Vegetarian Meals

1. For the Vinaigrette
2. Combine figs and 1/4 cup water in medium saucepan.
3. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
4. SALAD
5. Dip goat cheese rounds in beaten egg; coat both sides with panko.
6. Place goat cheese on plate; chill 10 minutes.
7. Heat oil in large nonstick skillet over medium-high heat.
8. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
9. Arrange arugula on platter. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.
10. Enjoy!

1. Melt butter in a heavy bottomed skillet over medium heat.
2. Add shallot and cook for 2 minutes.
3. Stir in potatoes, rosemary, and salt and cook until potatoes are nearly done, about 15 minutes. Reduce heat and add in figs and balsamic vinegar.
4. Stir well, then pour in wine. Scrape up any of the brown bits stuck to the bottom of the pan and cook for 3-5 more minutes, until wine has reduced and potatoes are cooked through.

1. Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.
2. Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.
3. Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Once the water is boiling, add the sugar snap peas and cook for two minutes. Drain and dump the peas in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.
4. Slice the cooked sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.
5. When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, to taste. Eat and enjoy!.
6. Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the snap peas.

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
2. Stir in the salt, turmeric, and rice.
3. Add the broth, water, and parsley and bring to a boil.
4. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
5. Stir in the green beans, peas, artichokes, and cannellini beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.

1. Place the trimmed asparagus in a large pan – large enough that all of the asparagus fits in a single layer.
2. Cover the bottom of the pan with water, place over medium high heat and cover. Steam the asparagus for just a few minutes, until it is bright green in color and fork tender, but still has some bite.
3. Drain any remaining water from the pan
4. Drizzle the olive oil over the asparagus, add the chopped garlic, some salt and pepper, and toss well.
5. Cook over high heat until the garlic has softened and the asparagus begins to brown slightly.
6. Remove from the pan to a serving dish, ensuring that you scrape all garlic and olive oil out of the pan with it.
7. Top with a squeeze of fresh lemon juice and freshly grated parmesan cheese
8. Serve immediately

1. Preheat oven to 400ºF.

For the Polenta

1. Prepare the polenta according to the packaging, replacing water with the vegetable stock.
2. When fully cooked stir in the butter and mascarpone.
3. Season with salt and pepper to taste.
4. For the Carrots
5. Cut them in half, lengthwise (cut into fourths if the carrots are large)
6. Toss with olive oil and season with salt and pepper.
7. Transfer to a baking sheet and roast until they have caramelized and are tender, about 25-30 minutes.
8. For the Peas
9. Fill a pot 2/3 of the way with water, add enough salt so the water is salty to taste and bring to a boil. Cook peas for 2 minutes, strain and immediately shock them in an ice bath.
10. Transfer peas to a plate lined with paper towels to dry.
11. Heat a saute pan over medium-high heat and melt butter. Add the peas to the pan and saute for 5 minutes, until charred.
12. Remove from heat, squeeze lemon juice, and toss until combined. Season with salt and pepper to taste.
13. To Serve
14. Spoon the polenta onto a long shallow platter and top with peas, then roasted carrots.
15. Garnish with mixed herbs.