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Maldon or other flaky sea salt

Whisk the butter, water, and oil together in a small bowl until emulsified. Put the radishes on a serving plate, drizzle with the dressing, season with salt, and serve. Or serve the dressing alongside for dipping.

Green Beans

WITH CHARRED ONIONS

Farro with Cucumbers

Cherry Tomatoes

WITH CRÈME FRAÎCHE & CHIVES

Roasted Peppers with Capers

Hot & Cold Summer Squash

Fregula with Corn

Green Beans with Charred Onions

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

Kosher salt

1 pound young green beans or haricots verts

2 medium sweet onions, such as Vidalia or

Walla Walla

1½ tablespoons balsamic vinegar

1½ tablespoons orange juice

2 tablespoons extra virgin olive oil

Maldon or other flaky sea salt

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water; drain well.

Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½-inch-wide slices.

Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer the beans and onions to a large bowl.

Whisk the balsamic vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, before serving.

Sprinkle the beans with Maldon salt and serve.

Farro with Cucumbers

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

8 ounces (about 1½ cups) farro, preferably “perlato,” or semipearled, or wheat berries, picked over and rinsed

1 pound cucumbers, cut into ¼-inch dice

1 medium red onion, cut into ¼-inch dice

1 red finger chile or serrano chile, cut into tiny dice

1/3 cup packed fresh basil leaves, thinly sliced (chiffonade)

½ cup Red Wine Vinaigrette (Vegetable Antipasti)

Maldon or other flaky sea salt

Combine the farro and water to cover by 2 inches in a large saucepan and bring to a simmer, skimming off the foam. Reduce the heat to a bare simmer and cook until the farro is just tender, about 25 minutes if using pearled farro, about 1½ hours if using whole-grain farro (or wheat berries).

Drain the farro and transfer to a large bowl. Add the cucumbers, onion, chile, and basil, mixing well. Add the vinaigrette, tossing well. Season well with salt and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The farro can be refrigerated for up to 3 days; bring to room temperature before serving.)

Cherry Tomatoes with Crème Fraîche & Chives

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

12 ounces ripe cherry, grape, or pear tomatoes, halved

2 tablespoons sherry vinegar

Maldon or other flaky sea salt

6 tablespoons crème fraîche

¼ cup extra virgin olive oil, plus extra for drizzling

Fresh chive sticks for garnish

Put the tomatoes in a serving bowl and add the vinegar, tossing to coat. Season with salt, and let marinate for 10 minutes, tossing occasionally.

Combine the crème fraîche and oil in a medium bowl and whisk until the cream just holds a soft shape.

Garnish the tomatoes with dollops of the crème fraîche, drizzle with olive oil, sprinkle with chives, and serve.

Roasted Peppers with Capers

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

2 pounds red bell peppers (4 large)

2 pounds green bell peppers (4 large)

6 tablespoons extra virgin olive oil

6 garlic cloves, cut into thick slivers

¼ cup salt-packed capers, rinsed and soaked overnight in cold water (change the water several times)

¼ cup balsamic vinegar

Maldon or other flaky sea salt

1 teaspoon hot red pepper flakes, or to taste

Preheat the broiler. Rub the peppers all over with 2 tablespoons of the olive oil, put them on a baking sheet, and broil, turning often, until blistered and charred all over, 15 to 20 minutes. Transfer the peppers to a paper bag and seal tightly, or put them in a large