Peel the orange and grapefruit: using a sharp knife, cut off top and bottom, then slice away peel and pith. Working over a bowl to catch juices, segment each fruit by cutting between membranes. Reserve any juice for the dressing.

In a small jar or bowl combine olive oil, white wine vinegar, honey, Dijon mustard and 1 to 2 tablespoons of reserved citrus juice. Whisk or shake until emulsified. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt.

In a large bowl place the baby arugula, add thinly sliced red onion and citrus segments. Pour dressing over salad and toss gently to coat, taking care not to break citrus segments.

Scatter toasted sliced almonds on top and serve immediately.

Herbed New Potatoes

Place halved or quartered new potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes depending on size.

While potatoes cook, heat a large skillet over medium heat and melt the butter with 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Drain potatoes well and transfer to the skillet. Increase heat to medium-high and let potatoes sear for 2–3 minutes without stirring to develop a light crust, then toss and cook another 2–3 minutes until lightly golden.

Remove from heat and stir in chopped parsley, chives, thyme leaves, remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Serve warm.

Lemon Garlic Roasted Asparagus

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.

Arrange trimmed asparagus in a single layer on the prepared sheet. Drizzle with 1 tablespoon olive oil, sprinkle minced garlic, sea salt and black pepper. Toss gently on the pan to coat each spear.

Roast in the preheated oven until asparagus is tender-crisp and lightly browned at the tips, 10–12 minutes depending on thickness.

Remove from oven, grate lemon zest over asparagus and squeeze 1 tablespoon lemon juice across. If using, sprinkle finely grated Parmesan and let rest 1 minute so cheese melts slightly. Transfer to a serving platter.