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.

Vegetable Summer Rolls

INGREDIENTS:

For Peanut Sauce:

• 3 tablespoons finely chopped onion

• 1 small garlic clove, minced

• 3/4 teaspoon dried hot red pepper flakes

• 1 teaspoon vegetable oil

• 3 tablespoons water

• 1 tablespoon creamy peanut butter

• 1 tablespoon gluten free hoisin sauce

• 1 teaspoon tomato paste

• 3/4 teaspoon sugar

For Summer Rolls:

• 1 ounce bean thread noodles (cellophane noodles)

• 1 tablespoon seasoned rice vinegar

• 4 (8-inch) rice-paper rounds, plus additional in case some tear

• 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

• 1/4 cup fresh mint leaves

• 1/4 cup fresh basil leaves (preferably Thai)

• 1/2 cup thinly sliced Napa cabbage

• 1/4 cup fresh cilantro leaves

• 1/3 cup coarsely shredded carrot (1 medium)

PREPARATION:

Make Sauce:

1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make Summer Rolls:

1. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

2. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

3. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

4. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Cooks' Note: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.

Steak and Soba Stir-Fry

INGREDIENTS:

• 2 tablespoons sliced almonds

• 8 ounces soba (Japanese-style noodles) or spaghettini

• Kosher salt

• 1 teaspoon plus 3 tablespoons vegetable oil

• 12 ounces skirt or flank steak

• Freshly ground black pepper

• 2 scallions, whites and greens separated, chopped

• 4 medium garlic cloves, chopped

• 1 tablespoon grated peeled ginger

• 2 heads baby bok choy, quartered

• 1 medium carrot, peeled, thinly sliced on a diagonal

• 3 tablespoons oyster sauce

• 3 tablespoons reduced-sodium soy sauce

• 3 tablespoons unseasoned rice vinegar

• 1 tablespoon toasted sesame oil

PREPARATION:

1. Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.

3. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

4. While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

5. Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

Hot-and-Sour Peanut Noodles with Bok Choy

INGREDIENTS:

• 8 ounces whole-wheat spaghetti

• 2 1/4 teaspoons kosher salt, divided

• 1 tablespoon canola or sunflower oil

• 1 large shallot, sliced

• 1 piece (about 1 inch) ginger, peeled and finely chopped

• 1 pound bok choy, leaves and stems separated, roughly chopped

• 1 red bell pepper, sliced

• 3/4 cup low-sodium vegetable stock or water

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon dark sesame oil

• 1 tablespoon rice vinegar

• 1/2 cup chopped unsalted roasted peanuts

• 1/4 teaspoon red pepper flakes (or more to taste)

PREPARATION:

1. Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water.

2. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate.

3. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.