2019-07-01_Shape

START TO FINISH: 45 MINUTES

1 cup farro

Vegetable oil, for grill

4 medium zucchini or other summer
squash (2 pounds), sliced
lengthwise into 1∕2-inch planks

5 tablespoons extra-virgin
olive oil, plus more for brushing

Kosher salt and freshly
ground black pepper

1∕2 teaspoon whole coriander seeds

11∕2 cups raspberries

1∕2 small shallot, minced

2 tablespoons cider vinegar

1 cup blackberries, halved

6 ounces crumbled
sheep’s-milk feta

¼ cup packed fresh basil, chopped,
plus small leaves for serving

1. Cover farro with 3 inches of water
   in a medium saucepan. Bring to a
   boil over medium-high heat, then
   reduce to a simmer and cook, uncov-
   ered, until farro is tender, about 25
   minutes. Drain and let cool slightly.


2. Meanwhile, preheat a grill or
   a grill pan over medium-high heat
   and lightly coat grates with vege-
   table oil. On a rimmed baking
   sheet, brush both sides of the zuc-
   chini with olive oil and season to
   taste with salt and pepper. Grill
   the zucchini, flipping halfway
   through, until lightly charred and
   tender, about 5 minutes.


3. In a small skillet, toast the cori-
   ander seeds over medium heat until
   fragrant, about 1 minute. Transfer
   to a cutting board and smash with
   the back of a knife. In a medium
   bowl, smash ½ cup raspberries with
   the back of a fork. Stir the shallot,
   vinegar, and coriander into the
   smashed raspberries. Slowly whisk
   in ¼ cup olive oil. Season to taste
   with salt and pepper.


4. Toss the farro with the remaining
   tablespoon of olive oil. Season
   to taste with salt and pepper.
   Gently fold the remaining cup
   of raspberries, the blackberries,
   feta, and basil into the farro.


5. Serve the zucchini over the
   farro salad and drizzle the
   smashed-raspberry dressing over
   top. Garnish with more basil.

Serves: 4

START TO FINISH: 35 MINUTES

Vegetable oil, for grill

2 orange bell peppers

1 nectarine, pitted and roughly

chopped, plus 1 nectarine, pitted

and very thinly sliced

1∕2 cup blanched almonds, toasted

4 teaspoons sherry vinegar

1 garlic clove, peeled and

coarsely chopped

1∕2 teaspoon sweet paprika

1∕3 cup extra-virgin olive oil,

plus more for brushing

Kosher salt and freshly ground

black pepper

1 head cauliflower, stem trim-

med, cut vertically into four

1-inch planks

½ cup flat-leaf parsley

1. Preheat a grill or a grill pan over
   medium-high heat and lightly
   coat the grate with vegetable oil.
   Place the bell peppers in the
   hottest part of the grill and char,
   turning a few times until darkened
   all over, 12 minutes. Transfer to a
   bowl and cover with plastic wrap
   to steam, 10 minutes.


2. Remove seeds and stem from
   peppers and peel off skin. Roughly
   chop the roasted peppers and
   scrape into a food processor. Add
   the roughly chopped nectarine,
   almonds, vinegar, garlic, and
   paprika and pulse until smooth.
   With the food processor running,
   slowly drizzle in the olive oil;
   season to taste with salt.


3. Meanwhile, brush the cauliflower
   steaks with oil. Season to taste
   with salt and pepper. Grill steaks
   until tender and charred in places,
   about 5 to 6 minutes per side.


4. Spread the romesco sauce
   on plates and top with the grilled
   cauliflower planks. Scatter the
   remaining thinly sliced nectarines
   over the cauliflower. Sprinkle with
   parsley and drizzle with olive oil.
   Serves: 4 Purée 4 cups roughly chopped
   strawberries, 1 cup cherry
   tomatoes, ¼ cup packed fresh
   basil, ¼ cup water, 3 tablespoons
   light agave syrup, 1 tablespoon
   fresh lemon juice, and a pinch
   of kosher salt in a blender until
   very smooth, about 1 minute. Pour
   into ice-pop molds and freeze,
   at least 2 hours or overnight.
   Makes: 10 three-ounce ice pops

JULY/AUGUST 2019 110 SHAPE.COM