• 1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved
• 2 tablespoons fresh lemon juice
• 2 oranges
• 1/4 cup small olives, such as Nicoise
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• Red-pepper flakes

Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.

Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

Serve with crusty bread and a protein for a light supper!

Serves: 4 | prep Time 20 minutes | Cook time 25 Minutes

• 2 cups or about ¾ pound new potatoes
• 2 ½ pounds fresh fava beans
• ¼ to ½ cup extra virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 2 green garlic stalks, whites and greens sliced into ¼-inch pieces
• Sea salt and freshly ground black pepper
• 1 cup vegetable or chicken stock or water
• Pinch of ground cayenne pepper (optional)

Scrub the potatoes, cut into 1-inch pieces and set aside.

Cut open and remove the fava beans from the pod. You should end up with about 2 cups. Set aside.

In a medium pot of salted boiling water, cook the potatoes for 5 minutes, or until tender. Using a slotted spoon, transfer the potatoes to a medium bowl. Add the fava beans to the same pot of boiling water and cook for about 5 minutes, until tender. Transfer to a bowl and run under cold water to cool. Using a sharp knife, slice through the fava bean skins and remove the skin by popping out the tender bean. Set aside.

In a medium skillet over medium-low heat, warm the olive oil. Add the potatoes, fava beans, rosemary, and green garlic. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, adding a little stock or water to moisten, if necessary. Remove from the heat and adjust the seasoning, adding cayenne if you choose. Serve warm or chilled.

Serves: 4 | prep Time 25 minutes | Cook time 0 Minutes

• 1 tablespoon minced shallot
• 1 tablespoon lemon zest
• 1/4 teaspoon sea salt, plus more to taste
• 1/4 cup mayonnaise
• 2 tablespoons plain, whole milk Greek yogurt
• 1/2 cup buttermilk, shaken vigorously
• 1 tablespoon minced parsley leaves
• 1 teaspoon minced tarragon leaves

• 4 oranges, mixed colors is great!
• 1 bunch radishes, greens trimmed and sliced paper thin
• 1/4 teaspoon sea salt, plus more to taste
• 10 ounces arugula leaves

Dressing is best made a few hours ahead of time. In a small bowl, mix to combine shallot, lemon zest, and 1/4 teaspoon sea salt. Whisk in mayo and yogurt. Whisking constantly, drizzle in buttermilk. Fold in herbs and pepper. Taste and add sea salt as needed. Cover and refrigerate for 2 hours or longer.

To assemble salad, grate 1 tablespoon orange zest and set aside for garnish. Next, slice tops and bottoms from oranges. With a sharp knife and downward strokes, cut off peel and pith to reveal the orange flesh. When citrus is peeled, cut oranges into 1/2-inch thick slices.

Collect any accumulated orange juice from the cutting board, and measure out 2 tablespoons (the orange tops, bottoms, and slices will give out a bit of juice as well). Toss radish slices with orange juice and 1/4 teaspoon sea salt. Set aside 20 minutes; drain.

Arrange arugula on a platter and toss with 1 tablespoon dressing. Layer in orange and radish slices, drizzling with ranch dressing as you go. Top with reserved orange zest, and a pinch each sea salt and fresh ground pepper. Serve immediately.