Recipe of the Day

GRILLED SPLIT LOBSTER

YIELD: 2 Servings

INGREDIENTS

  • 2 (1 1/2-pounds) live lobsters
  • 2 tablespoons oil
  • Salt
  • Pepper
  • Butter, hot sauce, lemon wedges, for serving

PREPARATION

Prepare grill for medium-high heat; oil grate. Chill two 1 1/2-pounds live lobsters in freezer 15 minutes (this will slow down their nervous system—helpful for what comes next). Working one at a time, transfer to a cutting board, belly side down, with head facing you. Using a kitchen towel, hold tail (it shouldn’t be very active now) and, starting where the tail meets the body, bisect body and head lengthwise in one fell swoop. Turn lobster around and cut lengthwise through tail. Remove any tomalley or eggs (reserving, if you’d like).

Immediately rub cut side of lobsters with 2 tablespoons oil total; season with salt and pepper. Grill, cut side down, pressing claws against grill, until meat is nearly cooked through, 6–8 minutes. Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes. Remove lobsters from grill and serve with melted butter, hot sauce, and lemon wedges for squeezing over.

Recipe of the Day

GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

YIELD: 6 Servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 hours 30 minutes

INGREDIENTS

  • 1 head of garlic (about 12 cloves), peeled, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons curry powder
  • 2 cups plain Greek yogurt, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 12 skin-on bone-in chicken thighs (about 6 pounds)
  • 2 tablespoons fresh lemon juice

PREPARATION

Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.

Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13×9″ baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.

Recipe of the Day

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

YIELD: Serves 4

ACTIVE TIME: 45 minutes

TOTAL TIME: 55 minutes

INGREDIENTS

For the grilled vegetables:

  • 2 ears of corn, unshucked
  • 1 medium zucchini, halved lengthwise
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 bunch scallions (reserve 1 scallion for salsa)

For the salsa:

  • 1 avocado, diced
  • 1 scallion, thinly sliced
  • 1/2 pint (1 cup) cherry tomatoes, coarsely chopped
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper

For the quesadillas:

  • 4 (8-inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (15-ounce) can black beans, drained, rinsed
  • 2 tablespoons vegetable oil, divided
  • Cilantro leaves with tender stems (for serving)
  • Lime wedges (for serving)

PREPARATION

Grill the vegetables:
Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.

While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.

Make the salsa:
Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.

Assemble the quesadillas:
Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.

Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.

Recipe of the Day

PASTA WITH TOMATOES AND MOZZARELLA

YIELD: Makes 6 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

  • 1 garlic clove, halved
  • 2 pounds tomatoes, chopped
  • 8 ounces fresh mozzarella, cut or torn into 1/2″ pieces
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • 1 pound medium shell-shaped or other short pasta

PREPARATION

Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

Recipe of the Day

BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON

  • YIELD: Serves 4

ACTIVE TIME: 8 minutes

TOTAL TIME: 22 minutes

INGREDIENTS

  • 1 bunch thin asparagus (about 1 pound), trimmed
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skin-on salmon fillets
  • 8 teaspoons country-style or whole-grain Dijon mustard
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons chopped fresh tarragon

PREPARATION

Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.

Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.

After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

Recipe of the Day

YIELD: 6 Servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 hours 30 minutes

INGREDIENTS

  • 1 head of garlic (about 12 cloves), peeled, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons curry powder
  • 2 cups plain Greek yogurt, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 12 skin-on bone-in chicken thighs (about 6 pounds)
  • 2 tablespoons fresh lemon juice

PREPARATION

Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.

Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13×9″ baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.

Do Ahead
Chicken can marinate up to 1 day before cooking. Keep chilled.

Recipe of the Day

MUSHROOM AND BROWN RICE VEGGIE BURGER

YIELD: Makes 6

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
  • 5 garlic cloves, chopped
  • Sea salt
  • 1/4 cup ground flaxseed (flax meal)
  • 1/2 cup freshly grated Parmesan
  • 1 cup cooked chickpeas, drained well
  • 3 Medjool dates, pitted
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 egg
  • 1 teaspoon fennel seeds
  • 2 1/2 tablespoons tahini
  • 3 tablespoons tamari or soy sauce
  • Freshly ground pepper
  • 2 cups cooked and cooled brown rice
  • 1 to 2 tablespoons rolled oats, as needed
  • 1 teaspoon extra-virgin olive oil or coconut oil
  • 4 large shallots, thinly sliced
  • 6 whole grain English muffins
  • 3/4 cup hummus
  • 2 avocados, peeled and sliced
  • 2 cups arugula

PREPARATION

Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.

Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.

Preheat oven to 475° with rack in upper third.

Form the mixture into 6 patties, each 1″ thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.

Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.

After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

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