Slow-Cooked Summer Squash with Lemon and Thyme

INGREDIENTS:

• 1 lb. summer squash or zucchini, sliced crosswise 1/4" thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 1/2 cup extra-virgin olive oil

• 3/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

Burst Cherry Tomato Pasta

INGREDIENTS:

• ½ cup extra-virgin olive oil, plus more for drizzling

• 6 garlic cloves, smashed

• 2½ lb. cherry tomatoes (about 4 pints)

• 2 large sprigs basil, plus 1 cup basil leaves, torn if large

• ¾ tsp. crushed red pepper flakes

• 1½ tsp. kosher salt, plus more

• Pinch of sugar (optional)

• 12 oz. casarecce or other medium-size pasta

• 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

PREPARATION:

1. Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

2. Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

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

4. Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.

5. Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.

Quinoa Stuffed Bell Pepper

INGREDIENTS:

• 6  bell peppers

• 1 cup quinoa

• 4 garlic cloves

• 3 medium shallots (1 cup chopped)

• 1/4 cup plus 1 tablespoon chopped parsley

• 3/4 cup chopped pistachios

• 2 tablespoons extra virgin olive oil

• 1/4 teaspoon red pepper flakes

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 2 tablespoons lemon juice plus zest from 1/2 lemon

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 cup feta cheese crumbles (optional)

PREPARATION:

1. Preheat oven to 425°F.

2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

3. Meanwhile, cook the quinoa. Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Greek Kale Salad with Lemon Olive Oil Dressing

INGREDIENTS:

GREEK SALAD INGREDIENTS

• 1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped

• 1 pint cherry or grape tomatoes halved

• 1 cucumber seeded and diced

• 1/2 red onion thinly sliced

• 1/2 cup crumbled feta cheese

LEMON DRESSING INGREDIENTS

• 1/2 cup extra virgin olive oil

• 1/4 cup lemon juice

• 1 garlic clove minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

PREPARATION:

1. TO MAKE THE DRESSING: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

2. TO MAKE THE SALAD: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving. 

3. Prepared and dressed salad can be stored in the fridge for up to 48 hours.

Green Beans with Lemon and Garlic

INGREDIENTS:

• 2 pounds green beans, ends trimmed

• 1 tablespoon extra-virgin olive oil

• 3 tablespoons butter

• 2 large garlic cloves, minced

• 1 teaspoon red pepper flakes

• 1 tablespoon lemon zest

• Salt and freshly ground black pepper

PREPARATION:

1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.