Spatchcock chicken with marinated peach salad

Chicken, whole, backbone removed	4 pounds
Salt, kosher	2 teaspoons +
Pepper, freshly ground
Oil, extra-virgin olive	½ cup + 2 tablespoons
Vinegar, white wine	2 tablespoons
Honey	2 teaspoons
Mustard, Dijon	4 teaspoons
Peaches, cut into ¼-inch wedges	4
Baby arugula	4 cups
Basil leaves, torn	½ cup
Peanuts, roasted, salted, coarsely chopped	¼ cup

1. Set the chicken skin side up on a rack set over a baking sheet. 
2. Press down firmly on the breastbone to flatten the bird. 
3. Season the chicken all over with 2 teaspoons salt, and refrigerate uncovered overnight. 
4. Let the chicken stand at room temperature for 30 minutes before roasting. 
5. Preheat the oven to 425°F. 
6. Rub the chicken with 2 tablespoons oil, and season with pepper. 
7. Roast for about 1 hour, until golden and an instant-read thermometer inserted in the thigh registers 160°F. 
8. Transfer to a rack, and let rest for 15 minutes. 
9. In a large bowl, whisk the vinegar with the honey and mustard. 
10. Whisking constantly, drizzle in ½ cup oil, and season with salt and pepper. 
11. Transfer half of the dressing to a small bowl. 
12. Add the peaches to the large bowl, and toss to coat evenly. 
13. Marinate the peaches at room temperature for 30 minutes. 
14. Cut the chicken into eight pieces, and arrange on a platter. 
15. Add the arugula and basil to the marinated peaches, and toss to coat. 
16. Transfer the peach salad to a serving bowl, top with the peanut, and serve with the chicken and reserved dressing. 

Recipe from Food&Wine Magazine, May 2016

Zucchini noodles with chicken & ginger dressing

Oil, canola	6 tablespoons
Lemon juice, fresh	3 tablespoons
Ginger, peeled, freshly grated	¼ cup
Garlic, finely grated	½ teaspoon
Scallions, chopped	2 tablespoons +
Sesame seeds, toasted	2 tablespoons +
Salt, kosher
Pepper, freshly ground
Zucchini, julienne cut	1 ¾ pounds
Mâche	8 cups
Chicken, rotisserie, shredded	2 cups

1. In a large bowl, whisk the oil with the juice, ginger, garlic, scallions, and sesame seeds; season with salt and pepper. 
2. Fill a bowl with iced water. 
3. In a large saucepan of salted boiling water, blanch the zucchini for 30 seconds. 
4. Drain, then transfer to the ice water to cool. 
5. Drain well and pat thoroughly dry with paper towels. 
6. Add the zucchini, mâche, and chicken to the bowl with the dressing; toss to coat, and adjust seasonings. 
7. Garnish with scallions and sesame seeds, and serve. 

Recipe mildly adapted from Food&Wine Magazine, March 2016

Lemon-garlic marinated flank steak

Garlic, peeled	20 cloves
Olive oil, extra-virgin	1 ½ cups + ¾ cup
Salt, kosher	1 ½ teaspoons
Pepper, freshly	1 ½ teaspoons
Steak, flank	1 ¼ pounds
Lemon juice, fresh	1 ½ cups
Oregano, dried	2 tablespoons

1. In a small saucepan, cover the garlic with 1 ½-cups oil, and cook over low heat until the garlic is tender and golden brown, about 35 to 40 minutes. 
2. Strain the garlic through a fine sieve set over a small bowl; reserve the garlicky olive oil for another use. 
3. In a small bowl, mash the garlic with salt and pepper. 
4. Rub 3 tablespoons of the garlic paste all over the flank steak. 
5. In a medium bowl, whisk the juice with ¾ cup oil and oregano. 
6. Place the steak in a 9-by-13-inch baking dish, and coat with 1 ½ cups of the lemony marinade. 
7. Let stand at room temperature for 1 hour. 
8. Heat a grill. 
9. Remove the steak from the marinade, pat dry, and season with salt and pepper. 
10. Discard the marinade. 
11. Grill the steak over moderately high heat, turning once, until lightly charred and an instant-read thermometer registers 125F, about 8 to 10 minutes. 
12. Dip the steak in the remaining marinade in the bowl, and transfer to a carving board. 
13. Spread the remaining garlic paste on the steak, and let stand for 5 minutes. 
14. Thinly slice the meat against the grain, and serve. 

Recipe from Food&Wine Magazine, June 2016