Category: -sides

PICKLED JALAPEÑOS

• ½cup white balsamic vinegar or unseasoned rice vinegar
• ¼cup dry white wine or water
• 3tablespoons sugar
• 1tablespoon kosher salt
• 3jalapeños, halved lengthwise, seeded

BROCCOLI AND DRESSING

• 1avocado, halved
• 1small garlic clove, finely chopped
• ¼cup tahini
• 1teaspoon finely grated lemon zest
• 7tablespoons fresh lemon juice, divided
• ⅓cup cilantro leaves with tender stems, plus more for serving
• 8tablespoons olive oil, dividedKosher salt, freshly ground pepper
• 1pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
• 1medium red onion, sliced into ½-inch rings
• 1tablespoon toasted sesame seeds

PICKLED JALAPEÑOS

Step 1

Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.

Step 2

Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.

BROCCOLI AND DRESSING

Step 3

Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

Step 4

Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 5

Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

Step 6

Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

• 4red bell peppers, halved, seeds and ribs removed
• 6oil-packed anchovy fillets, finely chopped
• 4garlic cloves, thinly sliced
• 1cup basil leaves, divided
• Kosher salt, freshly ground pepper
• 2tablespoons plus ⅓ cup olive oil
• 1pint cherry tomatoes, halved
• ⅓cup fresh ricotta
• ¼cup pitted small black and/or green olives
• Flaky sea salt

Preheat oven to 190c (375f°). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

• 4oz. haricots verts or green beans, trimmed
• Kosher salt
• 2lb. medium tomatoes, some sliced, some cut into wedges
• 1pint Sun Gold and/or cherry tomatoes, halved crosswise
• 16oil-packed anchovy fillets
• ¼cup celery leaves or parsley leaves
• 2Tbsp. red wine vinegar
• 2Tbsp. extra-virgin olive oil
• Smoked or regular flaky sea salt
• Freshly ground black pepper

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper.

• 1 ¹/₄ ounces seedless red grapes, pulled off their vine
• 2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar)
• 3 tablespoons olive oil
• 1 garlic clove, crushed
• 1 1/₂ teaspoons dark brown sugar
• 1 1^/₂ teaspoons fennel seeds, toasted and lightly crushed
• Flaked sea salt and black pepper
• 3 large balls of burrata or buffalo mozzarella
• 6 small purple or green basil sprigs, to serve

1. Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
2. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
3. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.

• 1 medium red onion, very thinly sliced
• ½ cup water
• ¼ cup distilled white vinegar
• ¼ cup apple cider vinegar or additional white vinegar
• 1 ½ tablespoons maple syrup or honey
• 1 ½ teaspoons fine sea salt
• ¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

• 3 Tbsp. extra-virgin olive oil
• 1 large onion, finely chopped
• ¼ cup chopped walnuts
• 6 garlic cloves, finely chopped
• 1 tsp. tomato paste
• ½ tsp. cayenne pepper
• ½ tsp. ground cumin
• ½ tsp. ground turmeric
• ½ tsp. smoked paprika
• ¼ cup dry white wine
• 1 tsp. kosher salt, plus more
• Freshly ground black pepper
• ½ lb. veggie meat
• 1 cup cooked rice
• ¼ cup golden raisins
• 2 oz. Parmesan, finely grated (about ½ cup), divided
• 4 medium or 6 small bell peppers, any color
• 4 cups tomato juice (100% juice)

THIS TAKES ABOUT 2 HOURS TO PREPARE AND COOK

• Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
• Chop veggie meat and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
• Carefully cut off bottom bumps of bell peppers to create a flat end so they can stand upright. Don’t shave off too much or the filling can leak out. Using a spoon, stuff peppers with meat mixture and fill to the top. Press down and pack pepper fully.
• Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1″ of pepper exposed.
• Top stuffed peppers with remaining ¼ cup cheese; season with pepper. Cover with foil and bake 1 hour. Uncover and continue to bake until peppers are tender and cheese is browned, about 30 minutes more.
• Do Ahead: Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 350° oven, covered, until heated through, about 20 minutes.