Brothy Meatballs With Greens

Brothy Meatballs With Greens

These meatballs start the way many good ones do, with eggs and panko mixed together first and given a few minutes to sit so the bread crumbs can fully soften. That small step makes all the difference, giving you meatballs that stay light and tender once they hit the pan. After they’ve browned, everything finishes together with broth, greens and fregola, a small toasted Sardinian pasta that turns pleasantly plump as it cooks. The meatballs gently season the broth while the fregola and greens soak it up. A small knob of butter, swirled in toward the end to emulsify the broth, gives the whole pot a little richness. The results land somewhere between soup and pasta, deeply comforting but still light enough that you’ll likely keep wanting another spoonful.

Yield: 4 servings

2 large eggs

½ cup panko bread crumbs

5 garlic cloves (2 finely grated, 3 thinly sliced) 

1 teaspoon fennel seeds 

½ teaspoon crushed red pepper

1 pound ground pork, beef, lamb or turkey 

1½ teaspoons kosher salt (such as Diamond Crystal)

3 tablespoons extra-virgin olive oil 

1 cup fregola or pearl couscous 

1 bunch kale (any variety) or Swiss chard, stems removed, coarsely torn 

3 cups chicken broth or water 

2 tablespoons unsalted butter, cut into pieces 

Lemon wedges, for serving

Parmesan, for serving

Crack the eggs in a large bowl and then lightly beat them using a fork. Add the panko, grated garlic, fennel seeds and crushed red pepper, and give it a stir. Let the panko mixture sit for 5 to 10 minutes to allow the bread crumbs to soak up the eggs. (This will make sure your meatballs stay light.) Add the ground meat, season with salt and use your hands to combine everything together. Using wet hands, roll the mixture into about 12 golfball-size rounds.

Heat the olive oil in a large pot or Dutch oven over medium-high. Add the meatballs and cook, carefully turning every 2 to 3 minutes with tongs, until browned and crispy on all sides, about 10 minutes total (the meatballs will cook more later). Transfer to a large plate, leaving all that delicious fat in the pot.

Meanwhile, cook the fregola in a medium pot of salted water until about 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.

Return the pot with the reserved fat to medium heat and add the sliced garlic. Cook, stirring, until fragrant and softened, about 1 minute. Add the greens and stock, then season with salt and bring to a simmer. Return the meatballs to the pot and cook until the greens are tender and the meatballs are cooked through, 4 to 6 minutes.

Add the fregola, butter and ¼ cup of the reserved pasta water. Simmer, stirring occasionally, until the fregola is al dente and the sauce comes together, 2 to 3 minutes. Add more pasta water as needed.

Divide among bowls and finish with lemon juice and Parmesan.

Tomato-Lentil Salad With Spicy Tahini

Tomato-Lentil Salad With Spicy Tahini

This satisfying, sweet and spicy tomato salad is vegan, no-cook and rich in fiber and protein to boot. Tomato chunks and cooked lentils marinate in lemon juice, olive oil and salt, which seasons the lentils and concentrates the tomato flavor. A heap of sweet basil is stirred in — think of it as the salad’s leafy green — and a swirl of two-ingredient tahini-chile sauce adds pockets of heat, nuttiness and creaminess. Feel free to expand the salad (feta, cucumbers and sliced toasted almonds would all be welcome) or serve with grilled protein, salad greens, flatbread or toast. If you’re heat-averse, try this balsamic tahini sauce instead.

Yield: 4 servings

2 (15-ounce) cans lentils, drained, rinsed and shaken dry (or 3 cups cooked green or black lentils from 1 ½ cups dry lentils)

1 ½ pounds ripe tomatoes (or 2 pints cherry tomatoes), cut into bite-size pieces

¼ cup extra-virgin olive oil

Juice of 1 lemon (about 3 tablespoons)

Salt

¼ cup stirred tahini

1 tablespoon chile crisp, harissa or another chile paste, plus more to taste

1 ½ loosely packed cups basil leaves, torn 

Toasted sesame seeds, for serving 

In a large bowl, combine the lentils, tomatoes, oil, lemon juice and a big pinch of salt. Stir to combine. In a liquid measuring cup or small bowl, stir together the tahini and chili crisp. Add cold water until pourable, then taste and add more chile crisp and salt until the sauce is a little too spicy. (It will be tamed by the lentils.)

Stir the basil gently into the salad. Serve the salad drizzled with the tahini sauce and showered with sesame seeds. Season to taste with salt.

Andrea's Rice Noodle Salad Bowl with Grilled Pork

Andrea's Rice Noodle Salad Bowl with Grilled Pork

To grill the pork, you will need eight to ten 6-inch (15-cm) skewers. If using wooden skewers, choose sturdy flat or thick round ones, which hold up better than flimsier ones, and be sure to soak them in hot water for 20 minutes before using them so they don’t burn on the grill.

Making her Any Day Viet Pickle is totally optional, but Nguyen notes that the pickled veggies add another dimension to this already flavorful dish. The recipe makes more than you will need, but it will keep in the refrigerator for a month, so she likes to keep it around to add color, crunch and tang to all sorts of Vietnamese dishes.

For the Any Day Viet Pickle (optional):

2 watermelon radishes, each about 8 oz. (250 g), or 1 daikon radish, about 1 lb. (500 g)

1 carrot, about 6 oz. (185 g)

1 tsp. fine sea salt

2 tsp. plus 1/2 cup sugar

1 1/4 cups (10 fl. oz./310 ml) distilled white vinegar, preferably Heinz

1 cup (8 fl. oz./250 ml) lukewarm water

For the grilled pork:

3 garlic cloves

1/2 cup (2 oz./60 g) coarsely chopped shallots or yellow onion

1/4 tsp. plus 1/8 tsp. freshly ground pepper

1/2 tsp. Chinese five-spice powder

1 1/2 Tbs. granulated sugar, or 2 Tbs. packed light brown sugar

1/2 tsp. molasses or dark amber honey

1 1/2 Tbs. fish sauce

1 tsp. soy sauce

1 1/2 Tbs. canola or other neutral oil, plus more for grilling

1 1/4 lb. (625 g) boneless pork shoulder or boneless country-style pork ribs

Vegetable oil for brushing

For the nuoc cham:

2 to 2 1/2 Tbs. sugar, or 3 to 4 Tbs. maple syrup

3 to 4 Tbs. fresh lime juice

1/2 cup (4 fl. oz./125 ml) warm water, or as needed

2 tsp. unseasoned Japanese rice vinegar (if needed)

3 to 4 Tbs. fish sauce

1 or 2 Thai or serrano chiles, thinly sliced and with seeds kept intact, or 2 to 3 tsp. chile garlic

sauce or sambal oelek (optional)

1 large garlic clove, minced (optional)

1/2 small carrot, cut into thin matchsticks or coarsely grated (optional)

For assembling:

1 package (6 to 8 oz./185 to 250 g) small dried round rice noodles (maifun), or 1 package (10 to

12 oz./310 to 375 g) dried rice capellini

2/3 cup (4 oz./125 g) unsalted roasted peanuts or cashew pieces, coarsely chopped if large

1/4 cup (1 1/2 oz./45 g) fried onions or shallots (optional)

4 cups baby lettuce mix or leaves from soft-leaf lettuces, such as butter, Boston or green leaf, cut into narrow ribbons, with spines intact

3 or 4 handfuls bean sprouts, or 1 Persian cucumber, shaved with a vegetable peeler into thin strips, or both

1/2 cup (3/4 oz./20 g) hand-torn fresh mint, basil or cilantro leaves or dill fronds, or a combination

To make the Any Day Viet Pickle, thinly slice the radishes, or peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1/4 inch (6 mm) thick. Peel and cut the carrot into sticks about 3 inches (7.5 cm) long and a scant 1/4 inch (6 mm) thick.

Put both vegetables in a bowl and toss with the salt and 2 tsp. sugar. Massage and knead for 3 minutes, or set aside for 20 minutes. They will lose about a quarter of their original volume.

Rinse the vegetables with water, drain in a mesh strainer or colander, and press or shake to expel any excess water. Transfer to a 4-cup (32 fl. oz./1 l) jar.

In a medium bowl, stir together the remaining 1/2 cup (4 oz./125 g) sugar with the vinegar and 1 cup (8 fl. oz./250 ml) water until dissolved. Pour enough of the liquid into the jar to cover the vegetables, discard any excess and let sit for 1 hour. Use immediately, or refrigerate for up to 1 month.

To make the grilled pork, first make the marinade: In a small food processor, combine the garlic, shallot, pepper, five-spice powder, sugar, molasses, fish sauce, soy sauce and canola oil, then whirl into a slightly coarse, liquid-y marinade. (Or, using a mortar and pestle, pound the garlic, shallot and sugar together, then and mix in the other ingredients.) Transfer the marinade to a large bowl.

Cut the pork across the grain into strips about 1 inch (2.5 cm) wide, 3 inches (7.5 cm) long and a scant 1/4 inch (6 mm) thick. Add the pork to the marinade and massage to coat well. Thread the meat onto the skewers, covering most of each skewer. Give each loaded skewer a gentle squeeze to ensure that the meat hugs the skewer. Set on a plate, cover and set aside to marinate at room temperature for 30 to 60 minutes.

While the pork is marinating, make the nuoc cham: In a small bowl, combine 2 Tbs. of the sugar (or 3 Tbs. of the maple syrup), 3 Tbs. of the lime juice and the water. Taste and, if needed, add the remaining 1 1/2 tsp. sugar (or 1 Tbs. maple syrup) and/or the remaining 1 Tbs. lime juice; dilute with water if you go too far. If there’s an unpleasant tart-bitter edge to the mixture, add the vinegar to adjust the flavor.

Add the fish sauce to the bowl; how much you will need depends on the brand and your own taste. Aim for a bold, forward finish that’s a little gutsy. (Keep in mind that this sauce will dress unsalted ingredients such as lettuce and herbs, which will need an extra flavor lift.) If desired, add the chiles, garlic and/or carrot. (You can also offer the chiles on the side if some diners are sensitive to them.) The sauce can be made up to 8 hours before serving and stored, covered, at room temperature.

To prepare the remaining ingredients, bring a large pot of unsalted water to a boil. Boil the noodles until tender, according to the package instructions; the cooking time depends on the noodle and the brand. Drain in a colander, rinse with cold water and set aside to drain well. Put the nuoc cham in a serving bowl. Set the nuts and fried onions (if using) near the stove.

Divide the lettuce and bean sprouts among four large soup or pasta bowls (you’ll need room later to mix and toss). Add the fresh herbs, reserving 2 Tbs. for garnish. Top with a layer of noodles. Tuck a small pile of pickles (if using) into each bowl. Set near the stove.

Lightly brush the pork with oil. Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Alternatively, prepare a medium-hot fire in a grill.

Grill the pork, turning the skewers and brushing with oil frequently, until the meat is slightly charred and cooked through, 8 to 12 minutes. Nick a piece of the pork with the point of a knife to check for doneness. Divide the meat among the bowls, either leaving it on the skewers or sliding it off. Top with the nuts, fried onions and reserved herbs.

Serve the bowls with the sauce on the side. Have diners dress and toss their own bowls. Serves 4.

Charred Shrimp With Shimi Sauce

Charred Shrimp With Shimi Sauce

One of the chef Lay Alston’s signature recipes, which she calls shimi sauce, is an herb-forward blend modeled after chimichurri with a few twists of her own — bird’s-eye chiles for a spicy kick, a dab of miso and coconut sugar to lend mild sweetness, and fish sauce to add a savory depth. The confetti-like sauce holds together well and is loosened with lime juice for a pop of acidity. The sauce lovingly coats shrimp here, but can go over any seafood, meat or vegetable. Ms. Alston often serves the dish at her pop-up dining series Yaya’s Crib, which she hosts out of kitchen spaces in San Diego, with a mission to create accessible culinary spaces for herself and her guests. She recommends taking your time when charring the shrimp and her words sound like poetry: “The pan hisses when the shrimp hit the pan … and for a moment the kitchen fills with that clean, briny scent of the ocean meeting heat. You don’t rush this part. You let the shrimp tell you when they’re ready.” Ms. Alston recommends serving the shrimp “with warm jasmine rice and a summer salad: charred corn, juicy tomatoes and ripe mango that tastes like sunshine that stayed a little longer than expected.”

Yield: 4 servings

4 garlic cloves, roughly chopped 

2 to 3 Thai chiles, seeds in or out

1 (½-inch) piece fresh ginger, scrubbed and roughly chopped (2 teaspoons)

1 shallot, halved and roughly chopped

Leaves from 4 fresh thyme sprigs

1 bunch fresh cilantro, trimmed and roughly chopped (2 cups)

1 small bunch fresh mint, leaves picked and roughly chopped (¾ cup)

2 scallions, thinly sliced

2 limes (1 zested and juiced and 1 cut in wedges, for serving)

1 tablespoon coconut sugar or light brown sugar

2 tablespoons fish sauce

1 teaspoon white miso 

Salt and white pepper, to taste

2 tablespoons safflower, canola or grapeseed oil, plus more for brushing the pan

Salt and white pepper, to taste

1 pound peeled and deveined jumbo shrimp, tails on or off 

Steamed jasmine rice, for serving

In a food processor, pulse together the garlic, chiles, ginger, shallot and thyme leaves for about 1 minute, and move to a medium bowl. Add the cilantro, mint and scallions to the food processor and pulse, scraping down the sides once, until the herbs resemble confetti, 2 minutes. Transfer the chopped herbs to the same bowl. Toss to combine, and stir in the lime zest and juice. 

The coconut sugar goes in next, dissolving slowly as you stir, softening the edges of the heat. Fish sauce follows, deep and savory, anchoring everything so it doesn’t float away. The white miso folds in quietly, almost disappearing, but changing everything it touches. Taste it: not once, twice, maybe three times. It should hit you in waves: first, bright citrus, then heat, then something deeper that makes you pause for half a second longer than expected. Adjust by seasoning lightly with salt and pepper until it feels alive. This is your shimi sauce. Set it aside for now.

Now, the shrimp: In a medium bowl, toss the shrimp with 2 tablespoons oil and sprinkle lightly with salt. 

Heat a large (10- to 12-inch) cast-iron pan or a large griddle pan over high. Get the pan hot enough that you hesitate for a second before committing, but do it anyway, 2 to 3 minutes. Use a paper towel dipped in oil to lightly grease the pan. The oil will shimmer and begin to smoke lightly. (Alternatively, heat a grill to medium-high. Lightly grease the grates using a paper towel dipped in oil.)

Lay the shrimp in the pan in a single layer and let them sear without moving. The edges should char just enough to remind you that fire is part of the story here, about 4 minutes. Flip quickly and allow to sear on the heat for 1 minute more. Pull them from the hot pan and lay them into the bowl with the shimi sauce. (The heat will carry over for perfectly cooked shrimp.) Work in batches for this step if your pan is small.

Now, toss the warm shrimp in the shimi sauce. Watch it cling, slide and pool into every ridge and curve, about 2 minutes. The herbs will soften slightly in the heat, releasing their oils into the sauce like they’ve been waiting for it.

Serve immediately while hot, with warm jasmine rice and lime wedges for squeezing.

Chilled Cucumber Noodles

Chilled Cucumber Noodles

This refreshing cold noodle recipe is the perfect antidote to summer heat. A base of cucumber broth is made by blending cucumbers, stirring in ice and seasoning simply with vinegar and sugar. Ripe tomatoes, sliced cucumbers and sweet onions add crunch. If you want to bring a bit more heft to the dish, add shredded rotisserie chicken or thinly sliced roasted turkey along with the noodles. Just make sure to slurp up the broth at the end.

Yield: 4 servings

1 whole English cucumber (about 1 pound), thinly sliced

1 garlic clove, smashed 

3 tablespoons white wine vinegar

3 teaspoons sugar

Salt 

1 cup cold water

2 cups ice

½ medium sweet onion (about 4 ounces)

1 (9.5-ounce package) somen noodles (3 bunches)

2 ripe red tomatoes (about 1 pound), thinly sliced

½ cup fresh basil leaves, thinly sliced  

Olive oil, for drizzling

Take half of the cucumber slices, give them a rough chop and add them to the bowl of a blender, a food processor, or place in a medium mixing bowl if you are using an immersion blender. Add the garlic, white wine vinegar, sugar, 2 teaspoons salt and 1 cup cold water into the bowl with the sliced cucumbers and blend until smooth, about 2 minutes. Transfer the cucumber mixture to a large mixing bowl and stir in the ice until melted. Set the cucumber broth in the fridge while you prepare the onion and noodles. 

Thinly slice the onion and rinse the slices under cold water. Drain and set aside.

Bring a large pot of water to a boil and cook the noodles according to package directions, about 2 minutes. Drain the noodles and rinse with cold water, until the noodles are cold and feel a little bouncy in your hands. Shake as much water as you can out of the cooled noodles and divide them into four bowls. Divide the cucumber broth between the bowls and top each with sliced tomatoes, basil, onion and the remaining sliced cucumber. Give each bowl a healthy drizzle of olive oil and serve right away.

TIP: The cucumber broth is so good! Couldn't find somen noodles so I used vermicelli rice noodles instead. Threw some sliced jalapeno in top. Delicious and perfect for a hot day.

Very refreshing and flexible. Added tofu for protein. Subbed lemon basil for regular basil, giving a lighter, summery herb note. Topped with a smattering of freshly minced habanero chile. Next time, will try with fresh shrimp or scallops, Thai basil, Thai chiles, and sesame oil.

Also, I needed only 1/2c water. Suggest adding water slowly to avoid watered down flavor as some cukes have more “juice”. I removed the seeds and sliced with a mandoline.

Shrimp and Avocado Salad With Peanut Dressing

Shrimp and Avocado Salad With Peanut Dressing

To coax out the very best flavors in nuts and spices (in this case, peanuts, sesame seeds and fennel seeds), a quick and gentle fry in extra-virgin olive oil is all that's needed. This yields a fragrant fried-peanut dressing, a testament to fat as a conductor of flavor. The crunchy dressing revolutionizes a simple salad of shrimp, sliced avocado and tender-crisp lettuce, transforming it into a much more compelling and surprisingly filling main dish. Any number of proteins — salmon, chicken or steak — could take center stage in this dish, but speedy shrimp keeps the timing under 20 minutes. 

Yield: 4 servings

3 to 4 heads Little Gem lettuce, leaves separated, or 1 head romaine lettuce, roughly chopped

2 ripe avocados, halved, pitted and sliced lengthwise

Salt and freshly cracked black pepper

1 pound large shrimp, peeled and deveined 

1 tablespoon plus ¼ cup extra-virgin olive oil, divided

3 scallions, thinly sliced

1 garlic clove, minced

½ cup roasted unsalted peanuts

2 tablespoons white sesame seeds

1 tablespoon honey

¼ teaspoon fennel seeds

¼ cup apple cider vinegar

On a large platter, arrange lettuce leaves in an even layer. Nestle the avocado slices on and around the lettuce. Sprinkle with salt and pepper. 

Pat the shrimp dry and season with salt and pepper. In a medium skillet, heat 1 tablespoon of olive oil over medium-high. Cook the shrimp for 3 to 5 minutes, turning once, until just opaque and cooked through. Transfer to a plate to cool.

In the same pan, heat the remaining ¼ cup of olive oil over medium. Add the scallions and garlic and fry, stirring frequently, for 2 to 3 minutes, until fragrant and garlic is just golden. Add the peanuts, sesame seeds, honey and fennel seeds, and fry for about 1 minute, stirring occasionally, until peanuts and sesame seeds are fragrant, toasted and warmed through.

Remove the skillet from the heat and stir in the vinegar. Season the dressing with salt and pepper. Add the cooled shrimp to the salad and spoon the dressing over top.  

Horchata

Horchata

Horchata is a Latin American beverage that’s made by soaking nuts and grains in water then seasoning the mixture with sugar and spices. The drink originated in Spain over 1,000 years ago, but many countries have their own regional variations. This is an adaptation of a Mexican version, also known as agua de horchata, that’s made with rice, sugar, cinnamon and almonds, which provide rich flavor and texture, but leave them out if you like. Serve horchata over ice alongside a plate of spicy food — or try this dirty horchata recipe for a caffeine kick.

Yield: 8 servings

2 cups uncooked long-grain white rice

1 cup whole raw, unsalted almonds (optional)

1 cup granulated sugar

1 tablespoon ground cinnamon, plus more to taste

Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.

Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.

Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.

Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.

Tip: The horchata is best consumed the day it’s made, but it will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.

*An idea for the grounds:

if you add two cups of milk and a cup of hot water to the rice/almond grounds and stir it on low heat until it boils, it becomes a pudding-y, oatmeal-like mixture called firnee. It's a Persian food that was a staple for my mom growing up ! You can top it with more cinnamon if you like

Made with macadamias, only because I had a huge bag from Costco and they were already roasted and salted. I liked the flavor. I then tried chestnuts - blame Costco again. It was good - kinda. I like it best with the almonds - but only 1/2 cup AND I boil them to remove the skins. I only use 1/2 cup sugar. Vitamix is my blender and I use 2 layer cheesecloth. I do not toss the left over "sludge" in the cheese cloth. I add it to pancakes and muffins and waffles. (Freeze until needed)

Quinoa Salad With Corn and Basil

Quinoa Salad With Corn and Basil

Part green salad, part grain salad, this dish is substantial enough for dinner yet light enough for the hottest days of summer. Quinoa and corn kernels boil together to form a hearty base, and are then tossed with the ingredients typically found in pesto. But instead of mashing the elements together to form a paste, they remain coarse so every bite has texture and is different from the last: whole leaves of basil and arugula, chunks of Parmesan, pebbles of toasted nuts. Embellish the salad further, if you like, with avocado, raw crunchy vegetables like cucumbers, or another protein like prosciutto or grilled shrimp.

Yield: 6 servings

Salt

1 cup quinoa

3 cups fresh or frozen, unthawed corn kernels (from 3 ears of corn or one 16-ounce bag)

1 garlic clove

2 lemons

¼ cup extra-virgin olive oil

1 cup toasted walnuts or almonds

2 ounces Parmesan

1 (5-ounce) container of arugula

1 ½ loosely packed cups basil leaves, torn if large

Bring a large pot of salted water to a boil. Add the quinoa and cook for 12 minutes. Add the corn kernels and continue to simmer until the corn and quinoa are tender (and a thin white tail appears on the quinoa), another 3 to 5 minutes. Drain through a fine-mesh sieve, rinse with cold water until cool to the touch, then shake and stir to drain well.

Meanwhile, finely grate the garlic into a large bowl. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil. Coarsely chop the nuts. Coarsely chop the Parmesan into small pieces no larger than ¼ inch.

Add the quinoa and corn to the bowl of dressing and  stir to combine. Add the arugula, basil, walnuts and Parmesan and stir to combine. Season to taste with salt.

TIP: Used Farro.....added thinly sliced red radish as well. Fantastic salad and a base for adding proteins if you like

We really enjoyed all the textural elements in this salad! I added a cup of edamame at my husband suggestion and found it worked well. One thing the recipe doesn't mention and perhaps most know it already but it is vital to rinse quinoa for a few minutes under running water to avoid the bitter taste if you don't. I will plan to make this again but may add just a touch of sherry vinegar as I love it.

Steakhouse Tomato-Onion Salad

Steakhouse Tomato-Onion Salad

Inspired by the tomato and onion salad served at Peter Luger, this iteration is a little less, um, austere. A flavorsome doenjang vinaigrette takes the place of that Worcestershire-laden, umami-rich steak sauce. The bittersavory aroma of fresh perilla leaves is unmatched here, offsetting the sweetness of the tomato, onion and doenjang; but their sister, mint, is a fantastic secondary option. Enjoy this quick, refreshing salad alongside a richer main dish, such as grilled steak, pork or chicken.

Yield: 4 servings

2 large very ripe tomatoes, thickly sliced crosswise

1 large white onion, thickly sliced crosswise and separated into rings (see Tips)

Salt and freshly ground black pepper

1 lemon

2 teaspoons white vinegar

1 large garlic clove, finely grated or minced

2 tablespoons extra-virgin olive oil

1 tablespoon doenjang (see Tips)

1 teaspoon Dijon mustard

1 teaspoon honey

Fresh perilla or mint leaves, torn into pieces

Arrange the tomato and onion slices in a single-ish layer on a serving plate, then season with salt and pepper.

Into a small jar or container with a tight-fitting lid, zest the lemon, then halve it and squeeze 1 tablespoon of the juice into the jar. Add the vinegar, garlic, olive oil, doenjang, mustard and honey. Close the jar, then shake vigorously until well combined.

Drizzle the doenjang vinaigrette over the tomato and onion slices, 1 teaspoon at a time, until modestly dressed. Place the perilla pieces over the salad, then serve immediately.

Tips: For raw onion slices with less bite, soak them in water first before draining and using.

You can find doenjang, often labeled soybean paste, in Korean or Asian supermarkets and online, either in jars or in plastic rectangular tubs. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that is sometimes compared to Japanese miso but has a saltier, more assertive kick. Full of fermented sourness and deep Parmesan-like depth, it can enliven all manner of soups, stews and salad dressings with unparalleled brio.

Simpler than this tomato salad recipe is something we have often as a side dish. Use cherry tomatoes or sliced ripe tomatoes. Sprinkle lightly with sugar. Add a couple dashes of Japanese rice vinegar and a little garlic salt. Cut up a few fresh basil leaves and stir together with the vinaigrette. Easy and so tasty!

Pork Tenderloin with Corn, Peaches And Lime

Pork Tenderloin with Corn, Peaches And Lime

In this juicy and colorful skillet dinner inspired by lemongrass grilled pork, tenderloin roasts alongside corn kernels, which then get tossed with sweet peaches and crunchy cucumbers. The whole dish is tied together by the lime and fish sauce dressing, which is reminiscent of nuoc cham, and is used twice: as a coating on the pork to develop a caramelized crust, and to dress the salad. Accompany the dish with lettuces, rice noodles, rice, soft herbs or a combination. Leftovers are wonderful at room temperature.

Yield: 2 to 3 servings

¼ cup lime juice (from 2 limes)

2 tablespoons brown sugar

2 tablespoons fish sauce

2 to 3 bird’s eye or serrano chiles, thinly sliced

1 pork tenderloin (about 1 pound), silver skin removed (see Tip), meat halved crosswise and patted dry

2 tablespoons neutral oil, such as avocado or grapeseed

2 cups corn kernels (from 2 ears, or frozen and unthawed)

2 firm peaches

2 Persian or mini seedless cucumbers

½ red onion

Salt

Heat the oven to 400 degrees. In a large bowl, stir together the lime juice, brown sugar, fish sauce and chile until the sugar dissolves. Coat the tenderloin with 1 tablespoon of the sauce, rubbing to coat. Set the rest aside.

In a large cast-iron skillet over medium-high, heat 1 tablespoon oil. Add the pork and cook until browned all over, 6 to 8 minutes. Turn off the heat, then add the remaining tablespoon oil and the corn. Stir to coat. Transfer the skillet to the oven and roast until the corn is tender and a thermometer inserted into the thickest part of the pork registers 140 degrees, 10 to 14 minutes. (The pork will continue to cook as it rests.)

Meanwhile, thinly slice the peaches, cucumbers and red onion.

Transfer the pork to a cutting board to rest for at least 5 minutes, then thinly slice and season the cut sides lightly with salt. Transfer the corn, peaches, cucumbers and red onion to the bowl of sauce. Stir to combine and season to taste with salt. Serve the pork topped with salad and all of the sauce. 

Tip: To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.

* With it in the 90’s, I opted to grill this. Seared the pork over hot coals, then put in a cast iron pan over indirect heat. Added the corn and peppers.

I halved the peaches, grilled them for a few minutes over hot coals. Let cool then sliced and added to the onion and cucumbers.

Served over greens from the garden. Peaches from the garden as well.

Very good. I make this same dressing and reduce it by half, then use as a baste for salmon, chicken, pork, and tofu.

Zucchini Tzatziki

Zucchini Tzatziki

In this spin on cool and creamy Greek tzatziki sauce, zucchini takes the place of cucumbers to help make use of summer’s usual glut and lend mellow sweetness. Like cucumbers, zucchini contains a lot of water, so you’ll want to drain and squeeze it dry after grating it for the smoothest, thickest results. Basil lends extra seasonal flair, though more traditional dill or mint, or other fresh herbs like oregano, parsley, cilantro or even fennel fronds can be used instead or in combination. Serve it with grilled chicken or salmon, on burgers, or as a dip for pita chips or crudités.

Yield: About 2 ½ cups

1 medium zucchini (about 8 ounces)

Salt and black pepper

2 cups plain whole-milk Greek yogurt

¼ cup chopped fresh basil leaves

1 medium lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice) 

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 garlic clove, grated or minced

Grate the zucchini on the large holes of a box grater. Place in a colander, sprinkle lightly with salt and toss with your hands; set colander in sink to drain for 10 minutes. Transfer the zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly, then squeeze a few times over the sink to remove excess water.

In a large bowl, combine the zucchini, yogurt, basil, lemon zest and juice, olive oil and garlic. Season with salt and pepper. The tzatziki can be made a few hours ahead and will keep in the refrigerator for up to 3 days. Drizzle with more olive oil before serving.