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.

Barley Salad With Green Garlic and Snap Peas
Emily Han / https://www.thekitchn.com/recipe-barley-salad-with-green-144061
 
Ingredients:
1 cup hulled barley
3 cups water
1 stalk spring garlic (bulb and light green parts only), (or substitute Leeks!) cut into 1-inch pieces*
2 tablespoons toasted almonds
1/4 cup extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
Coarse kosher salt
8 ounces sugar snap peas
2 tablespoons torn mint leaves
 
Directions:
           
Cook and cool barley: Combine barley and water in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. Cool completely.

Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.

Blanch sugar snap peas: Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the snap peas and boil just until bright green and crisp, about 30 seconds to 1 minute. Quickly remove the snap peas with a slotted spoon and plunge them into the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate. Cut the snap peas lengthwise on the diagonal.

Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.
 
 
Scallion Pancakes
SeriousEats.com
 
Ingredients:

2 cups all-purpose flour
1 cup boiling water
Up to ¼ toasted sesame oil
2 cups thinly sliced scallions (you can also substitute leeks)

To cook:
Vegetable oil
Salt

Directions:

Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Brush a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll as in the step above, then roll into a 7-inch disk. Repeat with remaining dough.

Heat vegetable oil in a pan over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook until first side is an even golden brown, about 2 minutes. Carefully flip and continue to cook until second side is even golden brown. Transfer to a paper towel-lined plate, season with salt, and cut into wedges. Serve with sauce for dipping. Repeat with remaining 3 pancakes.