Black Bean, Corn and Tomato Salad

-Rinse and drain 2 cans of black beans. 

-In a large bowl combine the beans with the following:

The kernels from 4 fresh ears of corn

1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks

½ cup minced onion

Some chopped cilantro or basil

-In a small bowl whisk together the following:

½ cup olive oil

The juice from 1 fresh lemon

1/2 tsp sea salt and freshly ground black pepper

-Add the dressing to the salad and gently toss.

-The salad may be made 1 day in advance and kept covered and chilled. 

-Serve the salad at room temperature or chilled slightly.

Baked Eggplant with Feta Cheese and Tomatoes

-Preheat your oven to 375 degrees.

-Skin 4 large tomatoes by making an X on the bottom of each tomato and then pouring boiling water over them and letting them sit for 5 minutes.

-The skins should peel off pretty easily.

-Cut the tomatoes in half and squeeze most of the seeds out and then dice the tomatoes. Set aside.

-Slice 2 eggplants in half the long way, and then score the cut side in a crisscross pattern.

-Heat 3 TBS of olive oil in a large skillet and fry the eggplant, cut side down until golden brown, about 5-7 minutes.

-Flip and fry the second side for a few minutes, remove from pan and season with salt and pepper. Set aside.

-Wipe out the pan, and heat 1 TBS fresh olive oil, add the tomatoes and a l pinch of salt and cook for 5-10 minutes.

-Set the eggplant cut side up in a baking dish.

-Crumble 1/2 cup feta cheese overtop, add the tomato sauce and 1/2 tsp dried oregano.

-Cover and bake for 40 minutes and then uncover and bake for 5 more minutes.

Arugula Salad with Tomatoes and Shaved Fennel

-Whisk 2 TBS red wine vinegar and ¼ cup olive oil in a bowl until emulsified.

-Leaving the rubber band on, cut 1-2 bunches of arugula into thirds, discarding the stems.

-Wash and spin-dry the arugula.

-Plate the arugula.

-In a large bowl mix together the following:

3 slicing tomatoes, chopped into small dice.

½ pint Sungold cherry tomatoes, chopped in half.

½ a fennel bulb,shaved into very thin slices.

¼ cup pepperoncini,drained and chopped.

¼ cup Kalamata olives, pitted and chopped.

-Drizzle with dressing; toss to combine and season with salt and pepper.

-Divide amongst the plates.

-Sprinkle with some crumbled feta cheese if desired.