Legacy Cornbread Dressing

Suggested tweaks: If you have your own favorite cornbread recipe, it would likely work here as well. And if you're feeding vegetarians at your holiday table, you could leave out the sausage and use butter to sauté the aromatics.

Ingredients

serves Serves 8 to 10, active time 1 hour, total time 1 hour and 45 minutes, plus overnight to stale cornbread

• Heritage Cornbread
• 2 cups stone-ground yellow or white cornmeal
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 large egg
• 1 1/2 cups buttermilk (whole-fat if you can find it)
• 4 tablespoons melted bacon grease or butter
•  
• Dressing
• 1/2 pound pork breakfast sausage (about 4 links)
• 1 cup 1/4-inch pieces onion (1/2 medium Vidalia onion or large yellow onion)
• 1 cup 1/4-inch pieces celery (about 2 large stalks)
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon chopped fresh sage leaves (5 leaves)
• 1 teaspoon chopped fresh marjoram (about 10 leaves)
• 1 teaspoon chopped fresh thyme leaves (about 5 sprigs)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 loaf Heritage Cornbread (above), cut into 1-inch cubes and staled overnight
• 2 cups chicken stock (homemade or low-sodium store-bought) or homemade giblet stock
• 2 cups 1/4-inch cubed unpeeled Rome apple (2 medium apples)
• 1 teaspoon bacon grease, butter, or oil for the baking dish

Procedures

1. For the cornbread: Place a 10- or 12-inch cast-iron skillet or cake pan in the oven and preheat the oven to 400 degrees.
   
2. In a large mixing bowl, whisk together the cornmeal, sugar, salt, and baking powder. In a pouted measuring cup or small mixing bowl, beat the egg lightly and then add the buttermilk. Whisk together to combine. Dig a little well in the center of the cornmeal and pour in the egg and buttermilk. Use a large rubber spatula or wooden spoon to fold the wet ingredients into the dry ingredients until just combined. Drizzle 2 tablespoons of the bacon grease or butter into the batter and gently fold it in.
   
3. Remove the hot skillet from the oven, add the remaining 2 tablespoons of bacon grease or butter, and brush the entire inside of the pan to coat with the fat. Pour the batter into the pan and bake for 25 to 25 minutes (longer for the smaller pan, shorter for the larger), until the bread feels completely set when tapped lightly with your fingers and the top is just starting to speckle brown. Let cool completely before slicing into 1-inch cubes.
   
4. For the dressing: Preheat the oven to 350 degrees.
   
5. Heat a large deep sauté pan or cast-iron skillet over medium heat. Push the sausage out of the casings and discard the casings. Bread the sausage bits with your fingertips and add them to the hot pan. Cook for 5 minutes, stirring with a wooden spoon and breaking the sausage into smaller bits as it cooks and just starts to brown.
   
6. Add the onion and celery to the sausage in the pan. Stir to coat them in the fat rendered from the sausage. Scrape up any browned bits from the bottom of the pan as the onions and celery release their water. Cook for 5 minutes as they soften. Add the garlic and decrease the heat to medium-low. Sweat the garlic and the vegetables in the pan until softened and very fragrant, about 5 minutes more.
   
7. Turn off the heat. Add the herbs, salt, and cayenne and stir to incorporate them into the rest of the ingredients. If your pan is big enough to accommodate the broken cornbread bits and crumbs, add them now. Otherwise, put them in a large mixing bowl and scrape the sausage mixture into it. Gently fold it all together using a big spatula or wooden spoon. Drizzle the chicken stock over everything, stirring halfway through to be sure of even distribution. The cornbread should be moistened, not drenched. Add the apple chunks and fold them in.
   
8. Pain a 2 1/2-quart oval casserole dish with the grease, butter, or oil. Scrape the cornbread mixture into it and even it out with a spatula or with your hands. Cover the dish with aluminum foil and bake until hot all the way through, about 30 to 40 minutes.
   
9. Tip: If you're making this for a holiday meal and have to consider cooking times and oven space, you can bake the dressing at whatever temperature your oven is set to for roasting meat (i.e. the turkey). Adjust the total time up or down accordingly. If you cook your turkey low and slow, at 325 degrees or less, then add 20 to 30 minutes to the total baking time for the dressing. If your oven is set above 350 for other dishes, bake the dressing for fewer minutes, checking to be sure it doesn't dry out in the higher temps. You can also work through the first few steps a day ahead, refrigerating until ready to proceed. Add the cornbread, stock, and apples just before baking.
   
10. Alongside:
    Apple and herb stuffed roast turkey
    Baked honey ham
    Oven-fried buttermilk herb chicken
    Sage and thyme rubbed pork loin
    Fried catfish filets

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette

Suggested tweaks: I tossed the arugula mixture in the vinaigrette before placing it atop the persimmon slices, which I gave another drizzle in order to make sure that everything was properly dressed. Desmond suggests multiple substitutions for the lemon, if you want to mix things up. Add pomegranate molasses for more tang, balsamic vinegar for sweetness, or soy sauce for extra umami.

Ingredients

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

• Lemon Honey Vinaigrette
• 1/4 cup fresh lemon juice (about 2 small lemons)
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
• Pinch of kosher salt
• Finely grated zest of 2 small lemons
•  
• Salad
• 2 medium ripe Fuyu persimmons
• 1 small pomegranate
• 1/2 cup shelled roasted and salted pistachios, chopped
• 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
• 6 packed cups (about 6 ounces) mixed greens or arugula

Procedures

1. To make the vinaigrette: Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
   
2. For the salad: Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
   discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
   
3. Alongside:
   Herb-crusted Roasted Turkey Breast
   Maple Mustard Baked Ham
   Garlic-Studded Crown Roast of Pork
   Seared Scallops with Brown Butter
   Roasted Halibut with Olive Oil and Thyme

Classic Chicken Salad

A good chicken salad can be the backbone of many meals, and it's conveniently built from just a few pantry staples.

Suggested tweaks: There's no reason why you couldn't adapt this to make use of Thanksgiving turkey.

Ingredients

serves Serves 4, active time 15 minutes, total time 25 minutes

• 1 pound boneless, skinless chicken breasts, trimmed of fat
• 2 tablespoons plus 1/2 teaspoon kosher salt
• 1/4 medium yellow or white onion, minced
• 2 celery stalks with leaves, leaves chopped and ribs cut into 1/4-inch dice
• 3 tablespoons mayonnaise
• 1/2 to 1 teaspoon prepared horseradish
• 1/8 teaspoon freshly ground black pepper
• Juice of 1 small lemon

Procedures

1. Place the chicken breasts in a medium saucepan and add enough cold water to cover the chicken by 2 inches. Add 2 tablespoons of the salt. Measure 2 tablespoons of the onion to the pan with the chicken. Bring to a boil over high heat. Decrease the heat to medium-low and simmer the chicken until it reaches an internal temperature of 160 degrees on an instant-read thermometer and is no longer pink inside, about 10 minutes. Drain and rinse the cooked chicken breasts under cold water until cool to the touch, then pat dry with paper towels.
   
2. Shred the chicken and place it in a large bowl. Add the reserved minced onion along with the celery and celery leaves. Toss to combine.
   
3. In a small bowl, whisk together the mayonnaise, horseradish, if using, the remaining 1/2 teaspoon salt, the pepper, and the lemon juice. Using a rubber spatula, gently fold the mayonnaise mixture into the chicken until thoroughly mixed.
   
4. Serve immediately, or cover and refrigerate until ready to serve. The chicken salad can be made up to 3 days in advance.

Tam Taeng Kwaa (Thai Cucumber Salad)

Suggested tweaks: I only have a small mortar and pestle that I usually use for grinding spices. I was able to (mostly) replicate the larger mortar set-up by pounding the first few ingredients in the small mortar, and the transferring everything to a large ceramic bowl to gently pound the cucumber and long beans. You will likely need to trek to an Asian market for the dried shrimp and naam plaa raa.

Ingredients

serves Serves 2 to 6, active time 45 minutes, total time 45 minutes

• 1 tablespoon medium-size dried shrimp, rinsed and patted dry
• 1 ounce palm sugar
• 1/4 teaspoon water
• 1 small lime (preferably a Key lime), halved through the stem
• 3 grams peeled garlic (about 1 medium clove), halved lengthwise
• 1 gram dried Thai chiles (about 4), soaked in lukewarm water just until pliable, about 10 minutes, then drained
• 1 ounce long beans, ends trimmed, cut into 2-inch lengths (about 1/2 cup)
• 7 ounces Persian, English, or Japanese cucumbers (or any firm variety without large seeds and thick, bitter skin)
• 1 tablespoon Thai fish sauce
• 1 tablespoon naam plaa raa (fermented fish sauce)
• 1 tablespoon lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 2 ounces cherry tomatoes (about 4), halved, or quartered if very large
• generous tablespoons coarsely chopped unsalted roasted peanuts
• 2 ounces cooked Vietnamese or Thai dried rice vermicelli (optional)

Procedures

1. Dry fry the shrimp and soften the palm sugar: Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.
   
2. Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4 teaspoon of water, cover the bowl with plastic wrap, and microwave on low just until the sugar has softened (not liquefied), 10 to 30 seconds. Pound the mixture in a mortar (or mash it in the bowl) until you have a smooth paste. Covered, it will keep soft for up to 2 days.
   
3. Make the salad: Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 3 of the pieces (reserve the remaining lime for another purpose).
   
4. Combine the garlic, chiles, and 1 heaping teaspoon of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with small but visible pieces of garlic and slightly broken down chiles (do not turn the chiles into mush), 5 to 10 seconds.
   
5. Add the 3 lime wedges and pound very lightly and briefly, just to release the juice. Add the shrimp, pound lightly just to release their flavor (don’t smash or pulverize them), then add the long beans and pound lightly to bruise them (they should not break into pieces or dramatically flatten).
   
6. Halve the cucumber lengthwise and cut it into angled, irregular 3/4- to 1-inch chunks. Add the cucumber, both fish sauces, and lime juice. The next step is easy but subtle. You want to use the pestle to barely bruise the cucumber (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the cucumber, palm sugar mixture, and the other ingredients as you pound. Do not smash the cucumber.
   
7. Add the tomatoes and pound lightly, just to release the juices. Add the peanuts and mix briefly but well with the spoon.
   
8. If you’re using the noodles, put them on a plate with raised edges or in a shallow bowl. Spoon the contents of the mortar, liquid and all, over them. Stir well before you eat.

Thai Beef Salad

Ingredients

serves Serves 4, active time 45 minutes, total time 50 minutes, plus 48 hours marinating time for the beef

• Beef
• 1 sirloin cap steak or coulotte steak (17.6 ounces / 500 grams)
• 1 garlic clove, thinly sliced
• 1/2 jalapeño, thinly sliced
• 0.35 ounce (10 grams) pickled ginger
• 2 tablespoons (30 grams) sweet vermouth
• 2 tablespoons (33 grams) tamari soy sauce
• 1 tablespoon (14 grams) fish sauce
• 1/4 teaspoon (1.5 grams) fine sea salt
• Rice bran oil or peanut oil, for frying
• Leaves from 1 bunch cilantro
•  
• Salad
• 2 grapefruits
• 5 teaspoons (15 grams) palm sugar, grated on a box grater, or packed dark brown sugar
• 1 tablespoon (14 grams) rice vinegar
• 2 teaspoons (10 grams) fish sauce
• 1/2 teaspoon (3 grams) fine sea salt
• 1 unripe papaya
• 1 bunch watercress, chopped into bite-size pieces

Procedures

1. Prepare the beef: Put the beef on a cutting board and remove any silver skin or large pieces of external fat. Cut a crosshatch grid into the top of the meat, cutting about 1/2 inch (13 mm) deep and leaving about 1/2 inch (13 mm) between the lines. Flip the meat over and repeat on the bottom, being careful not to cut all the way through the meat.
   
2. In a small bowl, combine the garlic, jalapeño, pickled ginger, sweet vermouth, soy sauce, and fish sauce. Put the meat into a gallon-size zip-top bag and add the marinade. Squeeze out the excess air and seal the bag. Turn the bag over a few times so that the meat is evenly coated. Refrigerate the meat in its bag on a baking dish or large plate for at least 24 hours and preferably 48, flipping the meat over twice a day, to allow the flavors to be absorbed.
   
3. Make the salad: The day you are planning to cook the meat, grate the zest from the grapefruits. Transfer the zest to a small container, cover, and reserve in the refrigerator. Use a knife to cut the top and bottom off each grapefruit, exposing the inner segments. Stand the grapefruit up on a cutting board and pare off the skin, slicing it away from the top to the bottom, following the curve of the fruit. Once all of the pith has been removed, hold the grapefruit over a small bowl and use a paring knife to cut between the membranes and free the segments, letting them drop into the bowl. Squeeze the remaining membranes over the segments, catching the juice in the bowl. Remove the grapefruit segments from the bowl, cut them into thirds, transfer to another bowl, and set aside separately.
   
4. Add the palm sugar, rice vinegar, fish sauce, and salt to the bowl of grapefruit juice. Stir to dissolve the salt and sugar. Return the grapefruit segments to the bowl. Peel the papaya and cut it in half lengthwise, and remove the seeds. Use a mandoline to thinly slice the fruit. Add the papaya to the grapefruit vinaigrette and stir to blend with the grapefruit segments. Cover the salad and reserve at room temperature.
   
5. Heat a large cast-iron skillet over medium-high heat. Remove the beef from the marinade and remove any garlic or jalapeño slices that may be stuck to it. Season the meat with the salt. Add 1/4 inch (6 mm) of oil to the bottom of the hot pan and when the oil shimmers, slide the meat into the pan. Turn the heat down to medium. Cook the meat for 30 seconds and gently flip it. Cook for 30 seconds on the second side and flip the meat again. Repeat this process until the meat has cooked for a total of 6 minutes.
   
6. While the meat is cooking, put half of the cilantro leaves on a platter large enough to hold the meat. When the meat has finished cooking, transfer it from the pan onto the bed of cilantro leaves. Cover the top of the meat with the remaining cilantro leaves and then invert a large platter over the meat to hold in heat while it rests. Let the meat rest for at least 5 minutes; the heat will release the oils in the herbs and they will permeate the meat while it rests.
   
7. Remove the top plate and transfer the meat, still covered in cilantro leaves, to a cutting board. Carve the meat into slices, cutting against the grain. Put the meat on a serving platter and add any juices
   and leftover cilantro from the cutting board or the resting plate. Add the watercress to the marinated fruit salad and mix gently to combine. Taste and add a pinch of salt if needed. Arrange the salad over the meat and serve immediately.

Five-Ingredient Smoked Salmon and Potato Salad

Note: For the smoked salmon, any smoked salmon will due, including scraps and ends.

Ingredients

serves Serves 4 to 6, active time 15 minutes, total time 25 minutes

• 2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
• Kosher salt
• 3/4 cup sour cream or crème fraîche
• 1 tablespoon juice from 1 lemon
• 3 ounces smoked salmon (see note above), finely chopped
• 1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
• Freshly ground black pepper

Procedures

1. In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.
   
2. Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.
   
3. When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.

Grilled Bread and Kale Salad With Red Onions, Walnuts, and Figs

This standout salad takes a turn from the ordinary by wilting the kale over heat before serving.

Suggested tweaks: You could fiddle with the fruit if figs aren't in season, using apples, pears, or even grapes instead.

Ingredients

serves Serves 2 to 4, active time 35 minutes, total time 35 minutes

• 5–6 ripe figs
• 1–2 tablespoons fresh lemon or lime juice
• 1 3-ounce piece Parmesan cheese
• 1 loaf ciabatta or sourdough baguette (fresh or day-old)
• 1 large or 2 small bunches (1/2 pound total) lacinato kale
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, cut in half and then into 1/4-inch slices
• 1/4 teaspoon salt
• 2 tablespoons balsamic vinegar
• A handful or two walnut halves, toasted and coarsely chopped
• Black pepper
• Lemon or lime wedges

Procedures

1. Stem the figs and slice them lengthwise into about 5 wedges per fig. Place them in a medium dish and sprinkle with the lemon or lime juice. Toss gently to coat and set aside.
   
2. Shave strips of Parmesan from the block of cheese, using a sturdy vegetable peeler. Lovely cheese ribbons will ensue. Set aside.
   
3. Slice the bread into approximately a dozen thin (as in almost see-through) slices. Larger slices from a ciabatta can be halved for easier handling and consumption. Set aside.
   
4. Hold each kale leaf by the stem and use a very sharp knife to release the leaf from the stem (it’s OK to leave the narrow part of the stem that blends into the leaf farther up). Make a pile of the leaves, roll them up tightly, and cut crosswise into super-thin strips. Transfer to a large bowl of cold water and swish around to clean. Spin very dry and transfer to a large bowl. Set aside.
   
5. Heat a large deep skillet over medium heat for about a minute. Add 2 tablespoons of the olive oil and swirl to coat the pan. Turn up the heat to medium-high and add the onion and 1/8 teaspoon of the salt. Cook, stirring and/or shaking the pan a little, for 2 to 3 minutes, or until the onion becomes shiny and is still this side of tender.
   
6. Transfer the hot onion to the kale in the bowl and stir everything around a bit, then return the entire bowlful of kale-plus-onions to the pan. Stir-fry quickly—just for a minute or so—over medium-high heat until the kale turns an even deeper shade of green and wilts slightly.
   
7. Return it all to the bowl, tossing in the remaining 1/8 teaspoon salt. You can add some of the cheese at this point, if you’d like it to melt in slightly.
   
8. Remove the pan from the heat, wait a minute or two, then add the vinegar to the pan (stand back—it will sizzle), swirl it around, and pour what’s left of it into the kale. (It will mostly evaporate.)
   
9. Without bothering to clean the pan, return it to the stove over medium heat. Wait another minute, then add the remaining 1 tablespoon olive oil and swirl to coat the pan. Add the bread slices in a single layer and grill on each side until lightly golden and perfectly crisp.
   
10. Transfer the toasts to the kale, along with the figs and all their juice and the shaved cheese to taste. Toss quickly (no need to get things uniform), adding the remaining cheese and the walnuts as you go. Serve right away, passing a pepper mill and offering wedges of lemon or lime to be aimed straight at the figs.
    
11. Optional enhancements:
    Not a fig person? You can swap in a crisp fall apple, sliced thin and lemon juice-doused.
    Go in an entirely different direction and substitute slices or chunks of a very sweet ripe heirloom tomato or a few handfuls of very sweet, ripe cherry tomatoes.

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.

German Potato Salad

Ingredients

serves serves 6 as a side dish, active time 35 minutes, total time 35 minutes

• 2 pounds red potatoes, scrubbed and cut into 1-inch cubes
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1/2 pound bacon, cut into 1/2-inch dice
• 3/4 cup finely minced yellow onion (about 1 small)
• 1/3 cup white vinegar
• 2 tablespoons white sugar
• 1 tablespoon whole grain Dijon mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 1 tablespoon finely chopped fresh chives

Procedures

1. Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
   
2. While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
   
3. Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
   
4. In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
   
5. Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

Charred Corn and Cherry Tomato Salad with Zucchini and Radishes

Special equipment

Wok or cast iron skillet

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 30 minutes

• 3 tablespoons extra virgin olive oil, divided
• 1 cup zucchini, cut into 1/2-inch dice (about 1 medium)
• Kosher salt and freshly ground black pepper
• 3 cups sweet corn kernels (cut from about 4 full ears)
• 12 small radishes, cut into 1/2-inch chunks
• 1 pint cherry tomatoes, quartered
• 1/2 cup roughly chopped fresh cilantro leaves and tender stems
• 1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions)
• 1 serrano or jalapeño pepper, minced (about 2 tablespoons)
• 1/4 cup Mexican style crema or sour cream
• 1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish
• 3 tablespoons juice from about 3 limes

Procedures

1. Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.
   
2. Heat remaining oil in the same pan over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes total. Season to taste with salt and pepper and add to bowl with zucchini. Toss to combine. Allow to cool slightly, about 10 minutes.
   
3. Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice, and toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.

Beet and Lentil Salad with Feta and Fried Eggs

Ingredients

serves Serves 4 as a main dish, 6 to 8 as a side, active time 25 minutes, total time 45 minutes

• For the Salad:
• 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 cups French green lentils, rinsed
• 3 cups water
• 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons
• 1 small fennel bulb, core removed, halved and thinly sliced
• 1/2 cup crumbled feta cheese
• 4 eggs
•  
• For the Dressing:
• 3 tablespoons whole grain mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped fresh dill leaves

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place halved beets in a small baking dish and toss with 1 tablespoon olive oil and salt and pepper to taste. Arrange beets cut side-down and roast until tender, 25 to 30 minutes.
   
2. For the Salad: Place lentils and water in a medium pot along with a large pinch of salt. Cover pot and bring to a boil, then drop to a simmer. Cook until lentils are done but still al dente, 30 to 35 minutes. Drain lentils and spread them out in a large bowl to cool.
   
3. Meanwhile, heat 3 tablespoons olive oil in a large cast-iron skillet over medium heat until shimmering. Add onion and fennel and cook, stirring occasionally, until vegetables are golden brown and fragrant, about 15 minutes. Chop beet greens, add to skillet and cook, stirring, until wilted, about 8 minutes more. Season mixture to taste with salt and pepper, then scrape mixture into bowl with lentils. Wipe out the skillet.
   
4. When beets are cool enough to handle, peel them and cut them into a large dice. Add beets to bowl with lentils.
   
5. For the Dressing: in a medium bowl, whisk together the mustard, vinegar, honey and salt and pepper to taste. Stream in olive oil, then stir in dill. Add dressing to beets and lentils and stir gently to coat. Turn salad onto a serving platter and scatter feta on top.
   
6. Fry eggs: heat 2 tablespoons olive oil in in the cast-iron skillet over medium-high heat until shimmering. Crack one egg at a time into a small bowl, then into pan to fry. Cook, swirling pan so hot oil bastes the tops of the eggs, until egg yolks are barely set, about 4 minutes. Using a thin spatula, transfer fried eggs to top of plated salad and serve immediately.

Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Ingredients

serves Serves 8 to 10 , active time 25 minutes, total time 45 minutes

• 2 medium zucchini, cut into 1-inch dice, about 4 cups
• 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
• 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 2 medium sweet onions, cut into 1-inch dice, about 2 cups
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3/4 cup extra virgin olive oil, divided
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 8 cups cooked, cooled farro (see note above)
• 2 cups cooked, cooled lentils (see note above)
• 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
• 1/2 cup fresh parsley leaves, finely chopped
• 1 cup chopped fresh greens (such as celery leaves or arugula)
• 1/4 cup balsamic vinegar

Procedures

1. Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper. Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.
   
2. In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables. Toss to mix well. Drizzle with balsamic vinegar, and remaining olive oil and mix weel. Taste, and adjust salt and pepper as needed.