Adding a finely chopped peach, plum or some pineapple is also nice.
-Chop up and then combine the following…
2 tomatoes
½ an onion
2 jalapeno peppers
1-2 sweet Italian peppers
Then add…
1 clove of garlic put through a press.
The juice of 1 lime.
Salt and pepper to taste.
-Stir to combine and serve fresh.
-Heat the following in a small saucepan over low heat until sugar is dissolved.
½ cup distilled white vinegar
¼ cup white sugar
-Remove from heat and refrigerate to cool.
-Peel 1 carrot and cut into matchsticks.
-Peel 1 daikon radish and cut into matchsticks.
-Place daikon and carrot in a glass jar with the following:
2 TBS cilantro
1 Thai chile pepper
-Pour the cooled vinegar mixture over, submerging the vegetables.
-Cover and refrigerate for at least 4 hours, or overnight.
You can also use radishes instead of turnip, the radishes only need to brine for 4-5 days before they are ready.
-Cut 1 bunch of unpeeled baby turnips into thin wedges leaving (or slice them into ¼ inch thick half-moons).
-Place the turnips in a jar with a lid.
-In a large bowl, combine the following:
½ cup seasoned rice wine vinegar
1 TBS sherry vinegar
¼ cup sugar
-Bring 1 cup water to a boil, remove from the heat and add to the vinegar and sugar mixture.
-Stir until the sugar is dissolved.
-Add 2¼ tsp sea salt and stir well.
-Pour over the turnips, cover and refrigerate for at least 7 days before eating and for up to 3 weeks.
-Shake the jar from time to time if you remember.
-Defrost 12, 12x9-inch sheets phyllo pastry.
-Preheat oven to 400°F.
-In a medium bowl, toss together the following:
1 pint Sungold cherry tomatoes
1 TBS olive oil
2 TBS finely chopped rosemary
1/8 tsp sea salt
-Scatter the Sungolds on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes.
-Remove from oven and let tomato mixture cool. Maintain oven temperature.
-Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
-Melt 6 TBS butter in a small pan.
-Grate up 4 TBS Parmesan cheese and ¾ cup smoked mozzarella cheese (about 3 ounces).
-Pit and chop ¼ cup Kalamata olives.
To assemble:
-Brush another large rimmed baking sheet with some of the melted butter.
-Place 1 phyllo sheet on baking sheet.
-Brush lightly with melted butter and top with second phyllo sheet.
-Brush with butter and top with third sheet; brush with butter.
-Sprinkle with 1 tablespoon of the Parmesan.
-Repeat 3 more times.
-Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border.
-Top with roasted tomatoes and some chopped olives.
-Bake pizza until phyllo is crisp, 25 to 27 minutes.
-Loosen pizza from sheet with large metal spatula, and slide onto cutting board.
From Saveur Magazine’s August/September issue. This pesto is great with roasted vegetables.
-In a food processor add the following…
-¼ pound basil
1 cup extra virgin olive oil
1 cup unsalted pistachios
¼ cup parmesan
1 tsp lemon zest
1-2 cloves of chopped garlic
-Process until finely ground, season to taste with salt and pepper.
-Add to the following to the bowl of a food processor or blender;
¼ cup extra-virgin olive oil
1 clove of garlic
A handful of pine nuts or walnuts
¼ cup freshly grated Parmesan cheese
¼ tsp salt
-Blend well.
-Then add 1 bunch of basil. (You don’t have to remove any of the stems.)
-Blend until smooth and creamy.
From Food From Plenty by Diana Henry
-Pour 2 cups of white Basmati rice into a strainer and wash well until the water runs clear.
-Put the rice into a bowl and cover with water and let it soak for 2 hours. Wash and rinse again.
-Bring a saucepan of water to a boil, then add the rice.
-Cook for about 6-7 minutes then drain and rinse the rice in lukewarm water.
-Shell 1 pound of shell peas and chop up 1 bunch of fennel.
-Finely chop up ½ bunch of green onions and ½ bunch of cilantro.
-Toss the peas, fennel (if you are using it) and herbs together with a pinch of sea salt.
-Heat 3 TBS butter and ¼ cup olive oil in a large saucepan until foaming.
-Add half the drained rice, a pinch of sea salt and then half of the pea/herb mixture.
-Repeat.
-Reduce the heat to very low and make 3 steam holes in the rice with the handle of a wooden spoon.
-Wrap the lid of the pan in a kitchen towel and put the covered lid on to the saucepan (the kitchen towel will stop the condensation from falling
back into the rice and making it soggy).
-Leave to cook for a further 20 minutes.
-Empty the rice into a bowl, making sure you dislodge “the lovely crispy bits at the bottom.”
-Serve with a squeeze of lemon.
-Chop 1 yellow onion into half moon shaped pieces.
-De-seed 4 sweet peppers or 1 pound Jimmy Nardello peppers and chop into 1 inch long pieces.
-Cut 4 cloves of garlic into thin slices.
-Cut 2 large or half a pint of roma tomatoes into small chunks.
-Heat 1/4 cup extra virgin olive oil in a large sauté pan on medium high heat.
-When the oil is almost smoking, add the onions.
-Sprinkle with a little sea salt and sauté for 2-3 minutes, until the onions just begin to color.
-Add the peppers and stir well to combine with the onions.
-Sauté for 4-5 minutes, stirring often.
-The peppers should be al dente, cooked, but with a little crunch left in them.
-Add the garlic, and sauté another 1-2 minutes.
-Sprinkle a little more sea salt over everything and add 1 TBS dried oregano.
-Cook 1 minute, then add the diced tomatoes, and cook just one minute more.
-Turn off the heat and mix in the torn basil or parsley if you have it.
-Grind some black pepper over everything.
-Right before serving squeeze a little lemon juice over the dish.
-Put salted water on to boil for 1 pound penne pasta.
-Remove 1 cup whole milk ricotta from the fridge and spoon onto a plate so it will warm to room temperature.
-Slice about 1½ pound summer squash into thin strips about the size of the penne.
-Heat 2 TBS extra virgin olive oil in a sauté pan and add the summer squash.
-Sauté until golden, about 5 minutes.
-Add 2 cloves of chopped garlic.
-Remove the pan from the heat.
-Season well with sea salt and freshly ground black pepper.
-When the water boils, cook the pasta until al dente, then drain and add it to the summer squash.
-Toss together, season with more sea salt and pepper and then add spoonfuls of the ricotta until all is incorporated.
-Top with the following:
Shaved Parmesan or dry jack cheese
1-2 TBS finely chopped parsley, cilantro, basil or dill
3 TBS toasted pine nuts
-Bring a pot of salted water to boil.
-Add 1# penne pasta and cook according to package directions until it is just tender.
-Slice 4 spicy Italian sausages into rounds.
-Cook stirring often until browned, about 5-7 minutes.
-Cut 1 bunch of rainbow chard into thin ribbons.
-Chop up the stems into small pieces.
-Add to the sausage along with the following:
¾ tsp fennel seeds
Cook for 6-8 min.
-Then add 1 pint sungold cherry tomatoes cut in half.
-Cook for 3 more minutes and season with sea salt and freshly ground black pepper.
-Cut a tub of fresh mozzarella balls into small slices.
-Serve with the following:
Chopped basil
A sprinkle of red pepper flakes
-Top with the sliced mozzarella and serve.
-Mix 1 tsp lemon zest and 4 clove of finely minced fresh garlic. Set aside.
-Bring a large pot of salted water to boil.
-Chop up 1-2 bunches of greens, you can use rainbow chard stems and all and/or the greens from your beets.
-Add the greens to the water and cook for 3 minutes. Skim out greens and drain in a colander.
-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.
-Drain off water reserving ¾ cup of the water.
-Return pasta to pot, add greens and 3 TBS olive oil and toss.
-Stir in ½ cup coarsely chopped Kalamata olives, ½ cup crumbled feta and the juice from the lemon.
-Add enough reserved pasta water to moisten.
-Season with salt and pepper.
-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the garlic/lemon zest mixture and serve.
-Bring a pot of salted water to boil.
-Add 1 pound penne pasta and cook according to package directions until just tender.
-Slice 4 spicy Italian sausages into rounds.
-Chop up 1 fennel bulb.
-Melt 1 TBS of butter in a large sauté pan.
-Add the sausage and fennel and cook stirring often until lightly browned, about 5-7 minutes.
-Cut 1 head of well-washed escarole into thin ribbons.
-Add to the sausage along with ½ tsp fennel seeds.
-Sauté another 8 minutes.
-Add the pasta to the sausage and fennel and mix.
-Halve ½ pint of Sungold cherry tomatoes or chop up 2 slicing tomatoes.
-Add to the pasta and toss gently.
-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.
-Bring a pot of salted water to boil.
-Add 1 pound penne pasta and cook according to package directions until just tender.
-Slice 4 spicy Italian sausages into rounds. Cook stirring often until lightly browned, about 5-7 minutes.
-Cut 1 head of well-washed escarole into thin ribbons.
-Add to the sausage along with 1 sliced leek and 3/4 tsp fennel seeds.
-Sauté another 6-8 minutes.
-Then add 3 TBS thinly sliced oil packed sun-dried tomatoes and cook for 3 more min.
-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.
-Cook 1 pound penne pasta in a large pot of boiling salted water until al dente, according to package instructions.
-Drain pasta; return to pot.
-Cut 2 long thin eggplants into 1 inch chunks.
-Put in a large bowl and fill the bowl with cold water and some ice cubes.
-Let the eggplant soak for 10 minutes, then drain and pat dry with a clean kitchen towel.
-Slice 4 cloves of garlic into thin slices.
-Cut 1 pound of tomatoes into ½ inch chunks.
-Heat 4 TBS extra virgin olive oil in a large skillet over medium heat.
Add the following:
¼ tsp crushed red pepper
The sliced garlic
-Cook, stirring often for about 2 minutes.
-Add eggplant to skillet; season generously with salt and pepper.
-Cover, and cook until eggplant begins to release juices, about 5 minutes.
-Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
-Add the following to the pan:
2 TBS tomato paste
The diced tomatoes
1/4 cup water
-Cook, stirring, until softened, about 5 minutes.
-Chop up a handful of flat leaf parsley leaves.
-Toss sauce and basil with pasta; gently reheat if necessary.
-Top each serving with a spoonful of whole milk ricotta and garnish with more parsley.
-Bring 2 cups broth and 1 tsp sea salt to boil in medium saucepan.
-Mix in 1 cup pearl barley, rinsed, drained.
-Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes.
-Drain barley.
-Peel and chop into small cubes until you have 1.5 cups, any of the following:
celery root
parsnips
carrots
rutabaga
-Dice 1 small onion.
-Dice then sauté 4-6 strips of bacon in large pot over medium heat until brown and crisp.
-Using slotted spoon, transfer bacon to paper towels.
-Pour off all but 3 TBS drippings from pot.
-Add cubed vegetables and the onion and sauté 12-15 minutes until vegetables are soft.
-Add the barley, along with:
2 tsp fresh lemon juice
a pinch of dried rosemary
-Stir 2 minutes.
-Mix in bacon; season with ssea alt and pepper.
-Toast 1/3 cup walnut halves in 1 tsp butter over low-ish heat until lightly browned.
-Trim the top and bottom off of 1 fennel bulb. Cut in half lengthwise and slice very thinly.
-Core 2 Bartlett pears and slice them very thinly (you can also peel them if you like).
-Juice 1 lemon.
-In a large bowl, toss fennel and pear with 1 TBS of the lemon juice.
-Whisk 3 TBS walnut oil, the remaining lemon juice and ½ tsp salt to combine.
-Arrange fennel and pears on 4 to 6 plates and drizzle each plate with dressing.
-Sprinkle walnuts on top and serve immediately.
Serve over or sautéed Summerfest Komatsuna, bok choy, kale or rainbow chard.
-To make the peanut sauce, put 3 heaping TBS of unsweetened peanut butter into a small saucepan over medium heat.
-Add 1 tsp red or green Thai curry or chili paste.
-Open a can of coconut milk and add a splash to the peanut butter/chili mixture. Stir over low hear until incorporated.
-Then add half of the can of coconut milk, 3 cloves of chopped garlic, 2 tsp soy sauce, 1 tsp rice wine vinegar and stir until smooth. Serve this sauce over top of the cooked greens.
To make the greens, heat 2 TBS olive oil in a large pan.
-Add 1 bunch chopped greens.
-When the greens are wilted, about 5-7 minutes, taste for salt and add a tiny pinch of red pepper flakes.
-Preheat your oven to 375 degrees.
-Butter an 8-inch baking dish.
-Slice up about 5-8 peaches.
-Toss the fruit with ½ cup sugar and ¼ cup brandy.
-Spread the peaches in the buttered baking dish.
-In the bowl of a food processor, combine the following:
½ cup flour
½ cup sugar
½ tsp baking powder
A pinch of salt
-Pulse once or twice.
-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.
-By hand, mix in 1 egg and ½ tsp vanilla.
-Drop this mixture on to the fruit by TBS, do not spread it out.
-Bake until golden yellow and just starting to brown, 35 and 45 minutes.
-Serve immediately with a dollop of whip cream or ice cream.
This really may be the best salad on the planet! Burrata are fresh mozzarella balls that are filled with a blend of cream and mozzarella.
-Add 2 TBS Balsamic vinegar and 1 TBS honey to a small saucepan.
-Cook over medium low heat stirring often until it reduces by more then half.
-Toast 3 TBS pine nuts over medium low heat for 4-5 minutes until lightly toasted.
-Cut 1 container of Burrata cheese into bite size pieces.
-Spread out on a serving platter as best as possible.
-Slice 2-3 peaches into thin wedges and place on top of the Burrata.
-Take 10 large basil leaves and place one on top of the other in a stack.
-Roll up and then cut into thin strips.
-Sprinkle the basil over the peaches along with the toasted pine nuts and a TBS of good extra virgin olive oil.
-Then spoon the Balsamic honey over top and serve (or hide in a closet and eat it all yourself!).
-Cut 1-2 pounds summer squash into half lengthwise and then into slices ¼ inch thick.
-Bring 4 quarts of water to a boil, adding 2 TBS salt and 1 pound pasta (farfalle or penne would work well).
-Cook, according to package directions until al dente, then drain and return the pasta to the pot.
-While the pasta cooks, add 1 TBS extra virgin olive oil to a non-stick skillet placed over high heat.
-Add half of the squash and cook stirring occasionally until golden brown and crispy, about 5-7 minutes.
-Transfer the squash to a plate and then repeat with the remaining squash.
-Rinse ¼ cup capers under running water and then coarsely chop. Set aside.
-Zest 1 lemon and then juice it. Set aside.
-Then add the capers, lemon zest, some freshly ground black pepper and the squash.
-Stir constantly until heated through, about 30 seconds.
-Add the squash to the pasta along with 2 more TBS olive oil and the lemon juice.
-Wash and dry 1-2 bunches of arugula. Slice into thin ribbons then add to the pasta.
-Gently toss together and taste for salt and pepper.
-Serve with a generous sprinkle of crumbled chevre style goat cheese.