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.

Steak With Zucchini

INGREDIENTS:

• 6 teaspoons olive oil

• 1 1/2 pounds strip steak

• kosher salt and pepper

• 1 1/2 pounds small zucchini, halved lengthwise

• 1 teaspoon grated lemon zest

• 1 small clove garlic, finely chopped

• 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

• 2 tablespoons bread crumbs

PREPARATION:

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

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.

Beauty Heart Radish & Sesame Seed Salad

INGREDIENTS:

• 1 large beauty heart radish

• 1 Tbsp. roasted tahini

• ½ tsp. stone ground mustard

• 2 tsp. rice vinegar

• 2 tsp. mirin (sweet rice cooking wine)

• ½ tsp. tamari

• 2 tsp. black sesame seeds, toasted

• Parsley for garnish, (optional)

PREPARATION:

1. Wash and cut beauty heart in half lengthwise (do not peel), then carefully cut each half into very thin half-moon slices. Array prettily on a platter.

2. In a small bowl, whisk together tahini, mustard, rice vinegar, mirin, and tamari with a fork until smooth.

3. Drizzle over beauty hearts and sprinkle with sesame seeds and thinly sliced parsley, if you wish. Serve immediately.

Pork Chops with Celery and Almond Salad

INGREDIENTS:

• 1/4 cup dried unsweetened cranberries

• 3 tablespoons unseasoned rice vinegar

• 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

• 4 tablespoons extra-virgin olive oil, divided

• 3 sprigs thyme

• 3 garlic cloves, smashed

• 3 tablespoons unsalted butter, cut into pieces

• 1 small shallot, finely chopped

• 6 large or 8 medium celery stalks, thinly sliced on a diagonal

• 1/2 cup parsley leaves with tender stems

• 1/4 cup chopped salted, dry-roasted almonds

• 1 ounce Parmesan, shaved

• Kosher salt

PREPARATION:

1. Place Combine cranberries and vinegar in a small bowl and set aside.

2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.