Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Scant 1/2 tsp. ground cumin
  
  


• 
  
  Scant 1/2 tsp. ground coriander
  
  


• 
  
  2 to 3 Tbs. chopped fresh mint
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Corn Sauté with Canadian Bacon, Potatoes & Peppers

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup small-diced Canadian bacon (3 oz.)
  
  


• 
  
  1 cup small-diced red onion (from about a 6-oz. onion)
  
  


• 
  
  1 cup small-diced red potato (from about a 5-oz. potato)
  
  


• 
  
  1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic (2 medium cloves)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/2 tsp. green Tabasco; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-half lemon
  
  

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

Spicy Glazed Onions

Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big enough that peeling them isn’t a chore. Pearl onions are a good though slightly more-labor-intensive substitution if cipollini aren’t available.Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. cipollini or pearl onions, ends trimmed, with some root end left intact
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Pinch to tsp. cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. white wine vinegar; more to taste
  
  

Have ready a large bowl of ice water. Bring a 4- to 5-quart pot of water to a rolling boil and add the onions. Cook for 1 minute, drain, and transfer to the bowl of ice water. Swish the onions around until they’re chilled. Remove them from the water and peel; the skins should come off easily when you rub them with your fingers, though some may need a paring knife.

Put the onions in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, honey, cayenne, 1/2 tsp. salt, and enough water to just cover the onions (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the onions are tender, about 10 minutes. (If the glaze is done before the onions, add about 1/2 cup water and continue to cook. If the onions are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the white wine vinegar and toss to combine. Season to taste with salt and serve. (The glazed onions can be kept warm, covered, for about 20 minutes.)

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Korean Bean Sprouts (Kong Namul)

One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.

• 
  
  4 oz. fresh soybean sprouts, stringy root ends trimmed
  
  


• 
  
  1 small scallion, both white and green parts, very thinly sliced (1-1/2 Tbs.)
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  2 tsp. roasted sesame seeds
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Mix all of the ingredients in a medium saucepan with 1/4 cup water and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, just until the sprouts are wilted, about 3 minutes. Transfer to a serving bowl and let cool to room temperature before serving.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Honey-Lemon-Glazed Cauliflower

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets (about 7 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium red onion, finely diced
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet smoked paprika
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.

Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes.

Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.
 

• 
  
  Kosher salt
  
  


• 
  
  4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  10 large cloves garlic, thinly sliced
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.

Grilled Hearts of Palm, Radicchio, and Asparagus

This makes a great accompaniment to grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.

• 
  
  5 hearts of palm, rinsed and patted dry
  
  


• 
  
  1/2 head radicchio, halved lengthwise (about 4 oz.)
  
  


• 
  
  1/2 bunch asparagus, ends trimmed (about 8 oz.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. finely grated lemon zest  
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 very thin slices prosciutto di Parma, torn into strips (about 1-3/4 oz.)
  
  


• 
  
  1 oz. shaved Parmigiano-Reggiano (scant 1/2 cup)
  
  

Heat a gas grill on high or prepare a hot charcoal grill fire.

In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 Tbs. of the olive oil, 1/4 tsp. salt, and several grinds pepper. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total. Set aside until cool enough to handle.

Meanwhile, in a small bowl, whisk the remaining 2 Tbs. olive oil with the lemon juice, zest, sugar, 1/4 tsp. salt, and a pinch of pepper.

Core the radicchio. Cut the radicchio, asparagus, and hearts of palm into pieces about 3 inches long by 1/2 inch wide. Return to the large bowl and toss with the prosciutto, Parmigiano, and 2 Tbs. of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.

Cucumber and Herb Salad with Crumbled Feta

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

• 
  
  1-1/2 lb. cucumbers, halved lengthwise and seeded
  
  


• 
  
  1/2 cup thinly sliced red onion
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. chopped fresh oregano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

Tip:

Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

Mashed Parsnips with Lemon and Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

• 
  
  Kosher salt
  
  


• 
  
  2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  
  

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Succotash Salad

The two essential succotash elements, sweet corn and shelling beans, are joined by green beans, red bell pepper, and zucchini. This light main dish salad is as simple as cooking the vegetables in boiling water until just tender and tossing them in a tart lemon dressing. Red onions add a nice crisp bite, while torn fresh basil leaves lend a beautiful freshness to the dish.

• 
  
  3 ears fresh sweet corn on the cob, husked and halved
  
  


• 
  
  1 cup fresh shelling beans or 3⁄4 lb. frozen baby lima beans
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. green beans and/or yellow wax beans, cut into 1-inch lengths
  
  


• 
  
  1 medium zucchini, cut into 1⁄2-inch dice
  
  


• 
  
  1 medium red bell pepper, cut into 1⁄2-inch dice
  
  


• 
  
  1⁄2 red onion, cut into 1⁄2-inch dice
  
  


• 
  
  2-1⁄2 Tbs. freshly squeezed lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  3 Tbs. torn fresh basil leaves
  
  

Bring a large saucepan of water to a boil. Add the corn and simmer, uncovered, until the kernels turn slightly darker yellow, 5 to 6 minutes. With tongs, remove the corn from the water and let cool. Cut the kernels off the cobs; discard the cobs and reserve the kernels.

Bring the saucepan of water to a boil again. Add the fresh shelling beans and simmer until tender, 25 to 30 minutes. If you are using frozen lima beans, simmer for 5 minutes. Remove with a slotted spoon and cool.

Bring the same saucepan of water to a boil. Add 1 tsp. salt and the string or wax beans and simmer until almost tender but still very crisp, about 4 minutes. Add the zucchini and simmer for an additional 2 minutes. Drain and cool.

Place the butter or lima beans, string or wax beans, corn, zucchini, peppers, and onions in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, and canola oil. Season with salt and pepper. Add the dressing and basil to the bean and corn mixture and stir together. Place the salad in a large serving bowl and serve.

Mushroom Salad with Lemon, Thyme, and Parmigiano

Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

• 
  
  1 large lemon
  
  


• 
  
  2 Tbs. minced shallot (about 1 small)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  
  


• 
  
  Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler)
  
  

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.


Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  
  


• 
  
  1/2 cup thinly sliced shallots (about 2 medium)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  1/3 cup coarsely chopped Marcona almonds
  
  


• 
  
  1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.

Rice Noodle Salad

For the dressing:

• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. fish sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
  
  


• 
  
  2 small garlic cloves, minced
  
  


• 
  
  2 tsp. finely grated or very finely minced fresh ginger
  
  

For the salad:

• 
  
  6 oz. medium-width rice noodles
  
  


• 
  
  1 cup shredded romaine lettuce
  
  


• 
  
  1 cup fresh bean sprouts
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh mint leaves
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh cilantro leaves
  
  


• 
  
  3/4 cup peeled, seeded, and diced cucumbers
  
  


• 
  
  1/3 cup grated carrots
  
  


• 
  
  3 Tbs. chopped peanuts
  
  

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Corn & Mushroom Sauté with Leeks & Pancetta

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 to 2 tsp. coarsely chopped fresh thyme or oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  3 Tbs. heavy cream
  
  

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Haricots Verts with Toasted Walnuts and Chèvre

If you love goat cheese, feel free to add more to this simple dish.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts (green, yellow, or both), trimmed
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. minced shallots
  
  


• 
  
  1/3 cup walnuts, lightly toasted and chopped
  
  


• 
  
  2 tsp. walnut oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. fresh goat cheese, crumbled (2/3 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the skillet.

• 
  
  1-1/2 lb. Brussels sprouts, trimmed
  
  


• 
  
  2 large shallots, halved
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  3-1/4 oz. (1-1/4 cups) finely grated Gruyère
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  3/4 cup panko
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.
 

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

Brown Rice with Walnuts and Golden Raisins

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 small yellow onion, finely diced
  
  


• 
  
  1/2 cup brown rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. golden raisins
  
  


• 
  
  1/4 cup walnuts, toasted and finely chopped
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1-1/4 cups water and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.


Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.


Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.