Roasted-cuminroasted cumin & chickpea salad


3/4 tsp ground cumin
2 Tbsp olive oil
2 Tbsp fresh lime juice
Kosher salt and pepper
1 15-oz can chickpeas, rinsed
1 stalk celery, thinly sliced
1 medium tomato, seeded and chopped
1/2 small red onion, finely chopped
1 oz feta, crumbled (about 1/4 cup)

1 Heat a small skillet over medium heat. Add the cumin and cook, stirring until toasted and fragrant, about 1 minute; transfer to a large bowl.
2 Add the oil, lime juice, 1/2 tsp salt and 1/4 tsp pepper to the bowl and whisk to combine.
3 Add the chickpeas, celery, tomato and onion and toss to combine. Let sit, tossing occasionally, for 15 minutes.
4 Fold in the feta before serving.

Watermelon & feta saladWatermelon--feta-salad


2 Tbsp olive oil
1 tbsp white wine vinegar
1 Tbsp fresh lime juice
Kosher salt and pepper
1/4 small red onion,thinly sliced
1 1-lb piece seedless watermelon
1/2 seedless cucumber, sliced into half-moons
3 cups baby arugula
3 oz feta, crumbled (about 3/4 cup)

1 In a large bowl, whisk together the oil, vinegar, lime juice, and 1/4 tsp each salt and pepper. Add the onion and let sit, tossing occasionally, for 10 minutes.
2 Meanwhile, remove and discard the watermelon rind. Cut the watermelon into thin 2-in. pieces.
3 Add the watermelon, cucumber and arugula to the bowl of onions and gently toss to combine, Top with the feta.

heirloom tomato gratinheirloom


1 clove garlic, smashed
2 Tbsp olive oil, plus more for the dish
1 large sweet onion, chopped
1/2 tsp grated orange zest
3 Tbsp orange juice
2 tsp honey
4 lb mixed heirloom tomatoes, sliced 1/2-in. thick Kosher salt and pepper
2 cups fresh bread crumbs
1/4 cup grated Romano or Parmesan cheese (1 oz)
1 Tbsp fresh thyme leaves

1 Heat oven to 425°F. Rub the inside of a 2- to 2 1/2-qt baking or gratin dish with garlic, then coat with oil.
2 Heat 1 Tbsp of the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until tender, 12 to 15 minutes (do not let it brown). Remover from heat and stir in the orange zest. Orange juice and honey.
3 Scatter half the onion mixture in the bottom of the prepared dish. Arrange the tomatoes, overlapping slightly,over the onions and season with 1/4 tsp each salt and pepper. Repeat.
4 In a bowl, combne the bread crumbs, cheese, thyme and remaining Tbsp oil. Sprinkle over the tomatoes and bake until golden brown and bubbling, 15 to 20 minutes.

warm potato salad dijonnaiseWarm-potato


3 lb baby red and Yukon gold potatoes, halved (quartered if large)
Kosher salt and pepper
3 Tbsp creamy Dijon mustard
2 Tbsp olive oil
2 Tbsp seasoned rice vinegar
4 scallions, thinly sliced
1 Tbsp fresh tarragon, roughly chopped

1 Place the potatoes in a large pot and add enough water to cover. Bring to a boil and add 1 tsp salt. Reduce heat and simmer until the potatoes are just tender. 12 to 15 minutes; drain.
2 Meanwhile, in a largebowl, whisk together the mustard oil, vinegar, and 1/2 tsp each salt and pepper.
3 Add the potatoes and toss to coat. Fold in the scallions and tarragon. Serve warm or at room temperature.