iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Strawberry, Pomegranate, and Rose Petal Mess

Ingredients:
2 large egg whites
1/4 cup granulated sugar
1/4 cup powdered sugar
3/4 cup crème fraîche
1/2 cup mascarpone
2 tablespoons powdered sugar
1/2 teaspoon rose water (optional)
6 ounces strawberries, hulled, halved if large
1 pint strawberry or raspberry sorbet
1 tablespoon pomegranate molasses or 1 1/2 teaspoons honey
1/4 cup pomegranate seeds
1 teaspoon ground sumac
2 teaspoons dried rose petals (optional)
Sumac is available at specialty foods stores
and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Instructions:
Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites until foamy, about 1 minute. With mixer running, gradually add granulated sugar. Continue to beat until meringue triples in volume, is shiny, and holds medium-stiff peaks, 8–10 minutes. Add powdered sugar and beat just to blend.
Spoon 2 heaping tablespoonfuls of meringue onto a parchment-lined baking sheet; repeat to fill baking sheet, spacing 1" apart. Bake until dry, about 4 hours.
Do ahead: Meringues can be baked 5 days ahead. Keep airtight at room temperature.
Whisk crème fraîche, mascarpone, powdered sugar, and rose water, if using, in a medium bowl.
Arrange meringues, crème fraîche mixture, strawberries, and scoops of sorbet in a large bowl. Drizzle with pomegranate molasses and top with pomegranate seeds, sumac, and rose petals, if using.
Fresno Chile Hot Sauce

Ingredients:
1/2 pound stemmed Fresno chiles, 6 peeled garlic cloves, 3 tablespoons red wine vinegar, salt

Instructions:
Cook 1/2 pound stemmed Fresno chiles (8–10) and 6 peeled garlic cloves in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and 3 tablespoons red wine vinegar in a blender until almost smooth; season with salt. Let cool.
Grilled Short Ribs with Lemon and Parsley

Ingredients:
3 English-style bone-in beef short ribs (about 3 1/2 pound)
Kosher salt, freshly ground pepper
1 medium sweet onion (such as Vidalia), thinly sliced
3/4 cup fresh orange juice
1/3 cup fresh lime juice
1/3 cup olive oil
1/2 cup chopped fresh flat-leaf parsley, plus leaves for serving
Flaky sea salt (such as Maldon)
1 teaspoon finely grated lemon zest

Instructions:
Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
Cover and chill at least 3 hours.
Let ribs sit at room temperature 1 hour before grilling.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes.
Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.
Grilled Bread with Ricotta & Tomatoes

Ingredients:
1 garlic clove
Kosher salt
1 tablespoon red wine vinegar
6 tablespoons olive oil, divided
3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
Freshly ground black pepper
8 3/4"-thick slices country-style bread
1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
10 ounces whole-milk ricotta

Instructions:
Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
Spicy Lobster Pasta

Ingredients:
12 ounces spaghetti
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 pound cherry and/or Sun Gold tomatoes, halved
1 pound picked cooked lobster meat or cooked large shrimp
Freshly ground black pepper
1 teaspoon finely grated lemon zest
Lemon wedges (for serving)

Instructions:
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.
Summer Squash Slaw with Feta and Toasted Buckwheat

Ingredients:
1/4 cup buckwheat groats, 1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife, 2 scallions, thinly sliced, 1/4 cup coarsely chopped fresh mint, 1 teaspoon coarsely chopped fresh marjoram or oregano, 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, Kosher salt, Freshly ground black pepper, 4 ounces feta, thinly sliced

Instructions:
Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
Chile Peanut and Pumpkin Seed Snack Mix

Ingredients:
1 cup raw peanuts
1 cup raw pumpkin seeds (pepitas)
2 tablespoons vegetable oil
2 tablespoons crushed chiles de árbol
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt

Instructions:
Toss 1 cup raw peanuts and 1 cup raw pumpkin seeds (pepitas) with 2 tablespoons vegetable oil, 2 tablespoons crushed chiles de árbol or 1/2 teaspoon cayenne pepper, and 1 tablespoon kosher salt to coat. Toast on a baking sheet in a 400° oven, tossing often, until golden brown, 5–7 minutes. Let cool.
Do ahead: Mix can be made 1 week ahead. Store airtight at room temperature. Makes about 2 cups.
Frozen Yogurt with Poached Peaches

Ingredients:
1 cup heavy cream
1 cup plain whole-milk Greek yogurt
1 cup whole milk
1/2 cup honey
2 tablespoons fresh lemon juice
Pinch of kosher salt
4 large ripe peaches (about 2 pounds)
6 fresh lemon verbena leaves
1 1/2 cups Cocchi Aperitivo Americano (Italian aperitif wine)
1/2 cup sugar
1/4 cup chopped unsalted
raw pistachios

Instructions:
Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer's instructions.
Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.
Do ahead: Frozen yogurt can be made 1 week ahead. Keep frozen.
Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.
Bring lemon verbena, Cocchi Americano, sugar, reserved peach skins, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10–12 minutes.
Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12–15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.
Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15–20 minutes. Let cool, then discard solids.
Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.
Do ahead: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.
Pappa al Pomodoro

Ingredients:
2 pounds tomatoes, cored, quartered
2 garlic cloves, smashed
1/2 teaspoon fennel seeds
6 tablespoons olive oil, divided, plus more
Kosher salt
Freshly ground black pepper
4 sprigs basil
1/4 loaf country-style bread
crust removed
torn into 2" pieces (about 1 1/2 cups)
divided

Instructions:
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
Serve soup topped with toasted bread and drizzled with more oil.
Peach-Tarragon Shortcake

Ingredients:
4 large ripe peaches
2 sprigs tarragon
1/4–1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1 sprig tarragon
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
2 teaspoons sugar, plus more for sprinkling
1 1/2 cups chilled heavy cream
Whipped cream (for serving)

Instructions:
Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Watermelon Gazpacho with Feta Crema

Ingredients:
1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato, coarsely chopped
1 English hothouse cucumber, peeled, coarsely chopped
1 jalapeño, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup almonds
"2 ounces feta, preferably French sheeps milk, crumbled (about 1/2 cup)", 1/4 cup sour cream
3 tablespoons whole milk
3/4 pound seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups)
1/2 English hothouse cucumber, peeled, cut into 1/2" pieces
Olive oil (for serving)
Flaky sea salt (such as Maldon)
Freshly ground black pepper

Instructions:
Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8–10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
Do ahead: Crema can be made 1 day ahead. Cover and chill.
Herby Corn Salad

Ingredients:
1/4 cup olive oil
2 tablespoons Sherry vinegar
Salt
Freshly ground black pepper
1 thinly sliced small shallot
1/2 cup torn fresh herbs (such as dill, mint, and/or chives)
3 cups raw or cooled blanched fresh corn kernels

Instructions:
Whisk 1/4 cup olive oil and 2 tablespoons Sherry vinegar in a large bowl; season with salt and pepper. Add 1 thinly sliced small shallot and 1/2 cup torn fresh herbs (such as dill, mint, and/or chives).
Fold in 3 cups raw or cooled blanched fresh corn kernels; season with salt and pepper.
Cabbage and Jicama Slaw

Ingredients:
1 bunch cilantro (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
1/2 cup sour cream
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1/2 cup mayonnaise
Salt
Freshly ground pepper
1 large head of green cabbage, very thinly sliced (about 5 cups)
1 julienned peeled small jicama (about 1 cup)
4 sliced scallions

Instructions:
Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.
Za'atar Roast Chicken with Green Tahini Sauce

Ingredients:
2 garlic cloves, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
1/2 cup tahini
1/4 cup fresh lemon juice
Kosher salt
1 3 1/2–4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
2 medium red onions, thinly sliced
2 garlic cloves, smashed
1 lemon, thinly sliced, seeds removed
1 tablespoon sumac
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 cup low-sodium chicken broth or water
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
"2 tablespoons zaatar", 2 tablespoons unsalted butter
1/4 cup pine nuts
6 pieces lavash or other flatbread
"Zaatar and sumac are available at Middle Eastern markets and specialty foods stores
and online."

Instructions:
Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
Do ahead: Sauce can be made 1 day ahead. Cover and chill.
Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45–55 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.
Grilled Corn with Miso Butter

Ingredients:
4 tablespoons room-temperature unsalted butter, 1 tablespoon miso, 4 husked ears of corn, 2 tablespoons vegetable oil, Salt, Toasted sesame seeds, garnish

Instructions:
Mix 4 tablespoons room-temperature unsalted butter and 1 tablespoon miso in a small bowl. Rub 4 husked ears of corn with 2 tablespoons vegetable oil; season with salt.
Grill over medium-high heat, turning often, until lightly charred and tender, about 5 minutes.
Spread corn with miso butter and sprinkle with toasted sesame seeds.
Grilled Lettuces with Crème Fraîche and Avocado

Ingredients:
2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
1 cup mizuna or baby mustard greens
1/2 cup crème fraîche
1 avocado, cut into quarters
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)

Instructions:
Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.
Shaved Honeydew, Fennel, and Olive Salad

Ingredients:
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
2 teaspoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 1/2 pound honeydew melon, rind and seeds removed, shaved on a mandoline
1/2 fennel bulb, shaved on a mandoline, plus 2 tablespoons coarsely chopped fennel fronds
1/4 cup brined green olives
such as Castelvetrano
pitted
very coarsely chopped

Instructions:
Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.
Peach and Blue Cheese Toasts

Ingredients:
2 large ripe peaches
2 tablespoons fresh lemon juice
2 teaspoons honey
4 slices country-style bread
6 tablespoons olive oil, divided
Kosher salt
4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
2 cups (loosely packed) trimmed purslane or baby arugula
Freshly ground black pepper

Instructions:
Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.
Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
Toast bread, brush with 2 tablespoons oil, and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 4 tablespoons oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.
Corn-Jalapeño Fritters

Ingredients:
2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, 1/2 teaspoon kosher salt, 2 cups fresh corn kernels, 1 thinly sliced scallion, 1/2 finely chopped seeded jalapeño, 2 tablespoons vegetable oil, Salt, Sour cream and lime wedges, for serving

Instructions:
Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times.
Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
Blackberry and Ginger Cocktail

Ingredients:
1/2 pint blackberries, 8 mint sprigs, 1 1/2 cups vodka, 1 cup fresh lime juice, 3 12-ounce cans or bottles ginger beer, Ice, Mint garnish

Instructions:
Muddle 1/2 pint blackberries and 8 mint sprigs in a large pitcher. Mix in 1 1/2 cups vodka, 1 cup fresh lime juice, and three 12-ounce cans or bottles ginger beer. Serve over ice garnished with more mint.
Parsley, Red Onion, and Pomegranate Salad

Ingredients:
1 large red onion, thinly sliced
1 1/2 teaspoons sugar
1 teaspoon ground sumac
Kosher salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or 1/2 teaspoon honey
4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
1/4 cup pomegranate seeds

Instructions:
Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
Just before serving, toss in parsley and pomegranate seeds; season with salt.
Anchovy Mayonnaise

Ingredients:
1 large egg yolk, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1/2 cup grapeseed oil, 3/4 cup olive oil, 6 anchovy fillets packed in oil, drained, very finely chopped, Kosher salt, freshly ground pepper

Instructions:
Whisk egg yolk, mustard, and 1 teaspoon lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.
Do ahead: Mayonnaise can be made 1 day ahead. Keep chilled.
Corn and Zucchini Salad with Feta

Ingredients:
4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta
crumbled (about 1 cup)

Instructions:
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
Garlicky Runner Beans

Ingredients:
1/4 cup olive oil, 4 garlic cloves, thinly sliced, 1 1/2 pounds green and/or yellow runner beans, trimmed, 1 teaspoon crushed red pepper flakes, Kosher salt, freshly ground pepper, 1 lemon, halved

Instructions:
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 2 minutes. Add beans and red pepper flakes; season with salt and pepper and toss to coat. Cook, tossing occasionally, until beans are crisp-tender and lightly browned, 8–10 minutes. Transfer beans to a platter and squeeze lemon over.