- 1 pound roma tomatoes (cored and halved)
- 1/2 white onion (medium, cut into 1/2-inch slices)
- 2 garlic cloves (medium, peeled and smashed)
- 1 serrano chile (medium, stemmed)
- 1 teaspoon kosher salt (plus more as needed)
- 2 tablespoons chopped fresh cilantro (coarsely)
- 1 teaspoon lime juice (freshly squeezed, plus more as needed)
- Heat the broiler to high and arrange a rack in the upper third of the oven.
- Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured salt, and blend into a smooth purée. Transfer to a medium heatproof bowl and let cool to room temperature.
- Stir in the cilantro and lime juice, taste, and season with more salt and lime juice as needed. Store in the refrigerator in a container with a tightfitting lid for up to 4 days.
- 10 oz Baby kale (or regular kale with ribs removed)
- 1/4 cup Olive oil (preferably extra virgin for more flavor)
- 2 tbsp Lemon juice
- 2 cloves Garlic (minced)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 3/4 cup Parmesan cheese (shaved or shredded)
- 1 medium Avocado (cubed)
- 1/2 cup Pine nuts (preferably toasted)
- Place the chopped kale into a large bowl. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
- Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
- Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.
- 8 ears corn, shucked
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup crumbled cotija cheese, divided
- ½ cup mayo
- ½ cup sour cream
- ½ cup cilantro leaves, minced, plus more for garnish
- 2 teaspoons lime zest
- 1 teaspoon ancho chile powder
- Lime wedges, for serving
- 2 firm-ripe yellow star fruit (sometimes called carambola;1/2 lb total)
- 2 cups sugar
- 2 cups water
1. Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.
2. In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.
3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.
4. Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.
- Vegetable or olive oil
- 1 pound cultivated mushrooms, trimmed, halved or quartered
- 3 cloves garlic, peeled and crushed
- Salt and freshly ground black pepper
Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.