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Inspired by Cherry Tomato Vinaigrette, as featured in June 2013’s Bon Appetit. Instead of being loose like a vinaigrette, I make this tomato dish more like a jam. It is amazing how the tomatoes thicken with a bit of heat and the flavor intensifies to become an addictive condiment.

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1 Tbsp extra-virgin olive oil
1 pint cherry tomatoes
juice of 1/2 lemon
3 Tbsp chives, thinly sliced

1. Heat olive oil in a pan over medium heat.
2. Cut half of the tomatoes in half, and leave the rest whole.
3. Add the tomatoes to the pan once the oil is hot and season with salt and black pepper. Stir frequently until soft and broken down, about 5 minutes.
4. Squeeze juice of 1/2 lemon into the pan and cook for 1 minute longer.
5. Remove the pan from the heat and stir in the chives. Adjust seasoning if necessary.

My boss recently made a savory, Tunisian-inspired oatmeal from our company’s upcoming new cookbook, and I’m obsessed. Unable to wait until we feature it as a special on our restaurants’ menus, I made my own version perfect for spring. This one’s not only an easy, vegan (you heard me) dish, but it is an exciting dish to add to your breakfast rotation.

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This one’s just a rough outline:

Prepare steel-cut oats according to the directions on the package. Top the oats with thinly sliced raw asparagus, sweet peas (if using frozen, thaw and reheat in the microwave, or blanch in boiling water from frozen; if using fresh, blanch in boiling water), thinly sliced scallion, lemon zest, harissa oil (simply harissa combined with extra-virgin olive oil).

Garnish with kosher salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.

Enjoy for breakfast, lunch, or dinner.