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4 ounces prosciutto, salami, and/or coppa, thinly sliced

4 ounces provolone, thinly sliced

½ cup Gaeta and/or Cerignola olives

DIRECTIONS:

Light a grill for direct medium heat, about 350°F.

Combine 2 tablespoons of the oil, the garlic, salt, and pepper in a shallow dish. Add the fennel slices, turning to coat. Brush the grill grate and coat with oil. Grill the fennel slices directly over the heat until tender and nicely grill-marked, about 5 minutes per side, basting frequently with the wine. Arrange the fennel, orange supremes, roasted peppers, prosciutto, provolone, and olives on a platter. Drizzle with the remaining 2 tablespoons oil before serving.

LEEKS

Grilled Leeks with Pomegranate Vinaigrette

MAKES 4 SERVINGS

Leeks are cousins to onion and garlic. Like their relatives they have a sweet, sulfurous pungency. But unlike other alliums, leeks do not form a bulb, so they remain sweeter, less pungent, and more leafy. To maintain their mild flavor, leeks are grown under soil so they do not develop chlorophyll from exposure to sunlight. This cultivation practice means that leeks are often dirty and need to be well washed before cooking. In this recipe, the leeks are split lengthwise, making it a cinch to rinse between the leaf layers. The grilled leeks are then drizzled with a gorgeous, ruby-red pomegranate vinaigrette. If you can find wild leeks (ramps), they can be substituted for cultivated leeks. Just double the quantity.

INGREDIENTS:

Pomegranate Vinaigrette:

1 pomegranate

1 tablespoon raspberry vinegar

⅓ cup walnut oil or extra-virgin olive oil

½ teaspoon Dijon mustard

1 shallot, minced

¼ teaspoon coarse salt

⅛ teaspoon freshly ground black pepper

Leeks:

4 leeks, trimmed

2 tablespoons olive oil

¼ teaspoon coarse salt

⅛ teaspoon ground black pepper

1 tablespoon pine nuts, lightly toasted

1 tablespoon chopped fresh mint or flat-leaf parsley

DIRECTIONS:

For the pomegranate vinaigrette: Cut the pomegranate in half from stem to blossom end. Reserve half of the pomegranate for another use. Cut the other half in half again from stem to blossom end. Remove all of the seeds and transfer half of the seeds to a minichopper or food processor, reserving the remaining seeds. Process until the juice and seeds separate, and then strain the juice into a cup or bowl. Measure out 3 tablespoons pomegranate juice and transfer to a small bowl. Add the vinegar and then whisk in the oil in a steady stream until blended. Whisk in the mustard, shallot, salt, and pepper.

For the leeks: Light a grill for direct medium-high heat, about 400°F.

Trim off the tough green tops and the roots of the leeks, and then halve the leeks lengthwise. Rinse the cut sides under cold running water to remove any grit from between the layers. Pat dry and rub all over with the oil. Season all over with the salt and pepper. Brush the grill grate and coat with oil. Grill the leeks, cut side down, until nicely grill-marked, 3 to 4 minutes. Flip and grill until just tender, about 3 minutes more.

Transfer to a platter and top with the vinaigrette, pine nuts, reserved pomegranate seeds, and mint.

CAULIFLOWER

Tandoori Cauliflower with Mint Chutney

MAKES 4 SERVINGS

Cauliflower is a member of the cabbage family. The plant’s flower stalks are forced to grow in on themselves, forming a dense mass or curd. Because the stalks never fully mature, they do not become very fibrous. But they are rich in pectin, which is why grilled cauliflower is so creamy, and why overcooked boiled cauliflower turns into mush. To keep the curd pale white, the outer leaves are tied around the cauliflower head, which shields the curd from sunlight and limits the development of green chlorophyll through photosynthesis. We like to grill-roast cauliflower and jolt its mild flavor profile with Indian spices and a refreshing splash of mint chutney. Serve it as a side dish for fish or chicken or as the centerpiece of a vegetarian meal.

INGREDIENTS:

1 head cauliflower, cut into large florets (about 4 cups)