Modified from “Tartine Bread” by Chad Robertson
This is a classic Italian bread salad.
2 T. olive oil
2 thick slices of day old bread, crusty bread, torn into large pieces
2 ounces of fresh Parmesan cheese
2 ripe heirloom tomatoes
½ red onion, finely diced
1 ½ T. red wine or sherry vinegar
½ C. olive oil
1 small bunch basil, stems removed
Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.
Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.
Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.
In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.
Tomatoes with Thai dressing
from River Cottage Veg by Hugh Fearnley-Whittingstall
2 pounds tomatoes
sea salt and freshly ground pepper
6-8 mint leaves, shredded
For the dressing:
1/2 to 1 small fresh hot chile or a good pinch of dried chile flakes
1/2 garlic clove, crushed with a little coarse salt
1 T. balsamic vinegar
2 t. rice vinegar or cider vinegar
2 t. sesame oil
1 t. clear honey
For the dressing, halve, seed, and very finely chop the fresh chile, if using, until it almost forms a paste. Whisk together the garlic, balsamic vinegar, rice vinegar, sesame oil, and honey until the honey has dissolved into the mixture, adding the chile by degrees to achieve the heat you want.
Thickly slice the tomatoes and arrange them on a large platter or on individual plates. Season with salt and pepper, trickle over the dressing, and sprinkle over the mint. Serve immediately.
from “Plenty” by Yotam Ottolenghi
Serves 6 – serve cold with yogurt
1 medium onion
1 tbsp olive oil
2/3 cup short-grain rice
2 tbsp currants
1 tbsp pine nuts
2 tbsp chopped parsley, plus extra for garnish
1/2 tsp dried mint
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp lemon juice
3 medium zucchini
3/4 cup boiling water
1 1/2 tbsp sugar
salt and pepper
Sauté the onion in the oil until softened. Add the rice, currants, pines nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally.
Halve the zucchini lengthways along the center and spoon out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling.
Simmer, covered, for 30-40 minutes, basting the filling occasionally. They are ready when the rice is al dente and almost all the juice have evaporated. Allow to cool completely before refrigerating (to serve cold). Garnish with chopped parsley.
Julienned Carrot Salad – from David Tannis’ “Heart of the Artichoke”
salt and pepper
juice of 1/2 lemon
1 teaspoon white wine vinegar
pinch of cayenne
1 garlic clove, smashed to a paste with a little salt
3 tablespoons olive oil
2 teaspoons snipped chives
2 teaspoons chopped tarragon (or something else or omit)Wash and peel the carrots. Cut them into 2 inch lengths, thin strips like spaghetti, and put them in a mixing bow. Season with salt and pepper, add the lemon juice and vinegar, and toss well. Add the cayenne, garlic, and oil. Mix gently, and let sit for about 10 minutes.
Before serving, sprinkle with the chives and tarragon.
Garlic Scape Pesto
from “Vegetable Literacy” by Deborah Madison
12 garlic scapes, thinly sliced (about 1 cup)
¼ C. walnuts
½ C. olive oil
Grated Parmesan cheese, optional
freshly ground pepper
Put the scapes and walnuts in a food processor and pulse to break them up. With the motor running, gradually pour in the olive oil until the mixture is smooth. Add ½ t. salt, the cheese, and pepper to taste.
Use immediately or cover and refrigerate for up to a week.
Modified from Deborah Madison’s “Vegetarian Cooking for Everyone”
1 bunch turnips, scrubbed
2 T. butter
2 t. honey or sugar
3-4 thyme sprigs or 1-2 t. dried thyme or sub chives
2 T. chopped parsley
Salt and freshly milled pepper
Slice turnips into wedges, rounds or cubes. Heat butter in a wide skillet. Add the turnips, 1/2 t. salt, a little pepper, the sugar, and thyme. Add water to come to the top of the turnips. Bring to a boil, then cover the pan and simmer until the turnips are tender, 10-20 minutes, depending on how they were cut. Uncover the pan, raise the heat and reduce the liquid until it’s syrupy. (If you didn’t have enough liquid, or it cooked away to fast, add more while the turnips are cooking). Continue cooking turnips until they begin to brown. Check seasoning and toss with parsley.