Recipe & Pic From Martha Stewart
Try this refreshing salad with grilled meats or veggies for an end-of-summer treat!
1 cantaloupe, peeled, seeded, and cut into 1/4-inch slices
1/2 cucumber, peeled and thinly sliced
Flaky sea salt, such as Maldon, and freshly ground pepper
Extra-virgin olive oil
Fresh mint leaves, for serving
Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.
Recipe & Pic from NYT Cooking
Braised Celery is THE BEST, seriously one of our favorite dishes on the farm. Serve this with a simple roast chicken and you have a meal worth inviting friends over for!
1 head celery
½ cup chicken stock or veggie stock
¼ cup dry white wine
½ cup olive oil
1 medium shallot, peeled and thinly sliced into rounds
1 bay leaf
4 sprigs thyme
3-4 garlic cloves, peeled and thinly sliced
1 tbs whole dried peppercorns
3 tbs butter
pinch of dried chile flakes
Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, chile flakes and ½ teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired.
Recipe & Pic from NYT Cooking
Sweet Corn is starting to show up at the market and this is a fun and pungent twist on a summer favorite! The butter is also excellent with grilled meats, veggies, or seafood!
2 serrano chiles, destemmed and minced
3 tablespoons green coriander seeds
½ cup/115 grams unsalted butter (1 stick), at room temperature
4 garlic cloves, finely pounded or grated
1 tablespoon finely pounded or grated fresh ginger
1 teaspoon fish sauce
½ teaspoon flaky sea salt
1 tablespoon finely chopped cilantro
Fine sea salt
4 ears corn, shucked and silk removed
Lime wedges, for serving
To grill the corn: Heat gas grill, or prepare a bed of hot coals, then heat and clean grates. To boil the corn: Set a large pot of water over high heat. Cover and bring to a boil.
In the meantime, pound minced chiles into a fine paste in a mortar. Remove half the pounded chiles, and reserve. Add 2 tablespoons green coriander seeds to the mortar, and lightly pound until they break up and release a heavenly aroma, then stir in butter, garlic, ginger, fish sauce, flaky salt and cilantro. Taste and adjust for salt, and add reserved chiles as needed. Butter should be very fragrant, highly seasoned, savory, spicy and pungent.
To grill corn: Cook over high heat or hot coals until just charred on all sides, about 8 minutes. To boil: Season boiling water generously with fine sea salt, and boil corn until just cooked, about 3 minutes.
Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.
Refrigerate any remaining butter for up to 5 days.
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!
Recipe & Pic from May I Have That Recipe
Serve these beans as a side, pile them up on toast, add to salads or combine them with your zucchini and tomatoes for a mind-blowing vegetarian chili!
1 lb fresh cranberry beans
2 garlic cloves, whole
1 tbsp extra virgin olive oil
pinch of red hot pepper flakes (or to taste)
½ tsp fresh thyme
1-2 cups water
1 bay leaves
¼ tsp salt ( more or less to taste)
Shell the cranberry beans, rinse and drain
Heat the olive oil in a deep skillet over medium heat. Add the garlic and tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)
Add the red hot pepper flakes and thyme and cook for another 2 minutes
Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes
Add 2 cups of water, bay leaves and salt. Bring to a boil for about 5 minutes, uncovered
Turn down the heat and simmer, covered, for about 20 minutes or until the beans are tender but not mushy. You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until they soften. Taste and adjust the seasoning if needed (take into consideration that, as the beans, cook the flavor and saltiness concentrates. Do not oversalt!)
Recipe & Pic from Urban Bliss Life
It's going to be hot again this week and a cool cocktail might be just what you need! Make it virgin by leaving out the tequila or give yourself a real treat and freeze the cantaloupe first for a frozen margarita!
2½ cups cantaloupe, chopped into small pieces
2 ounces tequila
¼ cup fresh lime juice
1 tablespoon light agave nectar
mint leaves or lime slices for garnish
In a blender, add cantaloupe, lime juice, tequila, and agave nectar and blend until smooth.
Pour into two glasses.
Garnish with fresh mint leaves or lime slice
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.
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.
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.
Recipe & Pic from It’s A Veg World After All
Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!
1-2 kohlrabi bulbs - peeled
1 tablespoon olive oil
Sea salt - to taste
Ground black pepper - to taste
For the dip:
1 cup plain Greek yogurt
2 tablespoon shallots - finely chopped
¼ teaspoon dill - more to taste
¼ teaspoon garlic powder - more to taste
Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.
Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.
Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.
While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.
Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!
Recipe & Pic from White On Rice Couple
Serve these crostini (and the Kohlrabi chips below) with your champagne cocktails and you have a summer party in the making!
1 bunch beet greens
1 Baguette , sliced thin (about 20 pieces), toasted in pan or oven
6 ounces Goat Cheese
Lemon Zest from 1 lemon
1 teaspoon fresh Lemon Juice
very thin slices of fresh Lemons (optional)
1/2 teaspoon Sea Salt
1 teaspoon Balsamic Vinegar , or more if needed
fresh cracked Black Pepper
Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.
In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.
Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, and beet greens.
Recipe & Pic from Dishing Up The Dirt
It's officially wild blackberry season and this drink is the perfect way to toast the summer (with a little help from your neighborhood brambles)!
2 bottles of bubbly
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves + more for garnish
1 pound fresh blackberries + more for garnish
Combine the honey and water in a saucepan over medium heat. Stir often and once it's about to reach the point of boiling turn off the heat and add the blackberries and whole sage leaves. Stir until well combined.
Once the syrup as cooled and the berries have broken down a bit pour the mixture (including the sage leaves) into a blender and blend until smooth. Then pour the mixture through a fine-mesh sieve (to remove any blackberry seeds) You will end up with about 2 cups of simple syrup. Keep cool until ready to serve.
Add 1-2 tablespoons of the syrup to each glass and add champagne. Pour in a couple of blackberries and a few sage leaves for garnish and enjoy.
Notes
*You will end up with extra simple syrup. It will keep in the fridge for up to 5 days and tastes great on ice cream!
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!
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.
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.
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.
Recipe & Pic from Ottolenghi
This delectable fennel would be perfect as a salad side-dish, but you could also mix it into a pile of pasta with some fennel frond pesto!
2 tablespoons granulated sugar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground black pepper
2 fennel bulbs
3 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided
1 garlic clove, minced
1 small shallot, sliced into rings
2 tablespoons minced fresh dill
1 4-ounce log of goat cheese, coarsely crumbled
1 teaspoon lemon zest
extra virgin olive oil for serving
Whisk the sugar, salt, and pepper together in a small bowl and set aside.
Trim the stalks and root end from each fennel bulb, reserving 1 tablespoon's worth of minced fronds for garnish.
Slice the bulbs into 1/2-inch thick rounds.
Melt 1 tablespoon butter and 1 tablespoon oil in a 12-inch skillet over medium-high heat.
Add 1/3 of the sliced fennel in a single layer, making sure not to crowd the pan.
Cook until just browned, about 2 minutes per side. Flip the fennel carefully so the slices will brown as evenly as possible.
Transfer the fennel to a large bowl. At this point, the rounds will break apart into individual slices, and that's just fine.
Repeat 2 more times with the remaining butter, oil, and fennel rounds.
Add the sugar, salt, and pepper to the skillet and cook for 30 seconds, stirring constantly. The sugar will clump and soften as it cooks.
Return the fennel to the skillet and stir to coat with the caramelizing sugar. Cook for another 1-2 minutes, stirring occasionally to make sure the sugar cooks evenly.
Return the fennel to the bowl, scraping up as much of the browned bits in the pan as possible too.
Add the garlic, shallot, and dill to the fennel and toss to combine.
Pour onto a serving plate and top with the goat cheese, lemon zest, reserved fennel fronds, and a drizzle of extra virgin olive oil.
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.
Recipe & Pic from Zen & Zaatar
This dip will really bring out the sweetness of your beets! Serve with pita or cucumber spears or spread on a wrap sandwich.
1 lb. beets
1 head garlic
¼ cup tahini
Juice of one lemon
½-1 tsp salt
2 tbsp olive oil (+more for serving)
2 tbsp water (as needed)
Preheat oven to 400F. Drizzle olive oil over washed and scrubbed beets, and cover with foil on a baking sheet. Cut the top off the head of garlic and drizzle with olive oil. Cover the garlic with foil as well. Bake beets for 45 mins - 1 hour, until tender.* Roast garlic for 40 mins - 1 hour, until caramelized, soft, and fragrant.
Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tbsp at a time if too thick.
Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!
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.