Prepare simple syrup by mixing equal parts granulated sugar and hot water and stirring until the sugar dissolve. If you don’t have a serrano pepper, any other hot pepper will do – or try some hot pepper flakes instead.
Spicy Watermelon Refresher
Recipes
Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini)
From Seriouseats.com
Hi Honey Sandwich Focaccia
We’re making this sandwich with thinly sliced zucchini and potatoes – an idea from Deb Perlman of Smitten Kitchen who got it from Bon Appetit back in June 2001.
Watermelon Salad with Fried Shallots and Fish Sauce
From the NY Times. This recipe looks to approximate the addicting fruit salads Chef Parnass serves at Talat Market.
Peanut Chili Crisp Cucumber Salad
More cucumber inspiration, courtesy of Karen Tedesco of the blog Family Style Food. This dish can be served as a salad, cold condiment, or tossed with chunks of tofu and a cold pasta such as soba.
Pork Tenderloin with Apples, Cabbage, and Onions
Need a fast and healthy option for dinner? Chef Virginia Willis, to the rescue! Subscribe to her newsletter for a dependable stream of seasonal recipes and wellness tips: https://virginiawillis.com/
Skillet Pork Chops and Apples With Miso Caramel
Another fabulous recipe from the NY Times! Like these? More info about subscribing to their content at this link: https://www.nytimes.com/subscription/cooking
Smoky Freekeh Salad with Crunchy Veg & Tangy Dressing
One-Pot Braised Chard With Gnocchi, Peas and Leeks
Adapted from Melissa Clark in the New York Times. Her note about the recipe: “Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.”
I’m skipping the peas although that’s one freezer item many people keep on hand. And I’m substituting a Riverview sweet onion for the leeks.
Basil and Tomato Fried Rice
From Hetty Lui McKinnon, author of “To Vegetables, With Love.”