Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

INGREDIENTS:

Aïoli:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched

• 1/4 teaspoon fleur de sel or coarse kosher salt

• 3/4 cup mayonnaise, divided

• 2 teaspoons fresh lemon juice

Sandwiches:

• 2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

• 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted

• 1 large bunch mizuna or arugula, torn into 2-inch pieces

• 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

PREPARATION:

Aïoli: 

1. Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced.

2. Add 2 tablespoons mayonnaise and blend well.

3. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

Sandwiches:

1. Preheat oven to 450°F.

2. Arrange pancetta slices in single layer on 2 large rimmed baking sheets.

3. Bake until crisp, about 10 minutes.

4. Transfer to paper towels to drain.

5. Place toast on work surface. Spread with aioli.

6. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally.

7. Top with remaining 6 toast slices, aioli side down.

8. Cut each sandwich in half and serve.

Roasted Carrot and Tomato Soup with Basil

INGREDIENTS:

• Nonstick vegetable oil spray

• 1 large onion, thinly sliced

• 2 pounds plum tomatoes, halved lengthwise

• 1 pound carrots, peeled, cut into 1/2-inch-thick rounds

• 2 garlic cloves, unpeeled

• 1 tablespoon olive oil

• 2 1/2 cups water

• 2 3/4 cups (about) low-fat (1%) milk

• 1/2 cup thinly sliced fresh basil

PREPARATION:

1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).

2. Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)

3. Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

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.

Yellow Pepper & Corn Salad with Turmeric Dressing

INGREDIENTS:

Turmeric Salad Dressing:

• 1 jalapeño, seeds removed, chopped

• 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric

• 1 (1-inch) piece ginger, peeled, chopped

• 1 garlic clove, crushed

• 1 cup coarsely chopped cilantro

• 1/4 cup olive oil

• 1/2 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• Kosher salt

Salad & Assembly:

• 3 ears of corn, husked

• 2 yellow bell peppers

• 4 ounces Sun Gold or cherry tomatoes

• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces

• 2 cups dandelion greens or arugula

• Kosher salt

PREPARATION:

Dressing:

1. Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.

2. Transfer to a small bowl; season with salt.

Salad Assembly:

1. Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)

2. Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.

3. Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.