Marinated Beets with Pistachios and Tarragon

INGREDIENTS:

• 1 pound baby yellow or red beets, trimmed, scrubbed

• 1/2 cup Sherry or red wine vinegar, divided

• 2 tablespoons plus 1/4 cup olive oil

• Kosher salt

• 1 medium shallot, finely chopped

• 1 teaspoon chopped fresh thyme

• 1/4 cup raw pistachios, chopped

• 2 tablespoons coarsely chopped fresh tarragon

PREPARATION:

1. Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).

2. Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.

3. Toss with pistachios and tarragon just before serving.

4. Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

Charred Corn Salad with Basil & Tomatoes

INGREDIENTS:

• 12 ears of corn, husked

• 6 tablespoons olive oil, divided

• 1 cup thinly sliced red onion

• 2 large tomatoes, chopped

• 1 cup (loosely packed) fresh basil leaves, large leaves torn

• 1/3 cup (or more) fresh lime juice

• 2 tablespoons chopped fresh thyme

• Kosher salt, freshly ground pepper

PREPARATION:

1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.

2. Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

Roast Chicken with Rhubarb Butter & Asparagus

INGREDIENTS:

• 1 large rhubarb stalk, cut into 1/2" pieces

• 1/4 cup fresh orange juice

• 2 tablespoons honey

• 1 tablespoon finely grated peeled ginger

• 1/2 cup (1 stick) unsalted butter, room temperature

• Kosher salt, freshly ground pepper

• 1 (3 1/2–4-pounds) chicken, backbone removed, chicken patted dry

• 2 tablespoons olive oil, divided

• 1 tablespoon fresh thyme leaves

• 1 bunch asparagus, trimmed

• 2 lemons, halved

PREPARATION:

1. Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.

2. Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.

3. Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.

4. Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40–50 minutes. Let rest 10 minutes.

5. Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2–3 minutes. Let lemon halves cool.

6. Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.