Tomato Salad

The unofficial official start to summer! And to me that means peak tomato season is approaching but not fast enough. Tomatoes in their prime are like sweet berries that burst in your mouth with juice running down your chin. Pile them in your shirt-basket and try to get inside before eating them all. A little dirt doesn’t bother me!

My preferred tomato salad formula:
- Heirloom tomato, yellow & red grapes, cherry tomatoes, and cocktail tomatoes.
- white balsamic vinegar
- a nice quality extra Virgin olive oil
- cracked black pepper & kosher salt or Himalayan salt
- honey / optional

Yield: 2 servings

Time: 15 minutes

Ingredients

1/4 cup olive oil

3 tablespoons white balsamic vinegar

2 teaspoons honey

kosher or himalayan salt

cracked black pepper

1 lb. heirloom tomatoes, halved or quartered

Method

1. In a large bowl whisk olive oil, vinegar, honey, salt, and pepper.

2. Toss tomatoes to combine and taste for seasoning.

Butternut Squash Steaks

Butternut squash is one of the greatest vegetable vessels. These steaks are great as a main or a side, easily scoop-able, and should be drizzled with lot’s of honey and lime juice. Scoring them with a sharp knife ensures the crevices will get seasoned too. I call them steaks even though there is no grilling involved, but steaks can be made in the oven too!

Total Time:

Yield: 2 servings

---

Gather The Goods

---

1 medium butternut squash, halved and seeds removed

1 tablespoon olive oil

kosher salt

freshly cracked black pepper

honey for drizzling

1 lime, sliced in half moons

---

Make It

---

1. Preheat oven to 400°F and line a sheet pan with parchment paper.

2. Score each flesh side of squash like a tik-tac-toe board. Drizzle each side with olive oil and sprinkle with salt. Place flesh side down on the sheet tray and roast for 20 minutes. Turn heat to 375°F and continue to roast for 10 to 15 minutes longer. The outside skin will be soft and wrinkled.

3. Sprinkle with cracked black pepper, drizzle with honey, and serve with limes.

Frozen Tomato Caprese

---

GATHER THE GOODS

---

1/4 cup white balsamic

2 slices fiore di latte mozzarella

1 roma tomto

1 green tomato (optional)

extra virgin olive oil

kosher salt

cracked black pepper

torn basil (preferably baby leaves or white flowers)

---

MAKE IT

---

1. Bring small pot of balsamic vinegar to a simmer, and cook until reduced by half. It should be syrupy and viscous so you can drizzle.

2. Assemble caprese with mozzarella, grated tomato, white balsamic reduction, olive oil, salt, cracked black pepper, and basil.

Tomato Toast

Yield: 1 serving

GATHER THE GOODS

---

2 slices thick white bread (about 1/4 to 1/2 inch thick)

1/4 cup mayo

1 heirloom tomato (rounder the better), sliced 1/4” thick

kosher or maldon salt

basil flower or small leaves

cracked black pepper

---

MAKE IT

---

1. Spread mayo on piece of toast, top with tomato slice, sprinkle with salt, basil, cracked black pepper.
   
   
   

Spanikopita

Yield: 6 servings

Total Time: 40 minutes

---

GATHER THE GOODS

---

1/4 cup olive oil, divided

1 small yellow onion, diced small

3 cloves garlic, minced

20 ounces frozen thawed spinach

2 tablespoons chopped parsley

7 ounces farmers cheese

6 ounces feta, crumbled into medium chunks

8 oz. (1 roll) phyllo dough

4 tablespoons butter, melted

1/2 teaspoon Za’atar

Hot honey for drizzling

---

MAKE IT

---

1. Preheat oven to 350° and grease an 11” by 7” baking pan.

2. In a small saute pan over medium high heat, heat 2 tablespoons olive oil. Cook onion and garlic until onions are soft and slightly golden, about 5 to 7 minutes. Remove and cool.

3. In a large bowl combine 2 tablespoons olive oil, onions, garlic spinach, parsley, farmers cheese, and salt to taste. Fold in feta chunks.

4. Brush each layer of phyllo dough with butter. Layer half of the phyllo onto the bottom of the baking pan. Place mixture in and smooth top. Layer remaining phyllo dough on top.

   *If you have any remaining bits of crumbled phyllo dough hanging around, form them into a pretty mound on top.

5. Bake for about 15 to 20 minutes. Cool slightly and serve with Za’atar and honey drizzle.

Tahini Panzanella

Yield: 2 servings

Total Time:

---

GATHER THE GOODS

---

1/4 Italian sesame loaf

1 cup grape tomatoes, halved

1/2 English cucumber, cut into half moons

1 cup chickpeas, drained and rinsed

3 tablespoons olive oil

2 tablespoon tahini

2 tablespoons cold water

1 tablespoon lemon juice

kosher salt

cracked black pepper

---

MAKE IT

---

1. Cube bread into bite sized chunks. Toast until golden brown, 2-3 minutes. Cool slightly, about 5 minutes.

2. In a large bowl combine bread, tomato, cucumber and chickpeas.

3. In a medium bowl whisk olive oil, tahini, water, lemon juice, salt and pepper. Pour over bread mixture and serve right away

   *if you prefer your bread softer allow the dressing to soften the bread for 5 to 7 minutes.

Honey-nut Squash & Beet

---

GATHER THE GOODS

---

Yield: 4 servings

2 honey-nut squash, halved

1 large red beet, quartered

1/4 cup olive oil

Kosher salt

cracked black pepper

---

MAKE IT

---

1. Preheat the oven to 375 degrees.

2. Season the honey-nut squash and beets with olive oil, salt, and pepper.

3. Roast until golden brown and tender, about 35 to 45 minutes. You can check for tenderness by poking a fork through through the vegetable. If it comes out without resistance then its’s ready!

Hot Peppers

---

GATHER THE GOODS

---

1 pound hot Italian peppers

1/2 cup olive oil

---

MAKE IT

---

1. In a large saute pan over medium high heat add oil and peppers. Cover with a splatter screen to avoid oil splatter. Allow to cook for about 15 to 20 minutes over medium heat until the peppers are golden and tender, flipping halfway through. Remove the peppers and reserve the oil.

Prosciutto & Tomato Bread Salad

I love picking from my parents garden. Maybe I should learn to grow my own things. Also, overgrown fennel fronds will always make it into my salads. Salad for lunch? Get me a sandwich please! Anything but salad. So because I dislike them it takes a good one to get me excited.

Creamy dressed salads with crunchy lettuce or peppery greens with oil and citrus juice. Whatever it is you gotta make it good. So, here are some of my personal salad thoughts:

• fresh herbs like Thai basil or parsley torn or chopped into salad elevates the often basic watered flavor of salad greens.

• Fresh croutons or pieces of torn crusty bread . Bakery boules, artistsn bread, even baguette will do.

• Thin slices of cured meat such as prosciutto , salami, capicola.

• Keep the dressing simple: olive oil, lemon juice, salt and cracked pepper.

Total Time:

Yield: 1 servings

---

Gather The Goods

---

Yield: 1 serving

1/2 cup chopped fennel fronds

1/2 cup yellow grape tomatoes, halved

3 pieces Prosciutto, torn

1 thick slice crusty bread, torn

lemon pepper

Kosher salt

olive oil for drizzling

balsamic glaze for drizzle

small bunch Thai basil

---

Make It

---

1. Plate the fennel fronds, tomatoes, prosciutto, and bread in a medium shallow bowl.

2. Season with lemon pepper and salt. Then drizzle with olive oil and balsamic glaze.

3. Sprinkle a few pieces of Thai basil and eat right away!

Red Jalapeno Onion Tart

---

Gather the Goods

---

Olive Oil

4 small Onions, sliced in 1/4”-1/2” rounds

2 tablespoons Perfect Puree of Napa Valley Red Jalapeno

2 tablespoons brown sugar

1 tablespoon butter

8 oz mascarpone

puff pastry, cut into a large square

Himalayan sea salt

---

Make It

---

1. Preheat the oven to 400 degrees.

2. In a large saute pan, char the onions over high heat with a little bit of olive oil. Some of the onions may char more than others, and that’s all good!

3. In a small sauce pan, combine the Perfect Puree of Napa Valley Red Jalapeno puree, brown sugar, and butter. Bring to a simmer and let reduce by half. Cool slightly.

4. Roll out the puff pastry and cut into a large square. Prick the bottom of the pastry with a fork to prevent air bubbles. Use the scraps to create an even border around the pastry.

5. Brush the Jalapeno reduction on the bottom of the pastry.

6. With a small spoon, add dollops of the mascarpone to the pastry and spread around evenly. Layer the onions over the mascarpone evenly. Brush the Jalapeno puree onto the onions and and sprinkle with a little bit of salt.

7. Bake in the oven until golden in color.

Roasted Apricot,Pork Belly Buratta Panzanella

recipe and photo adapted from PowerHouse Productions

I thought it would be a smokey idea. Instead of standing over a hot flame in mid summers heat stirring your tomatoes every 10 minutes, why not go to the grill instead? Summer equals grilling and light fair. The last thing you want to eat in hot weather is something super rich and heavy. But! There’s still a way to make so much use of those tomatoes that grow wildly all summer long. If you like those little bits of charred tomato skin sprinkled throughout your food then I think this is the right fit for you! Charring the tomatoes give it edge and allows you to kind of think outside of the box. Lemon zest and cojita cheese sprinkled over the pasta offer that kind of punch that a tomato sauce variation needs! Check out this recipe below!

---

Gather The Goods

---

1 Loaf Ciabotta Bread, cubed into 1 inch pieces

2 teaspoons onion powder

2 teaspoons garlic powder

Salt to taste

3/4 cup olive oil

1 cup white wine vinegar

5 apricots, halved

2 tablespoons unsalted butter

1/4 cup maple syrup (optional)

1/4 pound pork belly, small dice

1 pint heirloom cherry tomatoes, halved lengthwise

1/4 cup basil, minced

2 garlic cloves, minced into a paste

1 teaspoon smoked paprika

2 medium sized Buratta, quartered

baby basil leaves for garnish

---

Make It

---

1. Preheat your oven to 350 degrees. In a large bowl toss together the bread, garlic and onion powder, salt, and olive oil. Make sure you taste the bread before baking to make sure it has the perfect flavor! Spread the bread cubes on a baking sheet and bake until lightly golden brown.

2. In a small sauce pan reduce the white wine vinegar by half. This will help concentrate the flavor which results in a sweeter dressing!

3. Turn a saute pan or cast iron skillet to medium high heat and start to melt butter. Once it starts to sizzle add the apricots face down and sear until caramelized and soft. Transfer the apricots to a food processor and puree along with the maple syrup. Add a pinch of salt to enhance the sweet and tangy flavors. Whisk the apricot into the white wine vinegar and set aside.

4. In the same pan as the apricots, render the pork belly over low heat until golden and crispy. With a slotted spoon remove the bacon from the fat and set aside, reserving the bacon fat for the dressing.

5. Mix the basil, garlic, and paprika together in a bowl and add the 1/4 cup of olive oil. Toss the tomatoes into the mixture and set aside.

6. Toss the bread cubes into the apricot vinaigrette. Pour the pork fat over top and taste for seasonings adding more or less of each however desired.

7. Assemble the salad with the bread, tomatoes, buratta, and pork belly. There is no method to this madness, just make it beautiful and presentable!

8. Season the buratta with a pinch of kosher or maldon salt and drizzle with pork fat. Serve happily with a few basil leaves for garnish!
   

***The “croutons” or bread cubes should not be too crunchy, but if you over bake them let them soak in the dressing a little bit longer before serving!