Smoky Eggplant Dip


  • 2 medium globe eggplants

  • 1 garlic clove, finely grated

  • 1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)

  • 1/2 cup finely chopped mint, plus torn leaves for serving

  • 1/2 teaspoon crushed red pepper flakes

  • 2 tablespoons olive oil, plus more for drizzling

  • Kosher salt

Special Equipment:

  • Hardwood or lump charcoal


  1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

  2. Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.

  3. To serve, drizzle dip with more oil and top with mint leaves.

Do Ahead:

  1. Dip can be made 1 day ahead. Cover and chill.


Indian Grilled Naan Bread with Garlic Scape Chutney



  • 5-1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)

  • 4 tsp baking powder

  • 1 T kosher salt

  • 1 tsp sugar

  • 1/2 cup plain yogurt

  • 1 large egg

  • 1/4 cup olive oil and more for brushing.

  • 1 1/2 C water

  • Olive oil or Melted butter for brushing

  • 1 C Melty cheese- such as mozzarella or queso fresco- optional

Garlic Scape Chutney:

  • 3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)

  • 1/2 cup fresh mint packed

  • 1/2 cup roasted or smoked almonds

  • 1/2 tsp. kosher salt

  • 1/2 tsp black pepper

  • 1/2 jalapeño or Serrano pepper- for a little kick (optional)

  • 1 T lime juice 1/3 C olive oil


  1. Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.

  2. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.

  3. Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.

  4. On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.

  5. Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.

  6. These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.

Balsamic Salad with Arugula, Pea Shoots and Parmesan


  • 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

  • 1 cup pea shoots

  • 1 cup edamame (or fresh peas)

  • 1 handful fresh mint (optional)

  • 1/2 cup walnuts

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1/2 tablespoon stone ground mustard

  • 1 tablespoon honey

  • 1/4 teaspoon kosher salt

  • Fresh ground black pepper

  • Parmesan cheese


  1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).

  2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

  3. In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

  4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Chicken Pho 
with Pea Shoots


  • 4 cups low-sodium chicken broth

  • 2 1/4-inch slices fresh ginger

  • 1 large shallot, thinly sliced

  • 3 cloves garlic, sliced

  • 4 tsp fish sauce

  • 2 green cardamom pods

  • 1 star anise pod

  • 1/2 stick cinnamon

  • 1/4 tsp ground turmeric

  • 20 oz boneless, skinless chicken breasts (about 2 large)

  • 3 tbsp fresh lime juice

  • 1/4 tsp ground black pepper

  • 4 oz brown rice vermicelli noodles

  • 1 jalapeño chile pepper, seeded and thinly sliced

  • 3 cups pea shoots

  • 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint

  • 2 green onions, white and light green parts, thinly sliced


  1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

  2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.

  3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.

  4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

Snap Pea and Green Beans with Arugula-Mint Pesto


  • 1/2 cup raw skin-on almonds

  • 1 garlic clove, finely grated

  • 2 cups (lightly packed) baby arugula

  • 2 ounces Parmesan, shaved, divided

  • 1 cup mint leaves, plus more for serving

  • 1/3 cup olive oil

  • Kosher salt, freshly ground pepper

  • 12 ounces sugar snap peas

  • 12 ounces green and/or wax beans, trimmed

  • 2 tablespoons fresh lemon juice

  • Lemon wedges (for serving)


  1. Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.

  2. Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.

  3. Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.