigrette (recipe to follow), for serving

Raspberry Vinaigrette

• 6 ounces raspberries, fresh or frozen
• 2 tablespoons lemon juice
• ¼ cup (4 fluid ounces) canola or olive oil
• ¼ teaspoon salt
• 1 clove garlic
• 3 tablespoons apple cider vinegar
• ½ cup (4 fluid ounces) honey
• ½ teaspoon Dijon mustard

To make the vinaigrette, combine all the ingredients in a blender and emulsify until smooth in consistency. Pass the mixture through a fine mesh strainer to remove and discard the seeds.

parmesan crusted green beans

Serves 4

• 1 egg, beaten
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup (2 ounces) finely grated Parmesan cheese
• ½ pound fresh whole green beans, trimmed
• Ranch dressing, for dipping

Preheat oven to 450 degrees F.

Pour the egg into a mixing bowl and season with salt. Combine the garlic and onion powder with the Parmesan cheese and spread over the surface of a large plate. Dredge the green beans in egg then transfer to the plate to coat in Parmesan. Once coated, arrange the green beans in a single layer on a parchment-lined sheet pan. Bake until the Parmesan begins to brown, approximately 5 to 7 minutes.

stuffed lamb roast

Serves 8

• 4-pound boneless lamb leg roast
• 4 teaspoons salt
• 2 teaspoons lemon juice
• 2 tablespoons finely chopped parsley leaves
• 2 tablespoons finely chopped mint leaves
• ½ cup finely chopped spinach
• ¼ teaspoon crushed red pepper flakes
• 2 ounces plain goat cheese
• ¼ cup unsalted butter
• 6 cloves garlic, crushed

Preheat the oven to 325 degrees F.

Lay the lamb on a clean flat surface. Season all sides of the meat with salt and lemon juice.

In a bowl, combine the parsley, mint, spinach, and red pepper flakes. Break the goat cheese up into small pearls with your fingers and gently combine with the mixed greens, keeping the pearls intact.

With the lamb roast fat cap facing down, spread the mixed greens over the surface of the lamb. Roll the lamb from end to end to fully enclose the filling. Use butchers’ twine to truss the roast, securing the roast in a cylinder for even roasting.