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Holding it with one hand, cut off the pithy end and slice the lemon into paper-thin pinwheels.

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Pick out the seeds.

Place the endive spears in a large bowl and pour the Meyer lemon cream over them.

Add the fava beans, lemon slices and sliced shallots.

Season with salt and pepper and toss gently to coat the endive with the dressing.

Taste for seasoning, and arrange on a large chilled platter.

Scatter the olives and herbs over the salad.

Whisk in the olive oil.

Gently stir in the cream, add a few grinds of pepper and taste for balance and seasoning.

Cover, and refrigerate for at least four hours.

Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.

Slice the stem and bottom ends from the tangerines.

Work from top to bottom and rotate the fruit as you go.

Discard all the seeds.

You should have about 1/3 cup tangerine segments.

Heat a large saute pan over high heat for 2 minutes.

(Depending on the size of your pan, you may need to cook the fish in batches.)

Season the fish with salt and pepper on both sides.

Swirl in the olive oil and wait one minute.

Be careful not to overcook the fish.

Remember, the fish will continue to cook a bit more once you take it out of the pan.

Wipe out the pan and return it to the stove over medium-high heat.

Add the tangerine juice and sugar and bring to a boil.

Remove from the heat, and stir in the tangerine segments.

Place the farro and black rice with green garlic and pea shoots on a large warm platter.

Arrange the bass on top, and spoon the sauce over the fish.

Swirl in 2 tablespoons olive oil, and add 1/2 cup onion, one chile and a bay leaf.

Cook 3 to 4 minutes, stirring often, until the onion is translucent.

Add the rice, stirring to coat it with the oil, and toast it slightly.

Pour 1/4 cup white wine into the pan and reduce by half.

Add 4 1/2 cups water and 1 teaspoon salt, and bring to a boil.

Season with a few grindings of black pepper, and transfer the rice to a baking sheet to cool.

Discard the chile and bay leaf.

Meanwhile, heat a second medium saucepan over medium heat for 1 minute.

Cook, stirring often, 3 to 4 minutes, until the onion is translucent.

Add the farro, stirring to coat it with the oil and toast it slightly.

Pour in the remaining 1/2 cup wine and reduce by half.

Add 8 cups water and 2 teaspoons salt and bring to a boil.

Strain the farro and transfer it to a baking sheet to cool.

Discard the bay leaf.

When the carrots are almost done, heat a Dutch oven over high heat for 1 minute.

Pour in 1/2 cup olive oil, and add the onion.

Puree the mixture in a food processor until it’s smooth.

Those sound likehappy caloriesto us!