Preheat oven to 350 degrees F.

Combine water and broth in a medium saucepan and bring to a boil.

Heat 2 tablespoons olive oil in a medium pot over medium-high heat and sauté onions for 5 minutes, until translucent and just starting to color. Add polenta and stir to coat the grains.

Pour in liquid and whisk constantly until the polenta comes together, about 30 seconds. Whisk in a generous pinch of salt.

Transfer to the oven and bake for 40 minutes, or until all liquid is absorbed. Pour into an oiled pan so polenta is roughly 1-1/2 inches thick and let cool.

Meanwhile, heat a large pan over medium-high heat and swirl in remaining 2 tablespoons olive oil. Add snow peas and toss to coat with olive oil. Cook for 2 minutes, tossing occasionally. Add garlic, red pepper flakes and a pinch of salt, and sauté another 4-6 minutes, until well blistered, but still crisp-tender.

Heat grill to medium-high. Cut polenta into 2-inch squares and brush 6 squares lightly with olive oil (you may have leftover polenta). Grill over direct heat, flipping once, until well marked on the outside and heated through, about 8-10 minutes total.

Serve a mound of bok choy on each plate. Top each with a polenta square and divide snow peas evenly among the plates.

Place the sweet potato in a wide saute pan with 1/2 cup water. Cover and bring to a boil over medium-high heat. Cook for 3 minutes, uncover, and let liquid burn completely off.

Scoot sweet potato to one side of the pan and add the oil. Let the oil heat up and then spread the sweet potato back out and toss to coat with oil. Add shallot and sea salt and toss to mix, then let sit so things can caramelize. Cook for 5-7 minutes, tossing just a few times, until sweet potato is tender and both sweet potato and shallots are golden brown in places. Toss sweet potatoes with cilantro and slide onto a plate.

Squeeze lime juice into pan and scrape up any brown bits stuck to the bottom of the pan. Let cook for a minute or so until juice thickens slightly, then pour over sweet potatoes and give them a gentle toss. Sprinkle chile powder on top and season to taste with additional salt.

Preheat oven to 450 degrees F. Fill a wide pot 3 inches deep with water. Add vinegar and a good pinch of salt, and bring to a boil. Lower heat to maintain a gentle simmer.

Toss asparagus to coat with olive oil and again with a pinch of salt and a grind of pepper. Spread out into a single layer on a baking sheet and roast for 5-8 minutes, until just tender to the bite. Divide asparagus among 4 plates.

While asparagus is roasting, crisp prosciutto for 3-4 minutes per side in a nonstick pan over medium heat. Transfer to a cutting board and coarsely chop. While prosciutto is crisping, give the water a good stir to create a gentle swirl. Working quickly, break one egg into a ramekin, gently tip it over the sink to let any super-thin liquid drain off, then dip the edge of the ramekin into the water near the center of the pan and slide the egg out. Wait a beat while the egg slips to the edge, then add the next egg. Repeat with remaining 2 eggs (give the water another gentle swirl if need be in between eggs, once the white has set). Poach eggs for 3-5 minutes, depending on how firm you want your yolk, and then remove each with a slotted spoon and place on top of a mound of asparagus.

Top egg and asparagus with a generous grind of black pepper and crumbled prosciutto.

Fill a pot with an inch of water and bring to a boil with a steamer insert. Add potatoes, cover, and steam for 10 minutes, or until the tip of a sharp knife goes through a potato without force, but still with a bit of resistance. Transfer potatoes to a bowl and blot any extra moisture with a paper towel. Toss with oil and butter to coat well. Toss again with lime zest and salt. Serve topped with additional salt to taste.

Season chicken with salt and pepper. Heat olive oil in a wide, deep-sided pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate.

Add shallots and thyme to the pot, and sauté 3-4 minutes, until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.

Add vinegar, broth, honey, bay leaf, and chicken to the pan, and bring to a simmer. Cover tightly reduce heat to low. Cook 20 minutes, turning once, until chicken is cooked through.

Transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat for 6-8 minutes to reduce liquid by half, until the consistency of syrup. Reduce heat to medium-low, add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.

Combine first 13 ingredients in the pressure cooker. Stir to combine and submerge brisket in liquid. Seal cover and bring up to high pressure (two rings). Adjust heat to maintain high pressure, and cook for 70 minutes.

Release pressure naturally, remove cover, and add potatoes to the liquid with the meat. Cover again, bring heat back up to high pressure and cook an additional 15 minutes.

Remove meat and potatoes to a cutting board, cover with foil and let rest for 5 minutes. Slice meat across the grain and arrange on a serving platter with potatoes.

Heat oven to 450. Cover the bottom of a 9-by-12-inch baking pan with lemon slices.

In a small bowl, mix together coriander, cumin, garlic, a pinch of salt and pepper and the olive oil. Rub the fish fillets with half of the spice mixture and arrange fish on top of the lemons. Toss the fennel with the remaining mixture and spread over top of fish. Sprinkle with another small pinch of salt and pepper.

Place on rack in center of the oven and roast for 12-15 minutes, until fish flakes easily.

Whisk together the first 4 ingredients in a small bowl.

Combine chicken, bell peppers, olives and onion in a large bowl. Add feta and parsley, and toss gently. Add dressing, and toss to coat.

Place pitas on a work surface. Tuck 1 lettuce leaf into each pita. Spoon chicken salad equally into pita pockets. Add tomatoes, if using.