White Bean Hummus With Tahini and Coriander

White Bean Hummus With Tahini and Coriander

Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.

Makes: 2 1/4 cups

Total time: 5 minutes

1 garlic clove

1 (15-ounce) can white cannellini beans, rinsed and drained

1/4 cup tahini

5 tablespoons fresh lemon juice (from 1 large lemon)

2 teaspoons coriander seeds, coarsely ground, or 1 1/2 teaspoons ground coriander

2 teaspoons white miso paste (optional)

Kosher salt (such as Diamond Crystal)

1/4 cup extra-virgin olive oil

1. Pulse the garlic in a food processor until minced.

2. Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.

— Recipe by Genevieve Ko

Spicy Corn and Shishito Salad

Shishito peppers are sliced, lightly sautéed, then tossed with corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers. If you can’t find them, use diced green bell peppers instead.

Makes: 4 servings

Total time: 15 minutes

3 1/2 tablespoons olive oil

2 tablespoons fresh lime juice

1/4 teaspoon ground cumin

Kosher salt

1/3 cup diced red onion

1 garlic clove, minced

3 cups fresh corn kernels (from 4 to 6 ears of corn)

6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced

1 large jalapeño, seeds and ribs removed, diced

1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste

1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

1. In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so onions and garlic have time to mellow slightly in dressing.)

2. Place the corn kernels in a large bowl and set aside. In a medium (10-inch) saute pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.

3. Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

— Recipe by Lidey Heuck

Grilled Harissa Shrimp

Harissa paste is a spicy North African condiment that is typically made from some combination of red chiles or peppers, garlic and a slew of fragrant spices, often including coriander and cumin. Here the paste is used alongside a bit of honey and lemon as a quick marinade for grilled shrimp. Prepared harissa varies quite a bit from brand to brand in its heat level, but this dish is meant to be punchy and spicy.

Makes: 3 to 4 servings

Total time: 15 minutes

1/4 cup harissa paste

2 tablespoons honey

1 tablespoon lemon juice, plus lemon wedges for serving

1 tablespoon olive oil

Kosher salt

1 pound large peeled and deveined shrimp

Bamboo skewers

1 pint cherry or grape tomatoes (optional)

1. In a large bowl, combine harissa, honey, lemon juice, olive oil and a sprinkle of salt. Add the shrimp and toss to coat. Let the shrimp marinate while you heat the grill (or grill pan) to medium-high. (If grilling indoors, you may want to open windows and make sure your space is well ventilated, as the grilled shrimp might get quite smoky.)

2. Thread the shrimp on bamboo skewers while making sure to poke the skewer through the thick end and the tail. Alternate with tomatoes, if using.

3. Grill the shrimp until lightly charred and cooked through, about 3 minutes per side. Serve the shrimp with lemon wedges for squeezing over the top.

— Recipe by Yossy Arefi