• 1 medium-large eggplant, 1 pound, cut into ½-inch pieces

• Sea salt

• 6 tablespoons extra-virgin olive oil, plus more as needed

• 2 medium zucchini or yellow squash, 1 pound, cut into ½-inch pieces

• 1 medium yellow onion, chopped

• 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces

• 3 garlic cloves, chopped

• 1 pound tomatoes on the vine, 3 to 5, cut into ½-inch pieces

• Pinch red pepper flakes

• Pinch cane sugar

• 1 tablespoon white wine vinegar

• 2 teaspoons chopped fresh thyme leaves

• Freshly ground black pepper

• ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish

• Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.

• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.

• Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.

• Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.

• Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.

• Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.

• 6 ripe peaches, pitted and sliced (5 cups)

• 2 tablespoons all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon fresh lemon juice

• 1 teaspoon vanilla extract

• Vanilla ice cream, for serving

Topping

• ¾ cup whole rolled oats

• ½ cup all-purpose flour, spooned and leveled

• ½ cup brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon sea salt

• ½ cup cold unsalted butter, 1 stick, cubed, plus more for the pan

• Preheat the oven to 350°F and grease a 9x9-inch baking dish.

• In a large bowl, toss the peaches with the flour, sugar, lemon juice, and vanilla. Spread evenly in the prepared baking dish.

• Make the topping: In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Use a fork, a pastry cutter, or your hands to work in the butter until the mixture is crumbly. Sprinkle evenly over the peaches.

• Bake for 30 to 40 minutes, or until the peaches are bubbling and the topping is golden brown and crisp.

• Let stand for 10 minutes before serving with vanilla ice cream.

• 1 large English cucumber, sliced into thin half-moons (2½ cups)

• 2 large tomatoes, about 1½ pounds, chopped

• ½ cup thinly sliced red onion

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 teaspoon sea salt

• Freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• ½ cup chopped fresh herbs, such as basil, parsley, dill, and/or mint

• Flaky sea salt

• In a large bowl, toss together the cucumber, tomatoes, red onion, lemon juice, vinegar, salt, and several grinds of pepper. Chill in the refrigerator for 10 minutes.

• Transfer to a serving bowl, leaving any excess juices behind. Drizzle with the olive oil, sprinkle with the herbs, and toss. Sprinkle with flaky sea salt, season to taste, and serve.

• 10 ounces pappardelle pasta

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• ½ medium yellow onion, diced

• 1 medium carrot, finely chopped

• 8 ounces cremini mushrooms, stemmed and finely chopped

• 3 garlic cloves, chopped

• ½ teaspoon sea salt

• Freshly ground black pepper

• 1 teaspoon balsamic vinegar

• 1 teaspoon tamari

• 1½ cups cooked green or French green lentils, from ½ cup dry

• 24 ounces marinara sauce

• ½ cup Parmesan cheese or vegan Parmesan, for serving

• Fresh parsley, for garnish

• Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

• Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.

• Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.

• Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.

• 1 pound zucchini, about 3 medium zucchini

• 2 large eggs

• 1½ cups chopped scallions, about 1 bunch

• 3 garlic cloves, grated

• 2 tablespoons chopped fresh dill

• 1 tablespoon lemon zest

• 1 teaspoon sea salt

• 2¼ cups panko breadcrumbs, divided

• 3 tablespoons all-purpose flour

• Avocado oil, for the pan

• Freshly ground black pepper

• Tartar Sauce or Creamy Dill Sauce, for serving

• Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.

• In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.

• Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.

INGREDIENTS