Miso Squid (Ika No Misozuke)

Tuna Crudo

Jeweled Farro Verde

Salmon with Barilla Pasta, Zucchini, and Cherry Tomatoes

Chicory Salad

Sugar Snap Pea Greek Salad with Radishes and Goat’s Milk Feta

Shaved Broccoli Stalk Salad with Lime and Cotija

Weeknight Linguini con Vongole for Two

Sheep’s Milk Ricotta Gnocchi with Corn and Tarragon

Heirloom Tomatoes with Basil Oil and Almond Hummus

Grilled Tomato Salad with Salsa Verde

Braised Octopus Salad with Capers and Preserved Lemon