Spicy Lightly Pickled Cucumbers

Ingredients:

• 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
• ¼ cup white wine vinegar or unseasoned rice vinegar
• 1 tsp. sugar
• ¾ tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 2 Tbsp. chopped dill
• 2 Tbsp. fresh lemon juice

Instructions:

1. Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
2. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

https://www.bonappetit.com/recipe/spicy-lightly-pickled-cucumbers

Roasted Tomato Soup

Ingredients:

• 8 Roma tomatoes, cut in half lengthwise
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 1 tablespoon water, divided
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried herbes de provence
• 2 cups chicken or vegetable stock
• Sour cream or olive oil, for garnish, (optional)

Instructions:

1. Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
2. In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
3. Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
4. Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
5. In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

https://www.foodnetwork.com/recipes/melissa-darabian/rich-roasted-tomato-soup-recipe-1923639

Mediterranean Lentil and Roasted Eggplant Salad

Ingredients:

Salad

• 1 medium eggplant, sliced 1 inch thick
• 1 red bell pepper, sliced
• 1 tsp sea salt
• 3 Tbsp olive oil
• 1 cup spinach
• 1 cup sliced cucumber
• 1 cup cooked green lentils

Dressing

• ¼ cup lemon juice
• ¼ cup olive oil
• 2 Tbsp tahini
• 2 tsp maple syrup
• 2 garlic cloves
• 1 Tbsp chopped mint, fresh
• 1 Tbsp chopped dill, fresh
• ¾ tsp sea salt
• ¼ tsp black pepper
• 1/8 tsp red pepper flakes

Instructions:

1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
3. Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.
4. In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils. Drizzle with a desired amount of dressing and serve immediately.

http://jessiskitchen.com/mediterranean-lentils-and-roasted-eggplant-salad/

Stuffed Poblano Peppers

Ingredients:

• 8 ripe Roma tomatoes, halved lengthwise
• 1/2 cup extra-virgin olive oil 
• 1 tablespoon confectioners' sugar 
• 1 1/2 teaspoons red pepper flakes 
• Kosher salt
• 2 tablespoons canola oil
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
• 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
• 12 sprigs fresh thyme 
• 2 medium red bell peppers, seeded and finely diced
• 3 large cloves garlic, minced 
• 3 medium yellow onions, finely diced
• 6 sprigs fresh basil 
• 1 tablespoon red wine vinegar 
• 12 ounces mozzarella, cut into 1-inch cubes 
• 3/4 cup panko breadcrumbs, toasted 
• 1/2 cup finely grated Parmesan
• 1/2 stick (4 tablespoons) unsalted butter, melted 
• 4 to 5 tablespoons aged balsamic vinegar

Instructions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
3. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
4. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
5. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
6. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
7. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stuffed-poblano-peppers-3185125

Tomato Basil Bruschetta

Ingredients:

• 6 Roma tomatoes (diced)
• 1/2 cup red onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup fresh basil (chopped)
• 1/4 cup extra virgin olive oil
• 2 tbsp Balsamic Vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese (grated)

Instructions:

1. Combine the first 8 ingredients in a large bowl.
2. Sprinkle the parmesan cheese on top.
3. Serve on toasted bread

https://whitneybond.com/whats-for-a-side-tomato-and-basil-bruschetta/

Roasted Shrimp with Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and ground pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons fresh parsley, roughly chopped

Instructions:

1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
2. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
3. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

https://www.marthastewart.com/313375/roasted-shrimp-with-spaghetti-squash

Crispy Potato Gnocchi with Littleneck Clams

Ingredients:

• 2½ pounds russet potatoes (about 4 large), scrubbed
• 2 pounds littleneck clams, scrubbed
• ¾ cup all-purpose flour, plus more for dusting
• 2 teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
• 1 large egg, beaten to blend
• ½ cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper
• 2 tablespoons finely chopped chives

Instructions:

1. Preheat to 425°. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60–75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
2. Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5–8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
3. Dust riced potatoes with ¾ cup flour and sprinkle with 2 tsp. or 1½ tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with ½" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
4. Pipe dough onto a lightly floured surface into 24" lengths about ½" thick. Cut crosswise into ½" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
5. Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
6. Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
7. Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and ½ cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
8. Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
9. Divide gnocchi among bowls and top with chives.

https://www.bonappetit.com/recipe/crispy-gnocchi-with-littleneck-clams