herbs

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

butter

sun-dried tomatoes, sliced

cream

baby spinach

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

all-purpose flour

yellow cornmeal

baking powder

garlic powder

baking soda

buttermilk

eggs

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

Kosher salt

broccoli

garlic, unpeeled

kale

cannellini beans, drained and rinsed

parsley

sunflower seeds

low-sodium vegetable broth

capers

lemon juice

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

Tofu and Broccoli Salad with Peanut Butter Dressing

peanut butter

rice vinegar

tamari or soy sauce

water

Sriracha hot sauce (optional)

sesame oil

broccoli slaw (no dressing)

red bell pepper, julienned

tofu

edamame

peanuts

cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

Loaded Baked Potato Casserole

russet potatoes, baked (2 to 2 1/4 pounds)

kosher salt, divided

white pepper, divided

milk

sour cream

Parmesan cheese

extra-sharp Cheddar cheese, divided

Cooking spray

broccoli,

chives,

red pepper flakes

In a small microwave-safe bowl, melt 3 tablespoons of the butter; set aside.

If the baked potatoes have been refrigerated or are not hot, wrap in paper towels, removing any foil, and heat each one separately the microwave for 45 seconds, or until the potatoes are piping hot and you need to handle them with a kitchen towel.

Cut the potatoes in half lengthwise and scoop out as much of the potato &quot;flesh&quot; into a large bowl as you can while keeping the skins intact as much as possible; set the skins aside.

Process the potato flesh through a ricer or food mill, or if you like rustic-style potatoes, roughly mash them. (Don&#x27;t use a food processor or you will get gummy potatoes). Place the potatoes back in the bowl, add about half the melted butter (save the other half for drizzling at the end), 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently, just to incorporate. Do not overwork or your potatoes will become gluey! Set aside.

In a medium saucepan, heat the remaining 3 tablespoons butter over medium-high until it melts and begins to foam. Add the flour, whisk to combine, and cook until the mixture becomes a blonde color, about 2 minutes. Add the milk, whisk until smooth, and cook until heated through. Add the sour cream, whisk to combine, and cook until heated through. Add the Parmesan cheese and 1 1/4 cups of the cheddar cheese and stir until the cheese is melted and incorporated. Remove the pan from the heat.

Arrange a rack in the middle of the oven and heat to 385°F. Coat a 9x13-inch baking dish with cooking spray.

Transfer half of the potato flesh into the baking dish and spread into an even layer. Arrange the broccoli evenly on top. Pour or scoop the cheese sauce over the broccoli to coat. Cover with the remaining potato flesh in an even layer. Top with the reserved potato skins, skin-side up.

Drizzle the potato skins with the remaining reserved melted butter, then spray them with cooking spray just to coat. Sprinkle with the remaining 1/2 teaspoon salt, half of the chives, and remaining 1 1/4 cups cheddar. Bake until the cheese melts and the casserole is completely warmed through, 10 to 15 minutes.

Top with the crumbled bacon, red pepper flakes, and remaining chives. Serve immediately.

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

zucchini squash

yellow onion, diced

garlic,

thyme

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

potato starch

cilantro

ginger,

dill

nutmeg

Kosher salt and black pepper

chickpea cooking liquid (from home-cooked chickpeas

vegetable broth

carrots,

celery,

kohlrabi,

leek,

yellow

garlic cloves, chopped

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

A frittata for your favorite summer produce. Or just the vegetables you forgot in the crisper. 

The Easiest Cheese and Vegetable Frittata 

red bell pepper, diced

sweet onion, chopped

zucchini,

baby spinach, kale, or arugula

basil leaves,

Parmesan cheese (1/2 ounce)

scallions,

goat cheese, crumbled

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.

Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.

Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.

A recipe for quick and easy tomato orzo studded with chickpeas, which is made in just one pot.

One-Pot Tomato Chickpeas and Orzo

orzo pasta (about 2 1/2 cups)

(32 ounces) low-sodium chicken or vegetable broth

tomatoes

(15-ounce) cans chickpeas, drained and rinsed (about 3 cups total)

Parmesan cheese,

basil leaves

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

Juicy chicken breasts brushed with a sweet and tangy balsamic glaze, baked alongside crispy chunks of potatoes and tender onions and bell peppers.

Sheet Pan Balsamic Glazed Chicken and Potatoes

potatoes

red onion,

black pepper, divided

balsamic vinegar

honey

(4-inch) rosemary, divided

boneless, skinless chicken breasts (about 2 pounds total)

Arrange a rack in the middle of the oven and heat to 400°F. 

Place the potatoes, onion, and bell pepper on a rimmed baking sheet. Drizzle with the oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer, arranging the potatoes cut-side down close to the edges of the baking sheet.

Bake until the cut side of the potatoes is golden-brown, about 15 minutes. Meanwhile, combine the vinegar, honey, 1 garlic clove, and 1 sprig rosemary in a small saucepan. Bring to a boil over medium-high heat. Cook until syrupy and reduced by half, about 7 minutes. Discard the rosemary and garlic.

Remove the baking sheet from the oven. Toss the vegetables and spread back into an even layer, leaving a space in the center of the baking sheet. Place the chicken in the center and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the remaining garlic clove and rosemary sprigs over the chicken. Bake until a knife slides easily into the potatoes and the chicken is almost cooked through, registering 155°F on an instant read thermometer, 12 to 15 minutes.

Remove the baking sheet from the oven and turn the oven to broil. Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. Remove from the oven and let cool 5 minutes. Serve the chicken, potatoes, and vegetables drizzled with the pan juices. 

In this 20-minute vegetarian dinner, vibrant pesto and creamy mascarpone cheese combine to create a silky sauce that clings to the noodles. 

One-Pot Creamy Mushroom Pesto Pasta

cremini mushrooms

garlic

linguine pasta

basil pesto

mascarpone cheese

Slice 10 ounces cremini mushrooms and thinly slice 6 garlic cloves. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Remove from the heat and top with fresh basil leaves. Taste and season with more salt as needed. 

How To Cook a Whole Chicken Dinner in the Dutch Oven with Just 5 Ingredients

(3- to 4-pound) whole chicken,

dry bread cubes (approximately 1-inch cubes)

(1/2-inch) butternut squash cubes (from about 1 small squash)

red onion, chopped

Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F. 

Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients. 

Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in. 

Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour. 

Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F. 

Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes. 

Carve and serve.  Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash). 

For moist and tender boneless, skinless breasts, turn to this staple Greek ingredient.

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