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S A L M O R E J O W I T H P R O S C I U T T O A N D H A R D B O I L E D E G G

A C T I V E T I M E 2 0 M I N U T E S T O TA L T I M E 1 H O U R , 3 0 M I N U T E S S E R V E S 6

2 Tbsp. red wine vinegar or sherry vinegar 1 Tbsp. double-concentrated tomato paste (from tube) 6 medium ripe tomatoes (2 lb.), cored and chopped 4 slices sourdough bread (about 6 oz.), torn into pieces 2 cloves garlic, smashed 2 tsp. kosher salt tsp. freshly ground black pepper, plus more for garnish cup olive oil lb. thinly sliced serrano ham or prosciutto, torn into pieces 1 small serrano chile, seeded and very finely chopped 2 hard-boiled eggs

W H I S K together vinegar and tomato paste in a large bowl until smooth. Stir in tomatoes, bread, garlic, salt, and pepper. Chill mixture, covered, until bread is soggy, about 15 minutes. L A D L E half of the tomato-bread mixture into a blender and add cup water. Process until mostly smooth, about 1 minute. Add remaining tomato-bread mixture and process, stopping to scrape down sides of bowl as needed, until smooth, about 2 minutes. With motor running, drizzle in oil until combined, about 1 minute. Chill soup, covered, for at least 1 hour and up to 1 day. TO S E RV E , ladle chilled soup into bowls and top with ham and chile. Using a Microplane or the smallest holes of a box grater, grate eggs over tops of bowls. Garnish with several grinds of pepper.

C O C O N U T M A R I N A T E D S H R I M P W I T H C U C U M B E R A N D J I C A M A

A C T I V E T I M E 2 0 M I N U T E S T O TA L T I M E 1 H O U R , 2 0 M I N U T E S S E R V E S 6

1 13.5-oz. can coconut milk, well shaken and stirred 1 Tbsp. lime zest plus 1 cup fresh juice (from 8 limes) tsp. freshly ground black pepper, divided 2 lb. peeled, deveined, and cooked large shrimp 2 small Fresno chiles, seeded and thinly sliced crosswise 1 tsp. kosher salt, divided 2 Persian cucumbers, sliced 1 small jicama (10 oz.), peeled and cut into matchsticks cup torn fresh cilantro leaves and tender stems

Flaky sea salt, for serving

Lime wedges, for serving

W H I S K together coconut milk, lime zest and juice, and teaspoon pepper in a large bowl until combined. Add shrimp and chiles and toss to coat. Cover and chill for 1 hour. D RA I N shrimp and chiles, reserving marinade in a small bowl. Transfer shrimp and chiles to a large bowl and season with teaspoon salt and teaspoon pepper; toss to combine. Stir remaining teaspoon salt and teaspoon pepper into reserved marinade. A R RA N G E shrimp, chiles, cucumbers, and jicama on a serving platter and spoon 3 tablespoons reserved marinade over top. Top with cilantro and flaky sea salt. Serve with lime wedges and remaining marinade for spooning over.

S U M M E R T A C O S W I T H S C A L L I O N P E A N U T R E L I S H

A C T I V E T I M E 2 5 M I N U T E S T O TA L T I M E 2 5 M I N U T E S S E R V E S 6

2 cups shredded carrots (from 3 medium carrots) 1 cups shredded daikon tsp. granulated sugar cup plus 2 Tbsp. unseasoned rice vinegar, divided tsp. kosher salt, divided cup tamari or soy sauce 2 Tbsp. honey 1–2 tsp. sriracha 3 cups shredded rotisserie chicken cup roasted, salted peanuts, roughly chopped cup packed fresh mint, chopped 5 scallions, thinly sliced 12 6-in. corn or flour tortillas

TO S S together carrots, daikon, sugar, cup vinegar, and teaspoon salt in a large bowl. Let stand at room temperature, tossing occasionally, for at least 15 minutes and up to 1 hour. W H I S K together tamari, honey, sriracha, and remaining 2 tablespoons vinegar in a large bowl until honey dissolves. Transfer 2 tablespoons sauce to a small bowl and reserve. Add chicken to remaining sauce in large bowl and toss to coat. M I X together peanuts, mint, and scallions in a separate bowl and season with remaining teaspoon salt. WA R M tortillas over a low gas flame until very lightly charred or under a broiler for about 1 minute. F I L L tortillas with pickled carrot mixture and chicken. Top with scallion-peanut relish and drizzle with reserved sauce.

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