Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
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 Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!  Serves 4
2 medium eggplant 12 oz. chopped pancetta 1 small clove of garlic, pressed or minced 1 leek, white part only, halved and thinly sliced ½ cup bell peppers, diced 1 cup tomatoes, diced ½ cup dry white wine 1 cup shredded cheddar cheese 3 tablespoons shredded parsley
 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 
1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
 Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
 Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
 Serves: 4
1½ pounds green beans, washed and trimmed 1 cup grape tomatoes, sliced in half 1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving 4 cloves of garlic, finely minced ¾ teaspoon kosher salt freshly ground black pepper ¼ cup Parmesan cheese ¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired. *Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there. INGREDIENTS
PREPARATION
 Serves: 6
1 tablespoon fruity olive oil 1 medium sweet onion, diced 2 cups corn kernels, raw 2 tablespoons chopped fresh basil plus a couple of leaves for garnish ⅓ cup fresh poblano or jalepeno chile, diced 1 pint cherry tomatoes, quartered 1½ tablespoons lime juice Salt to taste
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice. It can then be refrigerated for up to 2 days. Add the tomatoes half an hour before serving. VARIATIONS: Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.  Serves: 4
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best 1 small clove of garlic, mince or pressed 3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps. ¼ to ½ cup good green olive oil Salt & freshly ground pepper to taste 1½ cups basil leaves 2 cups halved Sungold tomatoes 1 cup shredded Parmesan cheese
 GRILLED FENNEL AND TOMATOES Serves:6 to 8
2 tablespoons Dijon mustard 2 tablespoons red wine vinegar ½ cup plus 6 tablespoons good green olive oil Salt and freshly group pepper to taste 6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms varieties work 3 medium bulbs of fennel, fronds removed and reserved
To Pan Braise:
To Grill:
NOTE: The core of the fennel bulb remains intact through both cooking processes. It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.  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
 Ingredients
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. 2. Just before serving, drizzle dressing over salad; toss gently to coat.  This might be called, in the cooking jargon of today, a non-recipe. It proves the maxim that simple is always elegant and in this case, divinely tasty.
Serves 2 ½ lb. fresh young arugula 2 large ripe tomatoes ½ cup fresh, whole milk ricotta 1 ripe avocado 2 Tablespoons of good green olive oil or fresh basil pesto
 - Adapted from Nigella Lawson Serves:6
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick. Spray bottle of good green olive oil 1 cup plus good green olive oil 10 to 12 ounces of feta cheese, crumbled ⅓ cup of pignoli seeds (called nuts, but actually a seed) ½ cup golden Sultanas (golden raisins), soaked in hot water, then drained 3 tablespoons Panko crumbs 1 medium garlic clove, pressed Zest of 1 large lemon 2 teaspoons of fresh, shredded mint 3 tablespoons of fresh, shredded basil 1 large egg, beaten 3 cups diced tomatoes, well drained 10 ounces of shredded mozzarella Extra fresh basil and/or mint leaves for garnish
 ROBERTA’S OF BROOKLYN PIZZA DOUGH
Adapted from New York Times Makes: Two 12” pie crusts 1 cup plus 1 tablespoon Italian Pizza flour 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 1 teaspoon fine sea salt ¾ teaspoon active dry yeast 1 teaspoon extra-virgin olive oil Extra flour for surface working
NOTE: You can freeze one of the dough balls for another time. TRI-PIZZA TOPPINGS Vegetarian Third: ⅓ cup of tomatillo salsa verde ½ cup of Fontina cheese, shredded 8 to 10 slices of zucchini 8 to 10 thick slices of tomato 10 to 12 halves of yellow cherry tomatoes Alternative Third #1 ⅓ cup tomato sauce ½ cup mozzarella, shredded 15 to 20 slices of pepperoni ¼ cup small basil leave, or large shredded leaves Alternative Third #2 ⅓ cup tomato sauce ½ cup Pecorino Romano 15 to 20 slices of sausage ¼ cup small basil leave, or large shredded leaves
NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top. It will make the pie soggy.  Serves: 4
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose ¾ lb. sweet Italian sausage 1 small shallot, minced 2 tablespoons shredded parsley, plus a few whole leaves for garnish 1 cup ricotta, divided Salt and fresh ground pepper
 Recipe by Anna Gill
Serves 2 or 3 as lunch 2 pieces Naan flatbread (or the variety of your choice) 2 small yellow squashes, sliced into ¼ inch thick rounds 1 cup grated Monterey Jack Cheese 2 large ripe tomatoes, sliced into ½ inch thick rounds ¼ cup shredded cilantro leaves Salt & freshly ground pepper 1. Preheat oven to 350o 2. Place squash rounds on a roasting rack and season with salt & pepper. 3. Roast for approximately 5 minutes. 4. Turn off the oven and turn on the broiler. Place the roasting rack under the broiler for a minute or two, just long enough to lightly brown the top of the squash. Remove squash from the oven and set aside. 5. Return the oven to baking mode and set at 350o. 6. Place the 2 Naans on a non-stick baking sheet. Spinkle ¼ of the cheese on each one. 7. Arrange the tomato slices on top of the cheese on each Naan. 8. Arrange the squash rounds on top of the whole and sprinkle each Naan with ¼ of the cilantro. 9. Sprinkle the entire arrangement with the remaining cheese and finally the remaining cilantro. 10. Place the baking sheet in the oven for approximately 5 minutes, until the cheese has melted. Serve hot or at room temperature. Recipe by Anna Gill
Serves 8 as appetizer 2 tablespoons balsamic vinegar ¼ cup olive oil 6 large tomatoes, cut into small wedges 6 figs, cut into quarters 3 ounces fresh goat cheese, crumbled 1/3 cup calamata olives, pitted and sliced Handful of basil, torn 4 cups fresh lettuce greens, torn into pieces 2 cups young tender arugula, stems removed Salt and pepper to taste. 1. Put balsamic vinegar in a salad bowl, and whisk oil into it. 2. Toss remaining ingredients with dressing. Adjust seasoning and serve.  Recipe by Anna Gill
Serves: 6 to 8 ¼ cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 large garlic clove, finely chopped Salt ½ cup coarsely chopped mint, plus mint leaves for garnish 2 ½ pounds ripe tomatoes, cut into thick slices or wedges 1. In a small bowl, whisk the olive oil with the vinegar, lemon juice and garlic and season with salt. Stir in the chopped mint. 2. Arrange the tomatoes in a bowl or on a platter. 3. Drizzle with the dressing, garnish with mint leaves and serve. Recipe by Anna Gill
Serves: 5 20-25 fat ripe plum tomatoes (plums are best for this because they are meatier) ½ to 1 cup good green olive oil 2 large cloves crushed garlic 1 fully packed cup shredded basil 3 tablespoons fresh ginger, minced ½ cup pignoli nuts, optional salt & pepper freshly grated cheese 1 lb linguini 1 large lemon 1. Boil 8 - 10 quarts of salted water in a large pasta pot. Blanch the tomatoes for 1 to 3 minutes to loosen the skin. Remove the tomatoes from water, place under cool running water. Reduce the level of heat under the water and cover temporarily. 2. Peel and core the tomatoes, chop them very coarsely and place in large mixing bowl. (I place the whole peeled tomatoes in a bowl and cut with a pair of kitchen shears.) 3. Add oil, basil, garlic, ginger, and pignoli nuts if desired to tomatoes. Mix. 4. Season with salt and pepper to taste. Squeeze fresh lemon into mixture. Mix well. 5. Turn up the heat under the water until it reaches a good rolling boil a second time. When boiling, place linguini into water and separate. Cook according to pasta used. Drain the pasta. 6. Mix a medium amount of the sauce with the pasta. Let sit minute. Add enough sauce to cover and flavor the pasta. Taste. If not moist enough, add more olive oil. 7. Serve with additional sauce and freshly grated cheese. |
