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Green Beans with Gouda and Marcona Almonds

Marcona almonds are nothing like the brown California almonds most people are familiar with. Marconas have a rich, sweet flavor and moist, crunchy-chewy texture. They usually are roasted in oil and lightly salted. In this salad, they offer a great crispy, salty contrast to the green beans.

Aged gouda is similar to Parmesan, but with a creamy, smokier flavor. If you can’t find it, substitute chunks of Parmesan or cheddar.

These green beans are seriously garlicky, making them a natural for Italian and Greek foods. Pair them with summer pasta and vegetable dishes.

1½ pounds green beans, ends trimmed

3 tablespoons extra-virgin olive oil

3 tablespoons sherry or red wine vinegar

3 cloves garlic, minced

Salt and ground black pepper, to taste

1 cup Marcona almonds, roughly chopped or crushed

¼ cup crumbled aged gouda cheese

Fill a large bowl with cold water and ice.

Bring a large saucepan of salted water to a boil. Add the green beans and blanch for 2 minutes. Drain and transfer the green beans to the ice water.

When the green beans are cool, drain them again and spread them on a kitchen towel to dry.

Meanwhile, in a medium bowl, whisk together the olive oil, vinegar, and garlic, then season with salt and pepper.

Add the green beans to the vinaigrette, tossing them to coat. Add three-quarters of the almonds and cheese, then toss. Sprinkle the remaining almonds and cheese over the top.

HOW LONG? 15 MINUTES

HOW MUCH? 6 SERVINGS

Thai Peanut Coleslaw with Pepper Jelly and Peanuts

Another example of the beauty of pairing sweet and heat. Pepper jelly also makes a great barbecue glaze (thin it with soy sauce and chicken broth). Or spoon some over a slab of goat cheese or cream cheese and serve it with a sliced baguette for instant party food.

Serve this slaw with grilled burgers, steaks, or poultry. The acidic sweetness of the dressing is perfect for cutting through the hearty flavors of meat.

½ pound green beans, trimmed and halved crosswise

2 tablespoons water

¾ cup pepper jelly (more or less to taste)

6 tablespoons extra-virgin olive oil

2 tablespoons cider vinegar

Salt and ground black pepper, to taste

12-ounce package broccoli slaw

10-ounce package shredded carrots

½ cup lightly crushed unsalted peanuts

Fill a large bowl with cold water and ice. Set aside.

In a large microwave-safe bowl, combine the green beans and water. Cover the bowl with plastic wrap, then microwave it on high for 1½ minutes.

Transfer the beans to the ice water. Once the beans are cool, transfer them to a kitchen towel to dry.

In a small bowl, whisk together the pepper jelly, olive oil, and vinegar. Season with salt and pepper. Set aside.

In a large serving bowl, combine the broccoli slaw and carrots. Toss to mix well. Add the green beans and toss again. Add the dressing and toss well to coat. Sprinkle with peanuts.

HOW LONG? 25 MINUTES

HOW MUCH? 8 SERVINGS

Cherry Tomato and Feta Cheese Turnovers

These turnovers are bold enough to stand up to just about anything, especially grilled meats or hearty pasta dishes. To make a light meal out of them, add some chopped cooked chicken or ham.

Frozen puff pastry is a breeze to work with. Just thaw, unfold, cut as desired, then top or fill and bake.

2 cups (10 ounces) cherry or grape tomatoes, halved

1 tablespoon kosher salt

½ tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

1 small red onion, diced

½ cup crumbled feta cheese

2 sheets frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

Ground black pepper, to taste

½ cup grated Parmesan cheese

Heat the oven to 375°F.

In a medium bowl, combine the tomatoes and salt, tossing to season evenly. Transfer the tomatoes to a colander or mesh strainer, then place it over a bowl or sink for 5 minutes to drain excess liquid.

Gently squeeze the tomatoes to expel and discard as