make this. seriously. part two.

I clicked too soon. Wouldn't be the first time, I'm afraid. I didn't realize I wasn't done with Chef White just yet. Because as soon as I turned the page, I came across yet another no-brainer: crunchy vegetable salad with ricotta crostini.

Look, when the barometer is hitting the temperatures it has as of late matched up by nearly perverted humidity levels, I'm looking for something cool and quick and predominately vegetarian so as to allow more time for my head to hang out in the freezer. My mom is going to claim the rights to the ricotta crostini so let's just give it to her. She's realized (without White's guidance or approval) how down-right special a piece of charred bread can taste when smeared with a bit of ricotta and a thoughtful sprinkle of salt and freshly ground pepper. It perks up any salad, any night of the week.

This recipe will undoubtedly be making repeat appearances (on a weekly basis) in my kitchen.

Photo Courtesy of Stephanie Foley for Food & Wine

Crunchy Vegetable Salad with Ricotta Crostini

Serves 6

6 slices of rustic white bread

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling

1 garlic clove, halved

3/4 cup fresh ricotta

salt and freshly ground black pepper

2 tablespoons white balsamic vinegar

1 tablespoon dijon mustard

6 large radishes, thinly sliced

1 fennel bulb, thinly sliced

1/2 pound asparagus, thinly sliced on the bias

1 large carrot, finely julienned

1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks

1 head of Boston lettuce, torn into bite-size pieces 2 tablespoons shredded basil leaves

1 tablespoon coarsely chopped taragon

1. Preheat the broiler (I'm sorry, but that's not happening in my tiny kitchen at this point in the season. Either utilize the grill pan or throw the bread in the toaster until well toasted, nearly charred). Brush the bread with olive oil and place on a baking sheet. Broil 4 inches from heat for about 1 minute per side, until golden. Lightly rub the cut sides of the garlic over the toasts and spread with the ricotta. Season with salt and pepper and drizzle with olive oil.

2. In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil, and tarragon and toss gently to coat. Serve the salad right away with the crostini.

Click here for the printable version of the recipe.

make this. seriously.

How do I know you'll make this? Because this recipe comes straight from the genius that is Michael White of Marea, Alto, and Convivio (by ways of Food & Wine, of course). Here, the approachable and rustic deliciousness of Italian cuisine is highlighted simply and beautifully. Invite someone over for dinner and flat out shazam them with this impressive yet totally accessible recipe. Make the caponata (might I suggest adding some golden raisins?) a day or two ahead of time (it keeps for 3 days) and you're steamrolling to an end zone touchdown dance.

If you're assuming I'm implying you'll be "scoring" after serving this meal, the answer is, well, err, I like don't want to be awkward and stuff, but, like yeah, I guess, yes. The answer is yes. Don't make me say it again. Or louder. Ok?

Photo courtesy of Stephanie Foley for Food & Wine

grilled fish with artichoke caponata

makes 6 servings

1/4 cup extra-virgin olive oil, plus more for rubbing

4 tender celery ribs, diced (1 cup)

1 onion, finely chopped

3 garlic cloves, thinly sliced

1/2 cup prepared tomato sauce

1/4 cup dry white wine

1/3 cup white wine vinegar

1/2 pound marinated artichoke hearts, drained and chopped

1/2 cup pitted green olives, chopped

1/4 cup pine nuts

3 tablespoons sugar

2 tablespoons small capers, drained

kosher salt and freshly ground pepper

3 tablespoons shredded basil

six 7-ounce mahimahi fillets

1. In a large deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion, and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar, and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.

2. Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.

Make ahead: The artichoke caponata can be refrigerated for up to 3 days.

Wine: Crisp, ripe Italian white: 2008 Pieropan Soave

Click here for the printable version of the recipe.