Raw Zucchini & Chickpea Salad with Tahini Yogurt

I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.

This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.

Yield: Serves 4 to 6

  • about 3/4 to 1 cup plain whole-milk Greek yogurt
  • 2 T tahini
  • zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
  • Kosher salt and ground black pepper
  • 15 1/2 ounce can chickpeas, rinsed and drained
  • 1 small shallot, halved and thinly sliced
  • 2 T red wine vinegar
  • 2 tsp za’atar
  • 2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
  • 1/4 cup lightly packed fresh mint, finely chopped
  • 1/4 cup lightly packed fresh dill, finely chopped
  • 1/4 cup lightly packed fresh cilantro
  • ground sumac, to serve, optional
  1. In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
  3. When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
  4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
  5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
  6. Drizzle with additional oil and sprinkle with sumac, if using.

Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

One-Pot Brown Butter Corn with Chicken Thighs

I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.

Yield: 6 to 8 servings

  • 8 to 10 skinless, boneless chicken thighs (about 2 1/4 pounds)
  • coarse salt and freshly ground black pepper
  • 6 garlic cloves, finely grated or minced
  • 2 tsp fresh thyme leaves
  • 2 T extra-virgin olive oil
  • 6 T unsalted butter, divided
  • 5 ears fresh corn
  • 1 cup torn basil leaves, chiffonade
  • lime wedges, for serving, optional
  • 4 scallions, thinly sliced, for serving
  1. Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
  2. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
  3. Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
  4. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
  5. While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
  6. Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
  7. Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
  8. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
  9. Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
  10. Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
  11. If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
  12. Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.

Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

  • cooking oil spray, for grill grates
  • 5 T extra-virgin olive oil
  • 4 ears of corn, husked
  • 1 bunch scallions (I used 4 huge scallions)
  • 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
  • 2 T sherry vinegar or red wine vinegar
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • freshly ground black pepper, to taste
  • 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
  • 1 cup sweet basil, chiffonade, plus more for garnish
  1. Prepare a grill for medium-high heat; oil grate (before heating).
  2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼”–½” pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
  3. Transfer to a cutting board and let cool.
  4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
  5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
  6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
  7. Top corn and scallion salad with more basil just before serving.

Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.

Basil Vinaigrette

I used my beautiful CSA basil to make this flavorful vinaigrette. We ate it drizzled over my CSA tomatoes and cucumbers from a friend. We also enjoyed it on sourdough baguette slices. Great.

This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. The original recipe notes that it would also be great on grilled chicken or fish, on corn, or in pasta or panzanella salad.

Yield: Makes 1/3 cup

  • 1 small garlic clove 
  • 1 cup packed basil leaves
  • ¼ cup extra-virgin olive oil  
  • 1 1/2 to 2 T sherry or Champagne vinegar 
  • pinch of crushed red pepper 
  • coarse salt and freshly ground black pepper 
  1. In a food processor, pulse the garlic until chopped.
  2. Add the basil and pulse until finely chopped.
  3. Add the oil, vinegar and crushed red pepper and process until smooth.
  4. Season with salt and pepper, to taste.

Mexican-Style Chipotle-Lime Pork Cutlets

I chose these flavor-packed pork tenderloin cutlets to serve with Mexican-style roasted broccoli and cauliflower steaks. The dishes complemented each other very nicely.

The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.

The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!

Yield: Serves 8

  • 2/3 cup extra-virgin olive oil
  • 2 T ground cumin
  • 2 T sweet paprika
  • 4 tsp ground coriander
  • 4 tsp packed brown sugar
  • 8 medium to large garlic cloves, thinly sliced
  • 2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
  • Kosher salt and freshly ground black pepper
  • 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
  • 2/3 cup lime juice
  • 1/2 cup finely chopped fresh cilantro
  1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
  2. Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
  3. Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
  4. Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
  5. Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
  6. Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
  7. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
  8. Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
  9. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
  10. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

  • 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
  • 4 to 6 T extra-virgin olive oil
  • 2 T chili powder
  • Kosher salt
  • 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
  • 3 ears of corn, kernels cut from the cob, plus more, if desired
  • 1 large red onion, thinly sliced
  • fresh oregano leaves, for garnish, optional
  1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
  2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
  3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
  4. Using a mandoline, slice the red onion into 1/8-inch rounds.
  5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
  6. Heat the grill to medium-high.
  7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
  8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
  9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.

Cucumber Caesar Salad with Dill & Crispy-Spicy Panko

This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.

We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.

For the Crispy-Spicy Panko Topping:

  • 2 T extra-virgin olive oil
  • 1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
  • 1 cup panko
  • 1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)

For the Salad & Assembly:

  • 4 to 6 garlic cloves, finely grated or pushed through a garlic press
  • 5 T extra-virgin olive oil
  • 4 T freshly squeezed lemon juice
  • 1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
  • 1 T Dijon mustard
  • 1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
  • 5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
  • 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
  • 1 cup dill, chopped

To Make the Crispy-Spicy Panko Topping:

  1. Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
  2. Add the chile paste and stir into the warm oil.
  3. Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
  4. Transfer spicy breadcrumbs to a shallow bowl; set aside.

Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

To Make the Salad & To Assemble:

  1. Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
  2. If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
  3. Add the cucumber slices; toss well to coat.
  4. Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
  5. Taste and season with more salt, if needed.
  6. Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)

Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.

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