Flatbread with Corn, Peppers & Goat Cheese
Roll out pizza dough and top with tomato puree. Top with corn kernels, roasted red bell peppers and thinly sliced red onion. Dot with goat cheese.
Bake in a 500°F oven until dough is crisp and cheese is melted. Garnish with fresh basil.
Barley Salad with
Slice summer squashes lengthwise into planks. Drizzle squash and shucked corn with olive oil and season with salt and pepper. Grill until tender. Dice squash and cut kernels from cob.
Whisk together champagne vinegar, olive oil, salt and pepper. Toss corn, squash and cooked pearled barley with vinaigrette and chopped mint
Quick Corn Chowder
Sauté minced shallots in butter
Add corn kernels, diced potatoes, chopped thyme, chicken or vegetable broth, salt and pepper; cook until potatoes are tender.
Stir in half-and-half and
Cut kernels from 4 ears of corn; toss with 1 beaten egg, salt, pepper and 2 to 3 Tbs. flour.
Refrigerate batter 30 minutes.
Warm a thin layer of oil in a fry pan, drop in large spoonfuls of batter and cook, turning once, until golden brown.
Corn & Black Bean Salad
Toss corn kernels with black beans, sliced green onions, chopped cilantro, diced jalapeño, diced red onion, diced avocado and diced tomato.
Season with salt, lime juice, cumin, olive oil and red wine vinegar.
Mexican Street Corn
Shuck corn, rub with oil and season with salt.
Grill over high heat until tender and nicely marked.
Brush with mayonnaise, sprinkle with cayenne and roll in finely crumbled cotija or feta cheese; serve with lime wedges.
Fig Flatbread with Blue Cheese & Prosciutto
Roll out pizza dough and brush with olive oil. Top with sliced fresh figs and dot with blue cheese.
Bake in a 500°F oven until dough is crisp and cheese is melted. Top with thinly sliced prosciutto and arugula lightly dressed with olive oil, lemon juice, salt and pepper.
Grilled Fig & Ricotta Bruschetta
Stir together ricotta, honey and orange and lemon zest.
Skewer halved figs and brush with warmed honey. Grill until well marked all over.
Spread ricotta mixture on thick slices of grilled country bread. Top with grilled figs, drizzle with honey and garnish with slivered fresh mint.
Quinoa Salad with Figs & Goat Cheese
Whisk together honey, white balsamic vinegar, minced shallot, olive oil, salt and pepper.
Toss cooked and cooled quinoa with quartered fresh figs, dried cherries, sliced green onions, parsley, mint,
and vinaigrette. Finish with crumbled goat cheese.
Fresh Figs with Blue Cheese & Walnuts
Using a paring knife, cut a small slit in the side of fresh figs and stuff with crumbled blue cheese.
Arrange the figs on a bed of greens, drizzle with aged balsamic vinegar and sprinkle with toasted walnuts.
Fig & Green Bean Salad
Whisk together minced shallot, balsamic vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil and season with salt and pepper.
Toss blanched green beans or haricots verts with quartered figs and vinaigrette. Transfer to a serving dish and top with chopped candied pecans.
Fresh Fig Tart
Whisk together mascarpone, powdered sugar, lemon zest and juice, vanilla and a pinch of salt. Pour into a baked tart shell and spread evenly.
Arrange overlapping slices of
thinly sliced fresh figs on top. Finish with a drizzle of reduced port or wildflower honey.
Coarsely chop tomatoes, cucumber, red onion and bell pepper. Purée in a blender until smooth.
In a bowl, stir minced garlic, vinegar and olive oil into the purée. Chill before serving.
Cut bread into 1-inch cubes. Sauté with olive oil until crispy.
Whisk together lemon juice, olive oil, salt and pepper. Toss toasted bread with chopped tomato, cucumber, bell pepper, basil and vinaigrette.
Heirloom Tomato Salad
Cut heirloom tomatoes into wedges. Toss with fresh tarragon, crumbled goat cheese and fresh corn kernels, either raw or blanched.
Drizzle with champagne vinegar and extra-virgin olive oil and toss to combine.
Stem, quarter and seed plum tomatoes. Arrange cut-side up on parchment-lined baking sheets. Drizzle with olive oil and season with salt.
Roast at 200°F until slightly shriveled, about 4 hours. Pack cooled tomatoes in a canning jar with thyme sprigs and olive oil; refrigerate up to 1 week.
Pasta with Fresh Tomatoes
Toss together diced tomatoes, minced shallot and garlic, slivered basil, shaved pecorino romano, olive oil, red wine vinegar, salt and pepper.
Top with drained cooked pasta. Let stand a few minutes before tossing.
Tomato & Basil Tart
Place a puff pastry rectangle on a parchment-lined baking sheet.
Top with thinly sliced tomatoes, leaving a 1/4-inch border. Sprinkle with olive oil, salt and pepper; brush the pastry with egg wash.
Bake at 400°F until pastry is golden, 25 to 30 minutes, and garnish with slivered basil.
Slice eggplant into 1/2-inch rounds and season with salt and pepper. Dredge in flour, then egg wash, then panko.
Panfry in olive oil until golden brown. Transfer to a baking dish.
Top with marinara and mozzarella. Broil until cheese is bubbling, then sprinkle with chopped fresh basil.
Eggplant Fritters with Mint & Honey
Slice eggplant into 1/4-inch rounds and season with salt and pepper.
Whisk together 1 cup flour, 1 tsp. baking powder and 1 tsp. salt. Whisk in 1 egg and 1/2 cup club soda.
Dip eggplant in batter and panfry in oil until golden. Drizzle with honey and sprinkle with slivered mint.
Prick a large eggplant with a fork.
Grill over medium-high heat until soft, then peel.
In a food processor, pulse eggplant with 2 minced garlic cloves, 1/4 tsp. cumin, 1/4 cup tahini, 1/4 cup lemon juice, salt and pepper. With motor running, drizzle in olive oil until smoothly pureed.
Served with toasted pita.
Sauté diced onion, red bell pepper, zucchini and eggplant in olive oil until almost tender.
Add diced tomatoes, sugar, red wine vinegar, capers and raisins and simmer until vegetables are tender. Sprinkle with salt, pepper and toasted pine nuts.
Serve with crostini or on grilled meat or fish.
Grilled Eggplant with Ricotta Salata
Halve Asian eggplant lengthwise; brush with olive oil and season with salt and pepper.
Grill over medium-high heat, turning once, until tender.
While still warm, top with crumbled ricotta salata, diced tomatoes, chopped fresh basil, extra-virgin olive oil and reduced balsamic vinegar.
Halve Asian eggplant lengthwise; scoop out flesh, leaving a 1/4-inch layer. Place in a baking dish and drizzle with olive oil.
Sauté diced onion in olive oil; add minced garlic, cumin, cinnamon, ground lamb, toasted pine nuts, salt and pepper and cook until browned.
Fill eggplant with lamb mixture and bake at 400°F until soft.
Using a mandoline, thinly slice peeled multicolored beets and arrange overlapping slices on chilled plates. Top with microgreens.
Drizzle with aged balsamic vinegar and extra-virgin olive oil. Finish with flaky sea salt and shaved pecorino romano.
Beet Tartare Crostini
Peel and finely dice roasted beets. Toss with olive oil, minced shallots, minced parsley, lemon juice, orange juice, grated orange zest, salt and pepper.
Spoon the beet mixture on top of crostini and top with a dollop of crème fraîche and snipped fresh chives.
Peel beets and, using a mandoline, very thinly slice. In a large bowl, rinse beet slices until the water runs clear. Drain and dry well.
In batches, fry beets in oil at 325°F until crispy, about 2 minutes. Drain on paper towels and season with salt.
Chilled Beet Soup
Sauté 1 chopped shallot and 1 clove minced garlic in olive oil. Transfer to blender with 2 large peeled roasted beets, ½ cup Greek yogurt, lemon juice and fresh dill.
With blender running, add vegetable stock until the puree reaches the consistency of soup. Season with salt and serve garnished with yogurt and a dill sprig.
Sauté small chopped onion in olive oil. Add Arborio rice and cook until lightly toasted. Add white wine and cook until evaporated. Add warm vegetable stock ½ cup at a time, stirring frequently, until rice is tender.
Add diced roasted beets, butter and grated parmesan and stir vigorously until risotto turns pink. Finish with salt, pepper and shaved parmesan.
Roasted Beet Salad with Arugula, Walnuts & Goat Cheese
Whisk together chopped shallots, fresh orange juice, balsamic vinegar, olive oil, salt and pepper.
Cut peeled roasted beets into wedges and marinate in vinaigrette for 15 minutes. Add arugula to beets and toss to combine. Top with toasted walnuts and crumbled goat cheese.
Shaved apple & Fennel salad
Whisk together apple cider vinegar, lemon juice, chopped fennel fronds, canola oil, salt and pepper.
Using a mandoline, thinly shave peeled Granny Smith apples and fennel. Toss with vinaigrette and garnish with fennel fronds.
Pork Chops with Apple-Calvados Sauce
Sear bone-in pork chops in sauté pan until browned; transfer to a baking sheet and finish in oven.
In same pan, sauté thinly sliced shallots and Gala apples until golden. Deglaze pan with Calvados. Add chicken stock and simmer until apples are tender. Whisk in butter, chives, salt and pepper. Serve over pork chops.
Smoked Trout & Apple Salad
Whisk together white wine vinegar, Dijon mustard, olive oil, salt and pepper.
Toss mixed greens with vinaigrette and thin slices of Fuji apple.
Top with pieces of smoked trout and a dollop of crème fraîche.
Cabbage & Apple Coleslaw
Combine thinly sliced cabbage with coarsely grated Granny Smith apples and thinly sliced green onions.
Whisk together mayonnaise, cider vinegar, sugar, salt and pepper.
Drizzle dressing over cabbage mixture; toss to combine.
Baked Apples with Walnuts & Raisins
Toss chopped walnuts and raisins with brown sugar, melted butter, cinnamon and nutmeg.
Fill 8 cored apples with walnut mixture; place in a buttered
Bake at 350°F until apples are tender and filling is bubbly, 40 to 50 minutes.
Savory Apple Tart with Gruyère
Placed chilled puff pastry on a parchment-lined baking sheet; brush pastry with olive oil.
Sprinkle with thyme leaves, salt and pepper; top with grated Gruyère and tart apple slices.
Bake at 400°F until golden brown, about 20 minutes.
Raw Artichoke Salad
Trim and halve artichokes; remove chokes.
Using a mandoline, thinly slice artichoke hearts.
Toss artichoke slices with olive oil, lemon juice, shaved Parmesan, salt and pepper.
Fried Baby Artichokes
Trim and halve artichokes; soak in buttermilk. Dredge in mixture of equal parts all-purpose and semolina flours.
In deep pan, heat 1 inch of canola oil to 375°F. Fry artichokes until crispy. Drain; serve with aioli.
Trim and halve artichokes; remove chokes.
Cover bottom of baking dish
with lemon slices; top with artichokes, salt and pepper. Add chicken stock or white wine to cover artichokes halfway.
Cover with foil. Bake at
400°F until tender.
Trim and halve artichokes; remove chokes. Simmer artichoke hearts until tender.
In food processor, combine artichokes, garlic, lemon juice, olive oil and grated Parmesan; pulse until smooth.
Spread on toasted bread or sandwiches.
Baked Stuffed Artichokes
Trim artichokes; sprinkle with olive oil, salt and pepper.
Place in baking dish.
Combine toasted bread crumbs, chopped parsley, grated pecorino, olive oil, minced garlic, lemon zest, salt and pepper. Stuff into center of artichokes and between leaves.
Add 1/2 cup water to pan;
cover with foil. Bake at 400°F
until tender. Uncover; bake
Marinated Baby Artichokes
Trim and halve baby artichokes.
Blanch artichokes until tender. Drain well; cool to room temperature.
Place artichokes in jar. Add chopped fresh herbs, garlic, lemon zest and chile flakes; cover with olive oil. Refrigerate and use within 1 week.