Serves 2 In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons white-wine vinegar, and 1/2 tablespoon Dijon mustard; season with coarse salt and freshly ground pepper. Add 1 bunch watercress (I used Upland cress) and 1/2 thinly sliced English cucumber. Toss to combine and serve. …
Crisp Potatoes with Rosemary
Serves 2 Preheat oven to 450 degrees F. In a large pot, cover 1 1/4 pounds russet potatoes, peeled and cut into 3/4-inch pieces, with salted water by 2 inches. Bring to a boil; reduce to a simmer and cook until potatoes are just tender, about 5 minutes. Drain and immediately toss in a …
Roasted Asparagus with Breadcrumbs
Serves 2, Generously Preheat oven to 425 degrees F. Arrange 1 pound trimmed asparagus on a rimmed baking sheet, in a single layer and drizzle with 1 1/2 teaspoons extra-virgin olive oil. Season with 1/4 teaspoon coarse salt on 1/8 teaspoon fresh ground pepper. Roast until tender, 18 to 20 minutes, then transfer to …
Corn and Zucchini Saute with Basil
Serves 2 Cut off tips of 3 ears corn, husks, and silks removed stand corn upright in a wide shallow bowl. With a sharp knife, slice downward to release kernels, discard cubs. In a large saucepan, heat 1 1/2 teaspoons extra-virgin olive oil over medium-high. Add 1/2 medium zucchini, halved lengthwise and thinly sliced, …
Tomato Salad wiht Olives and Lemon Zest
Serves 2 Arrange 1 pound sliced tomatoes (any variety) and 1/4 cup mixed olives on a serving plate. Sprinkle thin strips of lemon zest over salad and top with halved cherry tomatoes. Drizzle with 1 tablespoon extra-virgin olive oil, and season with coarse salt and freshly ground pepper. Scatter small fresh basil leaves over top …
Sauteed Mushrooms
Serves 2, Generously Heat a large skillet over high. Add 1 tablespoon extea-virgin olive oil, swirling to coat. Add 1/4 pound cleaned and sliced mixed mushrooms, such as chanterelle, cremini, and oyster. Season with a large pinch of coarse salt and freshly ground pepper and cook until golden and tender, 4 to 5 minutes. Transfer …
Chile-Garlic Spinach
Serves 2 In a large skillet, heat 1 teaspoon safflower oil over medium-high. Add 1/2 small thinly sliced red chile (such as Fresno or serrano) and 1 small thinly sliced garlic clove; cook until fragrant, about 30 seconds. Gradually add 5 cups washed and drained spinach and cook tossing constantly, until wilted, 1 to 2 …
Roasted Cauliflower with Shallots and Golden Raisins
Preheat oven to 425 degrees F. On a rimmed baking sheet, toss 1 small head cauliflower, cut into florets, and 1 large shallot, thinly sliced, with 1 tablespoon extra-virgin olive oil. Season with coarse salt and freshly ground pepper. Roast 10 minutes. Meanwhile, in a bowl, whisk together 1 teaspoon Dijon mustard and 1 …
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