Quick Scallion Biscuits

INGREDIENTS:

• 1 1/4 cups cold milk

• 1 lemon, zested

• 2 tablespoons lemon juice

• 3 cups all-purpose flour, plus more for work surface

• Kosher salt

• 3/4 teaspoon baking soda

• 1/4 cup unsalted butter, cubed and well chilled in the freezer

• 4 scallions, finely chopped, white and light green only

PREPARATION:

1. Preheat the oven to 400 degrees F.

2. Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.

3. Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.

Spicy Eggplant & Shishitos

INGREDIENTS:

• 2 tablespoons mirin

• 1 ½ tablespoons white miso

• 1 tablespoon minced fresh ginger

• 1 tablespoon honey

• 1 tablespoon sake

• 1 teaspoon toasted sesame oil

• 1 teaspoon reduced-sodium tamari or soy sauce

• ½ teaspoon ground pepper

• ¼ teaspoon crushed red pepper

• 4 tablespoons grapeseed oil, divided

• 1 medium yellow onion, chopped

• 6 shishito peppers, seeded and chopped

• 1 medium eggplant, cut into 1/2 inch cubes

• 2 heads baby bok choy, chopped

• ½ cup unsalted raw cashews, toasted and coarsely chopped

• ¼ cup coarsely chopped fresh cilantro

• 4 scallions, thinly sliced

PREPARATION:

1. Whisk mirin, miso, ginger, honey, sake, sesame oil, tamari (or soy sauce), pepper and crushed red pepper in a small bowl; set aside.

2. Heat 1 tablespoon grapeseed oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add onion and shishitos; cook, stirring often, until the onion is translucent, about 3 minutes. Add the remaining 3 tablespoons grapeseed oil and eggplant; cook, stirring often, until the eggplant is tender, 8 to 10 minutes.

3. Add bok choy and the reserved miso mixture; cook, stirring frequently, until the bok choy is tender-crisp, 2 to 3 minutes. Transfer to a serving bowl. Sprinkle with cashews, cilantro and scallions.

Grilled Teriyaki Chicken Skewers with Shishito Peppers

INGREDIENTS:

• ¼ cup 50%-less-sodium tamari or low-sodium soy sauce

• ¼ cup mirin

• 2 tablespoons toasted sesame oil

• 1 tablespoon light brown sugar

• 2 teaspoons minced fresh ginger

• 1 clove garlic, minced

• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

• 2 tablespoons water

• 1 teaspoon cornstarch

• 6 ounces shishito peppers

• 2 teaspoons toasted sesame seeds

• 1 scallion, thinly sliced

PREPARATION:

1. Preheat grill to medium-high.

2. Combine tamari (or soy sauce), mirin, sesame oil, brown sugar, ginger and garlic in a medium bowl. Transfer half the mixture to a small saucepan. Add chicken to the bowl and toss to coat. Let marinate, stirring once or twice, for 15 minutes.

3. Meanwhile, bring the marinade in the pan to a boil. Whisk water and cornstarch in a small bowl; add to the pan. Cook, whisking, until the sauce is bubbling and thickened, about 1 minute. Remove from heat and set aside.

4. Thread peppers crosswise onto 3 skewers and the chicken onto the remaining 3 skewers. (Discard any remaining marinade.) Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Grill the peppers, turning occasionally, until charred, 2 to 3 minutes.

5. Brush the chicken and peppers with the reserved sauce. Sprinkle with sesame seeds and scallion.

Shishito Pepper Potato Hash with Fried Eggs

INGREDIENTS:

• 1 pound red potatoes, scrubbed and cut to 1” cubes

• 1 pound shishito peppers, stemmed and left whole

• 2/3 cup shredded Jack cheese (about 3 ounces)

• 1 cup sliced scallions

• 3/4 teaspoon kosher salt, plus more to taste

• 3 tablespoons unsalted butter, divided

• 4 large eggs

• Dressed salad greens, for serving

• Hot sauce, for serving

PREPARATION:

1. In a large pot fitted with a steamer basket, steam the potatoes until tender, about 20 minutes. Transfer potatoes to a large bowl until cool enough to handle. Using the palms of your hands, gently smash the potatoes. Add the shishitos, cheese, scallions, and 3/4 teaspoon salt to the bowl and, using a wooden spoon, mix gently to combine.

2. In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Add potato mixture and fry, flipping once or twice, until cheese is melted, peppers are soft, and mixture is golden brown, about 10 minutes. Remove from pan and divide among four plates.

3. Wipe out the skillet and heat the remaining 2 tablespoons butter over medium-high heat. Crack in the eggs and fry to desired doneness. Top hash with fried eggs and serve immediately with greens and hot sauce.

Cucumbers with Scallions and Chili Oil

INGREDIENTS:

• 1 pound cucumbers

• 1 teaspoon kosher salt

• 3 sliced scallions

• 3 tablespoons unseasoned rice vinegar

• 1 teaspoon toasted sesame seeds

• Chili oil (drizzle)

PREPARATION:

1. Gently smack 1 pound cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.

2. Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.