¼ cup olive oil 8 garlic cloves, thinly sliced 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1 teaspoon Aleppo-style pepper, plus more for serving 12 ounces paccheri, ziti, or other large tube pasta 2 ounces … Continued
2 tablespoons olive oil, plus extra for drizzling 1 or 2 large onions, sliced thin 2 medium tomatoes, sliced ¼-inch thick 2 summer squash, sliced ¼-inch thick 2 medium potatoes, sliced-¼ inch thick sea salt and freshly ground pepper 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme 2 tablespoons freshly grated Parmesan Preheat oven … Continued
2 bunches collard greens 1/4 cup extra virgin olive oil 3 tablespoons garlic, minced 1-2 summer squash, diced Salt Shredded parmesan cheese Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in … Continued
4 roasted chiles (or 4 poblano peppers) 1 Tbsp avocado oil 2 ears corn, with kernels cut off 1 small yellow onion, minced 1 clove garlic, minced 1/2 cup cooked brown rice 1/3 cup chopped cilantro 1 small zucchini, diced 1 (15 oz) can of beans, drained and rinsed … Continued
4 small zucchini or mixed yellow and green summer squash (1 pound total 1/3 cup loosely packed mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon fine sea salt Black pepper, to taste 1/4 cup (1 ounce) pine nuts Grana Padano, Parmesan, or Asagio cheese, for shavings Fresh mint sprigs, for garnish Heat … Continued
Miso Dressing: 2 Tablespoons white miso 1 1/2 Tablespoons tahini 2 Tablespoons rice vinegar 1 Tablespoon honey 1 Tablespoon sesame oil 3 1/2 Tablespoons water + additional to thin if necessary 1 clove of garlic, minced 1 scallion, minced (white and … Continued
2 small fennel bulbs 3 cups coarsely chopped yellow squash 1 cup coarsely chopped sweet onion 2 tablespoons olive oil 1 teaspoon freshly ground pepper ½ teaspoon salt Preheat oven to 450°. Trim stalks from fennel bulbs. Cut bulbs lengthwise … Continued
About 1/2 cup extra-virgin olive oil, divided 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick Kosher salt 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 … Continued
1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds … Continued
2 lb. zucchini or summer squash (4–6) 1 large shallot or ½ small onion 4 large garlic cloves 3 Tbsp. extra-virgin olive oil ¼ tsp. crushed red pepper flakes 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt Freshly … Continued