"triple S" Recipe

Assemble focaccia

Preheat oven to 350°F (175°C). Slice the focaccia loaf into the half-size portion and then horizontally. Lightly brush the cut sides with 1 tsp olive oil and warm in oven for 3–5 minutes until just toasty. Spread 1 tablespoon garlic aioli on the bottom half.

Layer 2 oz sliced turkey evenly over the aioli, top with 1 slice provolone, 2 tbsp roasted red peppers, and 1/4 cup baby arugula. Season arugula with 1/8 tsp salt and a pinch (1/16 tsp) of black pepper. Close sandwich and press gently. Slice in half if desired and serve warm.

Caramelize onions

In a small saucepan, heat 1 tbsp butter and 1/2 tsp olive oil over medium-low heat. Add 1 cup thinly sliced yellow onions and a pinch of salt. Cook, stirring often, for 20–25 minutes until deep golden and caramelized. If onions begin to stick, lower heat and stir more frequently.

Deglaze and simmer

Pour in 1 tbsp dry white wine or sherry to deglaze the pan, scraping up browned bits. Add 1 cup beef (or vegetable) broth, 1/2 bay leaf, 1/4 tsp fresh thyme (or 1/4 tsp dried), and 1/4 tsp soy sauce or Worcestershire. Simmer gently for 8–10 minutes to meld flavors. Season with 1/8 tsp salt and 1/16 tsp black pepper to taste; remove bay leaf.

Finish with bread and cheese

Ladle soup into an ovenproof bowl. Top with 1 slice baguette and sprinkle 2 tbsp grated Gruyere. Broil 1–2 minutes until cheese is melted and bubbly (watch closely). Serve immediately.

Sweat aromatics

In a small pot, heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and 1/2 tsp minced garlic; cook until translucent, about 3–4 minutes.

Simmer tomatoes

Add 1 cup crushed or chopped tomatoes and 1/2 cup vegetable or chicken broth. Stir in 1/8 tsp sugar, 1/8 tsp salt, and 1/16 tsp black pepper. Bring to a simmer and cook 8–10 minutes to let flavors meld.

Blend and finish

Optional: use an immersion blender to smooth the soup until desired consistency. Stir in 1 tbsp heavy cream if using and warm through (1–2 minutes). Taste and adjust seasoning. Garnish with 1 basil leaf if desired and serve.

In a bowl combine 1 cup mixed salad greens, 4 halved cherry tomatoes, 1/4 cup sliced cucumber, and 2 tbsp shaved carrot. Drizzle with 1 tbsp simple vinaigrette, toss gently to coat. Season with 1/16 tsp salt and a light grind of black pepper. Serve immediately.

Toss 1 cup chopped romaine with 1 tbsp Caesar dressing until evenly coated. Top with 1 tbsp grated Parmesan and 2 tbsp croutons. Finish with a pinch (1/32 tsp) black pepper and serve.