Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini

Special equipment

Food processor or blender, grill

Ingredients

serves Serves 4, active time 30 minutes, total time 45 minutes

• For the Chickpea Purée:
• 1 (14.5 ounce) can chickpeas, rinsed and drained, liquid reserved
• 1 habanero chili, stemmed and seeded
• 4 medium cloves garlic
• 1/4 cup tahini
• 1/2 cup fresh-squeezed lemon juice from about 4 lemons, divided
• 5 1/2 tablespoons olive oil, divided
• Kosher salt
•  
• For the Zucchini:
• 4 medium zucchini, ends removed and sliced lengthwise into 1/4-inch slices
•  
• For the Fish:
• 4 skinless cod fillets, 6 to 8 ounces each.
• 2 tablespoons za’atar seasoning
• Freshly ground black pepper.
• 1/4 cup roughly chopped flat-leaf parsley

Procedures

1. Place chickpeas, habanero, garlic, tahini and 1/4 cup lemon juice in a food processor or blender. Pulse to combine to a chunky puree. With the motor running, add 2 tablespoons olive oil in a slow, steady stream and process until smooth. If mixture is too thick, add some of the reserved canning liquid to achieve a thinner-but-sturdy, sauce-like consistency. Refrigerate until ready to use.
   
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
   
3. Place zucchini in a large bowl and drizzle with 1 tablespoon olive oil and remaining 1/4 cup lemon juice. Season with salt and pepper and toss to combine.
   
4. Place zucchini over hot side of grill, perpendicular to grill grates. Cook until well charred, about 2 minutes, then flip and cook until second side is charred, 1 to 2 minutes longer. Set aside on a large plate.
   
5. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Drizzle cod fillets with remaining 1 1/2 tablespoons olive oil. Season with salt and pepper and rub with za’atar seasoning. When oil is shimmering, add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer.
   
6. Place a generous dollop of chickpea puree on each of four individual plates. Set fish on top, alongside grilled zucchini. Garnish with parsley and serve immediately.

Spicy Thai Tofu With Spinach, Basil, and Peanuts

Ingredients

serves Serves 4-6, active time 20 minutes, total time 20 minutes

• 2 tablespoons high-heat cooking oil, divided
• One 16-ounce (500 g) block firm tofu, drained, patted dry and cut into 1/2-inch (1.25 cm) cubes
• 2 garlic cloves, minced
• 1 tablespoon minced galangal or fresh ginger
• 8 ounces (250 g) spinach, washed and trimmed
• 1 1/2 tablespoons fish sauce (nam pla)
• 2 teaspoons cooking sherry
• 1 tablespoon oyster sauce
• 1 tablespoon palm or brown sugar
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons Asian chili sauce, preferably Sriracha
• 1/2 cup (10 g) finely chopped fresh Thai or Italian basil
• 1/3 cup (50 g) crushed roasted peanuts plus more for garnish
• Fresh Thai or Italian basil leaves for garnish

Procedures

1. Heat half of the oil in a wok or skillet over medium-high heat. Add the tofu pieces and stir-fry until golden brown, about 3 minutes. Remove from the pan and set aside.
   
2. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic and galangal and stir-fry until fragrant, about 30 seconds. Add the spinach, fish sauce, sherry, oyster sauce, palm sugar, lime juice, and chili sauce; stir-fry until the spinach is wilted, about 2 minutes. Add the basil leaves and peanuts and stir-fry for 30 seconds until basil is wilted. Dish out and garnish with basil leaves and peanuts. Serve with jasmine rice.

Spicy Thai Salad With Minced Pork

Ingredients

serves Serves 4, active time 20 minutes, total time 30 minutes

• 1 tablespoon long-grain rice
• 1 tablespoon high-heat cooking oil
• 1 garlic clove, minced
• 1 small shallot, finely sliced
• 1 teaspoon minced lemongrass
• 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat)
• 1/2 pound (250 g) ground pork
• 3 tablespoons chicken stock
• 2 tablespoons fish sauce (nam pla)
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon palm or brown sugar
• 4 cups (350 g) mixed baby greens
• 1 red pepper, thinly sliced
• 1/2 cup (52 g) peeled, seeded, and diced cucumber
• 12–14 fresh mint leaves
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 2 tablespoons finely chopped fresh Thai or Italian basil
• 1/2 small red onion, thinly sliced
• 4 tablespoons crushed roasted peanuts
• Fresh coriander leaves (cilantro) for garnish
• Mint leaves for garnish
• Lime wedges

Procedures

1. Heat the rice in a small dry skillet over medium heat, stirring and tossing for 3–4 minutes, until it turns golden brown. Transfer to a small plate and allow to cool. Use a mortar and pestle or a spice grinder and grind the rice into a coarse powder. Set aside
   
2. Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes. Stir in the chicken stock, fish sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.
   
3. In a large bowl, combine the rice powder, baby greens, red pepper, cucumber, mint leaves, fresh coriander leaves, basil, and red onions. Add the warm pork mixture and toss with the greens. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves. Serve immediately with lime wedges.

Spicy Honeydew and Coconut Water Agua Fresca

Special equipment 

colander, cheesecloth, blender

Ingredients

serves makes 3 cups, active time 20 minutes, total time 30 minutes

• For the Chile de Arbol Simple Syrup:
• 5 dried chiles de arbol
• 1 cup water
• 1 cup sugar
•  
• For the Agua Fresca:
• 2 pounds whole honeydew melon, cubed to make about 5 cups
• 1 cup coconut water
• 1 tablespoon chile de arbol simple syrup
• 1 tablespoon fresh lime juice from 1 lime
• Fresh melon for garnish (optional)

Procedures

1. For the Chile de Arbol Simple Syrup: Tear the chiles with your hands and combine them (seeds and all) in a small saucepan with water and sugar. Bring to boil, stirring frequently, then reduce heat and simmer for 10 minutes. Remove from heat, let cool to room temperature, strain and refrigerate liquid. Syrup keeps for up to 1 week in a sealed container.
   
2. For the Agua Fresca: Put the honeydew in a blender and pulse a few times to break down the melon then blend on medium for about 15 more seconds, until a pulpy puree forms. Position a colander lined with a double layer of cheesecloth over a bowl and pour the honeydew mixture into the colander. Let strain for about 10 minutes, then pick up the ends of the cheesecloth and squeeze to extract any remaining juice.
   
3. Measure 1 1/2 cups of the resulting juice and combine with the coconut water, chile de arbol syrup, and lime juice in a small pitcher. Stir to combine and refrigerate until completely cool. Serve garnished with additional fresh melon if desired.