Rata

Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Zucchini, thinly sliced	1 medium
Squash, yellow, thinly sliced	1 medium
Eggplant, thinly sliced	1 medium
Panko	¼ cup
Parmesan, thinly grated	¼ cup

1. Preheat the oven to 375°F. 
2. In a large saucepan over medium heat, heat the oil. 
3. Add the garlic, and cook until fragrant, about 1 minute. 
4. Add the tomatoes, rinse the can with the water and add as well. 
5. Add the red pepper flakes, oregano, and salt. 
6. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
7. Puree with a handheld immersion blender. 
8. Ladle 4-tablespoons marinara into the bottom of four small baking dishes. 
9. Line the outer edge of each dish with zucchini, followed with squash, and then eggplant. 
10. Sprinkle with panko, and then cheese. 
11. Drizzle with oil. 
12. Bake on a rimmed baking sheet until golden brown on top and the marinara is bubbling over the edges, about 20 to 30 minutes.

Orange jubilee

Orange juice, freshly squeezed	8 ½ ounces
Orange zest	2 teaspoons
Milk, whole	½ cup
Sugar, confectioners’	1 tablespoon
Vanilla extract	½ teaspoon

1. Pour 6 ½ ounces of juice into an ice-cube tray, and freeze until solid, about 2 hours. 
2. Store the remaining juice and zest in an airtight container in the refrigerator until ready to use. 
3. Combine the frozen juice cubes, reserved juice and zest, milk, sugar, and vanilla in a blender, and blend until smooth and slushy. 
4. Serve immediately.

Recipe from Alton Brown.

Chicken meatballs with braised lemon & kale

Oil, olive	1 tablespoon + 1 tablespoon
Shallots, minced, divided	2 medium
Scallion, minced	1
Garlic, minced	2 cloves
Red pepper flakes, crushed	¼ teaspoon
Chicken, ground	1 pound
Salt, kosher	1 teaspoon
Pepper, freshly ground	1 teaspoon
Lemon, very thinly sliced, seeds removed	1
Broth, chicken, low-sodium	2 cups
Kale, curly leaf, stems removed	1 bunch

1. Heat 1-tablespoon oil in a large heavy pot over medium heat. 
2. Add the half the shallot, scallion, garlic, and red pepper flakes. 
3. Cook, stirring constantly, until softened and fragrant, about 6 minutes. 
4. Add one-third of the chicken, and cook just until cooked through, breaking up any clumps. 
5. Transfer to a medium bowl, and let cool slightly. 
6. Add the remaining chicken to the bowl, and season with salt and pepper. 
7. Wipe out the pot, add 1-tablespoon oil, and heat over medium-high heat until hot but not smoking. 
8. Form eight meatballs, each about 2 to 2 ½-inches in diameter, and add to the pot. 
9. Cook until lightly golden brown on all sides, about 6 to 8 minutes; transfer to a plate. 
10. Add the remaining shallot and lemon slices, and cook until the lemon slices are tender and starting to turn light golden brown, about 2 minutes. 
11. Add the broth, and return the meatballs to the pot. 
12. Bring to a simmer, lower the heat, and cover. 
13. Cook until cooked through, about 8 to 10 minutes. 
14. Add the kale to the pot, and cook until tender and bright green, about 4 to 5 minutes. 
15. Season with salt and pepper; remove from heat. 
16. Divide the kale and sauce among four shallow bowls, topping with the meatballs and lemon slices. 
17. Garnish with thinly sliced scallions and serve.