There’s been a bit of cheating recently. It’s over. It’s just over.
- 3 tablespoons butter, divided
- 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
- 1 1/2 teaspoons chopped fresh lemon basil or regular basil
- Fleur de sel (fine French sea salt)
- 18 zucchini squash blossoms
- Market tip: Buy a small pot of lemon basil at a nursery if it’s not available at farmers’ markets.
Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
Flat Beans With Pecorino
- Kosher salt
- 1 1/2 pounds fresh Romano or flat beans, trimmed
- 1 1/2 tablespoons good olive oil
- 1 1/2 teaspoons sea salt or fleur de sel
- 3/4 teaspoon freshly ground black pepper
- 4 to 5 ounces shaved aged Pecorino Romano cheese
Bring a large pot of water to a boil, add a tablespoon of salt and the flat beans, and cook for 3 minutes, or until the beans are just tender. Drain immediately and place the beans on a platter. Drizzle with the olive oil and sprinkle with the sea salt and pepper. Toss with the Pecorino and serve hot or warm.
- 6 ears corn, husked and cleaned of silk
- 6 tablespoons unsalted butter
- 1 to 2 teaspoons cayenne pepper, or to taste
- Juice of 2 limes (about 2 tablespoons)
- 1 teaspoon salt
Bring a large pot of salted water to the boil. Add the corn and cook just 4 minutes, no longer.
Meanwhile, melt the butter with the cayenne. Add the lime juice and salt. Drain the corn, brush generously with the flavored butter and serve immediately.