Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
- Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
- Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
- Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the remaining lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Blistered Shishito Peppers
These flavorful peppers make for a wonderful pre-dinner nibble!
8 ounces (3 heaping cups) Shishito peppers
2 teaspoons extra-virgin olive oil or avocado oil
Lemon wedge, optional
Flaky sea salt or kosher salt, to taste
Method:
1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.
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Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
- Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chili-honey butter over parsnips and toss to coat.
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Zucchini Blossom Frittata
A rustic garden dish that celebrates the fleeting charm of summer blossoms.
Ingredients:
8 large eggs
¼ cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 baby zucchini, thinly sliced into rounds
1 small shallot, thinly sliced
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan
8–10 fresh zucchini blossoms, stems removed and gently opened
Optional garnish: fresh basil, chive blossoms, or microgreens
Method:
1. Preheat oven to 375°F. Whisk the eggs in a large bowl with the cream, salt, and pepper until light and frothy. Stir in the grated cheese and set aside.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the shallot and garlic and cook for 1 to 2 minutes until fragrant. Add the zucchini rounds and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Pour the egg mixture over the sautéed vegetables, gently swirling the pan so everything distributes evenly. Let cook undisturbed for 1 to 2 minutes, until the edges just begin to set. Carefully arrange the zucchini blossoms on top, pressing them slightly into the eggs. Continue to cook on the stove for another 2 minutes, or until the frittata is set around the edges but still jiggly in the center.
3. Transfer the skillet to the oven and bake for 8–10 minutes, or until the frittata is fully set and lightly puffed. If using the broiler, broil for 2–3 minutes, watching carefully, until the top is just golden and cooked through. Let the frittata rest for 5 minutes before slicing. Garnish with fresh herbs or edible flowers, if desired. Serve warm or at room temperature.
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Roasted Carrot & Cherry Tomato Agrodolce
A sweet-sour Sicilian-inspired side dish with roasted roots and juicy summer tomatoes.
Ingredients:
1 bunch baby carrots, scrubbed and halved lengthwise
1 cup mixed cherry tomatoes
2 tablespoons olive oil
Kosher salt and freshly cracked pepper, to taste
For the agrodolce glaze:
1½ tablespoons red wine vinegar or sherry vinegar
1 tablespoon honey
1 small garlic clove, finely grated
1 tablespoon olive oil
Optional: 1 teaspoon finely chopped fresh herbs like thyme or basil
Method:
1. Preheat the oven to 400°F. Toss the carrots and cherry tomatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 20–25 minutes, until the carrots are tender and beginning to caramelize, and the tomatoes are blistered.
2. Meanwhile, whisk together the vinegar, honey, grated garlic, and 1 tablespoon olive oil in a small bowl. Remove the vegetables from the oven and transfer to a serving platter. Drizzle with the agrodolce glaze and toss gently to coat. Sprinkle with fresh herbs if using. Serve warm or at room temperature.
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Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from an orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish.
Ingredients:
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper
Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.
2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.
3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.
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Garlic Scape Pesto
A bright, garlicky twist on classic pesto, this seasonal spread makes the most of fresh garlic scapes—perfect for tossing with pasta, spooning over grilled vegetables, or spreading on sandwiches.
Ingredients:
1 cup (about 8-10) chopped garlic scapes
1/3 cup toasted walnuts or pine nuts
½ cup grated Parmesan cheese
Juice of ½ lemon (more to taste)
½ cup olive oil (plus more as needed)
Sea salt and fresh ground pepper to taste
Method:
1. In a food processor or blender, pulse the garlic scapes and nuts until finely chopped. Add the Parmesan and lemon juice, and pulse again to combine. With the motor running, slowly stream in the olive oil until the mixture is smooth and spreadable. Add more oil if needed for a thinner consistency. Taste and season with salt, pepper, and more lemon juice if desired.
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Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Ingredients:
1 pound green beans, ends trimmed
Juice and zest of 1 lemon
1 clove garlic, peeled and grated
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, finely chopped
â…“ cup olive oil
â…“ cup crumbled feta cheese
¼ cup sliced toasted almonds
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
2. Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
3. Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
4. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
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