Cherry Tomato Labneh Dip
New York Times
Labneh makes the ultimate dip for any season or occasion. Labneh topped with chunks of roasted squash and fried pumpkin seeds can keep the winter blues away. Labneh topped with finely minced shallots, chives and caviar is posh enough to anoint any New Year’s table. But only one garnish deserves the labneh throne all summer long: bright cherry tomatoes simmered in olive oil — with whole garlic cloves — until plumped, slumped and soft enough to burst. It is the perfect combination of creamy, savory and sweet. Serve alongside warm, fluffy pita, crusty bread, or ice cold crudités when battling a scorcher of a summer. The leftover olive oil is a bonus ingredient that can be used to dress salads, cook vegetables or finish a pot of beans or pasta.
INGREDIENTS
Yield:4 servings
12 ounces cherry tomatoes
8 garlic cloves, peeled
2 sprigs fresh thyme
2. sprigs fresh oregano
1½ teaspoons kosher salt
1 cup extra-virgin olive oil
8 ounces labneh
1 teaspoon crushed red pepper
Flaky salt
Crusty bread or crudités, for serving
PREPARATION
1. Heat your oven to 325 degrees. Combine the cherry tomatoes, garlic cloves, thyme sprigs, oregano sprigs, salt and olive oil in a small, oven-safe lidded pot. Place the pot over medium heat and cook until the oil bubbles, about 1 minute. When it does, turn off the heat, cover tightly with a lid and transfer to the oven.
2. Let the mixture cook for 30 minutes. The tomatoes should be mostly whole and on the brink of bursting, and the garlic should smush when pressed. Remove and discard the thyme and oregano sprigs.
3. Put the labneh in the middle of a serving bowl. Using the back of a spoon, spread the labneh to fill the bowl evenly, then create a divot in the middle. Using a slotted spoon, place the tomatoes and garlic in the center of the divot and season with red pepper and flaky salt. Drizzle some of the fragrant oil on top, then reserve (and refrigerate) any remaining oil to dress salads, pasta, beans, vegetables or save for another use. (Strained and refrigerated in a covered container, the seasoned olive oil will keep for one week.)
Skillet Meatballs with Peaches, Basil and Lime
New York Times
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
INGREDIENTS
Yield:3 to 4 servings
1½ tablespoons finely grated or minced fresh ginger
3 garlic cloves, grated or minced
1¼ teaspoon ground cumin, plus more for serving
1¼ teaspoons kosher salt, plus more as needed
1 pound ground pork (or turkey or chicken, or vegan meat)
⅓ cup panko or other plain bread crumbs
3 tablespoons finely chopped fresh basil, plus basil leaves for serving
2 tablespoons extra-virgin olive oil
2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2 cups diced ripe peaches or nectarines (about 3)
¼ cup thinly sliced white or red onion, or scallions
1 lime, halved
White rice or coconut rice, rice noodles, or crisp salad greens, for serving
PREPARATION
1. In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
2. Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
3. Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
4. Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
5. Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
6. Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
Coconut Rice
New York Times
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
INGREDIENTS
Yield:3 to 4 servings
1 cup long-grain white rice, such as jasmine
¾ cup coconut milk
1 scant tablespoon sugar
½ teaspoon kosher salt, plus more to taste
¾ cup water
PREPARATION
1. Rinse the rice a few times, until the water that drains away runs almost completely clear.
2. Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
3. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
