Shishito Pepper Potato Hash with Fried Eggs

INGREDIENTS:

• 1 pound red potatoes, scrubbed and cut to 1” cubes

• 1 pound shishito peppers, stemmed and left whole

• 2/3 cup shredded Jack cheese (about 3 ounces)

• 1 cup sliced scallions

• 3/4 teaspoon kosher salt, plus more to taste

• 3 tablespoons unsalted butter, divided

• 4 large eggs

• Dressed salad greens, for serving

• Hot sauce, for serving

PREPARATION:

1. In a large pot fitted with a steamer basket, steam the potatoes until tender, about 20 minutes. Transfer potatoes to a large bowl until cool enough to handle. Using the palms of your hands, gently smash the potatoes. Add the shishitos, cheese, scallions, and 3/4 teaspoon salt to the bowl and, using a wooden spoon, mix gently to combine.

2. In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Add potato mixture and fry, flipping once or twice, until cheese is melted, peppers are soft, and mixture is golden brown, about 10 minutes. Remove from pan and divide among four plates.

3. Wipe out the skillet and heat the remaining 2 tablespoons butter over medium-high heat. Crack in the eggs and fry to desired doneness. Top hash with fried eggs and serve immediately with greens and hot sauce.

Eggplant Gratin

INGREDIENTS:

• Olive oil, for frying

• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

• 1/4 cup ricotta cheese

• 1 extra-large egg

• 1/4 cup half-and-half

• 1/2 cup plus 2 tablespoons freshly grated Parmesan

• Kosher salt

• Freshly ground black pepper

• 1/2 cup marinara sauce

PREPARATION:

1. Preheat the oven to 400 degrees F.

2. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

3. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

4. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

5. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Cucumbers with Scallions and Chili Oil

INGREDIENTS:

• 1 pound cucumbers

• 1 teaspoon kosher salt

• 3 sliced scallions

• 3 tablespoons unseasoned rice vinegar

• 1 teaspoon toasted sesame seeds

• Chili oil (drizzle)

PREPARATION:

1. Gently smack 1 pound cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.

2. Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.

Slow-Cooked Summer Squash with Lemon and Thyme

INGREDIENTS:

• 1 lb. summer squash or zucchini, sliced crosswise 1/4" thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 1/2 cup extra-virgin olive oil

• 3/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

Burst Cherry Tomato Pasta

INGREDIENTS:

• ½ cup extra-virgin olive oil, plus more for drizzling

• 6 garlic cloves, smashed

• 2½ lb. cherry tomatoes (about 4 pints)

• 2 large sprigs basil, plus 1 cup basil leaves, torn if large

• ¾ tsp. crushed red pepper flakes

• 1½ tsp. kosher salt, plus more

• Pinch of sugar (optional)

• 12 oz. casarecce or other medium-size pasta

• 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

PREPARATION:

1. Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

2. Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

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

4. Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.

5. Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.