Beet and Carrot Salad with Coriander and Sesame Salt

INGREDIENTS:

• 3 1/2 tablespoons minced shallot

• 3 tablespoons plus 2 teaspoons apple cider vinegar

• 2 tablespoons fresh orange juice

• 1 tablespoon white miso (fermented soybean paste)

• 1 teaspoon finely grated peeled fresh ginger

• 1/2 teaspoon finely grated orange peel

• 1/3 cup extra-virgin olive oil

• 1 1/2 teaspoons coriander seeds

• 2 tablespoons sesame seeds

• 3/4 teaspoon coarse kosher salt

• 4 2-inch-diameter red beets, peeled

• 1 pound carrots, peeled

* Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets.

PREPARATION:

1. Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.

2. Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool.

3. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.

4. Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper.

5. Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

DO AHEAD: Dressing and toasted spices can be made 1 day ahead. Salad can be made 4 hours ahead. Cover and chill.

Creamy Summer Slaw

INGREDIENTS:

• 2/3 cup buttermilk

• 1/3 cup mayonnaise

• 3 tablespoons fresh lemon juice

• Kosher salt, freshly ground pepper

• 1 small bunch broccoli (about 12 ounces)

• 1/2 medium Napa cabbage, thinly sliced (about 6 cups)

• 2 scallions, thinly sliced

• 8 ounces sugar snap peas, thinly sliced

• 4 tablespoons chopped fresh chives, divided

PREPARATION:

1. Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.

2. Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.

DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

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.

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.

Arugula and Fontina Frittata

INGREDIENTS:

• 1 garlic clove, halved

• 1 1/2 tablespoons extra-virgin olive oil

• 3 oz baby arugula (3 cups)

• 6 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

PREPARATION:

1. Preheat broiler.

2. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.

3. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.