Soy sauce and Citrus marinated chicken

INGREDIENTS

1. Chicken:
   • 4 garlic cloves, crushed
   • 1 (2-inch) piece fresh ginger, crushed
   • 1/2 cup Orange Juice
   • 1/4 cup Grapefruit Juice
   • 1/4 cup Lime Juice
   • 1/2 cup soy sauce
   • 1/3 cup distilled white vinegar
   • 1/4 cup sugar
   • 1 (3 1/2–4-pound) chicken, halved, backbone removed
   • Kosher salt
2. Dipping sauce and assembly:
• 1 lemongrass stalk, top third removed
• 2 shallots, halved
• 2 scallions, dark green tops removed
• 1 red chile (such as Fresno)
• 4 garlic cloves, unpeeled
• 1 (1-inch) piece ginger, peeled, very finely chopped
• 2 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 2 Tbsp grapefruit juice
• 2 Tbsp orange juice
• Cilantro sprigs (for serving)

3. PREPARATION

   1. Chicken:
      1. Combine garlic, ginger, juices, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
      2. Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
      3. Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30–40 minutes.
   2. Dipping sauce and assembly:
      1. Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8–10 minutes; strain lemongrass infusion into a large measuring glass.
      2. Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8–10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
      3. Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, orange juice, grapefruit juice, and sugar.
      4. Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

Summer Squash and Basil Pasta

INGREDIENTS

1. • 1/4 cup olive oil
   • 8 garlic cloves, thinly sliced
   • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
   • Kosher salt
   • 1 teaspoon Aleppo-style pepper, plus more for serving
   • 12 ounces paccheri, ziti, or other large tube pasta
   • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
   • 1 tablespoon fresh lemon juice
   • 1/2 cup basil leaves

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

1. 1. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
   2. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
   3. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Shrimp and Zucchini with chile and mint

INGREDIENTS

1. 3cloves garlic, crushed
2. 3sprigs parsley
3. 2lemons, sliced, plus 1 Tbsp. fresh juice, plus wedges for serving
4. 2teaspoons kosher salt, divided
5. 1¼pounds peeled and deveined medium shrimp
6. 2tablespoons olive oil
7. 2shallots, thinly sliced
8. 3Zucchini, halved lengthwise and thinly sliced
9. ¼teaspoon crushed red pepper flakes
10. ¼cup mint leaves
11. Cooked brown rice, for serving

DIRECTIONS

1. Bring 3 quarts water, garlic, parsley, lemon slices, and 1½ teaspoons salt to a boil in a large pot. Reduce heat and let simmer for 20 minutes; remove from heat and discard solids. Add shrimp, cover, and let stand until shrimp curl and turn pink, about 3 minutes.
2. Meanwhile, heat oil in a large skillet over medium. Add shallots and remaining ½ teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Add zucchini and red pepper flakes, tossing until cucumbers just begin to soften, about 4 minutes. Transfer to a medium bowl and stir in mint, lemon juice, and shrimp.
3. Serve over brown rice with lemon wedges.