Korean Melon & Prosciutto Salad


  • 1 Korean melon, peeled, cubed

  • 1 red onion, small, halved, sliced thinly

  • 1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise

  • 1 bunch basil, de-stemmed, leaves chopped small

  • 1 medium lime, juiced

  • 1 package prosciutto, cut in bite-sized pieces

  • balsamic vinegar

  • cracked black pepper & kosher salt

  • Optional: shishito peppers, de-stemmed, minced


  1. Toss the melon, onion, cucumber, basil, and shishito peppers (if using) in a large bowl.

  2. Juice lime over the bowl. Toss lightly. Season to taste with pepper and salt.

  3. Fold in prosciutto. Cover and chill for 15 minutes or more.

  4. Remove from the refrigerator and toss again.

  5. Plate individually. Drizzle balsamic vinegar over salad in a light stream.

Cast-Iron Pizza with Fennel and Sausage


  • 12 oz. store-bought pizza dough, room temperature

  • 5 Tbsp. extra-virgin olive oil, divided

  • 8 oz. sweet Italian sausage, casings removed

  • 1/3 cup prepared marinara

  • 3/4 cup coarsely grated low-moisture mozzarella

  • 1/2 small fennel bulb, very thinly sliced

  • 3 garlic cloves, very thinly sliced

  • Kosher salt

  • Crushed red pepper flakes and torn basil leaves (for serving)


  1. Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.

  2. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.

  3. Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.

  4. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

Grilled Eggplant Caprese


  • Slices from 2 grilled eggplants (about 14 to 16 slices)

  • 4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)

  • 6 oz fresh mozzarella, cut into slices

  • 1 tbsp thinly sliced fresh basil (or use whole basil leaves)

  • 1 tbsp extra-virgin olive oil

  • 2 tsp balsamic vinegar

  • ⅛ tsp each coarse sea salt and ground black pepper


  1. Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper.


Rainbow Salad with Beet, Kale & Avocado Dressing



  • 2 large red and/or golden beets, peeled

  • 2 cups loosely packed finely chopped kale

  • 2 tbsp shelled unsalted whole pistachios

  • 2 tbsp soft goat cheese, crumbled

  • 1 tsp unsalted sunflower seeds


  • 2 cloves garlic

  • 1 large avocado, peeled, pitted and chopped

  • Juice of 1 lime

  • 1 1/2 tbsp extra-virgin olive oil

  • 1 1/2 tbsp apple cider vinegar

  • 1 tbsp chopped fresh basil leaves, plus additional for garnish

  • 2 tsp raw honey

  • Pinch each sea salt and ground black pepper


  1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

  2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

  3. To a mini food processor or blender, add all dressing ingredients plus

  4. tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

  5. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

Summer Squash and Basil Pasta


  • 1/4 cup olive oil

  • 8 garlic cloves, thinly sliced

  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

  • Kosher salt

  • 1 teaspoon paprika

  • 12 ounces paccheri, ziti, or other large tube pasta (or GF pasta when needed)

  • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving

  • 1 tablespoon fresh lemon juice

  • 1/2 cup basil leaves


  1. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

  3. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  4. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.