summer vegetable tian

the ingredients:

1/4 cup extra-virgin olive oil (plus more for greasing and drizzling)

1 large shallot (minced)

1  lb. summer squash (sliced into coins)

1 lb. zucchini (sliced into coins)

2 red peppers (sliced lengthwise 2″ thick)

2 yellow peppers (sliced lengthwise 2″ thick)

kosher salt and freshly ground pepper

4 oz. feta cheese (crumbled)

1/4 cup mint (chopped)

1/3 cup panko bread crumbs

the method:

preheat the oven to 375.

in a large skillet, heat the olive oil. add the shallot, and cook over moderate heat until softened, about three minutes. add all of the vegetables, and cook over medium-high heat until slightly softened and tender. season, to taste, with salt and pepper. make sure the vegetables are thoroughly seasoned because this is your only chance to do so.

oil a 13 x 9 baking dish. do a layer of the zucchini and squash coins on the bottom, and then sprinkle half of the feta and mint leaves. top with a layer of the peppers, skin side up. repeat the layering process again (you should end with six layers in total).* sprinkle the panko on top, and drizzle with a little bit of olive oil. bake in the upper third of the oven for 45 minutes, until bubbling and crisp. if you notice the panko are browning too much, drape a piece of foil over the baking dish. let stand for five minutes, and serve hot or warm.

*this can be made ahead of time. complete all steps up until this point, and sprinkle the panko right before baking.

**ignore the fact that the picture only shows zucchini and not summer squash. the intention was to use both.

inspired by a food and wine recipe.

roasted chicken sausage with grapes

yields: 6-8 servings

the ingredients:

1 1/2 lbs. hot italian chicken sausage

1 1/2 lbs. sweet italian chicken  sausage

3 tbsp. unsalted butter

1 lb. green seedless grapes (stems removed)

1 lb. red seedless grapes (stems removed)

2-4 tbsp. dry red wine (preferably chianti)

3 tbsp. balsamic vinegar

fresh focaccia or ciabatta bread (for serving)

the method:

preheat the oven to 500.

melt the butter in a large, heatproof roasting pan, and the sausages until slightly browned. remove the sausages, and set aside. add the grapes, and toss to coat. over moderately high heat, add the wine. stir with a wooden spoon for a few minutes until the wine has reduced by half.

using tongs, transfer the sausages back into the roasting pan and nestle them in the grapes so the sausages can’t brown too quickly. roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned,  20 to 25 minutes.

place the roasting pan on top of the stove over medium-high heat, and add the balsamic vinegar. scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. with a slotted spoon, transfer the sausages and grapes to a serving platter, or serve them in the roasting pan if you’ve used something pretty. if you are transferring the sausages to a serving platter, pour the sauce over the sausages and grapes, and serve immediately, accompanied with fresh bread.

adapted from a barefoot contessa recipe.

truffled corn on the cob

yields: 4 servings

the ingredients:

4 ears of corn (shucked)

unsalted butter

truffle salt

the method:

fire up the grill, turning the heat to medium. place the ears of corn on the grill, turning frequently so that all angles cook evenly, until the ears are cooked. it should take about 10-15 minutes (maybe less). remove from the grill.

once the corn is cool enough to handle, lightly butter each ear. then, sprinkle some salt on. sink your teeth in, and enjoy!

chocolate-toffee blondies

 

 

yields: about 24 bars

the ingredients:

1 2/3 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter (at room temperature)

1 cup plus 2 tbsp. light brown sugar

1 large egg

1 1/2 tsp. pure vanilla extract

2/3 cup semisweet chocolate chips

4 skor bars (coarsely chopped)

the method:

preheat oven to 350. spray an 8 x 8-inch baking dish, and line it with parchment paper.

whisk together the flour, baking soda, and salt in a medium bowl.

in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. beat in the egg and vanilla until combined. reduce the speed to low, and gradually the dry ingredients; beat just until incorporated. fold in the chocolate chips and toffee bits.

scrape the batter into the prepared baking dish, and use clean hands to evenly press down the dough. bake for about 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached (the chocolate will be melted). remove from the oven, and allow them to cool completely in the pan on a wire rack.

note: these can be stored in an airtight container at room temperature for up to three days.

slightly adapted from a tutti dolci recipe.

pork chops giambotta rossa

yields: 6 servings

the ingredients:

1 bag of small yukon gold potatoes (thinly sliced on a mandoline)

extra virgin olive oil

kosher salt and freshly ground black pepper

4.5 lbs. pork chops (bone-in and center-cut)

1/2 cup red wine

1 medium yellow onion (cut into thin slices)

2 red peppers (cut into strips)

2 yellow peppers (cut into strips)

1 28 oz. can crushed tomatoes (preferably san marzano)

2 tbsp. fresh flat-leaf parsley (plus more for garnish)

the method:

preheat oven to 400.

in a large bowl, toss the potato slices with some olive oil and pepper until well coated. arrange them in a single layer on a couple of rimmed baking sheets. bake for about 12 minutes (rotating the tray halfway through), until chips are crisped and lightly browned. remove from the oven, and season with salt. set aside, and allow to cool.

lower the heat to 275.

season both sides of the pork chops liberally with salt and pepper.

in a dutch oven, heat a quarter cup of olive oil over medium-high heat. add the chops, and brown on both sides. remove them from the pan, and set aside. add the wine (this will deglaze the pan), and scrape all of the little, brown bits off of the bottom. add the onion, throw in a bit of salt and pepper, and cook until it begins to become translucent. add the peppers, and allow them to cook for a few minutes. then, add the tomatoes. season the sauce now with salt and pepper (remembering that the chops are salted and peppered as well). put the pork chops back into the pan, nestling them into the vegetables and sauce, and transfer the dutch oven to the real oven. roast for three hours.

when the pork chops are cooked, remove them from the oven. these can be served right from the dutch oven or transferred to a serving platter. either way, sprinkle the potato chips on top, and garnish with fresh parsley.

you won’t need a knife for these bad boys. the meat should just fall off the chop.

whole wheat farfalle with broccoli pesto and cannellini beans

yields: 4-6 servings

the ingredients:

1 lb. whole wheat farfalle

1/2 pound broccoli florets

2 garlic cloves (peeled and green shoots removed)

1 cup basil leaves (tightly packed; plus a few for garnish)

1/3 cup extra virgin olive oil

3/4 grated parmigiano reggiano

1/4 cup grated pecorino romano

kosher salt and freshly ground pepper

the method:

boil a generously salted pot of water.

steam the broccoli for about six minutes, until very tender but still bright green. remove from the heat, and submerge in a bowl of ice water.

in the bowl of a food processor, drop in the garlic. when the garlic is minced and adhering to the sides of the bowl, stop the machine, and scrape down the sides. add the broccoli and basil to the machine, and process until incorporated. once finely chopped, stop the machine, and scrape down the sides of the bowl. add the pecorino romano and a quarter cup of the parmigiano. turn on the machine again, and drizzle in the olive oil. purée until smooth. season with salt and pepper to taste, and process until well blended.

once the water is boiling, add the pasta, and cook according to package instructions. reserve a cup of the cooking water. after draining the pasta, transfer it to a serving bowl, and add the remaining half of a cup of parmigiano. toss to coat. add a little bit of sauce at a time until the pasta is sauced to your liking (you will have leftover sauce), and add some of the pasta water to thin out the pesto a bit. the amount of pasta water added depends on the amount of pesto added. garnish with some fresh basil leaves, and serve.

adapted from a new york times recipe.

insalata di fiori

the ingredients:

1 5 oz. bag of mixed greens

chunks of parmigiano regianno (about 2 oz.)

a handful of edible flowers

for the dressing:

2 tbsp. white balsamic vinegar

2 tbsp. whole walnuts

1 tbsp. honey

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

the method:

put the greens, cheese, and flowers in a serving bowl.

meanwhile, in the bowl of a small food processor, blend the balsamic, walnuts, and honey until incorporated. add the oil, and blend until emulsified. season to taste with salt and pepper.

gradually add the dressing to the greens (you will have more than you need for one bag of lettuce; store the remainder in the fridge). toss everything until well coated, and serve.

crispy tortas with herbed ricotta

oh how i love being able to walk outside and pick my own herbs. my escape to the jersey shore every weekend affords me this privilege. i have the choice of thyme, mint, rosemary, and basil, so i decided to use a little of each. why not? might as well use ’em while they last. i especially like this hors d’oeuvres because it utilize backyard herbs. feel free to mix and match with the herbs depending on your garden variety and or preference. the tortas were the perfect accompaniment. i chose the seville orange flavor for a touch of sweetness, and it was a wonderfully fresh combination.

yields: around 24 bites

1 package of spanish tortas (available from carter and cavero)

8 oz. fresh ricotta cheese

1 tsp. flat-leaf basil (chopped)

1 tsp. mint (chopped)

1 tsp. thyme (chopped)

1 tsp. rosemary (chopped)

kosher salt and freshly ground black pepper

the method:

gently stir the herbs into the ricotta, and season with salt and pepper. set aside.

break the tortas into sixths (or as close as you can get them). spread some of the herbed ricotta on each piece of torta. that’s it! serve, and enjoy.

salmon and quiona cakes with lemon-yogurt coulis

yields: about 8 cakes

the ingredients:

1/3 cup quinoa (rinsed and drained)

3/4 lb. fresh salmon (finely chopped)

1 tbsp. dijon mustard

2 large eggs

2 tbsp. fresh dill (chopped)

1 tbsp. flat-leaf parsley (chopped)

1 lemon (zested)

1 large garlic clove (minced)

1/2 tsp. kosher salt

1/2 tsp. fresh black pepper

for the coulis:

1/4 cup plain nonfat yogurt

1 tsp. brown sugar

1/2 lemon (zested and 1 tbsp. juice reserved)

1 tbsp. rice vinegar

the method:

in a saucepan, bring the quinoa and two-thirds of a cup of water to a boil over high heat. reduce heat to simmer, cover, and cook for ten minutes. then, let the pan sit, covered, for another five minutes. fluff with a fork, leave the pan uncovered, and allow to cool.

preheat the oven to 400.

line a baking sheet with parchment paper (or coat with cooking spray).

in a large mixing bowl, combine all of the ingredients for the patties, and mix well.

Using a quarter cup, scoop the mix out onto the baking sheet. flatten gently with a spatula.

bake  for about ten minutes, and turn the temperature to broil. watching carefully, broil the cakes for another few minutes until they’re slightly golden on top (don’t let them burn!).

while the patties are baking, combine all of the coulis ingredients in a small bowl, and whisk together.

once baked, transfer the cakes to a serving platter. drizzle with the coulis, or serve it alongside the cakes. garnish with any extra dill fronds.

note: if you’d like to make these ahead, the cakes can be served at room temperature or prepared and stored on the baking sheet and then cooked at a later time.

adapted from a perfect pantry recipe.

peach and almond upside-down cake

yields: 12 servings

the ingredients:

1 stick unsalted butter (at room temperature)

1 1/2 cups sugar

4 medium peaches (pitted and cut into 6 wedges each)

1 1/2 cups all-purpose flour

1/2 cup whole almonds

2 tsp. baking powder

1/2 tsp. salt

2 large eggs

1/2 tsp. vanilla extract

1/2 tsp. almond extract

3/4 cup whole milk

1 pint vanilla ice cream (for serving)

the method:

preheat the oven to 350.

spray a 9-inch-round cake pan. melt one tablespoon of butter in a medium skillet over medium heat. add three-quarters of a cup of sugar and one tablespoon of water. cook, stirring occasionally, until smooth and deep golden brown, about eight to eleven minutes. pour the mixture into the prepared pan, and tilt to coat the bottom. arrange the peach wedges snugly in the bottom of the pan in a single layer (cutting to fit if needed).

in the bowl of a food processor, combine the flour, almonds, baking powder and salt, and pulse until the almonds are finely ground.

in the bowl of an electric mixer fitted with the paddle attachment, beat the remaining seven tablespoons of butter and three-quarters of a cup of sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about four minutes. add the eggs, one at a time, beating well after each addition. beat in the vanilla and almond extracts. beat in the flour mixture in three batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.

spread the batter evenly in the prepared pan, and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. transfer to a rack, and let cool for an hour. slide a butter knife around the edges of the pan to ensure that the cake will come out easily, and invert onto a serving plate. serve each slice with the ice cream.

slightly adapted from a food network kitchens recipe.