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

White Bean Soup with Mustard Greens and Parmesean

Ingredients: 1 tablespoon olive oil 1 small white or yellow onion, thinly sliced 1 small fennel bulb, thinly sliced 3 cloves minced garlic 1/2 bunch mustard greens, torn into 1-inch pieces 2 tablespoons grated Parmesan cheese, plus more 1 15-ounce can white beans, such as cannellini 4 cups chicken or vegetable stock Kosher salt and freshly ground black pepper Lemon wedges ​Preparation: In a large heavy pot, heat olive oil over medium-high heat. Add onion and fennel and cook, until fragrant and fennel is softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly about 10 minutes. Add Parmesan and adjust seasoning with salt and pepper. Divide among bowls, topping with more Parmesan if desired. Serve with lemon wedges to season. https://www.bonappetit.com/recipe/white-bean-soup-with-mustard-greens-and-parmesan

Three Onion Dip

Ingredients: 2 tablespoons plus 1 tsp. vegetable oil 2 medium onions, thinly sliced 2 anchovy fillets packed in oil, drained 1 teaspoon mushroom powder (optional) 4 garlic cloves, finely chopped, divided 4 scallions, green and white parts separated Kosher salt and freshly ground black pepper ⅓ cup mayonnaise ⅓ cup plain whole-milk Greek yogurt ⅓ cup sour cream 1 tablespoon chopped fresh chives 1 teaspoon Worcestershire sauce Potato chips (for serving) Preparation: Heat 2 Tbsp. oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 Tbsp. garlic. Cook, stirring often until onions are golden brown and softened, 40–45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 tsp. oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens. Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips. https://www.bonappetit.com/recipe/three-onion-dip