Pork Steaks with Roasted Summer Squash Salsa

INGREDIENTS:

• Olive oil cooking spray

• 3 medium tomatoes, cored and cut in half horizontally

• 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

• 1 medium red onion, cut in half horizontally

• 1 jalapeño pepper, seeded and cut in half lengthwise

• 3 tbsp fresh lime juice

• 1 tbsp olive oil

• 1 clove garlic, crushed

• 1/2 cup cilantro leaves, finely chopped

• 1/2 tsp sea salt, divided

• 1/4 tsp ground black pepper, divided

• 4 4-oz pork tenderloin steaks

PREPARATION:

1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.

Grilled Ratatouille with Fresh Basil Sauce

INGREDIENTS:

• 2 cups loosely packed fresh basil

• 2 cloves garlic

• 2/3 cup olive oil, divided

• 1/2 tsp each sea salt and ground black pepper, divided

• 4 plum tomatoes, halved lengthwise

• 2 bell peppers, seeded and quartered (you can use any color)

• 1 eggplant, sliced into ½-inch-thick rounds

• 1 large zucchini, sliced on the bias into 1/2-inch-thick rounds

• 1 small red onion, sliced into 1/4-inch-thick rounds

PREPARATION:

1. Heat a grill to medium-high. In a food processor, pulse basil and garlic until finely chopped. With motor running, gradually drizzle in all but 1 tbsp oil. Season with 1/4 tsp each salt and black pepper. Set aside.

2. On a large rimmed baking sheet, arrange tomatoes, peppers, eggplant, zucchini and onion in a single layer. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/4 tsp salt and black pepper.

3. Grease grill grates. Place peppers, eggplant, zucchini and onion on grill. Close lid and grill, turning once, until softened and grill-marked, 5 to 7 minutes. Place tomatoes, cut side down, on grill. Close lid and grill, turning once, until softened, about 4 minutes.

4. Arrange eggplant, zucchini and onion on a large serving platter. Transfer peppers and tomatoes to a cutting board. Slice peppers into strips; add to platter. Peel tomatoes and chop flesh into 1-inch pieces; add to platter. Drizzle with basil mixture.

Indian-Spiced Chicken, Eggplant, and Tomato Skewers

INGREDIENTS:

• 4 garlic cloves, finely grated

• 1 (3") piece ginger, finely grated

• 1 (14-ounce) can coconut milk

• 3 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 2 tablespoons tomato paste

• 3 teaspoons kosher salt

• 1 1/2 teaspoons ground turmeric

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground cardamom

• 2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes

• 1 medium eggplant, cut into 1 1/2" cubes

• 1 small red onion, cut into 2" pieces

• 1 pint cherry tomatoes

• Canola or vegetable oil (for grill)

• Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving)

Special Equipment:

• 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

PREPARATION:

1. Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.

2. Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.

3. Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.

4. Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.

Do Ahead: Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.

Pesto Chicken Potato Salad

INGREDIENTS:

Salad:

• 1 lb baby redskin or yellow potatoes, scrubbed and halved

• 8 oz green beans, trimmed and cut into 2-inch lengths

• 12 oz boneless, skinless chicken breasts, poached* then shredded

• 2 cups cherry or grape tomatoes, halved

Pesto:

• 1 tbsp raw unsalted walnut pieces

• 1 tbsp raw unsalted pine nuts

• 2 cloves garlic, roughly chopped

• 1 1/4 cups lightly packed fresh basil (leaves and tender stems)

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

• 1/4 cup extra-virgin olive oil

• 2 tbsp grated Parmesan cheese

PREPARATION:

1. To a large saucepan, add potatoes and enough cold water to cover. Bring to a simmer; cook just until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Let cool.

2. Return same saucepan of water to a boil. Add beans and cook until tender-crisp, 3 to 4 minutes. Using slotted spoon, transfer to a large bowl of ice water to chill; drain and pat dry. Set aside.

3. Meanwhile, prepare pesto: To a mini food processor, add walnuts, pine nuts and garlic; pulse to finely chop. Add basil, salt and pepper; pulse to combine. With motor running, gradually add oil through feed tube; blend until smooth. Add cheese; pulse to combine.

4. To bowl with potatoes, add beans, chicken, tomatoes and pesto; toss gently to coat. Refrigerate in airtight containers up to 2 days.

Tip: To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to medium-low to maintain a slow simmer. Cook until no longer pink and an instant-read thermometer reaches 165°F when tested in thickest part, 10 to 12 minutes.

Open-Face Bacon-and-Egg Sandwiches with Arugula

INGREDIENTS:

• 5 bacon slices, halved crosswise

• 1 (4-inch) square ciabatta or focaccia bread, halved horizontally

• 3 tablespoons olive oil, divided

• 4 large thin tomato slices

• 1 small shallot, chopped

• 1/2 tablespoon white wine vinegar

• 1 cup (packed) arugula

• 2 large eggs

• Parmesan cheese shavings

PREPARATION:

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.

2. Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.

3. Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.

4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.