Indian Lamb Curry with Green Beans and Cashews

An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.

• 
  
  2 Tbs. unsalted butter or ghee
  
  


• 
  
  2 medium red onions, sliced 1/4 inch thick (about 4 cups)
  
  


• 
  
  One 1-1/2-inch piece fresh ginger, peeled and finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  6 green cardamom pods, smashed
  
  


• 
  
  2 cloves garlic, minced
  
  


• 
  
  2-1/2 tsp. garam masala
  
  


• 
  
  1 serrano chile, seeded and diced
  
  


• 
  
  1 fresh bay leaf
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 lb. russet potatoes (about 2 large), peeled and cut into 1/2-inch dice
  
  


• 
  
  12 oz. green beans, trimmed and cut into 2-inch lengths (about 4 cups)
  
  


• 
  
  1 lb. leftover roast leg of lamb, cut into 1/2-inch pieces
  
  


• 
  
  1/2 cup toasted unsalted cashews
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  

In a 12-inch skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes.


Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minute. Pour in the broth and bring to a boil. Add the potatoes and lower the heat to medium low so the broth simmers gently. Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain, run under cold water to stop the cooking, and set aside.


Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb. Continue to cook until the lamb is heated through, about 5 minutes. Season to taste with salt. Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp. garam masala, and stir in the lemon juice. Serve immediately.

Vegetables and Tofu with Spicy Peanut Sauce

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.

• 
  
  4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices
  
  


• 
  
  2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
  
  


• 
  
  7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick
  
  


• 
  
  1 small crown broccoli (7 oz.), cut into 1-inch florets
  
  


• 
  
  3 oz. green beans, trimmed and halved crosswise on the diagonal
  
  


• 
  
  1/2 cup natural unsalted peanut butter (smooth or chunky)
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste
  
  


• 
  
  Kosher salt
  
  

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.

In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.

Green Beans with Crispy Pancetta, Mushrooms, and Shallots

The onion-topped green bean casserole is a Thanksgiving mainstay. This version, while full of familiar flavors, is a bit more elegant, and dare we say it, a lot more flavorful.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. green beans, trimmed
  
  


• 
  
  2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
  
  


• 
  
  2 medium-large shallots, halved lengthwise and very thinly sliced
  
  


• 
  
  1/4 cup very thinly sliced fresh sage leaves
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  

Fill a large mixing bowl with ice cubes and water and set aside. Fill a 6- or 7-quart pot two-thirds full of well-salted water. Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.

Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.

Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat. Add the mushrooms, shallots, and 1/4 tsp. salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Add the sage and cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil. Stir to combine.

Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving platter and garnish with the pancetta.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  Finely grated zest of one Meyer lemon
  
  


• 
  
  1/4 cup fresh Meyer lemon juice
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 lb. fresh green beans, trimmed
  
  

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Vegetables and Tofu with Spicy Peanut Sauce

On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.

• 
  
  4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices
  
  


• 
  
  2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
  
  


• 
  
  7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick
  
  


• 
  
  1 small crown broccoli (7 oz.), cut into 1-inch florets
  
  


• 
  
  3 oz. green beans, trimmed and halved crosswise on the diagonal
  
  


• 
  
  1/2 cup natural unsalted peanut butter (smooth or chunky)
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste
  
  


• 
  
  Kosher salt
  
  

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.

In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.

Niçoise Salad with Grilled Tuna & Potatoes

If basil is popping up in your garden right about now, this is the salad for you. The basil vinaigrette adds the perfect flavor boost to this texture-rich dish. The potatoes and tuna are grilled quickly, giving this classic a summery twist.   

• 
  
  18 small (baby) red potatoes (about 1-1/4 lb.)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 oz. haricots verts (thin green beans), trimmed
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1-1/2 lb. 1-inch-thick fresh tuna steaks
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)
  
  


• 
  
  3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)
  
  


• 
  
  16 large basil leaves, torn into small pieces
  
  


• 
  
  1 recipe Basil Vinaigrette
  
  


• 
  
  1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
  
  


• 
  
  1 cup Nicoise olives (or other black olives)
  
  


• 
  
  3 hard-cooked eggs, peeled and quartered
  
  

Boil the potatoes and haricots verts:

Put the potatoes and 2 tsp. salt in a large saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce to a simmer and cook until easily pierced with a wooden skewer, 15 to 20 minutes. Drain and let cool.

Fill the saucepan three-quarters full of fresh water and bring to a boil. Add the haricots verts and 1/2 tsp. salt to the water and cook until you can just bite through a bean with little resistance, 3 to 4 minutes. Drain, rinse with cool water to stop the cooking, and set aside.

Grill the potatoes and tuna:

Heat a gas grill to high or prepare a hot charcoal fire.

Combine 1 Tbs. of the mayonnaise and the honey in a small bowl. Season the tuna steaks with 1/2 tsp. salt and 1/4 tsp. pepper and coat both sides with the mayonnaise mixture. When the grates are very hot, grill the tuna until dark marks form on both sides, 1 to 2 minutes per side for medium rare. (If you prefer medium tuna, grill over medium-high heat for about 3 minutes per side.) Transfer to a cutting board and let rest for 5 minutes. Slice into 1/4-inch-thick strips.

Cut the potatoes in half and toss them in a mixing bowl with the remaining 2 Tbs. mayonnaise, the mustard, and 1/2 tsp. salt. Turn the grill to medium high or let the fire die down some. Grill the potatoes without disturbing except to flip, until brown grill marks form on both sides, 1 to 2 minutes per side.

Assemble the salads:

Set 6 large dinner plates on your counter. Put the red leaf lettuce, the arugula, and half of the basil in a large mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette.

Divide the lettuce among the plates, piling it in neat, tall mounds at 12 o'clock. Combine the tomatoes and the remaining basil in the mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette. Tuck the tomatoes in to the left of the lettuce and arrange the tuna to the right of the lettuce. Put the olives in the middle of each plate. Toss the green beans in the bowl with about 2 Tbs. of the vinaigrette. Arrange the grilled potatoes and the green beans at the bottom of each plate and tuck in the hard-cooked egg quarters wherever they look best. Drizzle a few teaspoons of the vinaigrette over the tuna and the potatoes on every plate. Serve right away.

Niçoise Salad with Haricots Verts and Yukon Gold Potatoes

Tender green beans; tiny, buttery potatoes; and salty capers and olives are the highlights of this Niçoise salad. Try to use good-quality, oil-packed canned tuna to add another layer of flavor. Anchovies and hard-cooked eggs have been omitted to keep the dish light, but feel free to add them.

• 
  
  2 lbs. baby Yukon Gold potatoes, halved (or large Yukon Gold potatoes, cut into 1-inch pieces)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. haricots verts, trimmed and cut in half
  
  


• 
  
  3 Tbs. red-wine vinegar
  
  


• 
  
  1 Tbs. whole-grain Dijon mustard
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium shallot, finely diced (about 3 Tbs.)
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 can tuna (12 oz., preferably oil-packed), drained well and flaked 
  
  


• 
  
  2 Tbs. capers, rinsed and drained
  
  


• 
  
  1 pint cherry tomatoes, halved
  
  


• 
  
  3/4 cup pitted Niçoise or Kalamata olives, coarsely chopped
  
  

Set the potatoes in a large (6-quart) pot, cover them with cold water by a couple of inches, stir in 2 Tbs. salt, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Stir in the haricots verts and cook until they turn bright green and tender, about 3 to 4 minutes. Drain well and cool under running water.

In a blender or food processor, blend the vinegar with the mustard. With the machine still running, add the oil in a slow, steady stream so the mixture comes together into a thick emulsion. Add the shallot, 2 tsp. thyme, 1 tsp. salt, and 1 tsp. pepper, and purée until incorporated. Taste and season the dressing with more salt and pepper if needed. Add 1 or 2 Tbs. water if needed to thin the dressing to a pourable consistency. Transfer the potatoes and beans to a large mixing bowl and toss well with half the vinaigrette. Taste and season with salt and pepper if needed and transfer to a large platter. In the same mixing bowl, toss the tuna with the capers and 2 or 3 Tbs. of the vinaigrette, and set them over the potatoes in the center of the platter. Sprinkle the tomatoes and olives over the potatoes, around the perimeter of the tuna. Drizzle the salad with the remaining vinaigrette, sprinkle with the remaining 1 tsp. thyme, and serve.

To plate individually, lightly toss the potatoes, beans, tomatoes, and olives with half the vinaigrette and plate; top with the tuna, capers, and the remaining thyme; and serve the remaining dressing on the side.

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

• 
  
  1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed
  
  


• 
  
  1 small head garlic
  
  


• 
  
  1/4 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly cracked black pepper
  
  


• 
  
  1/3 cup (about 1-1/2 oz.) pine nuts
  
  


• 
  
  1/4 cup coarsely grated Parmigiano-Reggiano
  
  


• 
  
  1 Tbs. coarsely chopped fresh flat-leaf parsley
  
  

Position oven racks in the top and bottom thirds of the oven. Heat the oven to 450°F.

Put the beans in a large bowl. Peel the garlic, quarter each clove lengthwise (if the cloves are small, halve them), and add them to the green beans. Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs. of the lemon zest, 1 tsp. salt, and 1/2 tsp. pepper.

Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring. Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 to 15 minutes.

Meanwhile, spread the pine nuts out on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes

Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 Tbs. olive oil. Toss gently to coat and season to taste with salt and pepper. Sprinkle on the toasted pine nuts, the remaining 1/2 Tbs. lemon zest, the Parmigiano, and the parsley. Serve hot or at room temperature.

Stir-Fried Green Beans with Ginger and Black Bean Sauce

Though these delicate green beans are traditionally saved for fancy French preparations, they’re also perfect for a quick stir-fry. Jarred black bean sauce serves as a light base for the sauce while minced ginger and garlic impart a heady punch.

• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand) 
  
  


• 
  
  1 Tbs. rice vinegar
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3 tablespoons canola oil
  
  


• 
  
  1 lb. haricots verts, trimmed
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. minced ginger
  
  


• 
  
  1 medium clove garlic, minced
  
  

In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.

Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.

Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  Finely grated zest of one Meyer lemon
  
  


• 
  
  1/4 cup fresh Meyer lemon juice
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 lb. fresh green beans, trimmed
  
  

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Green Beans with Parsley and Sesame Tahini Sauce

Instead of tossing your green beans with this lemony tahini sauce, drizzle it on top. This way, the sauce won’t dull the beans’ color.

• 
  
  1 lb. green beans, trimmed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. tahini
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 minced medium clove garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  

Bring a medium pot of well-salted water to a boil
over high heat and cook the green beans until crisp-tender, about
3 minutes; drain and cool under cold running water.

In a small bowl, whisk together the olive oil, tahini, lemon juice, garlic, and
salt and pepper to taste. Drizzle the green
beans with the dressing, sprinkle with the parsley, and serve.

Haricots Verts with Spicy Pancetta Dressing

A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just use the same pot to blanch the beans, cook the pancetta, and finish the dish.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. trimmed haricots verts
  
  


• 
  
  2 oz. thinly sliced pancetta
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  

Bring a 6-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)

Put the pancetta and oil in a 12-inch skillet and cook over medium heat, turning often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool; crumble.

Off the heat, pour off all but 2 Tbs. fat from the skillet. Add the vinegar, thyme, pepper flakes, and a pinch of salt and whisk until emulsified, about 1 minute. Add the haricots verts and half of the pancetta; toss to combine. Season to taste with salt. Transfer to a serving bowl, top with the remaining pancetta, and serve.

Green Beans with Cherry Tomatoes and Niçoise Olives

Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata olives instead.

• 
  
  3/4 lb. green beans, trimmed
  
  


• 
  
  1 cup halved cherry tomatoes
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1/2 cup pitted, chopped Niçoise olives
  
  


• 
  
  1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water. In a large bowl, combine the beans with the cherry tomatoes.

In a small bowl, whisk the olive oil, vinegar, and shallots. Stir in the olives, thyme, and salt and pepper to taste. Toss the vegetables with the vinaigrette, adjust the seasoning, and serve.

Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

Besides being straight up delicious, flat-iron steak is nearly as tender as filet mignon, it cooks quickly, and it's an affordable cut. If it's been a while since you've had succotash, give it a try. The sweet and smoky grilled green beans (yes, you can grill them!) stand in for lima beans in this update.

• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. plus 1/2 tsp. Dijon mustard
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 lb. beef flat-iron steak
  
  


• 
  
  1/2 lb. green beans, trimmed
  
  


• 
  
  6 scallions, trimmed
  
  


• 
  
  4 medium ears corn, shucked
  
  


• 
  
  2 large firm-ripe tomatoes, halved crosswise
  
  


• 
  
  4 Tbs. unsalted butter, softened
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 Tbs. heavy cream
  
  

Tip:

To grill green beans, simply arrange the beans perpendicular to the grates. To flip, use a shoveling motion with your tongs to scoop up a few and turn them over.

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine 1 Tbs. of the oil, 1 Tbs. of the mustard, the brown sugar, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Brush all over the steak and set aside.


Brush the green beans, scallions, corn, and tomatoes all over with the remaining 1-1/2 Tbs. oil and season with 1-1/2 tsp. salt and 1/2 tsp. pepper. Grill the vegetables, turning occasionally, until softened and lightly charred, 1 to 2 minutes for the scallions, 3 to 5 minutes for the beans, 4 to 6 minutes for the tomatoes, and 8 to 10 minutes for the corn. Transfer to a platter as they finish and set aside.

Grill the steak, flipping once and brushing with any leftover mustard mixture, until medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 12 to 15 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes.


Meanwhile, slide the skins off the tomatoes. Chop the skins and put them in a small bowl. Add the butter, the remaining 1/2 tsp. mustard, 1/2 tsp. salt, and 1/8 tsp. pepper; mix with a spoon until almost smooth.


Seed and chop the tomatoes; transfer to a large bowl. Cut the corn kernels from the cobs and add to the bowl with the tomatoes. Working over the bowl, scrape the dull side of a table knife down the length of each cob to remove as much of the corn “milk” as possible; discard the cobs. Roughly chop the green beans and scallions and add to the bowl along with the parsley, lime juice, and cream. Toss well and season to taste with salt and pepper.


Thinly slice the steak against the grain, transfer to plates, and brush with some of the tomato butter. Serve with the succotash and remaining tomato butter on the side.

Summer Vegetable Tempura

Tempura is a Japanese specialty of deep-fried, delicately battered pieces of fish or vegetables. Here, it’s made with seasonal produce and paired with a habit-forming gingery dipping sauce. If you have any dipping sauce left over, it’s also delicious with steamed or grilled vegetables, dumplings, or egg rolls.

• 
  
  2/3 cup soy sauce
  
  


• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. packed dark brown sugar
  
  


• 
  
  4 to 6 cups vegetable oil
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1 cup lager beer, such as Budweiser
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. small okra, trimmed (about 12)
  
  


• 
  
  3 oz. sugar snap peas, strings removed (about 1 cup)
  
  


• 
  
  3 oz. medium green beans, trimmed (15 to 20)
  
  


• 
  
  3 1/2 -inch-thick rounds of eggplant, cut into quarters (about 3 oz.)
  
  


• 
  
  1 medium carrot, cut on a sharp diagonal into 1/2-inch-thick oblongs (about 4 oz.)
  
  

In a small bowl, stir the soy sauce, vinegar, sesame oil, ginger, and brown sugar until the sugar is dissolved.

Add enough vegetable oil to a 14-inch flat-bottom wok (preferably seasoned carbon steel) to measure 1-1/4 inches deep; heat over high heat until the oil registers 365°F on a deep-fry thermometer.

While the oil heats, whisk the flour, beer, and 1 tsp. salt in a medium bowl until smooth. Working in batches of about 10 pieces, add vegetables to the batter and stir until just coated.

Using wooden chopsticks or tongs, carefully add the first batch of battered vegetables, one at a time, to the oil. Fry, turning the pieces halfway through cooking, until light golden, 1 to 2 minutes. Using a metal skimmer, strainer, or slotted spoon, transfer the vegetables to a plate lined with paper towels. Repeat in batches of 10 vegetables until all are fried, adjusting the heat as needed to maintain the oil temperature. Serve immediately with the soy-ginger dipping sauce.

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

• 
  
  1 cup loosely packed basil leaves
  
  


• 
  
  2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. fresh slender green beans, trimmed (long ones snapped in half)
  
  


• 
  
  2 cups arugula, rinsed and spun dry
  
  


• 
  
  2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
  
  


• 
  
  1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Haricots Verts with Toasted Walnuts and Chèvre

If you love goat cheese, feel free to add more to this simple dish.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts (green, yellow, or both), trimmed
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. minced shallots
  
  


• 
  
  1/3 cup walnuts, lightly toasted and chopped
  
  


• 
  
  2 tsp. walnut oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. fresh goat cheese, crumbled (2/3 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.