SPICY SLOW-COOKED SALMON SANDWICHES Makes 4 sandwiches olive oil 1 pound whole fillet skinned salmon,   preferably center cut 2 teaspoons Dijon mustard 1½ teaspoons spice rub (recipe follows) ¼ cup freshly squeezed orange juice    or vegetable broth 4 flatbreads green onion sour cream (recipe follows) 1–2 cups arugula Brush a small glass baking dish with olive oil. Rub the salmon on both sides with mustard and place in the dish. Sprinkle the spice rub over the top and gently pat, pressing it into the sides of the fillet. If using a piece of salmon with a thinner tail end, tuck the ends under so the fillet is an even thickness. Pour the juice or broth around the sides of the salmon. Let stand at room temperature for 20 minutes. Heat the oven to 300 degrees F. Cover the baking dish with foil and bake for 20 minutes or until the salmon is barely opaque in the center. Warm the flatbreads in a large skillet. Spread each with about 1 tablespoon of the green onion sour cream. Divide the pieces of salmon evenly among the flatbreads and top with arugula. Store in a container to transport and refrigerate until ready to pack. Serve at room temperature. Spice Rub 1 tablespoon kosher salt 1 tablespoon sweet paprika 1 tablespoon ground dried oregano 1 tablespoon ground dried thyme 2 teaspoons cayenne pepper 1 teaspoon finely ground black pepper 1 teaspoon finely ground white pepper 1 teaspoon garlic powder Stir together all ingredients and store in a tightly sealed container. Use the remaining spice rub when preparing other pork, poultry, and fish dishes. Green Onion Sour Cream ½ cup sour cream 2 tablespoons thinly sliced green onion 1 tablespoon lemon juice 2 teaspoons minced chives ½ teaspoon salt Stir all ingredients together. Store tightly covered in the refrigerator. CHARRED TOMATO, CUCUMBER, AND WHITE BEAN SALADLook for any large white bean—such as giant lima, corona, or gigantes—in specialty supermarkets. You can also check the deli counter for a premarinated version; if using these, drain and briefly rinse off the excess oil before mixing the beans into the salad. Serves 4 1 pint cherry tomatoes 2 teaspoons olive oil kosher salt freshly ground black pepper 2 cups cooked giant white beans 1 cup very thinly sliced English cucumber 1 cup very thinly sliced fennel 1 recipe olive oil vinaigrette     (see Marinated Vegetables recipe) 2 tablespoons chopped fresh dill Heat the oven to 350 degrees F. Toss the cherry tomatoes with the olive oil, salt, and pepper. Roast the tomatoes until they’ve collapsed and are beginning to brown, around 15 to 20 minutes. Toss the roasted tomatoes with the beans, cucumber, fennel, olive oil vinaigrette, and dill. Transfer the salad to a travel container and store in the refrigerator until ready to pack. LEMON WHITE CHOCOLATE SANDWICH COOKIES WITH BLUEBERRY CREAM CHEESE FILLING Makes 20 sandwich cookies Cookies 2¾ cups all-purpose flour 2 teaspoons baking powder

¾ teaspoon salt 1 cup unsalted butter, softened   to room temperature 1½ cups granulated sugar 2 eggs 2 tablespoons finely grated lemon zest   (about 2 lemons) 2 teaspoons lemon extract 3 ounces white chocolate, shaved into thin   shards, or ¾ cup white chocolate chips ½ cup sugar for rolling Heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or a silpat. Whisk together the flour, baking powder, and salt. Set aside. Using an electric mixer, cream together the butter and sugar until very light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until well combined. Scrape down the bowl. Beat in the lemon zest and extract until well combined. Turn the mixer to low and beat in the dry ingredients until just combined. Add the white chocolate and beat just to incorporate. Scoop 1 tablespoon of dough, roll into a ball, roll in sugar, and place on the baking sheet. Continue process with remaining dough, spacing the cookies 1½ inches apart on baking sheets. Gently flatten the cookies with the bottom of a drinking glass. Bake for 8 to 10 minutes. Let stand 2 minutes on the baking tray and then transfer cookies to a wire rack to finish cooling. Blueberry Cream Cheese Filling 1 pound blueberries ½ cup granulated sugar zest of 1 lemon 3 tablespoons lemon juice ¼ teaspoon salt 8 ounces cream cheese, softened   to room temperature Combine the blueberries, sugar, lemon zest, juice, and salt in a medium saucepan over medium heat. Bring to a simmer and cook until the mixture reaches the consistency of jam. Cool. Beat the cream cheese with an electric mixer until fluffy. Add the blueberry jam and beat to thoroughly combine. Refrigerate until ready to use. To assemble the cookies, spread about 1 tablespoon of the filling onto the bottom of one

cookie and top with another cookie. Place the cookie sandwich on a baking sheet and freeze until firm. Transfer to a container and refrigerate until ready to pack.