Summer Beans with Miso Butter

Summer Beans with Miso Butter

Sep 8, 2020

Servings

8 Servings

Summer Beans with Miso Butter

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead. This recipe is part of the Healthyish Farmers’ Market Challenge.

Ingredients

  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 Tbsp. white miso
  • ½ serrano chile, finely grated
  • 1 ½” piece ginger, peeled, finely grated
  • 12 oz. Romano, wax, and/or green beans
  • 2 tsp. extra-virgin olive oil
  • Lime wedges and toasted sesame seeds (for serving)

RECIPE PREPARATION

 

  • Stir butter, miso, chile, and ginger in a small bowl until smooth.

  • Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then add to skillet. Cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.

  • Spread miso butter on a platter. Arrange beans over. Top with sesame seeds, then squeeze lime wedges over.

 

Summer Beans with Miso Butter

Smoky Eggplant Dip (Eggplant Moutabal)

Sep 8, 2020

Servings

4 Servings

Smoky Eggplant Dip (Eggplant Moutabal)

The flavor of this woodsy, earthy dip comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself. Alternatively, you can broil the eggplants in the oven, turning occasionally, until charred and tender. They might not end up as smoky, but the final dip will still taste great.

Ingredients

INGREDIENTS

  • 2 medium globe eggplants (about 1¾ lb. total)
  • ⅓ cup tahini
  • ¼ cup fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Pomegranate seeds and black sesame seeds (for serving)

RECIPE PREPARATION

 

 

  • Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.

  • Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.

  • Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.

  • Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.

  • Do Ahead: Dip can be made 1 day ahead. Cover and chill.

Summer Beans with Miso Butter

Spicy Lightly Pickled Cucumbers

Sep 8, 2020

Servings

8 Servings

Spicy Lightly Pickled Cucumbers

What raw cucumbers lack in cheer, pickled cucumbers make up for in zip, zing, and crunch. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they’ll be the sleeper hit of your next party spread.

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Ingredients

INGREDIENTS

  • 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
  • ¼ cup white wine vinegar or unseasoned rice vinegar
  • 1 tsp. sugar
  • ¾ tsp. crushed red pepper flakes
  • 2 tsp. kosher salt, plus more
  • 2 Tbsp. chopped dill
  • 2 Tbsp. fresh lemon juice

RECIPE PREPARATION

 

 

  • Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.

  • Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

Summer Beans with Miso Butter

Tomato Toast with Chives and Sesame Seeds

Sep 8, 2020

Servings

4 Servings

Big Beans and Tomato Vinaigrette

For this tomato toast recipe, be sure to sprinkle the chives, sesame seeds, and flaky salt with abandon.

Ingredients

INGREDIENTS

  • 1 garlic clove, finely grated
  • ½ cup mayonnaise
  • Kosher salt
  • ½ lemon
  • 4 ¾”-thick slices country-style bread, toasted
  • 3 medium tomatoes, thinly sliced
  • 2 Tbsp. finely chopped chives
  • 2 tsp. toasted sesame seeds
  • Flaky sea salt
  • Freshly ground black pepper
  • Aleppo-style pepper (for serving; optional)
  • Extra-virgin olive oil (for drizzling

 

RECIPE PREPARATION

 

 

  • Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.

  • Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.