Tomato Vanilla Soup

  
I served this heavenly soup with a lightly dressed salad and parmigiana canneles.

Ingredients:
1 plump vanilla bean
2 lbs tomatoes
1/4 c olive oil
1 tsp salt

Scrape vanilla bean and add to a blender. Add 1/3 c water, tomatoes, olive oil and salt. Blend until smooth. Chill for at least 1 hour.

Serves 8.

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Parmesan Canneles

  
These are so great with a salad or on their own.

Ingredients:
1 c whole milk
1 c flour
1 1/2 TBSP butter
1 c parmigiano
1 egg
1/4 tsp salt
1/4 tsp espelette pepper

Preheat oven to 375.

Combine milk and butter in a saucepan and bring to boil. Remove from heat and whisk in remain ingredients. Let sit for 30 minutes, whisking occasionally.

Spray a silicon canneles mold, place on a baking sheet and fill with batter. 

Bake for 45 minutes until golden brown.

Cool 5 minutes then remove from mold. Let cool 20 minutes before serving.

Makes 18 canneles.

Grilled Green Tomatoes

  
This is from Bon Appetite – it is perfect for a hot meatless Monday. The flavored are amazing.

Green Juice

  • ½ small romaine heart, coarsely chopped
  • ¼ English hothouse cucumber 
  • 1 c kale leaves
  • ¾ c cilantro leaves with tender stems
  • 2 TBSP lime juice
  • Salt

Tomatoes And Assembly

  • 1 slice thick country-style bread
  • Olive oil
  • Salt
  • 3 unripe green tomatoes, sliced ½ inch thick
  • 1 TBSP red wine vinegar
  • Black pepper
  • 8 ozs burrata or fresh mozzarella, torn into pieces
  • 1 bunch scallions, thinly sliced
  • 1 jalapeño, thinly sliced
  • ½ c toasted pine nuts
  • 1 c cilantro leaves or pea shoots with tender stems
  • Salt

Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes and bread on both sides with oil and grill until lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ c green juice. Season with salt and pepper, top with burrata.

Toss scallions, jalapeño, pine nuts, breadcrumbs, 2 TBSP green juice, and remaining 3 TBSP oil in a medium bowl; season with salt and pepper. Add cilantro and toss again to bring everything together.

Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with salt.

Grilled Oregano Chicken

  

This amazing chicken dish is from Bon Appetite. The olive mixture would be amazing on pasta as well.

Ingredients:
10 oil-packed anchovy fillets
4 garlic cloves
1½ c green olives (such as Castelvetrano), plus ½ c brine reserved
½ c olive oil
1 TBSP lemon zest
2 TBSP lemon juice
Salt and pepper
1 small onion, thinly sliced
½ c coarsely chopped fresh oregano
1 3½–4-pound chicken, halved lengthwise
Vegetable oil

Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a food processor, pulse until finely chopped; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Add the lemon zest and oloves to the food processor and pulse until finely chopped. Cover and chill remaining anchovy mixture.

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.

Meanwhile, set out reserved anchovy mixture and let come to room temperature.

Place chicken on a plate and spoon anchovy-olive mixture around.

Serves 8.

  

Fregola with Herbs and Grilled Corn

  

This is the perfect salad for a picnic or BBQ, the herbs compliment the smoky corn perfectly.

Ingredients
1 c walnuts, toasted
1 c fregola or Israeli couscous
Salt
4 ears of corn, husked
2 TBSP plus ¼ c olive oil
Pepper
7 oz Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ c coarsely chopped fresh parsley
¼ c basil leaves
¼ c mint leaves
2 TBSP lemon juice
2 TBSP white wine vinegar

Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.

Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.

Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.

Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ c oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

Serves 8.

Nectarines with Graham Cracker Crumble

  
This crumble is quick and easy. The perfect way to highlight summer fruit.

Ingredients:
3 lb necatines, sliced thin
2 TBSP corn starch
1/4 c brown sugar
Salt
2 tsp vanilla paste
4 graham crackers
3 TBSP unsalted butter, cut into small pieces
1/2 c sliced almonds, toasted

Preheat oven to 375.

Combine nectarines, cornstarch, 2 TBSP sugar, vanilla and a pinch of salt in 9×13 pan, toss to combine. 

Combine crackers, butter, and a pinch of salt in a food processor and pulse until the mixture comes together. Toss with almonds and scatter over the nectarines.

Bake for 35 – 40 minutes until brown and bubbly.

Serves 10 – 12.

Boubon Peach Cobbler

  
The best thing about summer is all the amazing stone fruit! This week I whipped up a tasty cobbler.

Fruit:
3 lb peaches, sliced thin
1/4 c brown sugar
3 TBSP flour
1/4 c bourbon
1 TBSP vanilla bean

Topping:
1 c whole wheat flour
3/4 c all purpose flour
3 TBSP sugar
2 tsp baking power
1/4 tsp baking soda
1/4 tsp salt
6 TBSP butter, cut into small pieces
1 c buttemilk
2 tsp course sugar

Preheat oven to 375. 

Toss the fruit with the sugar, flour, bourbon, vanilla and a pinch of salt in a 9×13 pan. Cover with foil and bake for 20 minutes. 

Combine flour, sugar, baking powder, baking soda, and salt in a food processor, pulse to combine. Add butter and pulse till it forms a fine meal. Add buttermilk and pulse a few times to combine. 

Remove the peaches from the oven, remove the foil and scoop dollops of topping onto the peaches. Sprinkle with sugar and bake for 35 – 40 minutes until golden brown. 

Serves 12.