Snap Pea and Green Beans with Arugula-Mint Pesto

INGREDIENTS:

• 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)

PREPARATION:

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.

Grilled Zucchini and Summer Squash Salad with Avocado

INGREDIENTS:

• 1 zucchini, cut lengthwise into 4 slabs

• 1 yellow summer squash, cut lengthwise into 4 slabs

• 10 asparagus stalks, ends trimmed

• 1 tbs olive oil

• 2 cups baby arugula

Avocado Dressing:

• 1 small ripe avocado, peeled, pitted, diced

• 2 tbs good-quality balsamic vinegar

• 2 tsp extra-virgin olive oil

PREPARATION:

To Grill Vegetables:

1. Heat grill to medium-high.

2. Lightly coat zucchini, squash, and asparagus with olive oil and sprinkle with salt and pepper. Grill zucchini and squash for about 3 mins on each side, and asparagus for about 2 mins total, or until they are slightly charred and cooked through but still crisp-tender. Transfer vegetables to a cutting board.

3. Cut asparagus spears in half lengthwise then crosswise, and cut zucchini and squash on bias into large bite-size pieces.

To Make Avocado Dressing:

1. In a medium bowl, whisk half of diced avocado with vinegar, breaking up avocado lightly to create a creamy texture.

2. Slowly drizzle in extra-virgin olive oil while whisking to blend. Season with salt and pepper.

To Serve:

1. In a large bowl, gently toss grilled vegetables and arugula with enough dressing to coat. Fold in remaining diced avocado. Season with salt and pepper.

2. Mound salad on plates and serve any remaining dressing on side.

Shaved Summer Squash Salad

INGREDIENTS:

• 3 tablespoons whole almonds

• 1 pound summer squash or zucchini (a mix of green and yellow)

• 2 1/2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 minced garlic clove

• Kosher salt and freshly ground black pepper

• Baby arugula

PREPARATION:

1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

2. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Open-Face Bacon-and-Egg Sandwiches with Arugula

INGREDIENTS:

• 5 bacon slices, halved crosswise

• 1 (4-inch) square ciabatta or focaccia bread, halved horizontally

• 3 tablespoons olive oil, divided

• 4 large thin tomato slices

• 1 small shallot, chopped

• 1/2 tablespoon white wine vinegar

• 1 cup (packed) arugula

• 2 large eggs

• Parmesan cheese shavings

PREPARATION:

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.

2. Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.

3. Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.

4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.

Arugula and Fontina Frittata

INGREDIENTS:

• 1 garlic clove, halved

• 1 1/2 tablespoons extra-virgin olive oil

• 3 oz baby arugula (3 cups)

• 6 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

PREPARATION:

1. Preheat broiler.

2. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.

3. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.