Ingredients

• 4 medium zucchini, quartered lengthwise
• 2 cloves garlic, peeled and chopped
• 4 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh thyme
• Coarse salt (kosher or sea) and freshly ground black pepper, to taste
• 1/3 cup panko or other dry breadcrumbs
• 2 mild red chile peppers, such as Fresno, cored, seeded, and thinly sliced
• 2 tablespoons torn fresh mint
• 2 tablespoons finely grated Parmigiano-Reggiano
• Zest of 1/2 lemon

Directions

Step 1

Preheat the oven to 250°F. Line a rimmed sheet pan with parchment. In a bowl, toss the zucchini, garlic, 2 tablespoons of the olive oil, thyme, salt, and pepper. Place the zucchini on the sheet pan, cut sides up.

Step 2

Roast the zucchini for 90 minutes, or until the spears are tender and beginning to shrivel. Increase the oven temperature to 350°F. Continue roasting for 10 minutes. Transfer the zucchini to a serving plate or platter. Replace the parchment on the sheet pan.

Step 3

In a small bowl, combine the panko with the remaining 2 tablespoons of olive oil. Spread the panko on the sheet pan and toast for 3 to 5 minutes, or until golden brown. Sprinkle the zucchini with the panko, chiles, mint, Parmigiano-Reggiano, lemon zest, and a little more salt and pepper.

Ingredients

• 1 1/2 pounds okra, stems trimmed
• 1/2 cup white or red wine vinegar
• Coarse salt (kosher or sea)
• 2 teaspoons coarse salt (kosher or sea)
• 1/3 cup extra virgin olive oil
• 1 medium onion, peeled and diced
• 2 cloves garlic, minced
• One 15 ounce can good-quality crushed tomatoes, undrained
• 1/4 cup chopped fresh at-leaf parsley
• 1/2 cup water, plus more as needed
• Freshly ground black pepper, to taste

Directions

Step 1

Add 2 cups of water to a mixing bowl and add the vinegar and 2 teaspoons of salt. Add the okra pods and enough additional water to cover them. Soak for at least an hour before cooking.

Step 2

Drain the soaking liquid off the okra but do not rinse the pods. Dry the okra well on paper towels.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant. 1 to 2 minutes.

Step 4

Add the okra, tomatoes, parsley, and water. Cover and simmer over medium-low heat until tender, 40 to 60 minutes, depending on the size of the okra pods. Stir occasionally. Monitor the liquid level in the pot and add a bit of water if needed.

Step 5

Season with salt and freshly ground black pepper to taste and serve.

Ingredients

• 2 fennel bulbs
• 10 pitted black olives, preferably oil-cured, coarsely chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh orange or lemon juice
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• 2 ounces coarsely grated Parmigiano-Reggiano
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Trim the stalks off the fennel bulbs; reserve some of the feathery fronds for a garnish. (Save the stalks for another use.) Trim the bottoms, then remove the tough and stringy outermost layer from the bulbs. Slice very thinly. (Use a mandolin or meat slicer, if you wish.)

Step 2

Add the fennel to a mixing bowl. Add the remaining ingredients and gently combine. Garnish with the reserved fennel fronds.