Lentils
1 tablespoon olive oil
1/4 pound slab bacon, cut into small cubes
1 large Spanish onion, finely chopped
1 large carrot, finely diced
2 cloves garlic, finely chopped
3 1/2 cups water
1/4 cup dry red wine
2 cups lentils, washed and picked over
1 bay leaf
2 sprigs fresh thyme
Finely chopped fresh parsley

Broccoli Rabe W/ Garlic and Pecorino Romano
2 pounds broccoli rabe, tough stems peeled
1/4 cup olive oil
5 cloves garlic, thinly sliced
1/4 cup freshly grated Pecorino Romano cheese

Veal:
4 3/4-inch thick veal loin chops (8 to 10 ounces each)
3 tablespoons olive oil
3 tablespoons coarsely ground mixed peppercorns (red, pink, green, black)
1 shallot, finely chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon cold unsalted butter
1 tablespoon finely chopped fresh rosemary