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Ingredients
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INGREDIENTS
PREPARATION
Ingredients
Directions
Ingredients
For the Salad:
Instructions
This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
Ingredients
Directions
Ingredients
Preparation
Ingredients
3 tablespoons olive oil 2 teaspoons white balsamic vinegar ½ teaspoon kosher salt 8 ounces grape tomatoes, halved 3 cups arugula 1 cup sliced red onion 2 pounds watermelon, cubed 4 ounces feta cheese, cut into 1/4-inch cubes Directions Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve. Ingredients
NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge. Ingredients
1 red onion 1 ½ Tablespoons dijon mustard 2 Tablespoons white wine vinegar 1 Tablespoon capers 1/3 cup olive oil 1 lb. Carrots 2 celery stalks ¼ cup chopped dill Directions
Ingredients
Directions Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use. NB: This dressing is versatile. It isn’t just the perfect addition to lettuce. It can be added to a cold grain salad or even served over a tart fruit or slices of citrus. The sweetness of the dressing plays well with lots of flavors, but especially sharp, tart tastes. It is also ripe for customization. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups - different types of vinegar, such as rice vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup or molasses for the honey called for in the recipe.  adapted by Kay Carroll Makes approximately 3 cups
2 cups fresh blueberries, washed ½ to ¾ yellow bell pepper, diced ¼ red onion, diced 1 medium jalapeno, diced ¼ cup freshly shredded cilantro 1 tablespoon good green olive oil Sea salt to taste Juice of 2 medium limes
 Serves 2
2 firm navel oranges 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise ½ cup very thinly sliced red onion 10 large whole lettuce leaves 8-10 large black olives 3 tablespoons extra-virgin olive oil 3 tablespoons fresh orange juice 2 tablespoons minced fennel fronds
 This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.
There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth. Ingredients for salad Zucchini cut into 1 inch pieces Tomatoes cut into 1 inch pieces Thinly sliced red onion Fresh corn kernels French bread baguettes, slightly stale, cubed Fresh mozzarella cheese pearls Dressing: Olive oil Balsamic vinegar Minced garlic Italian seasoning Salt and coarsely ground pepper  Makes: 1¾ cups
3-5 slices bacon 2 cups chopped fresh rhubarb 2 cups finely chopped red onion ⅓ cup pure Connecticut maple syrup 3 tablespoons apple cider vinegar 1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.  Serves 4
8 to 10 ounces orzo pasta ¼ cup pine nuts 6 ounces feta cheese, roughly crumbled 10 pitted Kalamata Greek olives, roughly chopped 6 ounces baby spinach, thoroughly washed ½ cup red onion, minced 3 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 to 3 fresh basil leaves, shredded Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature. INGREDIENTS
PREPARATION
 Serves: 6 – 8 as an appetizer
1 prepared pie crust 8 ounces softened goat cheese , at room temperature 1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water ½ cup heavy cream 1 medium red onion, cut into thin wedges and oven roasted & cooled ½ cup diced tomatoes 1½ teaspoon sugar 10 to 12 fresh basil leaves, save the smallest for garnishing ½ teaspoon ground white pepper ½ teaspoon of salt 16 pitted kalamata olives, divided into 8 & 8 8 to 10 cherry tomatoes, halved Fresh salad greens and a good Italian bread, sliced Equipment: spring-form baking pan
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