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.

Corn and Coconut Salad

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

Bhindi Masala

1 1lb okra/bhindi
3 tbsp oil
1 medium onion, sliced thinly or ? cup sliced onions
1 large tomato, chopped or ½ cup chopped tomatoes
2 green chilies, slit
1 tsp ginger-garlic paste or ½ inch ginger along with 3 to 4 medium garlic crushed to a paste in mortar-pestle
1/4 tsp turmeric powder/haldi
1/4 tsp red chili powder/lal mirch powder
1/2 tsp coriander powder/dhania powder
1/2 tsp cumin powder/jeera powder
1/2 tsp dry mango powder/amchur
1/4 tsp garam masala powder
1/2 tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required

Rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)

Slice off the crown and tip of each bhindi. then slice them vertically.
also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.

Heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
saute them till they start turning light brown.

Add 1 tsp ginger-garlic paste and the green chilies. Saute till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. stir well.

Add turmeric powder, red chili powder, coriander powder, cumin and dry mango powder. Mix the spices with the rest of the onion-tomato masala. Saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.

Add the chopped bhindi/okra, season with salt, and stir very well. Cover the pan with a tight fitting lid and cook on a low flame or simmer. Check after 4 to 5 minutes a couple of times. Continue to cook the bhindi fry on a low flame till the bhindi is done. You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it. If the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.

Once the bhindi is done, add garam masala powder and kasuri methi/dry fenugreek leaves, and cilantro, and stir well.

Roasted Asparagus With Buttered Almonds, Capers and Dill

1 1/3 pounds/600 grams asparagus, woody ends trimmed
3 tablespoons olive oil
Salt and black pepper
2 tablespoons/30 grams unsalted butter
Scant 1/4 cup/20 grams sliced (flaked) almonds
3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
1/4 to 1/2 cup/5 to 10 grams roughly chopped dill

Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.

In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.

In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.

Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.

Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Penne with Roasted Eggplant, Chile, and Mint

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomato in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.

Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Cucumber Salad with Roasted Peanuts and Chili

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.

In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.

Leek Risotto With Asparagus

FOR THE RISOTTO
2 cups low-sodium vegetable broth
2 cups water
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 large leek, cleaned and chopped (1 cup)
1 cup white arborio rice
3/4 cup dry white wine, such as chardonnay
1/2 teaspoon kosher salt
3 ounces grated pecorino-Romano cheese(3/4 cup), plus more for garnish
Freshly ground black pepper
Fresh flat-leaf parsley leaves, finely chopped, for garnish

FOR THE ASPARAGUS
8 ounces thin asparagus stalks, washed and dried; tough ends trimmed
Extra-virgin olive oil
Pinch kosher salt
Freshly ground black pepper
Lemon wedges, for serving
For the risotto: Combine the broth and water in a medium saucepan over medium heat. (You’ll gradually add this to the rice as it cooks.)

Switch gears for a moment to the asparagus: Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Arrange the asparagus in a single layer on the baking sheet. Drizzle it with the oil and season with the salt and a few grinds of black pepper, then toss it all together with your hands until evenly coated. Pop it in the oven and roast for 12 to 15 minutes, until fork-tender. Let the asparagus cool on the pan.

Meanwhile, let’s get that risotto going: Heat the oil and butter in a large skillet over medium heat. Add the chopped leek and cook for 2 to 3 minutes, until softened. Add the rice and cook, stirring occasionally, about 2 minutes, until the rice is starting to turn light brown. Pour in the wine (enjoy that pleasant sizzle!) and cook until that liquid is absorbed, stirring occasionally, about 2 minutes.

Now, here’s where you’ll start adding the hot liquid. Stir in one ladleful, along with the salt. Cook, stirring occasionally, until the liquid is fully absorbed, then add the next ladleful. Continue this way for about 12 minutes, adding the liquid and stirring it in, and then start tasting. You’re looking for grains that are creamy but have just a little bit of a bite in the center.

When the risotto is done, reduce the heat to low and add one more ladle of broth, the cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. (You may have just a little bit of unused broth left over: That’s okay. Save it for reheating leftovers.)

To serve, ladle the warm risotto onto plates. Use the lemon wedges to spritz the roasted asparagus with juice, then top each portion of the risotto with roasted asparagus. Garnish with the chopped parsley and additional cheese. Oh, and enjoy with the rest of the bottle of white wine.

Turmeric-Roasted Cauliflower with Pistachio Gremolata

1 large head of cauliflower, trimmed and cut into bite-sized florets
2 tablespoons finely grated fresh turmeric (from about three 3-inch pieces), or 1 teaspoon ground (or as needed to fully coat the florets)
3 tablespoons olive oil
Kosher salt, to taste
6 to 8 dates, such as Medjool, pitted and halved (or quartered if large)
1 large lemon (finely grated zest plus juice)
1/3 cup shelled pistachios, raw and unsalted are ideal but roasted work too
1/2 cup finely chopped flat-leaf parsley
1/4 cup pomegranate arils
1/2 teaspoon Aleppo pepper, or to taste

Heat oven to 425°F.

Toss the cauliflower with the turmeric and olive oil on a sheet pan, season with salt, and arrange in a single, even layer. Roast for 15 minutes, then remove the pan from the oven.

Add the dates, toss everything together, and redistribute in a single, even layer. Continue roasting until the cauliflower is nicely browned and tender, and the dates and little bits of grated turmeric are starting to caramelize, about 10 minutes more.

Remove pan from oven, and squeeze half a lemon (zest it first—you’ll need it for the gremolata in Step 3!) over the whole dish; add more lemon juice and salt, to taste.

Meanwhile, to make the pistachio gremolata: Toast the pistachios in a small skillet over medium heat, until they’re fragrant, about 3 to 4 minutes. Remove from heat, and when cool enough, chop them into fine yet irregular pieces with a knife.

In a small bowl, toss together the pistachios, lemon zest, parsley, pomegranate arils, and Aleppo pepper; season with a pinch of salt.
Arrange the cauliflower and dates on a large serving platter, and scatter the pistachio gremolata over the top. Serve warm or at room temperature.

Smacked Zucchini Salad With Chile Oil & Black Vinegar

4 teaspoons soy sauce
1 tablespoon chile crisp (or chile oil with its sediment)
2 teaspoons black vinegar
1 1/2 teaspoons granulated sugar
1 large garlic clove, Microplaned or minced
2 zucchinis (totaling at about 12 ounces)
1 pinch kosher or flaky salt (if needed)

Combine the soy sauce, chile crisp, black vinegar, sugar, and garlic in a medium bowl, and stir to combine.

Lay the zucchinis on a cutting board and smack with a rolling pin until they split, like a dropped watermelon at the grocery store. Now chop the smacked zucchinis into bite-size pieces with a knife. Add the zucchini to the bowl with the dressing and toss.

Taste and adjust as needed. Maybe you want the salt, or not. Maybe you want more soy sauce, or chile crisp, or vinegar, or sugar, or garlic. Adjust until it tastes very, very good to you. The longer it sits, the softer the zucchini will get, and the saucier.

Thai Basil Chicken (Or Beef) with Noodles or Rice

OR THE SAUCE
1/3 cup fish sauce (nam pla)
1/3 cup water or low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sugar
2 teaspoons Thai chili sauce, or more to taste
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger root

FOR THE CHICKEN (or beef)
2 large egg whites
2 tablespoons cornstarch
1/4 to 1/2 cup plus 1 tablespoon vegetable oil
Ground white pepper
1 pound boneless, skinless chicken breast halves, thinly sliced
1 large white onion, thinly sliced
1 cup packed Thai basil leaves
2 to 3 Thai chile pepper (may substitute 1 small jalapeño chile pepper), stemmed, seeded and thinly sliced

For the sauce: Combine the ingredients in a medium bowl and set aside.

For the chicken: In a medium bowl, combine the egg whites, cornstarch, 1 tablespoon of the oil and the white pepper. Add the chicken and mix well; set aside.

Heat a wok or skillet over high heat. Add the remaining 1/4 to 1/2 cup oil and add the chicken mixture; stir-fry for 4 to 5 minutes. Add the onion and stir-fry for a few minutes; the onion will not soften thoroughly. Add the sauce, stir for 1 minute and turn off the heat. Add the basil and chili pepper, stirring to combine. Transfer to a platter and serve immediately.

This makes plenty of sauce and can be served with noodles.