Part 3 (1/2)

2 tablespoons minced shallot1/3 cup rice vinegar1/3 cup chopped fresh mint leaves1/3 cup grapeseed, flaxseed, or olive oil1 teaspoons sugar cup salt, plus more for seasoning8 ounces yellow wax beans, ends trimmed8 ounces green beans, ends trimmed2 cups fresh baby lima beans1 pint red and yellow teardrop tomatoes (or other cherry-size tomatoes), cut in half lengthwise2 tablespoons chopped fresh lemon basil leaves2 tablespoons chopped fresh cilantro leavesFreshly ground black pepper, to taste 1. Combine the shallot, rice vinegar, mint, oil, and sugar in a small bowl. Set it aside. Combine the shallot, rice vinegar, mint, oil, and sugar in a small bowl. Set it aside.

2. Fill a large bowl with ice and cold water, and set it aside. Fill a large bowl with ice and cold water, and set it aside.

3. Bring a large pot of water to a boil. Add the cup salt, and stir to combine. Then add the yellow wax and green beans, and cook until the beans are crisp-tender, about 4 minutes. Using a slotted spoon, transfer the beans to the ice bath (leave the boiling water on the heat). When the beans are cool enough to handle, remove them from the ice bath and drain well. Toss the beans with 2 tablespoons of the vinaigrette in a medium bowl. Bring a large pot of water to a boil. Add the cup salt, and stir to combine. Then add the yellow wax and green beans, and cook until the beans are crisp-tender, about 4 minutes. Using a slotted spoon, transfer the beans to the ice bath (leave the boiling water on the heat). When the beans are cool enough to handle, remove them from the ice bath and drain well. Toss the beans with 2 tablespoons of the vinaigrette in a medium bowl.

4. Add the lima beans to the boiling water and cook until tender, about 2 minutes. Drain, and place the beans in the ice bath. When they have cooled, remove them from the ice bath and drain well. Add the lima beans to the boiling water and cook until tender, about 2 minutes. Drain, and place the beans in the ice bath. When they have cooled, remove them from the ice bath and drain well.

5. In a large salad bowl, combine the wax beans, green beans, lima beans, tomatoes, and the remaining vinaigrette. Add the lemon basil and cilantro, and toss gently to combine. Season with salt and freshly ground black pepper to taste, and serve. In a large salad bowl, combine the wax beans, green beans, lima beans, tomatoes, and the remaining vinaigrette. Add the lemon basil and cilantro, and toss gently to combine. Season with salt and freshly ground black pepper to taste, and serve.

4 to 6 servings

Charred Chayote Soup with Adobo Shrimp This simple soup contains a lot more depth and flavor than meets the eye. Don't skip grilling the chayote-it adds a smoky element that really makes this combination sing.

2 pounds chayote squash (2 to 3 squash), peeled, halved, and seeded1 tablespoon vegetable oil1 teaspoons salt teaspoon freshly ground black pepper1 pound medium shrimp, peeled and deveined2 teaspoons adobo sauce from canned chipotles in adobo sauce2 tablespoons unsalted b.u.t.ter cup diced onions1 teaspoon minced garlic teaspoon ground c.u.min teaspoon crushed red pepper1 quart chicken stock or canned low-sodium chicken broth1 tablespoon finely chopped fresh cilantro leavesSour cream, for garnish (optional) 1. Preheat a grill or grill pan to medium-high heat. Preheat a grill or grill pan to medium-high heat.

2. In a large bowl, toss the chayote with the vegetable oil, teaspoon of the salt, and the black pepper. Place the chayote on the grill and cook, in batches if necessary, until it is slightly charred on both sides, 8 to 10 minutes per side. Remove from the heat, cut into -inch dice, and set aside. In a large bowl, toss the chayote with the vegetable oil, teaspoon of the salt, and the black pepper. Place the chayote on the grill and cook, in batches if necessary, until it is slightly charred on both sides, 8 to 10 minutes per side. Remove from the heat, cut into -inch dice, and set aside.

3. Toss the shrimp, teaspoon of the salt, and the adobo sauce together in a bowl, and let stand for at least 10 and up to 30 minutes. Toss the shrimp, teaspoon of the salt, and the adobo sauce together in a bowl, and let stand for at least 10 and up to 30 minutes.

4. Heat the b.u.t.ter in a medium stockpot or soup pot over medium-high heat. Add the onions and the remaining teaspoon salt, and cook until they have softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the reserved chayote, the c.u.min, and the crushed red pepper. Stir in the chicken stock and bring the mixture to a boil. Then reduce the heat to medium-low and simmer until the chayote is tender, about 8 minutes. Heat the b.u.t.ter in a medium stockpot or soup pot over medium-high heat. Add the onions and the remaining teaspoon salt, and cook until they have softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the reserved chayote, the c.u.min, and the crushed red pepper. Stir in the chicken stock and bring the mixture to a boil. Then reduce the heat to medium-low and simmer until the chayote is tender, about 8 minutes.

5. Add the shrimp and cook for 2 minutes, or until they are cooked through. Remove the soup from the heat and stir in the cilantro. Serve the soup immediately, garnished with sour cream if desired. Add the shrimp and cook for 2 minutes, or until they are cooked through. Remove the soup from the heat and stir in the cilantro. Serve the soup immediately, garnished with sour cream if desired.

About 2 quarts, 4 to 6 servings

Toasted Garlic Romano Beans Don't skimp on the amount of garlic here-it's what makes this simple dish so remarkable. If you cannot find romano beans in your area, you could certainly subst.i.tute blanched green beans here without a hitch.

1 pounds romano beans cup extra-virgin olive oil1/3 cup thinly sliced garlic1 cup halved cherry or grape tomatoes1 teaspoon minced fresh thyme leaves1 teaspoon minced fresh rosemary leaves1 teaspoon minced fresh oregano leaves1 teaspoon kosher salt teaspoon freshly ground black pepper cup chicken stock or canned low-sodium chicken broth 1. Fill a medium bowl with ice and cold water, and set it aside. Fill a medium bowl with ice and cold water, and set it aside.

2. Bring a large saucepan of lightly salted water to a boil. Add the romano beans and cook them until crisp-tender, 2 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. Trim the ends and cut the beans into 2-inch lengths on the diagonal. Set them aside. Bring a large saucepan of lightly salted water to a boil. Add the romano beans and cook them until crisp-tender, 2 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. Trim the ends and cut the beans into 2-inch lengths on the diagonal. Set them aside.

3. Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the remaining oil and the tomatoes, thyme, rosemary, oregano, salt, and pepper. Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes. Add the stock and the romano beans, and cook, stirring, until the beans are heated through and well coated with the garlic and tomatoes, 2 to 3 minutes. Serve immediately. Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the remaining oil and the tomatoes, thyme, rosemary, oregano, salt, and pepper. Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes. Add the stock and the romano beans, and cook, stirring, until the beans are heated through and well coated with the garlic and tomatoes, 2 to 3 minutes. Serve immediately.

6 servings

Lemon-Scented Orecchiette Pasta with Fava Beans and Fresh Tarragon Fresh fava beans make their debut in the spring. With their outer pod and inner protective skin, these legumes may seem formidable, but I a.s.sure you they are worth the effort. Fresh fava beans have a nutty, creamy flavor that is often paired with tender herbs. The combination of lemon and tarragon provides an aromatic background for the beans, enhancing their natural sweetness.

2 cups sh.e.l.led fava beans8 ounces orecchiette pasta3 tablespoons extra-virgin olive oil cup minced shallot or ramps1 tablespoon minced garlic cup dry white wine1 cup chicken stock or canned low-sodium chicken broth teaspoon finely grated lemon zest3 tablespoons b.u.t.ter2 teaspoons minced fresh tarragon leaves1 teaspoons salt, plus more if needed teaspoon freshly ground black pepper, plus more if needed cup finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired 1. Fill a medium bowl with ice and cold water, and set it aside. Fill a medium bowl with ice and cold water, and set it aside.

2. Bring a large saucepan of lightly salted water to a boil. Add the sh.e.l.led fava beans and cook them until just tender, 3 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. A bean at a time, pinch off a strip of the skin and pop the bean out of the skin into a bowl. Set it aside. Bring a large saucepan of lightly salted water to a boil. Add the sh.e.l.led fava beans and cook them until just tender, 3 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. A bean at a time, pinch off a strip of the skin and pop the bean out of the skin into a bowl. Set it aside.

3. Bring a large pot of salted water to a boil, and add the orecchiette. Bring a large pot of salted water to a boil, and add the orecchiette.

4. While the orecchiette are cooking, make the pasta sauce: Heat the olive oil in a large skillet over medium-high heat. Add the shallot and saute until soft, about 2 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the white wine and cook until it is nearly completely reduced, 2 to 3 minutes. Add the chicken stock and cook until it has reduced by half, 2 to 3 minutes. Then add the favas, lemon zest, b.u.t.ter, tarragon, salt, and pepper, and cook until the favas are heated through and the sauce is thick and flavorful. Remove the skillet from the heat. While the orecchiette are cooking, make the pasta sauce: Heat the olive oil in a large skillet over medium-high heat. Add the shallot and saute until soft, about 2 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the white wine and cook until it is nearly completely reduced, 2 to 3 minutes. Add the chicken stock and cook until it has reduced by half, 2 to 3 minutes. Then add the favas, lemon zest, b.u.t.ter, tarragon, salt, and pepper, and cook until the favas are heated through and the sauce is thick and flavorful. Remove the skillet from the heat.

5. When the pasta is al dente (after about 10 minutes), drain it in a colander. Add the pasta to the skillet, return the skillet to the heat, and cook, stirring, until the pasta is coated with the sauce. Add the cup Parmesan and toss to combine. Taste, and re-season if necessary. Serve immediately, garnished with additional Parmesan if desired. When the pasta is al dente (after about 10 minutes), drain it in a colander. Add the pasta to the skillet, return the skillet to the heat, and cook, stirring, until the pasta is coated with the sauce. Add the cup Parmesan and toss to combine. Taste, and re-season if necessary. Serve immediately, garnished with additional Parmesan if desired.

4 appetizer servings

Roasted Spaghetti Squash with Parmesan Curls This is a simple preparation for the magical spaghetti squash. I still think, ”Oooh . . .” when I shred it into ”noodles” with a fork. Enhance this dish with one of the Herb Oils on chapter ”The Herb Garden”, or serve it with fresh tomato sauce.

2 spaghetti squash (about 5 pounds total)4 tablespoons olive oil1 teaspoon salt teaspoon freshly ground black or white pepper3 tablespoons b.u.t.ter, at room temperature2 tablespoons chopped fresh herbs, such as chives, parsley, thyme, or a mix2 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler (about cup) 1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Slice the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle the cut side of each half with 1 tablespoon of the olive oil, and season with the salt and pepper. Place the squash, cut sides down, on the prepared baking sheet. Bake for 45 minutes to 1 hour, or until the squash is tender when pierced with the tip of a knife. Slice the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle the cut side of each half with 1 tablespoon of the olive oil, and season with the salt and pepper. Place the squash, cut sides down, on the prepared baking sheet. Bake for 45 minutes to 1 hour, or until the squash is tender when pierced with the tip of a knife.

3. Remove the squash from the oven and set them aside until they are cool enough to handle. Then, shred the interior of the squash with a fork (it will resemble strands of spaghetti), placing the ”noodles” in a bowl. Add the b.u.t.ter and fresh herbs, and toss to combine. Divide the squash among six serving plates, top with the curls of Parmesan, and serve warm. Remove the squash from the oven and set them aside until they are cool enough to handle. Then, shred the interior of the squash with a fork (it will resemble strands of spaghetti), placing the ”noodles” in a bowl. Add the b.u.t.ter and fresh herbs, and toss to combine. Divide the squash among six serving plates, top with the curls of Parmesan, and serve warm.

6 servings

Braised Pinto Beans Sweet paprika and jalapeno make the flavors in this dish complex and fiery, yet subtle. Just the way you should enhance fresh beans: nothing more, and I wouldn't give you anything less. If you're afraid of the heat, simply remove the seeds from the jalapeno before mincing it.

Serve these in bowls or ladled over rice.

4 ounces sliced applewood-smoked bacon, cut into -inch pieces1 cup diced onions (small dice)1 teaspoon minced garlic cup finely chopped fresh cilantro stems1 medium jalapeno, minced (about 2 tablespoons) teaspoon sweet paprika teaspoon salt1 pound fresh pinto beans4 cups chicken stock or canned low-sodium chicken broth1 tablespoon chopped fresh cilantro leaves1 tablespoon chopped fresh oregano leaves 1. Cook the bacon in a 3- to 4-quart pot over medium heat until it is crispy and the fat is rendered, 5 to 7 minutes. Cook the bacon in a 3- to 4-quart pot over medium heat until it is crispy and the fat is rendered, 5 to 7 minutes.

2. Add the onions, garlic, cilantro stems, jalapeno, paprika, and salt, and cook, stirring occasionally, until the onions are soft, 3 minutes. Add the onions, garlic, cilantro stems, jalapeno, paprika, and salt, and cook, stirring occasionally, until the onions are soft, 3 minutes.

3. Add the beans and the chicken stock, and bring to a boil. Then reduce the heat to low and simmer, uncovered and stirring occasionally, for 1 hour, or until the beans are tender. Add the beans and the chicken stock, and bring to a boil. Then reduce the heat to low and simmer, uncovered and stirring occasionally, for 1 hour, or until the beans are tender.

4. Remove the pot from the heat, and stir in the chopped cilantro and oregano. Serve warm. Remove the pot from the heat, and stir in the chopped cilantro and oregano. Serve warm.

About 1 quart, 2 to 4 servings

Pattypan Squash with Bacon, Caramelized Onions, and Cheddar This simple, Southern-inspired dish relies on young, tender pattypan squash. Make sure you get small pattypans because they will have the tenderest skins, and cook them only until they are crisp-tender for the best texture. For you vegetarians out there, this is equally delicious without the bacon: simply saute the onions in 3 tablespoons b.u.t.ter in place of the rendered bacon fat.

4 quarts water3 pounds young pattypan squash6 ounces sliced smoked bacon2 medium onions, diced cup plus teaspoon salt teaspoon freshly ground black pepper1 tablespoon minced fresh thyme leaves2 tablespoons unsalted b.u.t.ter8 ounces medium cheddar cheese, grated (about 2 cups) 1. Preheat the oven to 350F. Pour the water into a large stockpot or soup pot, and place it over high heat. Preheat the oven to 350F. Pour the water into a large stockpot or soup pot, and place it over high heat.

2. While waiting for the water to boil, trim the root and stem ends from the squash, and then cut each squash in half crosswise. Cut each half into -inch-thick wedges. Set them aside. While waiting for the water to boil, trim the root and stem ends from the squash, and then cut each squash in half crosswise. Cut each half into -inch-thick wedges. Set them aside.