Cucumber & Korean Melon Salad

INGREDIENTS:

For Pickled Onions:

• 1/2 cup water

• 2 tbsp Korean apple vinegar (or regular apple cider vinegar)

• 1 teaspoon sugar

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 1 shallot or 2–3 pearl onions, sliced thin

For The Rest:

• 2 cups diced cucumber

• 1/4 teaspoon salt

• 2–3 cups cubed Korean melon

• 1–2 teaspoons apple vinegar

• 1/8 teaspoon sesame oil (just a few drops)

• 1–2 mint leaves, torn or chopped fine

• Salt and black pepper, to taste

PREPARATION:

1. An hour or well ahead: Make the pickled onions by combining the water, apple vinegar, sugar, salt, and pepper in a small saucepan and bringing it to a boil over high heat. Lower the heat to medium-low and let simmer gently for 5 minutes. Add the onions, then remove from heat and let sit for an hour before refrigerating or using in the salad.

2. About 30 minutes ahead: Place the cucumbers in a small bowl and sprinkle 1/4 teaspoon salt over them. Let sit for 30 minutes, refrigerated, to draw out the water.

3. Drain the cucumbers and pat dry. Add the onions (drained of brine), cubed melon, apple vinegar, sesame oil, and mint leaves and toss until well-combined. Add salt and pepper to taste, and serve immediately. Enjoy!

Charred Squash Salad

INGREDIENTS:

• 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise

• 1 large fresh red onion, halved

• Cooking spray

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1/2 cup torn fresh basil leaves

• 1/2 cup torn fresh mint leaves

• 1/2 cup fresh flat-leaf parsley leaves

PREPARATION:

1. Preheat grill to high.

2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill.

4. Cool to room temperature.

Chilled Cucumber Soup, Persian-Style

INGREDIENTS:

• 1/2 cup walnut hearts, toasted and finely chopped

• 2 cups plain yogurt (not Greek yogurt)

• 1 1/2 cup ice water

• 1/2 to 3/4 of a seedless English cucumber, finely chopped (about 1 to 1 1/2 cups chopped), plus a few cucumber slices for serving

• 1 cup chopped fresh herbs (parsley, basil, dill, mint)

• 1/2 cup gold raisins

• Salt

• 3/4 tsp sumac, more for later (optional)

PREPARATION:

1. In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.

2. When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.

Smoky Eggplant Dip

INGREDIENTS:

• 2 medium globe eggplants

• 1 garlic clove, finely grated

• 1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)

• 1/2 cup finely chopped mint, plus torn leaves for serving

• 1/2 teaspoon crushed red pepper flakes

• 2 tablespoons olive oil, plus more for drizzling

• Kosher salt

Special Equipment:

• Hardwood or lump charcoal

PREPARATION:

1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

2. Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.

3. To serve, drizzle dip with more oil and top with mint leaves.

Do Ahead: Dip can be made 1 day ahead. Cover and chill.

Indian Grilled Naan Bread with Garlic Scape Chutney

INGREDIENTS:

Dough:

• 5-1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)

• 4 tsp baking powder

• 1 T kosher salt

• 1 tsp sugar

• 1/2 cup plain yogurt

• 1 large egg

• 1/4 cup olive oil and more for brushing.

• 1 1/2 C water

• Olive oil or Melted butter for brushing

• 1 C Melty cheese- such as mozzarella or queso fresco- optional

Garlic Scape Chutney:

• 3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)

• 1/2 cup fresh mint packed

• 1/2 cup roasted or smoked almonds

• 1/2 tsp. kosher salt

• 1/2 tsp black pepper

• 1/2 jalapeño or Serrano pepper- for a little kick (optional)

• 1 T lime juice 1/3 C olive oil

PREPARATION:

1. Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.

2. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.

3. Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.

4. On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.

5. Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.

6. These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.