Summer Greens with Mustardy Potatoes and 6-Minute Egg

 

Ingredients:

• 2 ounces sliced or slab bacon, cut crosswise into 1/4-inch strips
• 3/4 pound tiny potatoes, halved if larger than a ping pong ball
• 1 small shallot, finely chopped
• 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
• 2 cups mixed herb leaves, such as parsley, chives, and/or chervil
• 2 tablespoons whole grain mustard
• 4 large eggs
• 1 tablespoon (or more) white wine vinegar
• Kosher salt, freshly ground pepper

Preparation:

1. Carefully lower eggs into a medium saucepan of boiling water and cook for 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
3. Toss greens and herbs in a large bowl, add warm potatoes, and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

https://www.bonappetit.com

Roasted Delicata Squash and Rigatoni with Greens

 

Ingredients:

• 1 small delicata squash about 10-12 ounces
• 2 tablespoons (30 ml) extra virgin olive oil
• ½ teaspoon kosher salt
• 2 shallots or 1 small red onion, peeled, halved, and sliced lengthwise
• 1 garlic clove crushed
• 1 dried chile de Arbol, crumbled, or 1 teaspoon crushed red chili flakes
• 1 teaspoon balsamic vinegar
• ½ pound (225 g) rigatoni or mezze rigatoni
• ¼ cup (60 ml) heavy cream
• ¼ cup (25 g) grated fresh Parmesan cheese
• 2 good handfuls washed baby greens, such as spinach, kale, or arugula

Preparation:

1. Heat oven to 425 degrees.
2. Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut them into ½-inch wide chunks. Put the squash in a large mixing bowl.
3. Add olive oil, salt, shallots, garlic, and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast for 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.
4. While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you're using a tender green like arugula, just toss it in at the end.
5. Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.
6. Add the squash to the pasta and toss them together. Serve hot with additional cheese and chili to your taste.

https://familystylefood.com/rigatoni-and-roasted-delicata-squash/

Young Lettuces with Herbed Avocado

Ingredients: Herbed Avocado: 1 small shallot, finely chopped 1 tablespoon Champagne vinegar or white wine vinegar 1 tablespoon (or more) fresh lemon juice Kosher salt 2 large avocados, pitted ½ preserved lemon, seeds removed, finely chopped ¾ cup plain whole-milk Greek yogurt 2 tablespoons olive oil ¼ cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint) Lemon Vinaigrette: 2 tablespoons fresh lemon juice 2 teaspoons light agave syrup (nectar) Kosher salt 2 tablespoons grapeseed or vegetable oil 1 tablespoon olive oil Salad and Assembly: 3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated 2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane) 1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds) ½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and/or pansies) Flaky sea salt ½ cup finely chopped unsalted, roasted pistachios Preparation: Herbed Avocado: Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle. Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine. Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed. Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill. Lemon Vinaigrette: Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed. Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill. Salad and Assembly: Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt. Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette. https://www.bonappetit.com/recipe/young-lettuces-with-herbed-avocado