Choose your board

Start with the surface. An olivewood board, a marble slab, or a vintage cutting board worn soft at the edges. The board sets the tone for everything that follows.

Anchor with the cheeses

Place three to five cheeses first, spaced around the board, each with its own knife. Cut a few pieces from the firmer ones to invite the first reach. Include a local cheese whenever you can.

Fold in the salumi

Drape two or three sliced meats into soft folds and loose ribbons near the cheeses. Ask the deli to slice them fresh. The folds catch the light and the hand.

Fill the open spaces

Tuck dried and fresh fruit, roasted nuts, and a few seasonal vegetables into the gaps. Sweet against salty, soft against crisp.

Pool the condiments

Spoon the savoury and the sweet into small bowls. Olive spread to smear, chestnut honey mustard to dip, a minted pistachio yogurt for the vegetables.

Finish with crackers and bread

Fan the crackers and flatbread along the edges, add a few endive leaves for the lighter appetites, and leave room for hands. Light a candle, pour something cold, and serve.

Mix the patty

In a large mixing bowl, combine the meat, herbs, garlic, breadcrumbs, egg, salt, pepper, and 2 tablespoons of the tomato jam. Mix by hand or with a wooden spoon just until well blended — over-mixed meat is dense meat.

Form and rest

Form into 4 to 6 patties, slightly larger than the buns (they shrink). Let them rest 10 minutes on the counter while the grill heats up.

Char the patties

Grill 2 to 3 minutes per side until cooked through and caramelized on the outside. (Or bake at 350°F for 20 to 25 minutes if the grill is not your friend.) Let them rest 2 minutes.

Build the burger

Toast the brioche buns. Spread a heaping tablespoon of tomato jam on the top bun. Place the patty on the bottom bun. Add bread & butter pickles. Close. Serve with cold beer or chilled Chianti and the pasta from On the Side.

Make the dressing

In a food processor, combine the yogurt, pesto and parsley. Process until the parsley is finely chopped. Remove the membrane from the preserved lemon and discard. Chop the wedges; add half to the processor (reserve the rest), along with the lemon juice, salt and olive oil. Blend until creamy and smooth.

Blanch the green things

Bring a small pot of well-salted water to the boil and ready a bowl of ice water alongside. Plunge the peas, sugar snaps and asparagus tips in for 30 seconds, then straight into the ice bath. Drain on a tea towel.

Layer the greens

On a long platter, lay down the romaine first, then the butter lettuce — loose, the way petals fall. Spoon 3 to 5 tablespoons of the dressing into pools across the greens, rather than tossing it through.

Scatter the spring things

Top with the cucumber, asparagus, peas and sugar snaps. Tuck slices of avocado throughout. Crumble the feta in generous pieces.

Finish and serve

Garnish with the torn mint, the pistachios, and the remaining chopped preserved lemon. Serve at room temperature. The platter is finished when the table goes quiet.

Cook the pasta

Bring a large pot of well-salted water to a boil. Cook the casarecce according to the package, about 15 minutes until al dente. Reserve 1/2 cup of the cooking water, drain, and set aside.

Wilt the greens

Heat the olive oil in a skillet over medium heat. Add the arugula and a pinch of salt and sauté just 1 minute, until lightly wilted.

Toss it all together

In a large bowl, toss the pasta with the reserved cooking water, the pesto, the wilted greens, and the chopped preserved lemon. Mix until well combined. Salt to taste.

Rest, then finish

Cover and rest overnight in the refrigerator. In the morning, toss again. Top with a drizzle of olive oil and the toasted pine nuts. Serve at room temperature.

Heat the oven

Preheat to 375°F. Line a sheet pan with parchment.

Toss the potatoes

Halve the fingerlings lengthwise, or cut into 1/4-inch rounds if you prefer crispier. Toss with the olive oil and the Wild Oregano & Sage Salt until well coated. Spread cut-side-down on the parchment.

Roast until crisp

Roast 30 to 45 minutes, depending on the cut size, until the edges are crisp and golden and the centres have yielded. Toss with the Parmigiano while still warm.

Make the aioli

Whisk the Olivada Olive Pesto into the mayonnaise until smooth. Add chopped garlic if you like it punchier. Serve alongside the potatoes — they want to be dipped.