Basil Pesto with Pasta    
Samin Nosrat / ‘Salt Fat Acid Heat’
 
Ingredients:
 
1/4 cup pine nuts
1 medium clove garlic, peeled
2 cups tightly packed basil leaves, preferably Genovese
2/3 cup finely grated Parmigiano-Reggiano, plus more for serving
1/3 cup finely grated pecorino, preferably pecorino sardo
Sea salt
1/3 cup extra-virgin olive oil, plus more as needed
1 pound trofie or spaghetti

Directions:
            
Set a large pot of water to boil over high heat.

Use a mortar and pestle to pound and grind the pine nuts to a fine paste (no distinct pieces should be visible). Add the garlic and pound until smooth and integrated.

If the basil leaves are very large, run a knife through them once or twice to cut them down in size.  Add basil to pine nuts along with a pinch of salt, which will help break down the leaves. Continue pounding and grinding until the basil breaks down completely (if your mortar is small, pound the basil in batches), about 7 minutes. Once the nuts and basil combine into a thick green paste, stir in Parmesan, pecorino, and oil. Taste and adjust salt as needed.

Generously season water with salt. Cook pasta until al dente, then drain, reserving a cup of cooking water.

Place cooked pasta in serving bowl and stir in pesto. Add splashes of cooking water and olive oil as needed to loosen the sauce and ensure the pasta is evenly coated. Garnish with Parmigiano and serve immediately.

Immerse any leftover pesto in olive oil. Cover and refrigerate for up to 2 days.
 
Green Bean Caprese Salad
thecafesucrefarine.com/green-bean-caprese-salad/
 
Ingredients:
    
 1 pound fresh slender green beans
1 pound small yellow potatoes
2 cups cherry or grape tomatoes halved
1-½ cups fresh mozzarella pearls see Café Tips above
freshly ground black pepper
flaky sea salt
For the pine nuts:
2 tablespoons pine nuts
½ teaspoon extra virgin olive oil
⅛ teaspoon kosher salt
Lemon Basil Oil

Directions:

Fill a large pot or Dutch oven three-quarters full of water and bring to a boil over high heat. Add 2 tablespoons of kosher salt and the green beans. Cook for 3-4 minutes, until beans are crisp-tender.

Scoop beans out of water with a slotted spoon and place in a large strainer. (Do not discard water.) Rinse beans with cold water to stop cooking process. Spread the beans out on a kitchen towel to cool. If making in advance, wrap beans in several thickness of paper towels and place in a zippered bag in the refrigerator.

Return water to a boil and add the potatoes. Reduce heat to maintain a steady simmer and cook until potatoes are tender, 8-10 minutes. Drain potatoes. If cooking in advance, drizzle lightly with olive oil and refrigerate when cool.

For the pine nuts, combine pine nuts, oil and salt in a small sauté pan. Cook over medium heat, stirring continuously until light golden brown.

Combine the cooled beans, potatoes, tomatoes, and mozzarella pearls on a large serving platter.

Drizzle generously with Lemon Basil Oil. Season with flaky sea salt and freshly ground pepper.

Scatter toasted pine nuts over the top, just before serving.

Cherry Tomato Vinaigrette
Bon Appetit
 
Ingredients:
     
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped herbs (dill, cilantro, parsley, chives, or a mix)
 
Directions:
            
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add herbs just before serving.

Summer Squash and Potato Torte
SmittenKitchen.com​

Ingredients:

    1 bunch green onions, thinly sliced
    1 cup grated Parmesan cheese
    2 Tbsp. all-purpose flour
    1 Tbsp. chopped fresh thyme leaves
    1 1/2 tsp. salt
    3/4 tsp. pepper
    2 lb. potatoes, cut into 1/8-inch-thick rounds
    12 oz. summer squash, cut into 1/8-inch-thick rounds
    6 tsp. olive oil

Directions:

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second pan.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. Serve warm, or allow to cool, sliced into wedges and sprinkled with remaining green onions.

Cicorie alla Griglia (Grilled Chicory Salad)
Recipe from Eataly
 
Ingredients:
     
1 large head escarole, quartered
2 Tbsp pine nuts
1 oz Parmigiano Reggiano
2 Tbsp cup currants
2 Tbsp aged balsamic vinegar
2 Tbsp extra virgin olive oil
Fine sea salt & freshly-ground black pepper, to taste

Directions:
            
Toast the pine nuts in a skillet until fragrant and light brown, about 3 minutes, then set aside.

Prepare an outdoor grill, or heat a grill pan over high heat. In a large bowl, toss the escarole with the olive oil. The greens should be generously coated in oil, so add more if needed. Season with salt and pepper. Place the greens on the preheated grill, cut-side down, and cook, without moving, until charred and slightly wilted, about 5 minutes. Turn over, and cook the uncut sides just to soften, about 3 minutes.

Transfer the greens directly from the grill to individual serving plates. Sprinkle 1 tablespoon of the toasted pine nuts and 1 tablespoon currants over each. Shave the Parmigiano Reggiano over the salad (chef’s tip: use a vegetable peeler for larger, even pieces). Drizzle with balsamic vinegar, and serve.

Cucumber Avocado Salad
https://smittenkitchen.com/2015/04/obsessively-good-avocado-cucumber-salad/
 
Ingredients:
    
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce to taste
Chopped cilantro or flat-leaf parsley to garnish

Directions:

Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow.