Rack of Lamb with Baby Turnips and Mint Salsa Verde

INGREDIENTS:

• 1 pound small cipolline or pearl onions

• Kosher salt

• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour

• Freshly ground black pepper

• 1 tablespoon plus 1 cup olive oil

• 1 pound salad turnips, stems trimmed, halved or quartered if large

• 1 cup (packed) fresh cilantro leaves

• 2 1/2 cups (packed) fresh mint leaves, divided

• 1 small shallot, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)

• 3 tablespoons (or more) red wine vinegar, divided

PREPARATION:

1. Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

2. Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

3. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

4. Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

5. Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.

Turnips with Garlicky Breadcrumbs and Parmesan

INGREDIENTS:

• 3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges

• 2 garlic cloves, finely chopped

• 1/2 cup panko (Japanese breadcrumbs)

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 lemon

• 2 cups parsley leaves with tender stems

• Grated Parmesan (for serving)

• Kosher salt

PREPARATION:

1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

Summer Squash and Basil Pasta

INGREDIENTS:

• 1/4 cup olive oil

• 8 garlic cloves, thinly sliced

• 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

• Kosher salt

• 1 teaspoon paprika

• 12 ounces paccheri, ziti, or other large tube pasta (or GF pasta when needed)

• 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving

• 1 tablespoon fresh lemon juice

• 1/2 cup basil leaves

PREPARATION:

1. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

3. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

4. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Vegetable & Tempeh Coconut Curry

INGREDIENTS:

• 1 cup farro

• 2 tsp olive oil spread

• 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

• 1 large onion, chopped

• 1 each small red bell pepper and orange bell pepper, chopped

• 1 large yellow zucchini, chopped

• 2 tbsp peeled and minced fresh ginger

• 2 cloves garlic, minced

• 2 tbsp curry powder

• 1 tbsp ground turmeric

• 1/2 tsp ground cayenne pepper

• 2 cups vegetable broth

• 9 oz coconut milk

• 2 1/2 cups snap peas

• 1 1/2 tbsp rice vinegar

• 1 tbsp reduced-sodium tamari sauce (gluten free soy sauce)

• 5 tbsp chopped fresh cilantro leaves

• 5 tbsp chopped scallions

PREPARATION:

1. Cook farro according to package directions.

2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.

Pork Steaks with Roasted Summer Squash Salsa

INGREDIENTS:

• Olive oil cooking spray

• 3 medium tomatoes, cored and cut in half horizontally

• 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

• 1 medium red onion, cut in half horizontally

• 1 jalapeño pepper, seeded and cut in half lengthwise

• 3 tbsp fresh lime juice

• 1 tbsp olive oil

• 1 clove garlic, crushed

• 1/2 cup cilantro leaves, finely chopped

• 1/2 tsp sea salt, divided

• 1/4 tsp ground black pepper, divided

• 4 4-oz pork tenderloin steaks

PREPARATION:

1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.