Frisee Salad With Broccoli & Pickled Grape Vinaigette

Recipe & Pic From Loam Agrinomics

It may be fall, but this recipe proves that salad season doesn't have to be over just yet!

pickled grapes

4 C red seedless grapes

1 T peppercorn

1 T fennel seed

1 T yellow mustard seed

2 T kosher salt

¼ C sugar, coconut sugar or honey

¾ C red wine vinegar

1 C water

vinaigrette

1/3 C grape pickling brine

½ – ¾ C olive oil

4 sprigs parsley

2 garlic cloves

1 ts Dijon mustard

1 ts kelp or dulse powder (optional)

salad and assembly

6–8 oz thick cut bacon, strips cut in half

1 head broccoli

1 head frisée, leaves torn

1 small head other lettuce such as little gem, bibb etc leaves torn

4 small carrots, shaved into ribbons

1 watermelon or other radish, peeled and thinly sliced

¼ C goat feta, preferably Blue Heron Farms

¼ C pepitas, toasted

1/3 C pickled grapes, cut in half

pickled grapes

Place grapes in a glass jar or heat safe container.

In a small saucepan, combine the rest of the pickle section ingredients and bring to a boil stirring occasionally to dissolve the salt and sugar.

Carefully pour the hot liquid over the grapes and let sit for 1-2 hours at room temperature before transferring to the fridge. Pickles will keep for up to a month.

vinaigrette

To a blender, add pickling brine, parsley, garlic, mustard and kelp/dulse powder (if using).

With the motor running, pour in ½ cup olive oil and blend until creamy and combined.

Taste, and add up to ¼ cup more oil if the dressing is too punchy for your liking.

Add a pinch of salt (or more, to taste).

salad and assembly

Preheat oven to 425F.

In a cast iron or heavy bottom skillet over medium-low heat, cook your bacon WITHOUT stirring. After about 5-10 minutes when the bacon starts to look browned on the other side, flip your pieces. Cook until it looks deeply golden brown and crispy and transfer pieces to a paper towel. Reserve the bacon fat in your pan for the broccoli!

Cut broccoli into florets and then cut those in half lengthwise (or quarter lengthwise if some are a bit larger) to maximize caramelization. Add broccoli and a tablespoon of bacon fat (or olive oil if you’re not using bacon) to a sheet pan and toss to coat. Arrange the broccoli with as many cut sides down on the pan as possible and roast in the oven for 15-20 minutes, or until the tops are crispy and the bottoms are deeply browned where they were face down on the pan.

Put all your frisée and lettuces in a large bowl and toss with some (about 2T to ¼ cup depending on the size of your lettuce heads) salad dressing and top with roasted broccoli, shaved carrot, radish, feta, bacon, pepitas and pickled grapes. Drizzle more vinaigrette on top and serve.

County Fair Sausage & Pepper Sandwiches

Recipe & Pic Adapted from Lemon Tree Dwelling

When I was a kid my dad and I would visit the county fair near my grandparent's farm every summer and we would never fail to test our stomach-endurance with spicy Italian sausage sandwiches and lemon shake-ups. This recipe is a twist on those beloved sandwiches- instead of spicy sausages and bell peppers you'll be using mild sausages and the spicy Hungarian Hot Wax peppers from your box!

~Rae

2 Tbsp. olive oil

10 Mild Italian Sausage links

Handfull of Hungarian Hot Wax Peppers, sliced

1/2 onion sliced

1 25 oz. jar marinara sauce

1 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

10 sandwich rolls optional

Heat olive oil in a large skillet over medium-high heat.

Add sausages and cook, turning occasionally, until evenly browned and cooked through (15-20 mins).

Add remaining ingredients, stir, and cover. Reduce heat to low and cook, covered, 10-15 minutes or until peppers are tender-crisp.

Remove bay leaf before serving.

Serve in sandwich rolls OR as is.

Tomato Toast With Scallion Cream Cheese

Recipe & Pic from Edible Madison

A 10-min breakfast, a light lunch? This recipe is perfect for either (or pair with soup for a heartier meal). Try sprinkling some of your radish microgreens on top for extra flavor and visual-appeal!

4 ounces cream cheese or other spreadable fresh cheese, softened

1/2 bunch scallions, sliced

2 teaspoons toasted sesame seeds

2 teaspoons minced onion flakes

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/4 teaspoon pepper

4 slices sourdough toast

1 slicer tomato, cut into 1/2-inch-thick slices (or a handful of cherry tomatoes sliced or cut in half)

Combine cream cheese and scallions in a small bowl. Stir until smooth.

In a very small bowl (or prep bowl), combine sesame seeds, onion flakes, salt, red pepper flakes, and pepper.

Spread cream cheese mixture evenly on pieces of toast. Add a thick slice of tomato. Sprinkle with spice mixture.

Breakfast Tacos With Roasted Poblano & Corn Salsa

Recipe & Pic from Alexandra’s Kitchen

I LOVE breakfast tacos and this recipe is a great way to enjoy a lot of those late summer veggies!

~Rae

2 to 3 poblano peppers, halved, cored, and chopped

2 red onions, peeled and chopped

1 ear of corn, shucked, kernels stripped from cob

1 tablespoon olive oil

kosher salt to taste

1 lime, halved

1/2 cup cilantro, roughly chopped, or more to taste

hot sauce or red pepper flakes, optional

1 avocado, diced, optional

FOR THE EGG TACOS (FOR 2 SMALL TACOS):

2 small tortillas

dab of butter

2 eggs, well beaten

queso fresco, crumbled, or other cheese, optional

Preheat the oven to 450ºF. (Use convection roast is you wish.)

Place diced poblanos, red onions, and corn in a large bowl. Drizzle in the tablespoon of olive oil. Season generously with kosher salt. Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning. (Reserve the bowl.) Roast until vegetables are beginning to char, 15 to 20 minutes. Let the vegetables cool briefly, then transfer to the reserved bowl.

Squeeze a little lime over the vegetables. Add in the cilantro, and toss. Taste. Adjust with more lime, salt, and cilantro to taste. Add the avocado, if using. If you want some heat, add a splash of hot sauce or a pinch of pepper flakes. Mix and taste again: I often adjust with a splash more olive oil, lime, salt, and sometimes a splash of vinegar, too. Set salsa aside.

Warm tortillas as you wish and set on a plate.

Heat an 8-inch nonstick pan over medium-high heat. Add the dab of butter and immediately pour the eggs into it as it melts. Season with a pinch of salt. Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done — they will likely be cooked in less than a minute. I often remove the pan from the heat, while continuing to stir with my spatula till they looked cooked to my liking.

Immediately divide the scrambled eggs among the two tortillas. Spoon salsa over top. Top with cheese if desired.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Kale & Bean Salad With Tahini Dressing

Recipe & Pic from Inspired Taste

1 bunch kale, about 7 cups leaves

3 ounces walnut halves, about

3/4 cup, lightly toasted

2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups

1/4 cup chopped fresh parsley leaves and tender stems

1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce

Juice of half a lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Tahini Sauce

1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe

1 garlic clove minced very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 a lemon

1 tablespoon olive oil

Pinch fine sea salt

2 to 6 tablespoons lukewarm water

Pinch cumin, optional

Pinch cayenne, optional

1 tablespoon chopped fresh parsley, optional

Make the tahini sauce:

Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.

Make the salad:

Strip the leaves from kale stems and chop or tear apart.

Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.

If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.

Chicken Pozole Verde

Recipe & Pic from Isabel Eats

2 pounds boneless chicken thighs, skin removed

1 pound tomatillos, husked and washed

1 large onion, chopped

3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)

6 cups chicken broth

1 tablespoon dried oregano

1 teaspoon coarse sea salt

1 large handful fresh cilantro, stems and leaves

1 28-ounce can white hominy, drained and rinsed

In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

Transfer chicken to cutting board and shred with a fork. Set aside.

Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.

Lentils With Roasted Eggplant & Tomatoes

Recipe & Pic From Vanilla & Bean

1 eggplant

1 Cup French Lentils or Puy

3 1/4 C Water

20 oz Cherry Tomatos (or slicers cut into chunks)

1 Bayleaf

2 Tbs Olive Oil extra virgin + more for drizzling if desired

2 1/2 Tbs Fresh Lemon Juice about 1/2 a lemon + more for serving

3 Plump Cloves of Garlic crushed and minced

1/2 tsp Dried Oregano

1/4 + 1/8 tsp Red Pepper Flakes

3/4 - 1 tsp Fine Sea Salt

3 Tbs Fresh Chopped Parsley

1/2 C (155g) Greek Yogurt or coconut cream for serving

Fresh Ground Pepper

Preheat oven to 475F (248C). Using the tines of a fork, prick eggplant about eight times all around. Set the eggplant on an unlined sheet pan and roast on the highest rack for about one hour or until the eggplant is soft and slightly chard. Set aside to cool.

Meanwhile arrange the cherry tomatoes (or slicer chunks) on a parchment lined sheet pan. During the last 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 minutes.

While the eggplant is roasting, add the lentils to a medium sauce pot. Pour in the water and add a bayleaf with a pinch of salt. Bring to a boil then turn the heat to low, simmering for about 25-30 minutes. The lentils should be tender, not mushy, and there should be a few tablespoons of liquid left. Remove the bayleaf, lid, remove from heat and set aside.

Once cool enough to handle, slice the eggplant open and scrape out the flesh. Spoon the flesh and any roasting juices into the pot of lentils along with the roasted tomatoes and all their juices.

To the pot of lentils and veggies add the olive oil, garlic, lemon juice, oregano, pepper flakes, sea salt and parsley. Stir. Heat on low for just a few minutes to warm through. Add a few twists of fresh ground pepper. Stir and taste for salt adjustment.

Spoon into serving bowls and share with yogurt or coconut cream, ground pepper, fresh parsley and lemon wedges on the side.

Store in lidded containers in the refrigerator for up to three days, or in the freezer for up to two weeks. Thaw in the refrigerator overnight and gently rewarm on the stovetop.

Blistered Shishitos With Orange-Sage Gremolata Polenta

Recipe & Pic from Betty Liu

If you've got some sage left over from a previous box this is a great way to use it up, otherwise try subbing in some of your fresh coriander!

Shishito Pepper + Soy Marinade
1 lb shishito peppers with stem on
3 tbsp extra virgin olive oil
flaky Maldon sea salt
3t tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp sugar

Heat olive oil in a heavy pan until hot but not smoking.

Add peppers, with room to spare (separate into batches if necessary) and cook over medium-low heat. Do not stir. Let peppers breathe and char for 1 minute, and once they start to sizzle, turn them and char the other side. Cook another minute. Stir and let cook. Peppers may “burst” and let out air/steam, but that’s OK. Peppers should be on the point of collapse, soft and folding on itself.

Drain on paper towel briefly, then place in soy marinade.

Orange-Sage Gremolata
zest of 1 orange
3 tbsp freshly chopped sage
3 garlic cloves, minced

1/2 cup polenta, cooked to your desired consistency.

Mix ingredients together. Use immediately.

Spoon polenta into bowls. Sprinkle with gremolata, then top with marinated shishito peppers. Enjoy warm!

Fish Tacos With Salsa Verde

Recipe & Pic from Food & Wine

Salsa Verde

4 medium tomatillos—husked, rinsed and quartered

1/2 cup lightly packed cilantro

2 small jalapeños, chopped

1 1/2 tablespoons fresh lime juice

1 teaspoon vegetable oil

Kosher salt

Tacos

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon minced cilantro

1 small garlic clove, minced

1 pound skinless halibut fillet, about 3/4 inch thick

Kosher salt

Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.

Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork.

Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.

Caprese Sandwich

Recipe & Pic from Cookie & Kate

Why settle for a Caprese Salad when you can turn it into a sandwich? Pair with a side salad and you have the perfect lunch or dinner for a hot day.

1 baguette (16 ounces)

1 tablespoon thick balsamic vinegar or balsamic glaze*

1 tablespoon extra-virgin olive oil

1 mozzarella ball (8 ounces)

2 medium ripe tomatoes, sliced into ¼-inch thick rounds

Lettuce

Flaky sea salt or kosher salt

1 small or ½ medium clove garlic, roughly chopped

½ cup mayonnaise

½ cup (1 ounce) lightly packed fresh basil

¼ teaspoon fine sea salt

Lots of freshly ground black pepper, to taste

Preheat the oven to 400 degrees Fahrenheit. Slice the bread in half lengthwise, then stack it back together and slice it down the middle to form two large sandwiches, or again to make 4 small. Place the sliced bread on a baking sheet with the cut sides facing up. Bake for 5 minutes, or until warmed through and turning lightly golden around the edges.

In the meantime, prepare the creamy basil sauce*: In a food processor, blitz the roughly chopped garlic to chop it more finely. Scrape down the sides, then add the mayo, basil, salt and pepper. Blend until smooth, then set aside.

To assemble the sandwiches, lightly drizzle balsamic and olive oil over half of the cut sides of bread. Layer some arugula on top, then weigh it down with rounds of mozzarella. Top with the sliced tomato, then sprinkle the tomato lightly with flaky salt.

Spread the basil sauce generously over the cut side of the remaining slices of bread. Place them face down over the tomatoes. Enjoy.

Brats With Sweet Onions & Hard Apple Cider

Recipe & Pic from The Rising Spoon

Pile these brats and onions up on buns with mustard and sauerkraut or serve them with posted new potatoes- either way you'll have a hearty meal after a day of summer play!

2-3 tablespoons of cooking oil (like butter, ghee, avocado oil, or olive oil)

2 medium sweet onions, peeled & thinly sliced (use your tropea onions!)

1 teaspoon of sea salt

1 teaspoon of cracked black pepper

8 pork bratwursts (fresh, not pre-cooked)

1 (12 oz) can or bottle of hard apple cider (sub chicken broth, fresh apple cider, or water for a non-alcoholic version)

Melt 1-2 tablespoons of butter over medium heat in a large (12-inch) skillet. Stir in the sliced onions, sea salt, and pepper. Cook the onions for 5 minutes, stirring occasionally. Use a wooden spoon to remove the onions from the skillet & set aside in a bowl.

Increase the heat to medium-high, add another tablespoon of butter, followed by the brats. Cook the brats 1-2 minutes per side (or until they've formed a nice brown sear - this should happen quickly).

Add the onions back to the skillet, spreading them in between all the brats, and slowly pour in the hard apple cider. Bring the cider to a simmer, cover with a lid, reduce heat to medium-low, and cook for 15-20 minutes, or until the brats are no longer pink (you can check their internal temp to be sure - 160 degrees or more).

Remove the cooked brats from the skillet and set aside to rest. Keep the skillet uncovered, crank the heat to medium-high, and cook the onions, stirring occasionally, until most or all of the liquid has reduced (about 10 minutes). If you have an extra 10-15 minutes, continue to cook the onions until they are dark & caramelized.

Place the brats back into the skillet (with the heat off) to keep warm until you're ready for the meal.

Falafel Sliders With Spicy Yogurt & Sumac Onions

Recipe & Pic from Molly Yeh

You won't miss the meat with these savory Falafel Sliders- perfect served with a side salad at a BBQ!

Sumac Onions:

1 cup warm water
1/2 cup apple cider vinegar
1 teaspoon salt
1 1/2 tablespoons sugar
1 teaspoon sumac
1 large purple onion, thinly sliced

Falafel:

1 cup dried chickpeas, soaked for 10 hours or overnight and drained
2 teaspoons cumin seeds, freshly toasted and coarsely ground in a spice grinder
1 tablespoon coriander seeds, freshly toasted and coarsely ground in a spice grinder
1 small onion, coarsely chopped
4 cloves garlic, minced
1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon kosher salt
black pepper
tabasco original red sauce
2 tablespoons flour
1 1/2 tablespoons lemon juice

olive oil or flavorless oil, for frying

Spicy Yogurt:

3/4 cup plain greek yogurt
1 1/2 teaspoons tabasco original red sauce
kosher salt and black pepper, to taste

To Assemble:

Pita bread

Mint Leaves or Cilantro

to make the onions:

whisk together all ingredients except for the onion. add the onion, cover, and let sit at room temperature for an hour or in the refrigerator overnight.

to make the falafel:

in a food processor, combine the chickpeas, cumin, coriander, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of pepper, a few shakes of tabasco sauce, flour, and lemon juice and pulse quickly, about 80-100 times, until the mixture is combined, but still slightly grainy.

in a large skillet, heat 1/4” oil over medium high heat until shimmering but not smoking. form 2" patties of the falafel mixture, packing them firmly. fry on both sides until golden brown. transfer to a paper towel.

to make the yogurt:

combine all ingredients.

to assemble:

cut open a pita, spread it with the yogurt, and top with a falafel patty, a mint leaf or two, and a pile of onions. enjoy!

Chicken Shawarma Tabbouleh Salad

Recipe & Pic from Jo Cooks

Another hot-weather entrée salad that will help keep you cool this week!

Chicken

2 teaspoon smoked paprika

1/2 teaspoon turmeric

2 teaspoon ground cumin

1/2 teaspoon cinnamon

2 teaspoon pepper or to taste

1 teaspoon salt or to taste

1/4 cup lemon juice from about 2 lemons

1/2 cup olive oil

1 teaspoon red pepper flakes

4 cloves garlic minced

1 pound chicken breasts boneless and skinless

1 large onion sliced

Tabbouleh Salad

2 cups water

1 cup bulgur wheat uncooked

1/4 cup olive oil

1/4 cup lemon juice (from 1 or 2 lemons, depends on size)

3 cups tomatoes chopped small

1 cucumber chopped small

1/4 cup green onions chopped (use your Tropea onions!)

2 cups fresh parsley chopped

1/4 cup fresh mint chopped

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

Other Optional Ingredients

1/4 cup feta cheese crumbled

1/2 cup Kalamata olives

pita bread

hummus

1 avocado sliced

In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.

Preheat the oven to 425 F degrees.

Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for 5 to 10 minutes before slicing.

Tabbouleh Salad

While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.

Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.

To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

Nicoise Salad

Recipe & Pic from Love & Lemons

Entrée salads are perfect for hot days- so fresh, so filling! This French Classic is also a great way to use up many of the veggies in your box this week at once!

8 ounces small yellow or red potatoes

4 ounces fresh green beans, trimmed

¾ cooked white beans, drained and rinsed

3 hard boiled eggs, halved

4 artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Niçoise or Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon

Freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 to 1/3 cup extra-virgin olive oil

1/2 teaspoon fresh or dried thyme, optional

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Salmon In Parsley Sauce

Recipe & Pic from NYT Cooking

Parsley is all too often used only as a decorative garnish, that's why we love this recipe that showcases its wonderful flavor as the foundational element for the dish!

3 tablespoons finely chopped flat-leaf parsley

4 teaspoons capers

1 tablespoon finely minced scallion (use your Tropea onions!)

1 teaspoon finely minced garlic

⅓ cup extra-virgin olive oil

2 pounds salmon fillets, cut in 6 portions

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.

Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.

Season the salmon to taste with salt and pepper.

Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Creamy Lemon Zucchini Pasta

Recipe & Pic from Bon Appetit

If you still have zukes leftover from last week and are having a ‘oh no, more zucchini, what do I do with all of this??’ moment, you might want to give this recipe a try!

2 lb. zucchini or summer squash (4–6)

1 large shallot or ½ small onion (try using one of your sweet onions!)

4 large garlic cloves

3 Tbsp. extra-virgin olive oil

¼ tsp. crushed red pepper flakes

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

Freshly ground black pepper

12 oz. spaghetti, linguine, bucatini, or other long pasta

1 lemon

½ oz. Parmesan, plus more for serving

½ cup (lightly packed) basil

½ cup heavy cream

Bring a large pot of water to a boil and salt heavily.

Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.

Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.

Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.

When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente. Scoop out 2 cups pasta cooking liquid and set aside.

Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.

Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.

Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.

Serve pasta topped with more grated Parmesan and remaining herbs.

Sumac Chicken & Onions Sheet Pan Dinner

Recipe & Pic from Hungry Paprika

Things are finally cooling down a bit this week so maybe it's time to reunite with your oven.This sheet pan dish is quick and simple- serve it with pita, the beet dip below, and perhaps a side salad for an epic summer meal!

6-8 chicken legs or thighs

3 Onions (use your sweet walla wallas!)

3 tablespoons extra virgin olive oil

For the spice mixture:

2 tablespoons sumac

1 teaspoon cinnamon

½ teaspoon cumin

1 teaspoon allspice

½ teaspoon black pepper

1.5 teaspoon salt

For garnish (optional):

Parsley

Lemon wedges

Preheat oven to 400.

Mix spices together in a bowl, remove one tablespoon for the onions and use the rest for the chicken. Coat the chicken fully with the spice mix.

Thinly slice the onions and coat with spice mix. Lay the onions in a single layer on a sheet pan and drizzle with olive oil. Place the chicken on top of the onions and scatter a few slice of onion over each piece.

Bake for 35-40min then broil for 5min to crisp the chicken skin.

Grilled Pizza With Pesto, Arugula, & Feta

Recipe & Pic from Saving Dessert

It's going to be way too hot to turn on your oven, but that doesn't mean you can't enjoy some pizza this week- so light up your grill and make something tasty! Ready-made dough from the grocery store is just fine to use if you don't feel like making your own.

4 balls of pizza dough

2 cups arugula

1 cup crumbled Feta

1 cup prepared pesto

Preheat your grill as hot as you can get it. Oil the grate then quickly slice the rolled out pizza dough onto the grill. Grill for a minute or two until the bottom is cooked and the top starts to bubble up. Quickly turn the pizza dough over and grill for another 2-4min.

Repeat with the remaining dough and top each pizza with pesto, arugula, and feta.

Thai Chard Wraps With Peanut Sauce

Recipe & Pic from Fed & Fit

You'll have to boil water to quickly blanche the chard, but that's the only heat involved in these cooling summer wraps! You can replace the shrimp with tofu or any other meat that you prefer.

1 bunch Swiss chard about 8 leaves

1 pound medium-sized cooked shrimp

3 carrots peeled and cut into matchstick pieces

1/2 cucumber cut into matchstick pieces

1/4 red cabbage finely chopped

1/4 cup fresh cilantro leaves and stems

For the peanut sauce::

1/2 cup smooth peanut or almond butter

1/2 cup coconut aminos

1 tablespoon apple cider vinegar

1/2 teaspoon sesame oil

1/2 teaspoon fish sauce

1/4 teaspoon black and white sesame seeds for garnish (optional)

Blanche chard for 5 min in boiling water then submerge in an ice bath and dry.

Whisk all ingredients for peanut sauce together until smooth and garnish with sesame seeds.

To assemble, cut the larger chard leaves in half cross-wise and leave the smaller leaves as-is. place an even amount of carrots, cucumbers, cabbage, and cilantro on each leaf. Add three to four shrimp on top and carefully roll each leaf up, securing with a toothpick if needed. Serve with the peanut dipping sauce and enjoy!