Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons olive oil
3 tablespoons orange juice
4 tablespoons (about) ice water

Filling
2 tablespoons olive oil
1 pound trimmed lean leg of lamb or 2 pounds lamb shoulder chops, boned, fat trimmed, cut into 1/2-inch pieces (about 1 pound)
2 medium-size sweet onions (such as Vidalia or Maui), halved, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/4 teaspoon crumbled saffron threads
4 ounces sobrasada* or sweet Spanish chorizo, casings removed, finely chopped

1 large egg, beaten to blend
lamb, sausage, pie

Crust
1 1/2 cups all purpose flour
1/4 cup sugar
1 envelope dry yeast
1 teaspoon grated lemon peel
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup whole milk
3 large egg yolks
2 teaspoons vanilla extract

Filling
1 1/2 8-ounce packages cream cheese, room temperature
1 cup sugar
1 tablespoon all purpose flour
3 large eggs
2/3 cup whipping cream
2 tablespoons dark rum
2 teaspoons grated lemon peel
2 teaspoons vanilla extract

Strawberry Compote
lemon, rum, cheesecake

1 tablespoon extra-virgin olive oil
1 large onion, quartered, cut crosswise into 1/4-inch-thick slices
1 bay leaf
1/3 cup dry white wine
2 10-ounce packages frozen baby lima beans, thawed
2 large garlic cloves, minced
24 small clams, scrubbed
3 large tomatoes, seeded, diced
1/4 cup finely chopped fresh parsley
lima, beans, clams

1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup reduced-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon Sherry vinegar, or to taste
3/4 teaspoon salt, or to taste
1/4 teaspoon dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving
pasta, speedy, romesco