Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing

INGREDIENTS:

• 1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)

• 2 1/2 cups thinly sliced napa cabbage

• 2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)

• Sea salt and ground black pepper, to taste, optional

DRESSING: 

• 1 tsp coconut oil

• 4 green onions, sliced, whites and greens divided (reserve greens for slaw)

• 1/4 cup finely minced lemongrass

• 1 tbsp minced garlic

• 5 tbsp coconut milk

• 1 tbsp brown rice vinegar

• 1/4 tsp sea salt

• 1/8 tsp black pepper

PREPARATION:

1. Prepare dressing: In a small sauté pan on medium-low, melt oil. Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute. Add garlic and stir for 1 minute, until fragrant. Let cool for 5 minutes. Transfer to a blender. Add remaining dressing ingredients and purée until smooth. Refrigerate while preparing vegetables.

2. Prepare slaw: To a large bowl, add cucumber, cabbage and broccoli. Pour in dressing and toss to combine. Toss in greens of onions and season with additional salt and pepper (if using).

Rack of Lamb with Baby Turnips and Mint Salsa Verde

INGREDIENTS:

• 1 pound small cipolline or pearl onions

• Kosher salt

• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour

• Freshly ground black pepper

• 1 tablespoon plus 1 cup olive oil

• 1 pound salad turnips, stems trimmed, halved or quartered if large

• 1 cup (packed) fresh cilantro leaves

• 2 1/2 cups (packed) fresh mint leaves, divided

• 1 small shallot, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)

• 3 tablespoons (or more) red wine vinegar, divided

PREPARATION:

1. Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

2. Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

3. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

4. Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

5. Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.

Turnips with Garlicky Breadcrumbs and Parmesan

INGREDIENTS:

• 3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges

• 2 garlic cloves, finely chopped

• 1/2 cup panko (Japanese breadcrumbs)

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 lemon

• 2 cups parsley leaves with tender stems

• Grated Parmesan (for serving)

• Kosher salt

PREPARATION:

1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

Squash and Tomato Gratin

INGREDIENTS:

• 1 cup coarse fresh breadcrumbs (use GF breadcrumbs when needed)

• 1/3 cup grated Parmesan

• 4 tablespoons olive oil

• Kosher salt

• Freshly ground pepper

• 1 sliced large tomato

• 2 thinly sliced large summer squash or zucchini

PREPARATION:

1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

Summer Squash and Basil Pasta

INGREDIENTS:

• 1/4 cup olive oil

• 8 garlic cloves, thinly sliced

• 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

• Kosher salt

• 1 teaspoon paprika

• 12 ounces paccheri, ziti, or other large tube pasta (or GF pasta when needed)

• 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving

• 1 tablespoon fresh lemon juice

• 1/2 cup basil leaves

PREPARATION:

1. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

3. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

4. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.