Grilled Asparagus and Spring Onions With Lemon Dressing

INGREDIENTS:

• 1 teaspoon finely grated lemon zest

• 1 teaspoon finely grated Meyer lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh Meyer lemon juice

• 1 tablespoon whole grain mustard

• 1/4 cup olive oil, plus more

• Kosher salt, freshly ground pepper

• 2 large bunches thick asparagus, trimmed

• 2 bunches spring onions, halved if large

PREPARATION:

1. Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).

2. Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

Ricotta Gnocchi with Asparagus, Peas, and Morels

INGREDIENTS:

Gnocchi:

• 4 cups ricotta (from two 16-ounces containers)

• 2 large eggs

• 1 cup finely grated Parmesan

• 2 teaspoons kosher salt

• Freshly ground black pepper

• 1 cup all-purpose flour

Vegetables & Assembly:

• 1 bunch asparagus, trimmed

• Kosher salt

• 2 tablespoons olive oil, plus more

• 1/4 pound fresh morel mushrooms

• 1 small shallot, finely chopped

• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

• 1/4 cup (1/2 stick) unsalted butter

• Freshly ground black pepper

• Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)

• Parmesan

• Finely grated lemon zest

PREPARATION:

For Gnocchi:

1. Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).

2. Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.

DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.

For Vegetables & Assembly:

1. Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.

2. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.

3. Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.

4. Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

Marinated Red Peppers with Garlic and Marjoram

INGREDIENTS:

• 8 red bell peppers

• 2 garlic cloves, very thinly sliced

• 1/4 cup olive oil

• 2 tablespoons (or more) sherry vinegar or red wine vinegar

• 2 tablespoons chopped marjoram, divided

• Kosher salt

PREPARATION:

1. Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.

2. Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.

3. Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top. 

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.

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

INGREDIENTS:

• 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced

• 3 packed cups thinly sliced purple cabbage

• 2 tbsp + 1 tsp apple cider vinegar, divided

• 2 tbsp olive oil, divided

• 6 sprigs + 1 tbsp finely chopped fresh rosemary, divided

• 1¼ tsp sea salt, divided + additional to taste

• 3/4 tsp ground black pepper, divided + additional to taste

• 1 lb pork tenderloin, silver skin removed

• 1 cup roughly chopped fresh flat-leaf parsley

• ¼ cup toasted roughly chopped unsalted pecans

• 1 large shallot, finely chopped

• 1 cup unsweetened apple cider

• ½ cup low-sodium chicken broth

• 3 tbsp unsalted organic butter, cut into pieces

• 2 tsp Dijon mustard

PREPARATION:

1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.

2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.

3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.

4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.

5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.