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Pan Bagnat (Niçoise Salad Sandwich)
Active Time: 30 mins Total Time: 50 mins Servings: 4

Ingredients

4 large eggs
14 ounces canned tuna in olive oil (from 4 [5-ounce] cans), drained (about 2 cups)
½ cup red wine vinegar
½ cup extra-virgin olive oil
4 anchovy fillets (from 1 [2-ounce] can), drained
2 medium garlic cloves, smashed
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 (14- to 16-ounce) ciabatta loaf, split horizontally
1 cup multicolored pitted olives, halved if large
2 medium beefsteak tomatoes (about 10 ounces each), cored and sliced crosswise into 1/4-inch-thick slices
1 small red onion (about 6 ounces), halved lengthwise and thinly sliced crosswise (about 1 1/4 cups)
4 large radishes, thinly sliced crosswise (about 1/3 cup)
4 large or 6 medium Bibb lettuce leaves (from 1 head lettuce)
12 large fresh basil leaves

Directions

Fill a medium saucepan halfway with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, 8 minutes. Pour off water, reserving eggs in saucepan; add ice water to cover eggs. Let eggs cool completely, about 10 minutes. Drain and peel eggs. Cut each egg lengthwise into 3 slices. Set aside.

Combine tuna, vinegar, oil, anchovies, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; process just until smooth, 20 to 30 seconds, stopping to scrape down sides using a spatula as needed. Spread tuna mixture evenly onto cut sides of ciabatta halves. Scatter olives on bottom ciabatta half. Top with sliced eggs, tomatoes, onion, and radishes; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top with lettuce and basil. Cover with top ciabatta half. Cover sandwich with aluminum foil or plastic wrap. Place a baking sheet on top of sandwich, and place a skillet on top of baking sheet to weigh it down. Let sandwich stand 10 to 20 minutes. Cut crosswise into 4 sandwiches, and serve.

Make Ahead
Eggs may be boiled and chilled up to 2 days in advance. Peel and slice just before assembling sandwich.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter
Prep time: 20 MINUTES cook time: 20 MINUTES total time: 40 MINUTES yields: SERVES 6

Ingredients

Pistachio Herb Butter
8 tablespoons unsalted butter, softened
1/2 cup fresh herbs (basil, thyme + oregano, etc)
1/2 cup roasted pistachios, finely chopped
1 clove garlic, minced or grated
1 tablespoon lemon zest + juice
1/2 cup grated parmesan cheese
Pinch of salt and pepper, to taste

Ravioli
2 tablespoons olive oil
1 ear corn, kernels removed from the cob
1 red pepper, sliced
1 small bunch asparagus, ends trimmed and then chopped
1 small zucchini and or summer squash, sliced into rounds
1 cup cherry tomatoes
1/2 teaspoon salt + pepper
16 - 20 ounces prepared cheese ravioli
1/2 cup white balsamic vinegar
Pinch of crushed red pepper flakes

Instructions

Pistachio Herb Butter
In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.

Ravioli
Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive to a pan. Add the corn, red pepper and asparagus. Sauté five minutes and then add the zucchini and tomatoes. Sauté until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3- minutes. Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes. Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired.