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

Pasta with 15 Minute Burst Cherry Tomatoes

 

Ingredients:

• 1 pound pasta
• Kosher salt
• ½ cup olive oil
• 2 large garlic cloves, finely chopped
• 3 pints of cherry tomatoes
• ½ teaspoon freshly ground black pepper
• Pinch of sugar
• 1 cup coarsely chopped fresh basil
• Freshly grated Parmesan (for serving)

Preparation:

 

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
3. Toss pasta with tomato sauce and basil. Top with Parmesan.

https://www.epicurious.com 

Summer Squash Tots

 

Ingredients:

• 3 small yellow squashes or zucchini about 1-1.5 lb yellow squash
• 1 egg
• 4 oz grated cheddar cheese or other meltable cheese (about ½ cup grated)
• ¾ cup breadcrumbs
• ½ medium onion finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Ground black pepper to taste
• Optional: 2 tablespoons - 1/4 cup finely minced parsley leaves

For the yogurt dip:

• ⅓ cup unsweetened Greek yogurt
• 2 teaspoon lemon juice (from about ½ lemon, or to taste - see notes)
• 1 teaspoon finely minced parsley (or dill, or ½ teaspoon dried parsley or dill)
• ¼ teaspoon garlic powder (or use 1 small clove of garlic, minced)
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste

Preparation:

Make the tots:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper, or grease the baking sheet with olive oil.
2. Grate the squash on a fine grater or use a food processor. Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander (or use a cheesecloth, see notes). Let sit while you prepare the rest of the ingredients.
3. Use your hands to squeeze all the extra liquid from the grated squash into the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.
4. Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra breadcrumbs. Form small tots with your hands (about 1.5-2 tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots - this will help keep the squash mixture from sticking to your hands!
5. Arrange the tots on the parchment-lined baking sheet. Bake at 400F for 25 minutes, or until golden on top and lightly browned on the bottom. Allow to rest 5 minutes before removing them from the baking sheet - this will help prevent them from sticking.

Make the dip:

1. In a small bowl combine all the ingredients for the yogurt sauce while the tots are baking. Serve as a dip for the warm tots!

https://www.babaganosh.org