Arugula and Fontina Frittata

INGREDIENTS:

• 1 garlic clove, halved

• 1 1/2 tablespoons extra-virgin olive oil

• 3 oz baby arugula (3 cups)

• 6 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

PREPARATION:

1. Preheat broiler.

2. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.

3. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

One-Skillet Steak and Spring Veg with Spicy Mustard

INGREDIENTS:

• 1 pound boneless New York strip steak, patted dry

• Kosher salt, freshly ground pepper

• 5 garlic cloves, 1 grated, 4 thinly sliced

• 1/3 cup Dijon mustard

• 1 tablespoon sherry vinegar or red wine vinegar

• 1 teaspoon honey

• 1–2 pinches cayenne pepper

• 1/3 cup plus 3 tablespoons olive oil

• 1 bunch scallions, thinly sliced, divided

• 1 (10-ounce) bag frozen peas

• 1 bunch asparagus, trimmed, cut into 1-inch pieces

PREPARATION:

1. Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

2. Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

3. Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

4. Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

Stir-Fried Bok Choy and Mizuna with Tofu

INGREDIENTS:

• 3 1/2 tablespoons soy sauce, divided

• 4 teaspoons Asian sesame oil, divided

• 3 1/2 teaspoons unseasoned rice vinegar, divided

• 1 14- to 16-ounce container extra-firm tofu, drained

• 2 tablespoons peanut oil

• 4 green onions, chopped

• 1 tablespoon finely chopped peeled fresh ginger

• 2 garlic cloves, finely chopped

• 4 baby bok choy, leaves separated

• 12 cups loosely packed mizuna (about 8 ounces)

PREPARATION:

1. Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

2. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

3. Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

4. Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

INGREDIENTS:

Aïoli:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched

• 1/4 teaspoon fleur de sel or coarse kosher salt

• 3/4 cup mayonnaise, divided

• 2 teaspoons fresh lemon juice

Sandwiches:

• 2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

• 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted

• 1 large bunch mizuna or arugula, torn into 2-inch pieces

• 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

PREPARATION:

Aïoli: 

1. Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced.

2. Add 2 tablespoons mayonnaise and blend well.

3. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

Sandwiches:

1. Preheat oven to 450°F.

2. Arrange pancetta slices in single layer on 2 large rimmed baking sheets.

3. Bake until crisp, about 10 minutes.

4. Transfer to paper towels to drain.

5. Place toast on work surface. Spread with aioli.

6. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally.

7. Top with remaining 6 toast slices, aioli side down.

8. Cut each sandwich in half and serve.

Leeks in Vinaigrette with Walnuts and Tarragon

INGREDIENTS:

• 1 cup walnuts

• 1/2 cup extra-virgin olive oil

• Kosher salt

• 6 large leeks, tough outer layer removed

• 1 garlic clove, finely grated

• 1/4 cup white wine vinegar

• 1 tablespoon plus 1 teaspoon Dijon mustard

• 1 tablespoon plus 1 teaspoon whole grain mustard

• 1/3 cup coarsely chopped tarragon

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

2. Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

5. Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.