Silky Eggplant With Halloumi and Almond Salsa

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.

Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.

In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.

Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you’ll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.

When you’ve finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there’s not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.

Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

One-Bowl Skyr Cheesecake

8 ounces (227 grams) cream cheese, softened
2/3 cup (133 grams) plus 1 teaspoon granulated sugar, divided
2 cups (16 ounces/453 grams) plain low-fat skyr (Icelandic yogurt), at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs, at room temperature
1 pound fresh strawberries, hulled and sliced
1/2 teaspoon fresh lemon juice

Position a rack in the middle of the oven and preheat to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place it on a large, rimmed baking sheet.

In a large bowl, using a handheld electric mixer (or in a bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese on medium speed until very smooth, about 1 minute. Stop the mixer, add 2/3 cup of the sugar and beat, starting on medium-low speed and increasing to medium-high until incorporated. Stop the mixer and scrape the bottom and sides of the bowl, then add the skyr, vanilla and lemon zest and beat on medium until combined. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between additions, and beat until well combined.

Pour the mixture into the pan and bake for 15 minutes, then, keeping the cake in the oven, reduce the oven temperature to 250 degrees and bake for 55 minutes to 1 hour 5 minutes, or until the cake is just set but still jiggles a little in the middle. Transfer the pan to a wire rack and let cool for 1 hour. Then, keeping the cake in the pan, cover and refrigerate for at least 2 hours and up to 3 days.

When ready to serve, in a medium bowl, toss the strawberries with the remaining 1 teaspoon of sugar and the lemon juice. Run a butter knife around the edge of the pan before unmolding. Serve each slice of cheesecake topped with a mound of the strawberries.

Air Fryer Eggplant Parmesan

1 medium size eggplant
1 tsp salt
1/2 cup all-purpose flour
2 eggs
1 cup Italian breadcrumbs
1/4 cup olive oil
1 lb. fresh mozzarella cheese, sliced into rounds
1 jar spaghetti sauce

Slice eggplant into disks and lay out each disk onto a paper towel. Sprinkle salt on both sides of the disks and let sit for 20 minutes.

Take out 3 bowls and in the first bowl, add flour. In the second bowl, mix together the breadcrumbs and olive oil. In the third bowl, beat 2 eggs together. Coat each disk in flour, eggs, and breadcrumbs.

Place in air fryer and air fry at 390°F for 8-11 minutes. Coat with spaghetti sauce and mozzarella cheese and air fry at 350°F for an additional 3-5 minutes.

Yogurt Parfait with Warmed Strawberries

2 cups strawberries, quartered 2 Tbsp turbinado sugar
2 cups Greek yogurt
2 Tbsp honey
Granola, as much as you desire
Whip cream, as much as you desire

Slice the strawberries into quarters.

Line the air fryer basket with perforated parchment paper (optional) and place the strawberries in the air fryer. Sprinkle the sugar on the strawberries and air fry at 400°F for 8 minutes.

In a medium mixing bowl, add in the yogurt, honey, mixing to combine.

Place the yogurt and honey mixture in small glasses, filling the glass 1?4 of the way full. Add the same amount of strawberries and granola on top. Repeat those steps until the glasses are full.

Place whip cream at the very top.

Air Fryer Fried Green Tomato Stacks

1/4 cup fat-free mayonnaise
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup cornmeal
1/4 teaspoon salt
2 medium green tomatoes
2 medium red tomatoes
Cooking spray
8 slices Canadian bacon, warmed

Preheat air fryer to 375°. Mix mayonnaise, lime zest and juice, thyme and 1/4 teaspoon pepper; refrigerate until serving. Place flour in a shallow bowl; place egg whites in a separate shallow bowl. In a third bowl, mix cornmeal, salt and remaining 1/4 teaspoon pepper.

Cut each tomato crosswise into 4 slices. Lightly coat each slice in flour; shake off excess. Dip in egg whites, then in cornmeal mixture.

In batches, place tomatoes on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-6 minutes longer.

For each serving, stack 1 slice each green tomato, bacon and red tomato. Serve with sauce.

Cauliflower Adobo

1 large cauliflower (2 1/2 to 3 pounds)
Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
1/2 cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving

Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.

In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.

Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.

Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.

Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

Bucatini Cacio e Pepe with Cherry Tomatoes

1 pound bucatini, broken in half
6 tablespoons extra-virgin olive oil
1 tablespoon very coarsely ground black pepper
1 tablespoon very coarsely ground white pepper
1 cup coarsely chopped cherry tomatoes
1 3/4 cups freshly grated Pecorino Romano cheese (6 ounces)
Salt

Cook the bucatini in a large pot of boiling, salted water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the bucatini and return it to the pot. Add the olive oil, black and white pepper and the reserved pasta water. Add the cherry tomatoes and 1 1/2 cups of the cheese, season with salt and toss well. Transfer to a large, warmed pasta bowl and sprinkle with the remaining cheese. Serve at once.

White Bean and Corn Soup

2 cups dried white beans (preferably baby butter beans or baby lima beans), rinsed and soaked in water to cover overnight
12 cups water
5 carrots, peeled and chopped (about 1 1/2 cups), plus 1 whole peeled carrot for the beans
1 large onion, chopped (1 1/2 cups), plus 1/2 onion for the beans
Kernels from 2 ears fresh corn (about 2 cups; see NOTE)
1 tablespoon canola oil
2 tablespoons minced garlic (from about 9 medium cloves)
2 ribs celery, chopped (about 3/4 cup)
3 cups coarsely chopped green cabbage
1/2 cup chopped basil leaves (from about 5 stems)
1 tablespoon chopped dill
1/3 cup mellow white miso (see headnote)
Pinch salt
Pinch freshly ground black pepper

Drain and rinse the soaked beans and transfer them to a large stock pot or soup pot. Add the whole carrot and 1/2 onion to the pot; they will lend flavor. Add the 12 cups of water and cook over medium-high heat until the water barely begins to bubble, then reduce the heat and cook, keeping the water barely bubbling around the edges of the pot, for about 30 minutes or until the beans are barely tender.

Use a knife to slice the kernels from the corn cobs; see NOTE. After the beans have been cooking for 20 minutes or so, add the cobs (but not the kernels) to the pot; they will release a milky substance.

In a separate large saucepan, heat the oil over medium heat and add the chopped onion. Cook for 5 to 8 minutes, stirring frequently, until the onion has softened. Add the garlic and cook for 1 minute, then add the chopped carrots and celery. Cook for 7 to 10 minutes or until the celery and carrots have softened. Add the cabbage to the saucepan and cook just to heat through.

Discard the carrot, onion and corn cobs from the pot with the beans. Stir in the vegetables from the saucepan, then add the corn kernels and cook until the corn and cabbage have softened, about 10 minutes.

Add the basil and dill and turn off the heat. Add the miso and stir to thoroughly combine. Taste, and season with salt and pepper as needed. Serve hot or warm.

Source: Soupergirl

Creamed Corn

6 ears fresh corn
2 tablespoons butter
Sliver of garlic
Sea salt
3/4 cup milk
1/4 cup heavy cream
Fresh sage leaves or chopped parsley, for garnish

Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Notes: Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.

Quick Pickled Zucchini and Summer Squash

1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).
1 small onion or shallot, sliced thin
1 tablespoon salt
1 garlic clove, sliced – per jar
1 T fresh dill -per jar
1 tsp mustard seeds– per jar
1/2 tsp whole peppercorns– per jar
1 small red chile, sliced thin

Pickling Liquid

1/2 cup white vinegar
3/4 cup water
1/4 cup rice vinegar (or sub more white vinegar)
1/4 cup sugar
2 teaspoons salt

Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer.

Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.

Make the pickling solution: In a small pot, bring white wine vinegar, water, rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.

In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.

Press down on the squash. Seal, and let cool in the fridge.

notes

These will keep for up to 2-3 weeks.

Israeli Salad

2 extra large tomatoes, finely diced
1 English cucumber, finely diced
1 cup red onion, finely chopped (1/2 of a medium red onion)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
zest of one lemon
Lemon juice (start with ½ a lemon, add more to taste)
4 Tablespoons olive oil
Salt and pepper, to taste

Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!

Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.

Taste and adjust lemon and salt to your liking.

Pasta with Corn and Coconut Milk

1 pound orecchiette (or your favorite pasta)
2 tablespoons coconut oil (unrefined)
2 large shallots, finely chopped (about 3/4 to 1 cup in total)
3 garlic cloves, thinly sliced
2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon Aleppo pepper (or substitute cayenne or red chile flakes, to taste)
4 cups coarsely chopped greens, such as kale, Swiss chard, or mature spinach, stems and tough ribs removed (see author note for substituting baby greens)
2 cups to 2 1/2 cups fresh corn kernels (cut from about 3 ears of corn)
1/2 teaspoon curry powder (optional)
1 14-ounce can full-fat coconut milk
Finely grated zest + juice from 1 lime

Bring a large pot of generously salted water to a boil. Add pasta, and cook until al dente according to package directions.

In a large skillet, heat coconut oil over medium heat. Add shallots, garlic, thyme, Aleppo, and a big pinch of salt. Saute for 2 to 3 minutes, or until starting to soften.

Add the greens to the skillet, tossing to coat in the oil. Saute for about 2 to 3 minutes, or until nearly tender. Add the corn, a big pinch or two of salt, and the curry powder (if using) and saute for another 1 to 2 minutes.

Add the coconut milk and lime zest, and bring to a simmer. Maintain a gentle simmer for a few minutes, during which time the coconut milk should start to nicely thicken from the starches in the corn. (If the pasta isn’t ready, remove the skillet from the heat.)

Drain the pasta, and toss it with the creamed corn and greens. Add lime juice, starting with 1 teaspoon and adding more to taste. Adjust salt and pepper to taste.

Divide among plates. Serve warm.

Potato, Corn, and Scallion Tikki

For the tikkis:
3 russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced
200 grams (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can
6 scallions, chopped finely
1 green chile (such as jalapeño or serrano), finely minced
2 tablespoons corn starch
1 teaspoon chaat masala
1/2 teaspoon kosher salt
1 splash neutral oil, like sunflower, vegetable, or canola

For the chutney:
100 grams (3 1/2 ounces) fresh cilantro, leaves and stems
100 grams (3 1/2 oz) fresh mint, leaves only
2 green chiles (such as jalapeño or serrano), stemmed and halved
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
3 tablespoons water, plus more as needed

For the tikkis:
Boil the potatoes in a pan of salted water until soft. Drain well, then mash thoroughly in a bowl. Leave ?to cool.

Add all the remaining ingredients, except the oil, to ?the cooled mash and use your hands to mix well.

Take lime-sized portions of the mixture and shape them into flat oval patties. Repeat until all the mixture has been used.

Heat a tablespoon of oil in a frying pan or flat griddle over a medium heat. Once hot, add the tikkis (working ?in batches as necessary) and fry for a couple of minutes on each side until golden. Serve warm ?or at room temperature.

These will keep in the fridge for 3–4 days. Reheat in ?a pan or hot oven before serving.

For the chutney:
Put all the ingredients into a blender, grind to a smooth paste, and serve.

This will keep in the fridge in a sealed jar for 3–4 days.

Vadouvan Chicken Curry with Smoked Basmati Rice

2 tablespoons coconut oil
1 large onion, chopped (about 1 1/4 cups chopped)
3 tablespoons Vadouvan curry powder
1/2 teaspoon kosher salt
1 large tomato, cored and coarsely chopped
6 ounces fresh okra, stems removed and thickly sliced
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 14oz. can full-fat coconut milk
1 tablespoon lime juice
1 1/2 cups smoked basmati rice, cooked according to package instructions
Fresh cilantro (or micro cilantro), for garnish

Prepare rice according to package instructions, ideally timing it so that the rice is done about the same time as the curry. Keep covered and let sit for 10 minutes before fluffing with a fork.
Heat coconut oil in a large non-stick skillet over medium high heat. Add onion and sautée until softened and just starting to color, about 8 to 10 minutes. Add curry powder and salt and stir until onion is evenly coated and fragrant, about 1 minute.

Add tomato and okra and cook for 5 to 7 minutes or until tomatoes begin to break down and okra starts to soften.

Add chicken, stirring and flipping until most of the chicken is visibly opaque, about 10 minutes.
Add coconut milk and simmer for 10 to 15 minutes or until thick and velvety and chicken is cooked through. Add lime juice, then taste and season with additional salt and/or lime juice as desired.
Divide rice among serving bowls and spoon curry over top. Garnish with fresh cilantro and serve.

Fried Green Tomatoes

3 fresh green tomatoes cut into 1/4 inch slices
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs beaten with 1 tablespoon water
1/2 cup yellow cornmeal
1/2 cup panko crumbs
1/8-1/4 teaspoon paprika optional- go up to 1/4 teaspoon if you like spicy foods
oil for frying

Liberally season green tomato slices with salt and pepper on both sides.
Add flour and eggs to two separate small bowls.

Combine cornmeal, panko crumbs and paprika into another small bowl and whisk together.
Begin by dipping each seasoned tomato slice into flour coating on both sides.
Next add floured tomato slice to eggs coating on both sides.

Lastly dip into cornmeal and crumb mixture and set aside finished slice on baking sheet.
Repeat dredging process, starting with flour, until all slices are coated.

Heat oil in a frying pan over medium high heat.

Fry tomato slices on both sides until golden brown and drain on paper towels.

Serve warm.

Pork Fried Rice With Corn and Shishito Peppers

2 cups cooked white rice (12 ounces; 350g)
2 1/2 tablespoons (40ml) vegetable or canola oil, divided
6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn
2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g)
12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g)
6 ounces (170g) leftover roast pork or ham, finely diced
1 teaspoon (5ml) soy sauce
1 teaspoon (5ml) toasted sesame oil
Kosher salt
Ground white pepper
1 large egg

If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

2.
Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.

If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.

Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Add scallion greens and toss to combine. Serve immediately.

Shrimp with Tomatoes and Corn

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Thai Beef Salad (Yam Neua)

1 large shallot, sliced into very thin rings (about 1/3 cup)
3 tablespoons lime juice from 2 limes
4 teaspoons packed brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
3 tablespoons fish sauce
1 teaspoon red pepper flakes
1 1/2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
1/2 cup coarsely chopped fresh cilantro, plus cilantro sprigs for garnish (optional)
1/2 cup coarsely chopped fresh mint

In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of sugar, the salt, and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame. Heat the grill until hot, about 5 minutes, then clean and oil the cooking grate. Grill the steak (directly over the coals, if using a charcoal grill) until charred all over and cooked to desired doneness, 2 to 4 minutes per side for medium-rare (depending on the thickness of the steak). Transfer the steak to a carving board and let rest for 10 minutes.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved. Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices. Add the tomatoes, cilantro, and mint and fold to combine. Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.

Extra Crunchy Fruit Crumble

FOR THE TOPPING:
1 1/2 cups/190 grams all-purpose flour
1/2 cup/50 grams rolled oats
1/3 cup/75 grams light or dark brown sugar
1/3 cup/65 grams granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom, ginger or allspice, or use lemon zest
1/2 cup/115 grams unsalted butter (1 stick), melted and cooled

FOR THE FILLING:
2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit
2 tablespoons cornstarch
8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
Ice cream or whipped cream, for serving

Heat oven to 350 degrees.

Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.

Spread topping in one layer onto a rimmed baking sheet. (You don’t have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won’t change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.

Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

Crispy Rice with Shrimp, Bacon, and Corn

1 tablespoon vegetable oil
1 pound peeled and deveined shrimp, patted very dry
Kosher salt and ground black pepper
4 strips bacon
3 ears corn
6 scallions
1 cup grape tomatoes, or 1 large chopped juicy tomato
4 cups cooked rice

Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.

Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.

While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you’re finished slicing, remove the pan from the heat for a moment.)
Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.

Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.