Roasted heirloom tomato salad

2C small heirloom tomatoes, halved

1-1/2 Tbsp. olive oil

2 Tbsp. clover honey

1 Tbsp. fresh basil leaves, thinly sliced

1 tsp. kosher salt

freshly ground pepper to taste

3C baby greens

1C micro greens

1/3C shaved Pecorino Romano cheese

1/4C sliced almonds, toasted

vinaigrette

2 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

2 tsp. balsamic honey mustard

4-1/2 Tbsp. olive oil

Salt and freshly ground pepper to taste

Preheat oven to 300F.  Line a large rimmed baking sheet with parchment paper.  Toss the tomatoes with the olive oil, honey, basil, salt and pepper in a bowl.  Transfer the tomatoes to the prepared baking sheet and turn them cut side up.  Bake about one and one-half hours, or until they begin to shrivel and brown slightly.   Let cool.

Toss the baby greens and micro greens together with vinaigrette to coat.  Add the tomatoes, cheese and almonds and toss again.  Divide among 6 plates.  Serve immediately.

MAKES:  6 servings

Pasta Alfredo

1 1b. fettuccine or pasta of choice

1/2 stick unsalted butter

1-1/2C cream

2/3C grated Parmesan cheese

Salt and freshly ground pepper to taste

Bring a large pot of water to a boil, add salt and return to the boil.  Cook the pasta al dente.  Reserve ½ cup of the pasta cooking liquid and drain the pasta – do not rinse!!!

Meanwhile, melt the butter in a pan, add the cream and bring to a boil.  Boil 5 minutes to thicken.  Turn off the heat.  Add the pasta and half the cheese to the pan and stir in.  Add salt and pepper to taste.  Add some of the pasta cooking liquid if the sauce is too thick.  Divide the pasta among plates and sprinkle with remaining cheese.

MAKES:  6 servings

Fresh Fruit Cobbler

5C fresh fruit, cut in pieces or berries

1 Tbsp. lemon juice

3/4C sugar

1 Tbsp. cornstarch

pinch cinnamon

Biscuit topping

1-1-4C flour

1/4C sugar

1-1/2 tsp. baking powder

½ tsp. salt

2 Tbsp. unsalted cold butter, cut in pieces

2/3C cream or whole milk

Pinch cinnamon

2 Tbsp. sugar (to sprinkle on top of the biscuits)

vanilla ice cream (to serve with the cobbler)

Preheat oven to 425F.  Place fruits, lemon juice, sugar, cornstarch and cinnamon in a pot and stir to combine.  Bring just to a boil and turn out into a 9 x 2-inch dish.

In a food processor add the dry ingredients and pulse to combine.  Pulse in the butter and then the cream just to form a dough.  Pat out into a 7-inch square, cut into 6 pieces and place pieces on top of the warm fruit mixture.  Sprinkle biscuits with the sugar and bake until golden – about 25 minutes.  Cool slightly.  Serve warm with ice cream.

MAKES:  6 servings

Cauliflower and Lentil Salad

½ head cauliflower, pieces separated

2 Tbsp. olive oil

salt and pepper to taste

1/2C cooked lentils

4 oz. shaved parmesan cheese

1/3C currants, plumped in hot water for 5 minutes, drained

1C micro greens

1/2C toasted sliced almonds

Vinaigrette

2 Tbsp. raspberry vinegar

2 Tbsp. pear vinegar

1 tsp. honey mustard

6 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil, salt and pepper to taste and roast until golden – about 20 minutes.  Let cool to room temperature.  Shake vinaigrette ingredients together in a jar.  Toss the cauliflower lightly with some of the vinaigrette.  Spoon some of the vinaigrette on each plate, top with micro greens and cauliflower florets. Sprinkle with lentils and currants.  Finish with the almonds and cheese.

MAKES:  6 servings

Grilled Gazpacho Salad

2 medium heads of garlic, cut in half horizontally, wrapped in foil and

  roasted until soft in a 300F oven

2 Tbsp. olive oil

spice rub of choice

8 firm plum tomatoes, halved lengthwise

2 bunches scallions

1 lb. red onion, cut into ½-inch slices

1 red bell pepper, quartered, cored

1 yellow bell pepper, quartered, cored

1-1/2 large English hothouse cucumbers, halved lengthwise

2 one-inch slices country-style bread

2C baby heirloom tomatoes, halved

1/4C sherry wine vinegar

1 tsp. hot pepper sauce

1 Tbsp. honey mustard

1/4C olive oil

salt and freshly ground pepper to taste

1/2C fresh basil leaves, thinly sliced

1C baby arugula

1C crumbled feta cheese

1/2C Kalamata olives, pitted

Preheat the grill.  Squeeze the garlic from the skins and set aside.  Combine plum tomatoes, scallions, red onion, bell peppers and two tablespoons oil in a large bowl; toss to coat.  Arrange cucumber halves and bread slices on baking sheet; brush with two tablespoons oil. Sprinkle all vegetables with spice rub, salt and pepper.  Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and scallions, 5 minutes for cucumber and 15 minutes for red onion and bell peppers.  Transfer to large rimmed baking sheet.  Grill bread slices until just beginning to crisp and grill marks appears, about 2 minutes per side.   Cut all vegetables and bread into one inch pieces.  Stir in garlic and heirloom tomatoes.  Whisk vinegar, hot pepper sauce, mustard, salt and pepper to taste and ¼ cup olive oil together and pour over salad.  Toss to coat with basil, arugula, olives, feta, salt and pepper to taste.

MAKES:  6 servings