Smothered Yellow Squash with Basil

INGREDIENTS:

• 2 tablespoons olive oil

• 1 1/2 lb medium yellow squash (or zuccini), halved lengthwise and cut crosswise into 1/8-inch-thick slices

• 2 garlic cloves, finely chopped

• 1/2 cup water

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/4 cup finely chopped fresh basil

PREPARATION:

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet.

3. Add garlic and sauté, stirring occasionally, 1 minute.

4. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes.

5. Stir in basil.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

INGREDIENTS:

• 1 tablespoon peanut oil

• 2 tablespoons minced peeled fresh ginger

• 2 garlic cloves, minced

• 3 tablespoons Asian sesame oil

• 2 tablespoons soy sauce

• 2 tablespoons balsamic vinegar

• 1 1/2 tablespoons sugar

• 1 tablespoon (or more) hot chili oil

• 1 1/2 teaspoons salt

• 1 pound fresh Chinese egg noodles or fresh angel hair pasta

• 1 bunch green onions/scallions (white and pale green parts only), thinly sliced

• 1/2 cup coarsely chopped roasted peanuts

• 1/4 cup thinly sliced fresh Thai basil leaves

PREPARATION:

1. Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

2. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally.

3. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.

4. Add sliced green onions and toss to coat noodles.

5. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

6. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Slow Cooker Pork Shoulder with Zesty Basil Sauce

INGREDIENTS:

For The Pork:

• 8 garlic cloves, finely chopped

• 1/4 cup olive oil

• 3 tablespoons whole grain mustard

• 3 tablespoons light brown sugar

• 2 tablespoons kosher salt

• 2 teaspoons freshly ground black pepper

• 2 teaspoons oregano leaves, finely chopped

• 1 1/2 teaspoons smoked paprika

• 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

For The Sauce:

• 1 large shallot, finely chopped

• 2 cups basil leaves, finely chopped

• 1 1/4 cups extra virgin olive oil

• 1/4 cup oregano leaves, finely chopped

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 cup fresh lemon juice

Special Equipment:

• A (4-quart) slow cooker

PREPARATION:

1. Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.

2. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.

3. Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.

4. Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.

Do Ahead: Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Cooks' Note: Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.

Roasted Carrot and Tomato Soup with Basil

INGREDIENTS:

• Nonstick vegetable oil spray

• 1 large onion, thinly sliced

• 2 pounds plum tomatoes, halved lengthwise

• 1 pound carrots, peeled, cut into 1/2-inch-thick rounds

• 2 garlic cloves, unpeeled

• 1 tablespoon olive oil

• 2 1/2 cups water

• 2 3/4 cups (about) low-fat (1%) milk

• 1/2 cup thinly sliced fresh basil

PREPARATION:

1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).

2. Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)

3. Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

Vegetable Summer Rolls

INGREDIENTS:

For Peanut Sauce:

• 3 tablespoons finely chopped onion

• 1 small garlic clove, minced

• 3/4 teaspoon dried hot red pepper flakes

• 1 teaspoon vegetable oil

• 3 tablespoons water

• 1 tablespoon creamy peanut butter

• 1 tablespoon gluten free hoisin sauce

• 1 teaspoon tomato paste

• 3/4 teaspoon sugar

For Summer Rolls:

• 1 ounce bean thread noodles (cellophane noodles)

• 1 tablespoon seasoned rice vinegar

• 4 (8-inch) rice-paper rounds, plus additional in case some tear

• 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

• 1/4 cup fresh mint leaves

• 1/4 cup fresh basil leaves (preferably Thai)

• 1/2 cup thinly sliced Napa cabbage

• 1/4 cup fresh cilantro leaves

• 1/3 cup coarsely shredded carrot (1 medium)

PREPARATION:

Make Sauce:

1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make Summer Rolls:

1. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

2. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

3. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

4. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Cooks' Note: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.