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Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. In a large bowl, combine the Chickpea Confit, black-eyed peas, red onion, scallions, sun-dried tomatoes, parsley, and dill. Season with kosher salt and pepper and drizzle with the Red Wine–Black Pepper Vinaigrette. Toss the salad mixture thoroughly and transfer to a large platter.

Grill or pan-grill the octopus legs again briefly to char and warm. Transfer the legs onto the salad. Drizzle the legs generously with Ladolemono and scatter with the fresh herbs.

Substitute one 15-ounce can of black-eyed peas for the cooked black-eyed peas; be sure to rinse and drain well.

STRIPED BASS PLAKI

LAVRAKI PLAKI

SERVES 10 TO 15 AS PART OF A LARGER BUFFET

This dish is much better when made with a whole fish, but you could also use halibut tail or a big piece of cod. There are lots and lots of vegetables in here that meld with the garlic-herb-citrus flavors and the delicious pan juices that develop as the fish steam-cooks. Serve over rice or orzo to serve an even bigger crowd.

2 to 3 pounds whole sea bass, black bass, blue fish, or weakfish, gutted and scaled, gills removed

Extra-virgin olive oil

Kosher salt and cracked black pepper

About 1 teaspoon dry Greek oregano

1 lemon, thinly sliced

6 large sprigs thyme

6 large sprigs rosemary

4 fresh bay leaves or 8 dried leaves

16 whole cloves garlic, peeled

½ small red onion, very thinly sliced

3 plum tomatoes, cut into rough wedges

2 Idaho potatoes, quartered lengthwise and cut crosswise into big chunks

1 large zucchini, thickly sliced on a diagonal

1 Spanish or sweet onion, cut into thick julienne

About 16 Kalamata olives, pitted

Small handful torn fresh herbs, such as dill, mint, and/or parsley

cup capers

1½ cups white wine

2 tablespoons Garlic Purée (page 264) or cold, unsalted butter

2 lemons, cut into wedges, for serving

Preheat the oven to 450°F. Rinse the fish well under cool running water. Pat dry thoroughly. Film a large roasting pan with the olive oil and place the fish in the center. Season liberally with kosher salt, pepper, and a big pinch of oregano inside and outside. Stuff the cavity with about half the lemon slices, 4 sprigs each of the thyme and rosemary, the bay leaves, and a few garlic cloves.

Cover the fish with overlapping slices of the red onion, then top with the remaining lemon slices. Scatter the tomatoes, potatoes, zucchini, Spanish onion, olives, and the remaining thyme, rosemary, and garlic around the fish. Scatter the fresh herbs and capers over all. Season the fish liberally with salt, pepper, and oregano, and pour in the wine. Cover the pan with foil, sealing well.

Steam-bake until the fish is flaky and cooked, and all the vegetables are tender, about 45 minutes. (If you push a metal skewer into the center of the fish for a moment, then hold the tip against your lip, it should feel somewhere between warm and hot.)

Discard the herb sprigs if you like, and carefully transfer the fish and all the vegetables to a big platter. Whisk the Garlic Purée or butter into the pan juices until melted, and drizzle over and around the dish. Squeeze the lemon wedges over the top.

MUSSELS WITH GIGANTE BEANS & FETA

MYDIA ME GIGANTES KAI FETA

MAKES 50 MUSSELS

Make the gigante beans the night before, if you like. At that point, the mussels will be a breeze. If you don’t have any Garlic Purée, purée a few of the cooked beans and braising vegetables with just a little of the cooking liquid. Use it to thicken the bean mixture.

FOR THE BEAN MIXTURE

1 tablespoon extra-virgin olive oil

½ Spanish or sweet onion, finely chopped

1 stalk celery, finely chopped

1½ fresh bay leaves or 3 dried leaves

1 pound dried gigante beans (large limas/habas grande), soaked in water overnight

Kosher salt and cracked black pepper

½ cup Garlic Purée (page 264)

1½ cups crumbled feta cheese

3 tablespoons extra-virgin olive oil

6 cloves garlic, smashed