Ingredients 2 medium yellow tomatoes, cut into 1/2-inch thick wedges (about 1 pound) Kosher salt and freshly ground black pepper 1/2 cup sour cream Zest and juice of 1 lime 1/4 teaspoon cumin 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 4 bone-in pork chops, 1-inch thick (about 3 pounds) 4 ears yellow corn, shucked 1 large red onion, sliced into 1/2-inch rounds (about 8 ounces) One 15-ounce can black-eyed peas, drained and rinsed 1/2 cup roughly-chopped fresh parsley
Directions Prepare a grill or large grill pan for medium-high heat.
Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
Ingredients 1 head escarole (about 1 pound) 2 tablespoons red wine vinegar Pinch of crushed red pepper Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, plus 1 teaspoon, plus 3 tablespoons , plus more for drizzling 1/4 cup golden raisins 1/4 cup panko 1/4 cup sliced almonds 1 1/2 pounds thin chicken breast cutlets
Directions Position an oven rack about 5 inches from the broiler element and preheat the broiler.
Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the broiler and toast until lightly browned, 20 to 30 seconds. Toss together and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl.
Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the top is browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place in the broiler and broil until cooked through, 3 to 4 minutes.
Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.
Ingredients 3 tablespoons olive oil One 12.84-ounce box frozen mini potato-cheese pierogies 1/2 pound sweet Italian sausage (about 3 links) 2 cloves garlic, smashed and roughly chopped Pinch red pepper flakes 1 pound frozen broccoli spears, thawed (split any spears that are very large) 1 cup low-sodium chicken broth 2 tablespoons grated Parmesan, plus more for serving
Directions Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
Ingredients 3/4 cup instant grits Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 2 tablespoons grated Parmesan 1 1/4 pounds large peeled, deveined shrimp 2 tablespoons olive oil 1/2 cup dry white wine 6 ounces frozen peas (about 1 1/2 cups) 1 cup grape tomatoes, halved 4 scallions, sliced
Directions Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.
Ingredients 8 ounces whipped cream cheese, at room temperature Zest and juice of 1 small lemon 1/4 cup fresh dill, roughly chopped, plus more fronds for garnish Kosher salt and freshly ground black pepper 1 pound frozen pizza dough, thawed All-purpose flour, for sprinkling 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 1/2 pound smoked salmon, thinly sliced 1 Persian cucumber, very-thinly sliced 2 radishes, very-thinly sliced 5 ounces mesclun mix
Directions Prepare a grill for medium-high heat.
Line a baking sheet with parchment paper. Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside.
Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide. Transfer the crusts to the prepared baking sheet. Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt.
Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
Smear each crust with the cream cheese mixture. Shingle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds.
Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the mesclun mix and toss to combine. Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side.
Ingredients 2 -inch piece ginger 1/3 cup extra-virgin olive oil 1/3 cup rice wine vinegar 3 tablespoons soy sauce 4 teaspoons toasted sesame oil Kosher salt and freshly ground black pepper 6 ounces shiitake mushrooms (about 4 cups), stems removed 2 scallions 1 cup frozen shelled edamame, thawed 4 cups store-bought pre-cooked or leftover brown rice 2 breasts from a rotisserie chicken 1 cup shredded carrots 5 ounces baby arugula
Directions Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.
Ingredients Nonstick cooking spray 8 large eggs Kosher salt One 16-ounce can refried black beans 1 ripe avocado 2 jarred roasted red bell peppers 8 tostada shells 1 cup salsa verde 1 cup shredded Mexican blend cheese
Directions Special equipment: 12-cup non-stick muffin tin
Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.
Ingredients 1 shallot 1 pound meat loaf mix or ground beef 1/2 cup plain breadcrumbs 1/3 cup ketchup 1 large egg, lightly beaten 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 4 slices provolone or Swiss cheese 1 -pound bag frozen cut green beans 2 tablespoons unsalted butter 4 potato hamburger buns, split 3 tablespoons mayonnaise 4 lettuce leaves
Directions Preheat the broiler.
Grate the shallot over a large bowl. Add the meat loaf mix, breadcrumbs, half the ketchup, egg, Worcestershire sauce, 1 teaspoon salt and several grinds of pepper. Use your hands to thoroughly combine the mixture, then divide it into 4 equal balls and shape each into a patty a little less than 1/2 inch thick. Arrange on a baking sheet and broil until the tops of the patties begin to firm up and brown, 3 to 4 minutes. Flip the patties with a metal spatula and continue to broil until cooked through, 2 to 3 minutes more.
Brush each patty with some of the remaining ketchup and top each with a slice of cheese. Continue to broil until the cheese melts, about 30 seconds more.
While the patties broil, put the green beans, butter, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a medium microwave-safe bowl. Cover and microwave until hot, 4 to 5 minutes.
Open the buns and spread the cut sides with mayonnaise. Place a lettuce leaf and patty in each. Serve each sandwich with a small bowl of green beans.
Ingredients 1 pound skirt steak 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon sugar Kosher salt and freshly ground black pepper Eight 6-inch corn tortillas 1 tablespoon vegetable oil 1 medium red onion, halved and cut into 1/4-inch-thick slices Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving
Directions Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
Ingredients 2 slices seeded rye bread 1/4 cup sour cream 3 tablespoons horseradish 2 tablespoons mayonnaise 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper One 5-ounce package baby spinach (about 4 cups) 3 cups coleslaw mix (about 7 ounces) 4 ounces dill Havarti cheese, cut into 1/2-inch cubes 1/2 pound thinly-sliced rare deli roast beef 3/4 cup sliced and drained pickled beets
Directions Toast the rye bread.
Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
Directions Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.
Ingredients 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil Two 15-ounce cans white beans, rinsed and drained 1/2 pound sliced deli meat, such as ham or turkey 10 cups baby kale (about 5 ounces) 3/4 cup dried cranberries 2 ounces Manchego cheese Dinner rolls, for serving
Directions Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.
Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.
Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.
Ingredients 1/2 cup sour cream 1 English cucumber roughly chopped (about 8 ounces) 1 small clove garlic, grated 1 scallion, thinly sliced, white and green parts separated Fine salt 1 medium green tomato, roughly chopped (about 8 ounces) 1/3 cup extra-virgin olive oil, plus more for drizzling One 15-ounce can cannellini beans, strained and rinsed Freshly ground black pepper Four 8-inch flour tortillas 6 slices smoked gouda cheese (about 6 ounces) Sliced pickled jalapenos, for serving
Directions Preheat the broiler with a rack set about 4 inches from the heat source.
Put 1/4 cup of the sour cream, 1/4 cup iced water mixed with ice cubes, the sliced cucumbers, garlic, scallion whites and a large pinch salt in a blender. Blend until mostly smooth, then add the tomatoes. Blend until smooth, then remove the small cap on the lid of the blender and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
Place the cannellini beans and a pinch black pepper in a bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet without letting them overlap. Brush one side of the tortillas with some of the remaining olive oil. Flip, so the oiled side is directly on the baking sheet. Divide the mashed cannellini beans between the two tortillas and use a fork or your fingers to spread the mixture evenly on the tortillas, leaving a 1/2-inch border around the edge. Lay 3 pieces of the cheese on top of the beans on each tortilla (it is okay if the cheese overlaps slightly). Top with the remaining 2 tortillas and brush the tops of the tortillas with the remaining oil.
Place the quesadillas under the broiler and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Use a spatula to flip the quesadillas and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 additional minute. Cut each into 6 wedges.
To serve, ladle (or pour directly from the blender carafe) the soup in to 4 chilled bowls and drizzle with additional olive oil and several grindings of freshly ground black pepper and some of the sliced green scallions. Serve 3 pieces of quesadilla on the side of each bowl of soup along with a dollop of the remaining sour cream and some pickled jalapenos.
