Summer squash, eggplant, tomatoes, oh my! Let the ingredients take the lead in these bold, breezy dinners. Plus, the genius whole-lemon dressing—peel and all—that we'll be using on everything for the rest of the season.
When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats—you name it.
One citrusy, chile-laced, and very hard-working marinade serves two functions, flavoring the pork chops before and after they hit the grill. Making tiny punctures all over the meat with a fork helps the chops absorb the marinade quickly. Thought this process may look—and feel—a little savage, the marks won't be noticeable after cooking. (We submit the photo above as evidence.)
With its clean flavor and forgiving, crispable skin, black bass is...no trouble. (Sorry.) Dress it up with a versatile spicy relish. A nonstick pan is not a cop-out–it's just plain sensible, particularly when you're cooking several pieces of fish at once. The smooth surface lets the fillets slide around effortlessly.
Seriously—this one pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting. Most farm-raised mussels come pretty clean, but it's still good to give them a thorough rinse. Run the mussels under very cold water and use a stiff-bristled brush to remove any grit from the shells. If the mussels still have their beards (the thin threads poking out of the shell), grab and pull off. Discard any mussels that are cracked, broken, or don't close when tapped or pinched.
Will any vegetable baba? As long as it's hearty, with tough skin that can handle high heat. Carrot baba, celery-root baba, shallot baba...the possibilities!