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
2 summer squash ¼ cup olive oil 3 cloves garlic, minced, or more to taste 1 teaspoon herbes de Provence 1 pinch salt to taste 1 pinch ground black pepper to taste Preheat oven to 450 degrees F. Trim the … Continued
2 quarts water 2 medium sized zucchini, bias cut 2 medium sized summer squash, bias cut 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided Salt and freshly ground black pepper 8 ounces broccolini 2 tablespoons pine … Continued
3 Tablespoons olive oil 1 bunch of scallions, diced, white and light green parts only 4 cloves of garlic, minced 1 bay leaf 1 medium-small eggplant, cut into 1/2 inch pieces (about 2 1/2 cups) 1 small summer squash or … Continued