• Choose a category
• All
• Classic-Fiction

Peel the peppers, remove the cores and seeds, and cut the peppers into 1-inch-wide strips. Put in a medium bowl.

Combine the garlic and the remaining ¼ cup olive oil in a 10-inch sauté pan and warm over medium heat, stirring, until the garlic just starts to turn golden, 2 to 3 minutes. Remove from the heat.

Combine the capers and balsamic vinegar in a small bowl. Whisk in the garlic oil, with the garlic. Season with salt and red pepper flakes and whisk again.

Pour the vinaigrette over the peppers, turning gently to coat. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peppers can be refrigerated for up to 3 days; bring to room temperature before serving.)

Note: This vinaigrette is also a great way to punch up jarred roasted piquillo peppers (see Sources).

Hot & Cold Summer Squash

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

5 tablespoons extra virgin olive oil

3 garlic cloves, smashed and peeled

2 pounds small zucchini and/or striped zucchini or yellow summer squash, sliced into 1/3-inch-thick rounds

½ cup minced tender parsley stems

Maldon or other flaky sea salt

2 tablespoons grated orange zest (use a Microplane or other rasp grater)

2 to 3 teaspoons hot red pepper flakes

¾ cup Pomì strained tomatoes, simmered until reduced by half

Heat a 12-inch sauté pan over medium heat until hot. Add 2 tablespoons of the olive oil, then add the garlic and sauté for 1 minute, or until golden brown. Add half of the zucchini and half of the parsley, season well with salt, and sauté until the zucchini is softened but not browned, about 7 minutes. Stir in 1 tablespoon of the orange zest and half of the red pepper flakes and transfer to a large bowl. Add 2 tablespoons oil to the pan and heat until hot, then add the remaining zucchini and parsley, season with salt, and sauté until the zucchini is softened but not browned. Stir in the remaining 1 tablespoon orange zest and red pepper flakes and add to the first batch of zucchini, tossing gently.

Add the tomato sauce to the zucchini and mix gently. Add the remaining tablespoon of oil, mixing gently. Let stand for at least 10 minutes, or up to 1 hour, before serving. (The zucchini can be refrigerated for up to 3 days; serve chilled or at room temperature.)

Brussels Sprouts with Mustard

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

2 pounds Brussels sprouts

4 ounces pancetta, cut into ¼-inch dice (ask for pancetta sliced ¼ inch thick when you buy it)

Maldon or other flaky sea salt

¼ cup black mustard seeds (see Sources)

Grated zest and juice of 1 lemon

3 tablespoons mustard oil (see Sources)

Preheat the broiler. Trim the stems of the Brussels sprouts and remove any discolored leaves. Slice the sprouts lengthwise in half and transfer to a large bowl.

Set a 10-inch sauté pan over medium heat, add the pancetta, and cook, stirring occasionally, until it has rendered some of its fat and is beginning to brown and caramelize, about 5 minutes.

Pour the pancetta and fat over the Brussels sprouts, tossing to coat. Season well with salt. Transfer to a baking sheet (set the bowl aside), spreading the sprouts out in a single layer. Broil 4 inches from the heat source, stirring occasionally, for 15 to 18 minutes, until lightly browned and just tender.

Return the Brussels sprouts to the bowl, add the mustard seeds, lemon zest and juice, and oil, and stir to mix. Taste and season with more salt if necessary. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The Brussels sprouts can be refrigerated for up to 3 days; bring to room temperature before serving.)

Brussels Sprouts with Mustard

Broccoli with Pecorino Romano

Cauliflower with Olives

Broccoli Rabe

WITH MOZZARELLA CREMA

Lentils with Pancetta

White Beans

Broiled Pumpkin with Apples

Fregula with Corn

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

Kosher salt

½ pound (about 11/3 cups) fregula

1 tablespoon extra virgin olive oil

1 cup fresh corn kernels