PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS
- 4 servings
- 1 tablespoon aniseed or fennel seeds
- 4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
- Kosher salt, freshly ground pepper
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil, divided; plus more for grill
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped rinsed salt-packed anchovy fillet
- 3 radishes, trimmed, thinly sliced on a mandoline
- 1/4 cup parsley leaves with tender stems
- 2 bunches scallions, roots trimmed
- A spice mill or mortar and pestle
- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
- Makes 6 servings
- 3/4 cup canned light unsweetened coconut milk
- 1/2 cup plain Greek yogurt
- 1/2 cup smooth peanut butter
- 1/4 cup fresh lime juice (about 2 limes)
- 2 teaspoons (packed) light brown sugar
- 2 garlic cloves
- 3/4 teaspoon kosher salt plus more for seasoning
- 1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
- 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
- 1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1″ chunks
- 12 firm ripe small apricots, halved, pitted
- Freshly ground black pepper
- 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
- Lime wedges
- Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.
- Special equipment: Twenty-four 6″ bamboo skewers (soak in water for 1 hour before using)
- Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2″ apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
- Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.
LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES
- Serves 4
- ACTIVE TIME
- 20 minutes
- TOTAL TIME
- 40 minutes
- For the salmon:
- 1 1/2 pounds skinless salmon fillet
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces roasted bell peppers from a jar, thinly sliced
- For the salad:
- 1/2 pound small new potatoes, halved
- 1 bunch asparagus (about 1 pound), trimmed
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head of escarole, coarsely chopped (about 8 cups)
- 3 ounces feta, crumbled
- Cook the salmon:
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- Meanwhile, make the salad:
- Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.