 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
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 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. Recipe by Anna Gill
Serves: 6 1 large sweet onion, coarsely chopped 1 tablespoon olive oil 3 cups tomato juice 2½ cups chicken stock or broth 1½ cups Aborio rice 2 medium shallots, minced 1 cup dry white wine 1 lb. assorted Sungold and read pear tomatoes halved or quartered if large Salt and freshly ground pepper 1/3 cup shredded basil 2 tablespoons freshly grated Romano cheese 1. Preheat the oven to 375o. 2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned. 3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm. 4. Heat the remaining olive oil in a large non reactive saucepan. 5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes. 6. Add the rice and cook, stirring , for 1 minute. 7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes. 8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed. 9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly. 10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes. 11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once. Recipe by Anna Gill
Makes 2 ¼ cups 2 tablespoon olive oil 1½ cup (scant) finely chopped onion 2 small garlic clove, minced 2¼ to 2½ lbs. of ripe firm tomatoes 2 tablespoon sugar ½ - ¾ teaspoon dried thyme ½ - ¾ teaspoon coarse kosher salt ¼ to ½ teaspoon black pepper 1. Bring a large saucepan of water to a boil. 2. Using a paring knife, score the base of each tomato with an X. 3. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins and stem ends. Discard the water but the same saucepan can be used for the jam. 4. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into a rough dice, about ½ -inch pieces. Set aside. 5. Heat oil in the saucepan over medium heat. 6. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. 7. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 ¼ cups, stirring occasionally, about 10 minutes. Cool. NOTE: Refrigerated, this jam will keep for about 6 months. Recipe by Anna Gill
Serves 4 to 6 as a side dish ½ cup fine bulgur* 1 cup boiling-hot water 3 tablespoons olive oil 2 cups minced fresh flat-leaf parsley ½ cup finely chopped fresh mint 2 medium, meaty tomatoes, cut into ¼ -inch pieces ½ seedless cucumber, peeled and diced into ¼ -inch pieces ½ medium red onion, minced 3 tablespoons fresh lemon juice ¾ teaspoon salt ¼ teaspoon black pepper *Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe. 1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil 2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes. 3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly. 4. Transfer bulgur to a serving bowl. 5. Add all the remaining ingredients and toss well.  Recipe by Anna Gill
Serves: 4 1 small shallot, minced 2 tablespoons freshly shredded flat-leaf parsley 2 tablespoons red wine vinegar 2 teaspoons fresh thyme leaves Kosher salt, freshly ground pepper ⅓ cup extra-virgin olive oil 2 cups cooked black quinoa, cooled ½ cup diagonally sliced yellow squash ½ cup diagonally sliced zucchini ½ cup diced tomatoes ½ cup sliced fennel ¾ cup torn mixed leafy greens, sprouts, and herbs ⅓ cup chopped red, yellow, or white onion or scallions 2 tablespoons pine nuts (optional) 1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper. 2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside. 3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat. 4. Serve the remaining dressing alongside for additional drizzling if desired. Recipe by Anna Gill
Serves 6 1 dozen eggs 12 ½” slices of ripe tomato (use smaller tomatoes, like plums) ½ to ¾ cup of heavy cream ¼ cup of chopped chervil, plus 12 sprigs for garnish* ½ cup crumbled bacon or ham Freshly ground black pepper 12 cup non-stick muffin tin 1. Preheat the oven to 350◦. 2. Place 1 slice of tomato in the bottom of each muffin cup. 3. Sprinkle bacon on top of the tomato 4. Sprinkle bacon and tomato with chopped chervil. 5. Spoon 1 to 2 tablespoons of heavy cream into each cup. 6. Top all with a grind of black pepper. 7. Crack one egg into each cup on top of all before and top with a drizzle of cream. 8. Place muffin tin in the oven and bake for approximately 15 minutes, until yolk is set. 9. Remove the tin from the oven and using large serving spoons, scoop 2 eggs onto each serving dish. 10 Garnish with sprig of chervil and serve. Recipe by Kay Carroll
Serves 6 6 medium to large potatoes 1 large onion, sliced 1 cup sliced carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive oil 1 lb. ground meat (your choice: beef, bison, chicken, turkey) 3 cups chopped or crushed cooked tomatoes Peppercorns Salt Vegetable or beef broth/bouillon (optional) 1. Wash potatoes and remove/cut out any bad spots. Then peel the potatoes and cut into 1 inch cubes. Reserve the peels. 2. In a large soup pot, cook the potato cubes in 6 cups of water. Bring to a boil and cook for 10 minutes, or until potatoes are soft but still firm. Once cooked, drain and save liquid for soup. Let potato cubes cool. 3. Cut the potato peels into small pieces. 4. To the reserved potato liquid add enough water to equal 8 cups of liquid. Add the chopped potato peels, onion, carrot, celery and garlic. Add peppercorns and salt to taste. Bring to a boil and then reduce to a simmer. Cook at a simmer, covered, until vegetables are tender, about 45 minutes. 5. In a frying pan, heat the olive oil then sauté the ground meat until just cooked. Set aside. 6. Once the vegetables are cooked, add the reserved cubed potatoes, ground meat and tomatoes. Stir and cook until heated through, 5 – 10 minutes. 7. Taste the soup and decide if you want to add broth or bouillon for flavor. 8. Serve with croutons or bread to dip. Recipe by Kay Carroll Serves 6 3 Tablespoons canola or grapeseed oil 1 rutabaga diced (or large kohlrabi or turnip) 3 carrots, diced 2 stalks celery, diced 1 green bell pepper, seeded and diced 2 tomatoes diced 40 oz. vegetable (or chicken) stock 6 large apples – on the tart side, like Granny Smith 3 Tablepoons instant mashed potatoes (or equivalent amount of another broth thickener – e.g., flour, tapioca) 2-3 Tablespoons lemon juice Hot sauce to taste Salt and pepper to taste Optional: Add a protein for a main meal entrée – e.g., kielbasa, sausage, white beans, tofu. 1. Heat the oil in a large saucepan. Add the rutabaga, carrots, cleery, green peper and tomatoes. Sautee for 5-6 minutes until just soft. 2. Pour in the stock and bring to a boil. Lower the heat and simmer for about 45 minutes. 3. Meanwhile, peel and core the apples and chop in small dice. Add to saucepan after 45 minute simmer. Simmer for additional 15 minutes. 4. In a bowl, mix together the thickener and some of the broth from the saucepan. Add lemon juice to taste. Slowly pour mixture into the soup, stir well, and bring to a boil. Reduce heat and simmer for 2 minutes. 5. Add hot sauce, salt and pepper to taste. Simmer an additional 2 minutes. 6. Serve with crusty bread.  |
