Grilled Zucchini and Summer Squash Salad with Avocado

INGREDIENTS:

• 1 zucchini, cut lengthwise into 4 slabs

• 1 yellow summer squash, cut lengthwise into 4 slabs

• 10 asparagus stalks, ends trimmed

• 1 tbs olive oil

• 2 cups baby arugula

Avocado Dressing:

• 1 small ripe avocado, peeled, pitted, diced

• 2 tbs good-quality balsamic vinegar

• 2 tsp extra-virgin olive oil

PREPARATION:

To Grill Vegetables:

1. Heat grill to medium-high.

2. Lightly coat zucchini, squash, and asparagus with olive oil and sprinkle with salt and pepper. Grill zucchini and squash for about 3 mins on each side, and asparagus for about 2 mins total, or until they are slightly charred and cooked through but still crisp-tender. Transfer vegetables to a cutting board.

3. Cut asparagus spears in half lengthwise then crosswise, and cut zucchini and squash on bias into large bite-size pieces.

To Make Avocado Dressing:

1. In a medium bowl, whisk half of diced avocado with vinegar, breaking up avocado lightly to create a creamy texture.

2. Slowly drizzle in extra-virgin olive oil while whisking to blend. Season with salt and pepper.

To Serve:

1. In a large bowl, gently toss grilled vegetables and arugula with enough dressing to coat. Fold in remaining diced avocado. Season with salt and pepper.

2. Mound salad on plates and serve any remaining dressing on side.

Grilled Herbed Steak With Rainbow Slaw

INGREDIENTS:

• 3 cloves garlic, minced

• 3 tbsp chopped fresh flat-leaf parsley leaves

• 2 tbsp red wine vinegar

• 2 tsp Dijon mustard

• 1 tsp olive oil

• 1/2 tsp fresh ground black pepper

• 12 oz flank steak, trimmed of fat

• High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed

• Pinch sea salt

RAINBOW SLAW:

• 4 tsp red wine vinegar

• 1 tsp olive oil

• 1 tsp raw honey

• 1/2 tsp crushed caraway seeds

• Pinch sea salt and fresh ground black pepper

• 4 cups finely shredded red cabbage

• 1 cup trimmed and shredded carrot

• 1 cup trimmed and shredded zucchini

• 1/2 cup thinly sliced sweet onion

• 1/4 cup raw unsalted sunflower seeds

PREPARATION:

1. In a large shallow bowl, combine garlic, parsley, 2 tbsp vinegar, mustard, 1 tsp olive oil and 1/2 tsp pepper. Add steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.

2. Meanwhile, prepare coleslaw: In a large bowl, whisk together 4 tsp vinegar, 1 tsp olive oil, honey, caraway seeds and pinch each salt and pepper. Add cabbage, carrot, zucchini and onion, tossing to coat. Let stand for 20 minutes. Stir in sunflower seeds.

3. Meanwhile, preheat grill to medium-high and lightly oil grate with cooking oil. Remove steak from marinade, discarding excess marinade. Sprinkle with pinch salt. Add to grill; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare and 12 minutes for medium doneness (internal temperature should reach 145°F when tested with a food thermometer). Transfer to a cutting board and let stand for 3 minutes before slicing thinly diagonally across the grain. Serve with coleslaw.

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.

Quick Pork Ramen With Carrots, Zucchini, and Bok Choy

INGREDIENTS:

• 1 ounce dried mushrooms (preferably shiitake or porcini)

• Kosher salt

• 16 ounces fresh or 10 ounces dried ramen noodles (rice noodles for gluten free)

• 2 small heads baby bok choy, quartered lengthwise

• 1 tablespoon toasted sesame oil, plus more

• 1 pound ground pork

• 1/2 teaspoon freshly ground black pepper

• 4 scallions, thinly sliced, divided

• 3 tablespoons white or yellow miso paste

• 6 cups chicken stock or low-sodium chicken broth

• 2 tablespoons low-sodium soy sauce (tamari for gluten free)

• 2 teaspoons Sriracha, plus more for serving

• 1 medium carrot

• 1 medium zucchini

• 4 large soft-boiled eggs (optional)

• 1/4 cup coarsely chopped basil

PREPARATION:

1. Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.

2. Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.

3. Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.

4. Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.

5. Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

Cooks' Note: If you have a few extra minutes, the optional soft-boiled eggs add a wonderful richness to this dish. If you can't find fresh or dried ramen noodles, substitute spaghetti. Sriracha Hot Chili Sauce is available at most grocery stores.

Shaved Summer Squash Salad

INGREDIENTS:

• 3 tablespoons whole almonds

• 1 pound summer squash or zucchini (a mix of green and yellow)

• 2 1/2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 minced garlic clove

• Kosher salt and freshly ground black pepper

• Baby arugula

PREPARATION:

1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

2. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.