Pork Chop with Apple & Celery Root Salad

INGREDIENTS:

Pork Chop:

• 1 double-cut pork chop (1 1/2–2 pounds)

• 1 1/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon sugar

• 2 tablespoons olive oil

Salad & Assembly:

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1/4 cup red wine vinegar

• 1 tablespoon Dijon or horseradish mustard

• 1 teaspoon honey

• 1/2 cup olive oil, plus more for drizzling

• Kosher salt, freshly ground pepper

• 8 cups torn red leaf lettuce (from about 1 head)

• 4 cups torn frisée (from about 1 head)

• 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)

• 1 apple, cut into matchsticks

• 2 ounces Pecorino, shaved

• 1/2 cup chopped smoked almonds

• Flaky sea salt

PREPARATION:

Pork Chop:

1. Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.

2. Let pork chop sit at room temperature at least 1 hour for even roasting.

3. Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.

Salad & Assembly:

1. While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.

2. Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.

3. Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

Red Cabbage with Warm Pancetta-Balsamic Dressing

INGREDIENTS:

• 1/4 cup dried currants

• 3 tablespoons balsamic vinegar

• 5 cups thinly sliced red cabbage (from about 1/2 medium head)

• 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped

• 1 tablespoon finely chopped shallot

• 1 tablespoon extra-virgin olive oil

• 1/2 cup whole almonds, toasted, coarsely chopped

• 1/4 cup chopped fresh Italian parsley

PREPARATION:

1. Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

2. Place cabbage in large bowl; set aside.

3. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.

4. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

Broccoli Slaw with Miso-Ginger Dressing

INGREDIENTS:

• 1 bunch broccoli (about 1 1/2 pounds), stems peeled, heads coarsely chopped

• 2 medium carrots (about 3 ounces), peeled

• 1/3 cup white miso paste

• 1/2 teaspoon finely grated orange zest

• 1/4 cup fresh orange juice

• 2 tablespoons finely grated peeled ginger

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon toasted sesame oil

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint

• 1/4 cup chopped fresh Thai or regular basil

• 2 scallions, trimmed, thinly sliced

• 1/4 cup unsweetened coconut flakes, toasted, coarsely chopped

PREPARATION:

1. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.

2. Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.

* Slaw can be made in advance & chilled for up to 8 hours.

Roast Chicken with Rhubarb Butter & Asparagus

INGREDIENTS:

• 1 large rhubarb stalk, cut into 1/2" pieces

• 1/4 cup fresh orange juice

• 2 tablespoons honey

• 1 tablespoon finely grated peeled ginger

• 1/2 cup (1 stick) unsalted butter, room temperature

• Kosher salt, freshly ground pepper

• 1 (3 1/2–4-pounds) chicken, backbone removed, chicken patted dry

• 2 tablespoons olive oil, divided

• 1 tablespoon fresh thyme leaves

• 1 bunch asparagus, trimmed

• 2 lemons, halved

PREPARATION:

1. Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.

2. Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.

3. Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.

4. Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40–50 minutes. Let rest 10 minutes.

5. Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2–3 minutes. Let lemon halves cool.

6. Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

Pasta with Garlic Scape Pesto

INGREDIENTS:

• 8 large garlic scapes

• 1/3 cup unsalted pistachios

• 1/3 cup finely grated Parmigiano-Reggiano

• Kosher salt and black pepper

• 1/3 cup extra-virgin olive oil

• 1 pound spaghetti (can substitute for gluten free pasta)

PREPARATION:

1. Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

2. In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.