Pickled Nectarine Salad with Arugula and Burrata

Pickled Nectarine Salad with Arugula and Burrata 2 nectarines, thinly sliced 1/4 cup white wine vinegar 1 tsp sugar Kosher salt, freshly ground pepper 4 cups arugula 1 cup fresh mint leaves 2 tablespoons olive oil plus more for…

Blueberry, Blackberry and Nectarine Buckle

Blueberry, Blackberry and Nectarine Buckle   1/3 cup all-purpose flour 1/3 cup packed brown sugar 1 teaspoon ground cinnamon 3 tablespoons cold butter 6 tablespoons butter, softened 3/4 cup plus 1 tablespoon sugar, divided 2…

Potato, Squash and Goat Cheese Gratin

Potato, Squash and Goat Cheese Gratin 2 medium squash or zucchini, about 1/2 pound 4 small to medium red potatoes, about 1 pound 3 tablespoons olive oil 4 ounces goat cheese Salt and freshly ground black pepper 1/4 cup whole milk 1/3…

Grilled Zucchini and Grape Tomato Salad

Grilled Zucchini and Grape Tomato Salad 1 large zucchini Extra virgin olive oil 1 pint grape tomatoes Handful fresh herbs — chives, sage, basil, summery savory, oregano 1 tablespoon extra-virgin finishing-quality olive oil, or…

Roasted Eggplant, Tomato and Arugula Salad

Roasted Eggplant, Tomato and Arugula Salad 1 large eggplant, cut into 3/4 inch slices 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 tablespoons cilantro, chopped 1 1/2 cups grape tomatoes, halved 1 teaspoon sugar 2…

Cucumber Dip

Cucumber Dip 1 (8 ounce) package cream cheese, softened 2 cucumbers - peeled, seeded and chopped 1 cup mayonnaise 1 tablespoon fresh lemon juice 1/2 teaspoon dried dill weed 1/2 teaspoon hot pepper sauce Place cream cheese in…

Roasted Grape Tomatoes

Roasted Grape Tomatoes 2 cups grape tomatoes 3 garlic cloves, minced 1-1/2 teaspoons minced fresh basil 1/2 teaspoon salt-free garlic seasoning blend 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon olive oil, divided 1/4 cup…

Fresh Tomato Bruschetta

Fresh Tomato Bruschetta 3 to 4 medium ripe tomatoes, at room temperature (1/2 pound or 225 g) Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 6 basil leaves, thinly sliced Six 1/2-inch thick slices Italian…

Greek Tacos with Red Torpedo Onion and Tomato Relish

Greek Tacos with Red Torpedo Onion and Tomato Relish 1 tablespoon olive oil 2 pounds ground lamb Kosher salt and freshly ground black pepper 1/2 red torpedo onion, minced 1 teaspoon dried oregano 4 cloves garlic, minced 1 tablespoon…

Seared Fish with Corn, Zucchini and Tomato Sauté

Seared Fish with Corn, Zucchini and Tomato Sauté 4 grouper fillets, or other firm fish such as halibut, cod, or salmon 1 tsp. kosher salt ½ tsp. Freshly ground pepper 2 tbsp. olive oil 2 medium zucchini 1 large shallot or ½…

Fettuccini with Rainbow Chard and White Beans

Fettuccini with Rainbow Chard and White Beans 12 ounces whole-wheat fettuccine 2 teaspoons olive oil 2   cloves garlic, sliced 1 pint cherry or grape tomatoes, quartered 1 bunch rainbow or red and green Swiss chard, stems and leaves…

Rainbow Chard with Pine Nuts, Parmesan and Basil

Rainbow Chard with Pine Nuts, Parmesan and Basil 13 to 14 oz. Rainbow chard (about 1 large bunch) 1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts Kosher salt 1 Tbs. minced garlic 1 Tbs. cold unsalted butter, cut into 4 pieces 1/4…