For the past 51 weeks, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited you, fun-loving HuffPost Food readers, to vote on week 52's contest.
Week 52's three showdowns are for the best use of lemon, thyme and a grill, and best cucumber recipes.
Check the finalists out below, and vote for your favorite in both categories here.
Photo: Sarah Shatz Amanda and Merrill's notes on "Veal Chops Lombatina with Roasted Garlic" at Food52.com. This recipe treats veal chops with the respect they deserve, highlighting rather than overpowering their tender flesh and gentle, less-beefy-than-beef meatiness. Thirschfeld employs a nifty technique of stacking the chops to flavor them with layers of lemon zest, garlic and whole thyme sprigs sandwiched between them; while the chops are absorbing all these great flavors, you roast whole heads of garlic to serve on the side and whip up a simple vinaigrette. Then it's just a few short minutes on a hot grill (we recommend you stop at medium rare), and dinner is served. - A&M View the "Veal Chops Lombatina with Roasted Garlic" recipe here. Vote for this recipe here.
Photo: Sarah Shatz Amanda and Merrill's notes on "Grilled Bread with Thyme Pesto and Preserved Lemon Cream" at Food52.com. We love the simple, rustic quality of this dish -- and its ability to inspire endless adaptations: you use a different herb for the pesto, dab with ricotta instead of lemon cream, or, as fiveandspice illustrates in her blog, top with a fried egg. Grilled bread is so much better than toasted, and the heady perfume of the thyme pesto seduces you before you can even get the toast to your mouth. The preserved lemon cream softens any rough edges and adds richness. Unless you have many people to feed -- and to help you strip the thyme leaves from their stems -- we recommend halving the pesto recipe. - A&M View the "Grilled Bread with Thyme Pesto and Preserved Lemon Cream" recipe here. Vote for this recipe here.
Photo: Sarah Shatz Amanda and Merrill's notes on "Quick Cucumber and Shiso Pickles" at Food52.com. Shiso and pickles should hang out more often. The aromatic green leaves give Teri's lightly sweet pickles a fresh, herbaceous lift, reminiscent of cinnamon, cloves and ginger all at once. Because the pickling liquid is left cold, the delicate coins of Japanese cucumber retain a satisfying bite, even after several hours in the refrigerator. The pickles would be great with a light, summery fish dish. - A&M View the "Quick Cucumber and Shiso Pickles" recipe here. Vote for this recipe here.
Photo: Sarah Shatz Amanda and Merrill's notes on "Creamy Cucumber 'Side' at Food52.com. The success of this recipe lies in the details: salting the cucumber and onion slices to keep them from getting soggy and soften the sting of the onion, augmenting the sweet tang of the yogurt with a dash of vinegar and a bit of sugar, and adding Meyer lemon zest and fresh dill to achieve subtle layers of perfume. The resulting dish is cooling and crisp -- as Lizthechef says, it would go particularly well with either fish or lamb. - A&M View the "Creamy Cucumber 'Side'" recipe here. Vote for this recipe here.