67

Grilled Salmon With Rye Panzanella Chicken-Mozzarella Melts With Cherry Tomatoes

Spicy Shrimp Fajitas With Grilled Pineapple Pico Grilled Vegetarian Stuffed Peppers

Active/Total Time: 35 min. Serves: 4

1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice 1 teaspoon country-style Dijon mustard ½ teaspoon sugar 5 tablespoons extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground pepper 1 bulb fennel (12 ounces), halved lengthwise 3 slices (each ½ inch thick) seeded rye bread 3 Persian cucumbers, cut into ½-inch rounds ¼ cup packed chopped fresh dill 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry 1. Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. In a large bowl, whisk together lemon zest and juice, mustard, and sugar. Whisk in ¼ cup oil; season with salt and pepper. Lightly brush fennel and bread with oil. Grill directly on grates, turning often, until charred but still crisp, 1 to 2 minutes for bread, 3 to 4 minutes for fennel. Let cool slightly, then thinly slice fennel lengthwise and chop bread into bite-size pieces. Toss with dressing, cucumbers, and dill. Season with salt and pepper. 2. Season fish on both sides with salt. Swirl remaining 1 tablespoon oil in skillet, then add fish, skin-side down; cover grill. Cook until skin crisps and fish is just cooked through, 4 to 5 minutes. Serve, skin-side up, alongside panzanella.

Spicy Shrimp Fajitas With Grilled Pineapple Pico

Active/Total Time: 35 min. Serves: 4

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed 1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can) 1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved 2 tablespoons extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground pepper 1 medium white onion, cut into ½-inch rounds ½ medium pineapple, cored and cut into ½-inch rounds 8 flour or corn tortillas (each 6 inches) ⅓ cup packed chopped cilantro, plus sprigs for serving

Avocado slices and sour cream, for serving 1. Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and ½ teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper. 2. Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

Active/Total Time: 45 min. Serves: 4

4 boneless, skinless chicken-breast halves (each 6 ounces), butterflied 6 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced (2 tablespoons) 12 ounces cherry tomatoes, halved (2 packed cups) 1 cup halved Peppadew peppers, plus 1 tablespoon brine

Kosher salt and freshly ground pepper 6 ounces mozzarella, thinly sliced ¼ cup packed fresh basil leaves 1 cup packed fresh baby arugula

Grilled crusty bread, for serving 1. Pound chicken between pieces of plastic to a scant ¼ inch thick. Heat grill to medium-high. Combine ¼ cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes. 2. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoon tomato mixture over top. Top with basil. Dress arugula with remaining 1 tablespoon oil and Peppadew brine. Serve atop chicken, with bread.

Grilled Vegetarian Stuffed Peppers

Active Time: 30 min. Total Time: 45 min. Serves: 4

4 assorted bell peppers (2 pounds total), halved and seeded 5 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, halved and thinly sliced (1 cup)

Kosher salt and freshly ground pepper 1 large tomato (8 ounces), cored and chopped (1⅓ cups) ⅓ cup golden raisins 1 cup plain couscous 1 cup chopped fresh mint or parsley, or a combination 1 cup crumbled feta (from a 4-ounce block) 1 large egg, lightly beaten

Mixed greens, for serving 1. Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes. 2. Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1½ cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide filling among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

healthy appetite

Power Pods

English peas may look all sweet and innocent, but they’re powerhouses in the nutrition department: These little legumes deliver protein, fiber, antioxidants, and even vitamin C. They’re also tender and delicious—especially when eaten within a few days of picking, before their sugars turn into starch. Here’s how to enjoy these versatile vegetables all season long.

The combination of protein and fiber in peas helps keep you feeling fuller longer.

June

EVERYDAY FOOD

Phytonutrients provide antioxidant and anti-inflammatory benefits.

Like other legumes, peas don’t contain all nine essential amino acids. To create a complete protein, eat them with a whole grain, like brown rice.

June

EVERYDAY FOOD

PEAS, PLEASE

Whether spread on top of a light, citrusy toast; tossed with asparagus and mint; or grilled for an edamame-like snack, peas sparkle in summertime dishes.

FOR LUNCH

PEA & RICOTTA TARTINES Combine ½ cup blanched peas, 1 teaspoon wholegrain mustard, ¼ teaspoon Dijon mustard, and ½ teaspoon each extra-virgin olive oil and fresh lemon juice in a bowl. Smash it all together with a fork. Season with kosher salt and freshly ground pepper. Lightly toast 2 slices whole-grain bread. Spread each with 2 tablespoons fresh ricotta. Divide pea mixture evenly between toasts. Serve with thinly sliced radishes, grated lemon zest, flaky sea salt (such as Maldon), and more pepper. The pea mash can also be mixed into salads or stirred into pasta.

WITH DINNER

PEA & ASPARAGUS SALAD Trim ½ bunch (8 ounces) asparagus. Thinly slice on a strong bias, which gives the raw vegetable a crisptender bite. Toss with 1½ cups blanched peas, ¼ cup fresh mint leaves (torn, if large), ¼ cup chopped toasted almonds, and 2 tablespoons each extra-virgin olive oil and rice-wine vinegar. Season with kosher salt and freshly ground pepper, and serve, topped with more almonds and mint.

AS AN ANYTIME SNACK

GRILLED PEAS WITH TOASTED COCONUT

Toss 12 ounces peas in their pods with 1 tablespoon extra-virgin olive oil. Thread onto skewers. Heat grill to medium-high. Cook, turning once, until blistered in places, about 5 minutes. Transfer to a platter. Top with ¼ cup lightly toasted unsweetened shredded coconut; season with cayenne pepper, flaky sea salt (such as Maldon), and a squeeze of lime. Serve warm or room temperature, with an empty bowl for the pods.

YEAR-ROUND GOODNESS To eat your peas outside peak season (which ends in early summer), go ahead and buy frozen ones; they’re picked at their sweetest and retain all their health benefits. To thaw, place in a colander in the sink and run cool water on top.

Prep School

1

SHELL Snap off the tip at the stem end, and pull the string down the spine of the pod. Run a finger along the inside to pop out the peas.

2

BLANCH Boil in salted water until bright green and tender, 2 to 3 minutes. Drain.

3

SERVE OR SHOCK Toss warm peas with butter, salt, and pepper and eat them as a side right away, or rinse with cold water to stop the cooking and pat dry. Now they’re ready to be used in the top two dishes at left. You can keep blanched, shocked peas in an airtight container for up to 3 days.