4 Servings | Prep time 10 minutes | Cook time 5 mins

Ingredients:

• 2 Pears cored and sliced into thin wedges
• 1/2 cup pomegranate seeds (optional)
• 2 Fuyu persimmons, peeled, sliced into half-moons
• 4 to 5 oz baby arugula
• 1/2 cup of sliced nut of choice
• 1 Watermelon radish, thinly sliced

for the dressing: 

• 3/4 cup fresh squeezed orange juice, divided
• 2 tbsp champagne vinegar
• 1 to 1 1/2 tsp honey
• 2 tbsp extra virgin olive oil
• Scant pinch of salt, to taste

In a small bowl, briskly whisk 2 tablespoons fresh orange juice, champagne vinegar and honey, until honey is completely incorporated. Whisk in olive oil until incorporated and season with salt. Set aside. Prep pears and place them in a bowl with remaining orange juice.

Place nut of choice in a skillet over medium high heat to toast for about 30 to 45 seconds (watching them closely so as not to burn them). Remove from heat and set aside.

Prep persimmons and watermelon radish then set aside. Place arugula in a large bowl and lightly dress with vinaigrette, to taste. Portion greens out onto plates. Arrange 4 to 6 slices of pear atop each plate of greens. Nestle 2 to 3 slices of persimmon on each plate, then sprinkle with a tablespoon or two of fresh pomegranate seeds and 1/4 cup of slides nuts of choice.

4 Serving | Prep time 10 minutes | Cook time 20 mins

• 6 garlic cloves
• 1½ pounds broccoli
• ¼ cup unsalted butter
• 4 anchovy fillets
• 12 ounces spaghetti or other paste
• Kosher salt to taste
• ½ teaspoon red-pepper flakes
• Grated Parmesan, for serving (optional)

Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.

To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.

Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

6-8 Serving | Prep Time 20 Minutes | Enjoy

FOR THE SLAW:

• 1 savoy cabbage
• 1-2 watermelon radish
• 2 poblano chilies (or pepper of choice)

FOR THE CILANTRO-LIME VINAIGRETTE:

• 3 tablespoons fresh lime juice, more to taste
• 1/2 cup minced fresh cilantro
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• Pinch cayenne pepper (optional)
• 3 1/2 tablespoons olive oil

Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandolin or a knife, shred cabbage as finely as possible.

Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.

In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.

Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.