INGREDIENTS 

* 3 large fennel bulbs (about 2½ lb.)

* ½ cup extra-virgin olive oil

* 6 oil-packed anchovy fillets

* 6 garlic cloves, thinly sliced

* ½ tsp. crushed red pepper flakes

* ½ cup (packed) mint leaves, plus more torn for serving

* 1 orange or tangerine

* 1 lemon

* 1 lb. rigatoni

Serving size: 4

INGREDIENTS

* 1 lbs potatoes, a small variety like russian banana or german butterball potatoes, peeled  and sliced into 1/4” half moons 

* 1/4 cup italian parsley, leaves chopped 

* 2 tsp thyme 

* 1 bay leaf 

* 2 cloves garlic, lightly crushed 

* 2 cloves garlic, smashed to paste 

* 8 oz yellow onion, fine dice 

* 1/4 cup extra virgin olive oil 

* 1 lb mix of wild mushrooms, cleaned and cut into medium-sized pieces 

* 1-1/2 tbs cider vinegar 

* 1 head escarole, leaves removed from core, washed and sliced into wide strips sour cream 

* Italian parsley, chopped for garnish

METHOD

* Place the sliced potatoes in a large pot and add enough cold water to just cover the potatoes.  Add the parsley, thyme, crushed garlic cloves, bay leaf and salt. Cook very slowly at a gentle  simmer (never allow to boil) until the potatoes are tender. Remove the potatoes from the water  and reserve potato water for making the stew (it will act as the natural thickening agent).

* In a heavy bottomed saucepan, warm the extra virgin olive oil over medium-low heat and cook  the onion and smashed garlic, stirring frequently until the onions are soft and translucent. • Add the mushrooms, largest or longest cooking ones first, the smallest or most delicate ones  last. Cook until each batch is cooked through, but retain their shape and their juices have  evaporated from the pan. Season the mushroom mixture well with salt and freshly ground black  pepper.

* Add enough of the potato water to cover mushroom mixture, add cooked potatoes and bring to  a gentle simmer. Cook for 8 - 10 minutes until flavors start to meld and the the water thickens a  bit. Add the cider vinegar a tablespoon at a time to taste.

* Add the escarole and simmer for additional 2 - 5 minutes until the escarole is wilted.

* Gently ladle the stew into large bowls and top with a generous dollop of sour cream, a good  sprinkle of chopped parsley and a drizzle of extra virgin olive oil.

Serving size: 4

INGREDIENTS

* 1 1/4 lb baby turnips, halved lengthwise 

* 1 1/4 lb radishes in mixed varieties, halved lengthwise 

* 2 tbsp olive oil 

* 4 tbsp butter, at room temperature 

* 1 1/2 tsp lemon zest (from 1 lemon) 

* 1 clove garlic, grated 

* 2 tbsp chopped fresh curly or flat-leaf parsley 

* kosher salt 

* freshly ground black pepper

METHOD

* Preheat the oven to 450°. On a large rimmed baking sheet, toss the turnips, radishes, and oil.  Season with salt and pepper. Roast the vegetables, turning them halfway through cooking, until  tender and browned in spots, 25 to 30 minutes.  

* Meanwhile, in a large bowl, mix the butter, lemon zest, and garlic; season with salt and pepper.

* When turnips are out of the over, toss them into the bowl with the butter mixture, stir gently.  Add parsley and serve.