From Gioia restaurant. delicious  great with just about anything or by itself .


  • Avocado sliced
  • arugula
  • golden raisins
  • Farro cooked
  • radish sliced thin
  • Pecorino cheese shaved
  • almonds toasted, chopped
  • shallot
  • sherry vinegar (walnut oil if available)

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt


From WSJ 2012


  • 1 small shallot, minced
  • 3 TBS Sherry vinegar

In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:

  • 3 TB olive oil
  • 2TB canola oil
  • season with salt & pepper

Prepare fennel & Artichokes

  • 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
  • 3 -4 whole artichokes in olive oil, quartered.

Prepare Arugula greens

  • 8 Cups arugula toss with pinch of salt
  • 3 ounces shaved parmesan (use vegetable peeler)
  • Add artichokes, fennel.
  • Toss with half of vinagrette, add extra to taste.


January 27, 2012

  • From “Grill every day” book. Great Argentinian recipe for skirt or flank steak.


  • 2 large cloves garlic
  • 1 tsp pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1 C packed flat leaf parsley leaves
  • 1/4 C fresh lemon juice
  • 1/2 C extra virgin olive oil

In a food processor: start with garlic & spices, mince garlic. Add parsley & lemon juice, pulse until chopped. With machine running, add olive oil until blended. Set aside.


  • 2 LBs, trimmed. Rub steaks with mixture  of 2 TB minced garlic & 2 TB olive oil set aside 30 min before grilling. Hot fire, grill 2-3 min per side.  Rest 5 min on cutting board.


  • 1 – 1 1/2 LB flank steak. Rub with mixture 1 TB lemon olive oil 1 TB minced garlic & kosher salt. Hot fire, grill 4 min per side. (Rare internal 130° F.)  Rest 5 min on cutting board.
  • Serve over a bed of arugula leaves with lemon infused olive oil & finishing salt.


  • 12 ounces new potatoes (or small yukon gold or small red) Cover potatoes with 1 inch water, bring to a boil, reduce heat to simmer, partially cover, 20 min. Drain, cool & cut potatoes in half.
  • 1 small sweet onion, cut into paper thin wedges.

mix poatatoes & onions, place steak on top, drizzle chimichurri  over and serve.