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.

Ingredients

• 2 cups cooked garbanzo beans, drained and rinsed, if canned
• 1/2 cup English walnuts, lightly toasted and coarsely chopped
• 4 tablespoons extra virgin olive oil, or more as needed
• Coarse salt (kosher or sea) and freshly ground black pepper, to taste
• 1/4 cup fresh pomegranate arils

Directions

Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.