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.
Sausage & Peppers
Sauté red onion slices and green and yellow bell pepper strips until softened and slightly browned.
Meanwhile, grill sausages until well marked and cooked through. Slice sausages in half lengthwise.
Place sausage halves on split rolls and top with onion and peppers. Serve with whole-grain mustard.
In a food processor, pulse roasted
red bell peppers with minced garlic, toasted almonds, sherry vinegar, seeded tomatoes, smoked paprika and salt until combined.
With the motor running, drizzle in olive oil until the mixture forms a chunky puree.
Serve alongside grilled steak and green onions.
Tricolor Pepper Salad
Toss strips of red, yellow and orange bell peppers with sherry vinegar, extra-virgin olive oil, and salt and pepper to taste.
Mound the peppers on salad plates and sprinkle with chopped fresh basil, sliced Kalamata olives and crumbled feta.
Serve as a starter or an accompaniment to grilled meat
Toss red bell peppers with olive oil, salt and pepper. Broil or grill, turning occasionally, until charred all over. Let cool, then peel off charred skin. Cut each pepper into 4 pieces and remove seeds.
Transfer to a glass jar and fill jar with chopped herbs, red pepper flakes and olive oil to cover. Use within 1 week.
Halve green bell peppers lengthwise and remove seeds. Toss with olive oil and salt and arrange cut side up in a baking dish.
Combine cooked rice and black beans with sautéed onion and garlic, ground cumin, chili powder, chopped cilantro, sliced green onions and salt. Mound mixture in pepper halves. Cover and bake at 350°F until tender, about 1 hour. Remove foil, top with cheese and bake 15 minutes more.
Roasted Pepper Crostini
Toss orange bell peppers with olive oil, salt and pepper. Broil or grill, turning occasionally, until charred all over. Let cool, then peel off charred skin. Remove seeds and cut into strips.
Spread goat cheese on crostini and top with pepper strips. Drizzle with olive oil and sprinkle with flake salt.
Honey-Thyme Roasted Nectarines
Halve and pit nectarines. Combine honey and thyme and drizzle over nectarines.
Roast at 425°F until honey-thyme mixture is caramelized, 10 to 12 minutes.
Plums with Goat Cheese & Pistachios
Thinly slice plums. Arrange on a serving platter.
Drizzle with walnut oil, then sprinkle with crumbled goat cheese and toasted pistachios. Season with salt and pepper.
Combine white wine, sugar and water in a saucepan. Bring to a boil.
Add apricots and simmer until tender. Remove apricots from pan and continue cooking liquid until syrupy. Drizzle apricots with syrup and top with crème fraîche and toasted almonds.
Grilled Stone Fruit Vinaigrette
Grill stone fruit over medium heat until soft and slightly caramelized.
Peel fruit. Using a fork, mash fruit with lemon juice. Whisk in olive oil, salt and pepper and toss with salad greens.
Peel 6 peaches, cut into wedges and toss with lemon juice, 1 tsp. cornstarch and sugar to taste.
Stir together 1/2 cup flour, 2/3 cup brown sugar, 1 tsp. cinnamon and a pinch of salt. Cut in 4 Tbs. cubed butter and toss in 2/3 cup rolled oats.
Sprinkle on peaches and bake at 350°F until bubbling.
Easy Peach Galette
Toss 4 sliced, peeled peaches with 2 tsp. cornstarch and sugar to taste; place in center of a pie dough round.
Fold dough over edges of peaches, lightly crimping; brush pastry with egg wash and sprinkle with sugar.
Bake at 400°F until golden.
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.