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" Photo: Beatriz DaCosta  Bruschetta with Arugula and Ham  12 slices (3/8 to 1/2 inch thick) good- quality Italian bread, toasted 2 to 3 plump cloves garlic, peeled Extra-virgin olive oil Sea salt or kosher salt 1 bunch young and tender arugula 12 to 18 paper-thin slices of prosciutto or jambon de Bayonne   Rub the bread with garlic. Place the slices on individual plates or a large platter. Pour a generous amount of olive oil over the bread and sprinkle with salt. Top with arugula leaves and ham. Serves 6.  Bruschetta with Marinated Baby Artichokes  4 to 6 small artichokes, trimmed down to the hearts, chokes removed and thinly sliced 1 lemon 3 to 4 tbsp. extra-virgin olive oil, plus more to drizzle on the bread Sea salt or kosher salt 12 slices (3/8 to 1/2 inch thick) good-quality Italian bread, toasted 2 to 3 plump cloves garlic, peeled Parmigiano-Reggiano (optional)   Place the artichokes in a small bowl. Cut the lemon in half and squeeze the juice from one half over the artichokes. Drizzle with 3 tablespoons of the olive oil and sprinkle with salt. Taste and add more lemon juice or olive oil if needed. Rub the toasted bread with garlic and place on individual plates or on a large platter. Drizzle generously with olive oil and sprinkle with salt. Divide the artichokes among the slices of toast and top with shaved or grated Parmigiano- Reggiano, if desired. Serves 6.  Blue Cheeses with Bitter Greens and Hazelnut Vinaigrette  3 wedges (2 to 3 oz. each) of blue cheeses (Gorgonzola, forme d&amp;#039;Ambert, Roquefort) 1/4 to 1/3 cup sherry vinegar 1/4 cup balsamic vinegar 1 egg 1/2 tsp. fine sea salt 3/4 cup finely ground hazelnuts* 1/2 cup peanut oil 1/2 cup extra-virgin olive oil 1 to 2 tbsp. hazelnut oil (optional) 1 head radicchio 1 head fris\u00E9e 2 endives   Lay the cheeses out on a large platter. They are best at room temperature, so cover them and set aside for up to 3 hours. Combine 1/4 cup of the sherry vinegar with the balsamic vinegar in blender. Add the egg and salt and blend for 1 minute. Add half of the hazelnuts and blend together. With the motor running, add the peanut oil drop by drop. Then add the olive oil in a slow, steady stream. If the mixture becomes too thick, transfer to a mixing bowl and whisk by hand. Blend in the remaining hazelnuts and add hazelnut oil, if desired. Taste and add more sherry vinegar and/or salt if needed. If not using right away, cover and refrigerate for up to 4 days. Make a salad either in a large bowl or platter or on individual plates. Separate and wash the leaves of the radicchio; rip apart. Wash the fris\u00E9e, cut into bite-size pieces and add to the radicchio. (If you want small servings, you may not need all of the radicchio or fris\u00E9e.) Cut the endives into thin wedges and add to the rest of the salad greens. You can toss with some of the dressing or serve it in a pitcher passed at the table. Serve with the platter of blue cheeses. Serves 6.    *Note: Hazelnuts can be tricky, as they become rancid with age. Be sure to buy nuts from a reputable supplier and taste them before you make the purchase. Farfalle with Yogurt, Cucumbers, Radishes and Mint  1 cup plain whole-milk Greek yogurt 1 large cucumber or 1/2 large European cucumber (8 to 10 oz.) 1 bunch radishes, washed and trimmed  Sea salt 1/2 cup freshly grated Pecorino-Romano 1/2 cup freshly grated Parmigiano-Reggiano 12 oz. dried farfalle 15 to 20 large mint leaves Extra-virgin olive oil Freshly ground pepper (optional)   Remove the yogurt from the refrigerator an hour ahead of time to remove the chill (on a very hot and humid day, you can use it right out of the refrigerator). Bring a large pot of water to a boil for the pasta. Peel the cucumber and cut it in half lengthwise. With a spoon, scoop out and discard the seeds. Cut each half lengthwise again then crosswise into thin slices. Set aside. Shred the radishes through the medium-size holes of a box grater or shredder. Set aside. In a large serving bowl, combine the yogurt with a sprinkle of salt, half of the cheeses and half of the cucumbers and radishes. Set aside. Generously salt the boiling pasta water and drop in the farfalle. Stir to keep the pasta from sticking together. Continue to stir every so often, keeping the pasta separated until it is al dente. Drain the farfalle, reserving 1 cup of the cooking water. Transfer the pasta to the bowl with the yogurt and toss. Add the remaining vegetables and mint and gently toss again. Add a little of the pasta water, a tablespoon at a time, if necessary to keep the pasta creamy and loosely bathed in sauce (the yogurt may give you sufficient moisture). Drizzle with a little olive oil and serve right away with the remaining cheese passed at the table along with the ground pepper, if desired. Serves 6 as a first course.  Fresh Corn with Zucchini Confetti  3 to 4 large ears fresh corn, husked 2 small (3 to 4 oz. each) zucchini 4 to 6 tbsp. extra-virgin olive oil Sea salt   Blanch the corn in boiling salted water for 2 minutes. Refresh under cold water, drain and cut the kernels from the cobs. Discard the cobs. Set the kernels of corn aside. Cut the zucchini to the same size as the corn kernels. Combine the zucchini and 4 tablespoons olive oil in a large straight-sided saut\u00E9 pan. Sprinkle with salt. Cook the zucchini until softened, 4 to 5 minutes. If the zucchini seems dry, add the remaining olive oil.  Add the corn and continue to cook until the zucchini is soft and translucent and the corn is heated through, 3 to 4 minutes. Serve right away. Serves 6.   Citrus-Scented Braised Lamb  Zest of 1 orange Zest of 1 lemon 1/3 cup freshly squeezed lemon juice 3/4 cup (one 6-oz. can) tomato paste, preferably organic Sea salt 2 1/2 to 3 lb. boneless rolled and tied lamb shoulder or leg Freshly ground black pepper 1/2 tsp. fennel seeds Fennel fronds from a fresh fennel bulb or wild fennel   Heat the oven to 350\u00B0F. Combine the orange and lemon zests with the lemon juice, tomato paste and 1 cup water. Add 1 teaspoon salt. Pour the mixture over the lamb nestled in a baking dish or casserole with a tightly fitting lid. The casserole should be just a little larger than the roast. Sprinkle over a bit more salt, some pepper and the fennel seeds. Push the fennel fronds down into the liquid and cover with the lid. Transfer to the oven and braise the lamb until meltingly tender, 1 1/2 to 2 hours. Let the lamb rest out of the oven 15 to 20 minutes, then transfer the lamb to a cutting board and thinly slice. Serve with a ladleful of its cooking juices. Serves 6.  Fresh Raspberry Crostata  1/2 batch (about 10 oz.) Jo&amp;#039;s food processor tart dough (recipe follows) Flour for dusting Ground cinnamon 3 tbsp. superfine sugar 1 pint fresh raspberries Confectioners&amp;#039; sugar for dusting   Heat the oven to 450\u00B0F. Roll out the dough on a floured surface into an 11-inch free-form circle. Transfer to a baking sheet and sprinkle with a minute amount of cinnamon (you want only the slightest hint of the spice). Sprinkle 1 tablespoon of sugar on the dough and cover the surface with berries, mounding them in the center and leaving a 11/2-inch border all around the outside edge. Sprinkle with the remaining sugar. Raise a portion of the dough border up to the fold and drape it over the berries to enclose them. Continue to do this around the outside of the crostata, pleating the dough as you go along. There will be a large portion of the center of the tart that remains &amp;quot;open-faced&amp;quot; with no pastry covering the berries. Gently press down on the dough where it touches the baking sheet to snugly secure the sides and bottom of the pastry. Be careful not to mash the fruit underneath the dough fold. Bake the tart until the fruit has given off some of its juices and the pastry is golden, about 20 minutes. Cool on a rack 10 minutes and serve dusted with confectioners&amp;#039; sugar. Serves 6.  Jo&amp;#039;s Food Processor Tart Dough  1/2 lb. (2 sticks) cold unsalted butter 1 1/2 cups unbleached all-purpose flour 1/2 cup cake or pastry flour 1/4 cup sugar 1/4 tsp. fine sea salt 1/4 cup plus 1 tbsp. ice water   Cut the butter into 1/2 -inch cubes. Put the butter into the refrigerator or freezer while you assemble the other ingredients. Combine the flours, sugar and salt in the bowl of a food processor. Pulse on and off to combine. Take a few tablespoons of this mixture and sprinkle over the butter cubes. Toss gently with your fingers (this will keep the butter cubes separate without clumping together when you process it). Transfer the dusted butter cubes to the food processor bowl with the flour mixture. Pulse on and off until the butter is uniformly the size of peas. With the motor running, pour the ice water all at once through the feed tube. Immediately turn off the motor. Pulse on and off a few times until the water is well distributed but long before the dough collects into a ball. You want to process the dough just long enough for it to stick together between your fingers when you test it. It will still seem sandy and not well combined. Dump the contents of the bowl onto a piece of plastic wrap or aluminum foil. Gather up the dough, gently pushing any stray bits into the dough mass. Form it into a round flat disk about 7 inches in diameter and 11/2 inches thick. Wrap well and refrigerate for a few hours or overnight. Makes about 20 ounces of tart dough or enough for two 9-inch crostatas.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1243/sunday-lunch-recipes-44171/>