8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1″ pieces
5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)
4 oz. French green beans, trimmed, cut into 1″ pieces
2 cups extra-virgin olive oil
5 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
1 Tbsp. fennel seeds, lightly crushed
1 tsp. crushed red pepper flakes
1 tsp. sugar
Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Vegetables can be marinated up to 6 days ahead. Keep chilled.
Serve over toast spread with goat cheese (recipe suggests ricotta) or drizzle over baked fish.
Preheat oven to 425. Line a cookie sheet with foil.
Mix beef, pork, Worcestershire, egg, bread crumbs, cheese, garlic, parsley, chili flakes, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on cookie sheet. Pour 1 can of beef broth into cookie pan. Bake balls 10 to 12 minutes, until no longer pink.
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
½cup roughly chopped cilantro leaves and tender stems
½cup tightly packed basil leaves
½cup olive oil
Squeeze of lemon
Kosher salt, to taste
2tablespoons olive oil
2garlic cloves, thinly sliced
2(15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
½cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)
In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
1(2-inch) piece fresh ginger, peeled and finely grated
2teaspoons roasted cumin seeds, bruised using a mortar and pestle
¼cup unsalted butter (1/2 stick)
¼teaspoon kosher salt
2tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
¼cup chopped fresh tarragon, mint or both, plus more torn herbs for serving
Rub chicken with salt and set aside.
Combine the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; refrigerate for 1 hour, or up to 48 hours.
Remove the chicken from the refrigerator 1 hour before you plan to grill. Put chicken on skewers. Heat the grill to high.
Melt the the butter and salt. Add the lime juice and chopped herbs; keep warm but do not boil.
Grill the chicken. Flip when the chicken releases easily and looks nicely charred in places, about 3-5 minutes.
Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.