4 tablespoons extra-virgin olive oil, divided

Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

Black Cod with Chanterelle Ragout

Chicken and Bean Paella

Chicken Cutlets with Asparagus, Capers, and Shallots

Cincinnati Chili

Citrus-Marinated Tofu with Onions and Peppers

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce

Cumin-Scented Quinoa and Black Rice Salad

Farro, Radicchio, and Roasted Beet Salad

Flank Steak with Bitter Greens and Charred Red Onion

Home-Style Lasagna

Home-Style Lasagna

Mediterranean Grilled Lamb Steaks

Pan-Seared Veal Chops with Farro Ragout

Pasta with Sun Gold Tomatoes

Potted Chicken Rillettes

Quinoa Salad with Kale, Pine Nuts, and Parmesan

Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint

Sauté of Winter Greens and Shiitake Mushrooms

Seared Rib Eye Steak with Tomato-Caper Relish

Slow-Braised Pork with Black Grapes and Balsamic

Spaghetti with Roasted Red Pepper Sauce and Goat Cheese

Spaghettini with Spicy Escarole and Pecorino Romano

Spring Greens and Lima Bean Soup

Surfer's Granola

Swiss Chard Lasagna with Ricotta and Mushrooms

Tuna and Fava Crostini

White Bean Purée with Sun-Dried Tomatoes