-4 to 6 lg. tomatoes, ideally heirloom varieties, cut into
1 1/4-inch cubes (use some of your cherry tomatoes too!)
-1 small seedless watermelon, cut into 1 1/4-inch cubes
-1 t. kosher salt
-¼ c. extra-virgin olive oil
-2 T. sherry vinegar
-Kosher salt and freshly ground black pepper to taste
-1 c. feta cheese, torn into large crumbles
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine.
Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!
-2 English cucumbers
-5 T. extra-virgin olive oil
-2 T. champagne vinegar
-1 jalapeño pepper, seeded and finely chopped
-Kosher salt and freshly ground black pepper, to taste
-1 pint mixed sungold and red cherry tomatoes
-Pinch of hot red pepper flakes
Cut a 3-inch section of cucumber, unpeeled, into ¼-inch
dice and set aside. Peel and seed the remaining
cucumbers, cut into chunks, and place in a food processor.
Pulse the cucumbers until they are liquefied but still retain
some chunkiness (you may need to work in batches).
Remove to a large bowl and stir in 4 tablespoons of the
olive oil, the vinegar, jalapeno, and salt and pepper.
Set the gazpacho aside.
In a 12- to 14-inch sauté pan, heat the remaining table-
spoon of olive oil over high heat until just smoking. Add
the tomatoes to the hot pan and toss gently until they are
heated through and just beginning to burst.
Divide the gazpacho evenly among four bowls. Scatter a
few tomatoes and the diced cucumbers, sprinkle with red
pepper flakes, and serve immediately. Enjoy!
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
-3 lb. tomatoes, cored & coarsely chopped
-1 seedless cucumber, peeled & coarsely chopped
-2 red bell peppers, coarsely chopped
-1 jalapeño, seeded & coarsely chopped
-1/4 c. sherry vinegar
-1/3 c. extra-virgin olive oil
-Salt & freshly ground pepper
Combine all of the ingredients in a large bowl and refrigerate overnight.
In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve. Enjoy!
-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 T. butter, at room temperature
-1 to 2 T. of olive oil
Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.
Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.
Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.
After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!
Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest
-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)
In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.
Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.
Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.
Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.
Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!
From Rome, by Constance Snow, 2005
Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
Serves 4 to 6
-3 T. extra-virgin olive oil
-1 1/2 pints cherry tomatoes
-2 large garlic cloves, minced
-1 t. grated lemon peel
-1/4 t. dried crushed red pepper
-2 large heads of frisée (about 1 pound), coarsely chopped
-12 oz. farfalle (bow-tie pasta)
-4 T. (1/2 stick) unsalted butter, cut into 1/2-inch pieces
Heat oil in heavy large skillet over medium-high heat. Add
tomatoes and cook, stirring frequently, until tomatoes begin to
burst, about 8 minutes.
Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisée in batches and cook until wilted,
about 3 minutes total. Season tomato-frisée mixture with salt
Meanwhile, cook pasta in pot of boiling salted water until tender
but still firm to bite, stirring occasionally.
Drain, reserving 1 cup cooking liquid. Add pasta to skillet with
tomato-frisée mixture. Stir in butter.
Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta
among shallow bowls and serve, passing cheese separately.
From bonappetit.com, 4/05