Blanch broccoli rabe for one minute, cool it down and dry well. Sear it in a hot cast-iron skillet and toss with a chile sauce, like Sriracha.
Slice carrots on the diagonal into chunks and roast until tender, then sprinkle with fennel pollen or fennel fronds.
Roast whole 4-ounce potatoes until the skin is crisp and the flesh is soft; top them with olive oil, salt and pepper.
Brush radicchio and halved Belgian endives with olive oil and grill until slightly charred. Core and chop them, then toss with extra-virgin olive oil, sherry vinegar and arugula.