Smothered Yellow Squash with Basil

INGREDIENTS:

• 2 tablespoons olive oil

• 1 1/2 lb medium yellow squash (or zuccini), halved lengthwise and cut crosswise into 1/8-inch-thick slices

• 2 garlic cloves, finely chopped

• 1/2 cup water

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/4 cup finely chopped fresh basil

PREPARATION:

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet.

3. Add garlic and sauté, stirring occasionally, 1 minute.

4. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes.

5. Stir in basil.

Shaved Kohlrabi with Apple and Hazelnuts

INGREDIENTS:

• 1/2 cup blanched hazelnuts

• 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline

• 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline

• 1/2 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar or white balsamic vinegar

• Kosher salt

• 1/2 cup torn fresh mint leaves, plus more for serving

• 1 tablespoon extra-virgin olive oil

• 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

PREPARATION:

1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

2. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

3. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

4. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

INGREDIENTS:

• 1 tablespoon peanut oil

• 2 tablespoons minced peeled fresh ginger

• 2 garlic cloves, minced

• 3 tablespoons Asian sesame oil

• 2 tablespoons soy sauce

• 2 tablespoons balsamic vinegar

• 1 1/2 tablespoons sugar

• 1 tablespoon (or more) hot chili oil

• 1 1/2 teaspoons salt

• 1 pound fresh Chinese egg noodles or fresh angel hair pasta

• 1 bunch green onions/scallions (white and pale green parts only), thinly sliced

• 1/2 cup coarsely chopped roasted peanuts

• 1/4 cup thinly sliced fresh Thai basil leaves

PREPARATION:

1. Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

2. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally.

3. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.

4. Add sliced green onions and toss to coat noodles.

5. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

6. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Shaved Carrots and Radish Salad With Herbs & Pumpkin Seeds

INGREDIENTS:

• 1/4 cup olive oil, divided

• 1 cup raw shelled pumpkin seeds

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt, plus more

• 3 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1/4 teaspoon freshly ground black pepper

• 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

• 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

• 1/2 cup chopped chives

PREPARATION:

1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.

Slow Cooker Pork Shoulder with Zesty Basil Sauce

INGREDIENTS:

For The Pork:

• 8 garlic cloves, finely chopped

• 1/4 cup olive oil

• 3 tablespoons whole grain mustard

• 3 tablespoons light brown sugar

• 2 tablespoons kosher salt

• 2 teaspoons freshly ground black pepper

• 2 teaspoons oregano leaves, finely chopped

• 1 1/2 teaspoons smoked paprika

• 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

For The Sauce:

• 1 large shallot, finely chopped

• 2 cups basil leaves, finely chopped

• 1 1/4 cups extra virgin olive oil

• 1/4 cup oregano leaves, finely chopped

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 cup fresh lemon juice

Special Equipment:

• A (4-quart) slow cooker

PREPARATION:

1. Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.

2. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.

3. Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.

4. Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.

Do Ahead: Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Cooks' Note: Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.