96 AUGUST 2019
1 Tbsp. fresh edible nasturtium
petals (optional)
1 Tbsp. finely chopped fresh chives
1 Tbsp. fresh oregano leaves
2 tsp. fresh marjoram leaves(^1) / 2 tsp. Aleppo pepper or (^1) / 4 tsp.
crushed red pepper
- Preheat grill to high (450°F to 500°F).
Set 2 small, tender squash aside. Cut
remaining squash into 2-inch pieces; toss
gently with 2 tablespoons garlic oil and
11 / 2 teaspoons salt. Place squash on oiled
grates, and grill, uncovered, until lightly
charred, about 3 minutes per side.
Remove from grill, and immediately toss
squash with 1 tablespoon lemon juice, 1^1 / 2
teaspoons garlic oil, benne seeds,^1 / 2 tea-
spoon salt, and, if desired, hot sauce. Set
squash mixture aside. - Bring cream to a simmer in a small
saucepan over medium. Remove from
heat, and whisk in goat cheese and^1 / 2 tea-
spoon salt. Let cool 20 minutes. - Meanwhile, using a mandoline, shave
reserved 2 squash lengthwise. Season
with remaining 1 teaspoon salt, and driz-
zle with remaining 1 tablespoon garlic oil
and remaining 1 tablespoon lemon juice. - To serve, spread cooled cream mix-
ture on a serving platter; drizzle with
chive oil, and top with grilled and raw
squash mixtures. Sprinkle with sunflower
seed kernels, nasturtium petals, chives,
oregano leaves, marjoram leaves, and
Aleppo pepper.
NOTE Nasturtium flowers may be found at
chefsgarden.com or farmers markets.
Blackcap Sour
PHOTO P. 70
TOTAL 5 MIN; MAKES 1 COCKTAILFarmers refer to black raspberries as
“blackcaps” in the mid-Atlantic. This
refreshing gin cocktail mixes them with
white port and lemon for a rosy result.8 black or red raspberries, divided
3 fresh shiso or basil leaves
11 /^4 oz. (2^1 /^2 Tbsp.) London dry gin(^3) / 4 oz. (1 (^1) / 2 Tbsp.) white port
11 / 2 Tbsp. fresh lemon juice
1 Tbsp. simple syrup
Muddle 5 raspberries and shiso leaves in
a cocktail shaker. Add gin, port, lemon
juice, and simple syrup. Fill shaker with
ice cubes; cover and shake until outside of
shaker is frosty, about 30 seconds. Strain
into a coupe or rocks glass, and garnish
with remaining 3 raspberries.
Green Hat Gin and Ginger
PHOTO P. 67
TOTAL 5 MIN; MAKES 1 COCKTAIL
Equal parts gin and aquavit make for a
super-aromatic cocktail, balanced by
spicy ginger beer, fresh lemon juice, and
Thai basil.
11 /^2 oz. (3 Tbsp.) Green Hat Gin
11 / 2 oz. (3 Tbsp.) aquavit (such as
Krogstad)
2 Tbsp. fresh lemon juice
Ginger beer (about 3 oz.)
1 Thai basil sprig
Combine gin, aquavit, and lemon juice in a
Collins glass, and fill glass with crushed
ice. Stir to combine and chill. Top with gin-
ger beer, and garnish with basil.
Golden Melon Salad with
Lemony Yogurt and Chiles
PHOTO P. 69
TOTAL 30 MIN; SERVES 6
Tart, lemon-spiked yogurt, crisp onions,
chiles, and lots of herbs make this fruit
salad dinner-worthy. A no-cook side dish,
it comes together in just 30 minutes. The
two golden melons, cantaloupe and yellow
watermelon, are visually stunning, but the
real key to the best flavor is to use the rip-
est melons available, regardless of color.
(^1) / 2 cup thinly sliced red onion
11 / 2 cups plain whole-milk Greek yogurt
3 Tbsp. mixed lemon-scented herb
leaves (such as lemon verbena,
lemon thyme, lemon balm, or
lemon mint), finely chopped, plus
more whole leaves, for garnish
2 tsp. honey
1 Tbsp. plus 2 tsp. fresh lemon juice,
divided
21 / 2 tsp. kosher salt, divided
1 (5-lb.) yellow or red seedless
watermelon, cut into 1-inch cubes
(about 8 cups)
1 (4^1 / 4 -lb.) cantaloupe or other
muskmelon, cut into 1-inch cubes
(about 6 cups)
11 / 2 Tbsp. Garlic Oil (recipe p. 74) or
extra-virgin olive oil
1 serrano chile, jalapeño, or red
Fresno chile, thinly sliced
11 / 2 tsp. Aleppo pepper
1 lime
- Fill a medium bowl with ice water. Sub-
merge onion in ice water, and let stand 10
minutes. Drain and pat onion dry. - Meanwhile, stir together yogurt,
chopped lemon herbs, honey, 2 teaspoons
Chive Oil
PHOTO P. 75
ACTIVE 10 MIN; TOTAL 1 HR 5 MIN
MAKES 1^1 / 2 CUPSFresh chive flavor is captured in this bright
finishing oil, which chef Langhorne uses to
balance the richness of dishes like Warm
Crab in Garlic Cream with Charred Broc-
coli (recipe p. 74).1 cup chopped fresh chives
6 Tbsp. grapeseed oil(^1) / (^4) tsp. kosher salt, divided, plus more
to taste
Process chives, grapeseed oil, and salt in
a high-speed blender until warm steam
escapes when you remove center piece of
lid, about 5 minutes. Transfer to a small
freezer-safe bowl, and place in freezer
until chilled, about 10 minutes. Place a
fine wire-mesh strainer over a small bowl.
Spoon chive mixture into strainer, and let
stand, stirring occasionally (do not press
on solids), until chive oil has strained
completely through, about 40 minutes.
Discard solids.
MAKE AHEAD Chive oil can be stored in
an airtight container in refrigerator up to
5 days.
Herbed Summer Squash with
Goat Cheese Cream
PHOTO P. 71
ACTIVE 25 MIN; TOTAL 45 MIN
SERVES 6
Both crunchy raw squash and tender
grilled squash feature in this summer
salad. With plenty of fresh herbs, tangy
goat cheese melted into rich heavy cream,
and nutty toasted seeds to balance the
bright lemon juice on the squash, it’s a
complex-tasting but easy-to-prepare dish.
21 / 2 lb. mixed summer squash (such as
Golden Rod zucchini, green
zucchini, crookneck, and pattypan)
31 / 2 Tbsp. Garlic Oil (recipe p. 74) or
extra-virgin olive oil, divided
31 /^2 tsp. kosher salt, divided
2 Tbsp. fresh lemon juice, divided
1 tsp. benne seeds or sesame seeds,
toasted
(^1) / 4 tsp. hot sauce (optional)
1 cup heavy cream
2 Tbsp. goat cheese
2 tsp. Chive Oil (recipe precedes),
optional
1 Tbsp. salted roasted sunflower
seed kernels
FROM GARDEN TO GRILL from p. 74