- 1 1/2 cups 1/2-inch diced seedless yellow or red watermelon
- 1 1/2 cups 1/2-inch diced European cucumber
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh basil leaves, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoon finely chopped chives
- Salt and freshly ground black pepper to taste
- 2 cups mixed greens, such as spring greens, arugula or mache
- 6 large, ripe beefsteak tomatoes
- Combine all of the relish ingredients in a medium bowl carefully, making sure to not break the watermelon into smaller pieces. Reserve.
- In a small bowl, add the red wine vinegar. While whisking, slowly stream in the olive oil and continue whisking until the dressing is emulsified. Add the chives and season with salt and pepper.
- Just before serving, arrange the mixed greens in the center of a large circular platter. Cut the tomatoes into 1 1/2-inch slices and arrange on a platter in a circular pattern overlapping.
- Pour about half of the dressing over the relish and mix to combine. Taste for seasoning. Place a dollop of relish on each tomato slice. Drizzle with remaining dressing and serve immediately.
Relish and dressing may be made up to 2 hours ahead, covered and kept at room temperature. It is best to finish this just before serving.
- Substitute diced or tiny balls of fresh mozzarella or crumbled goat cheese for the feta cheese.
- Double the recipe. Use a very large platter or 2 platters.
- Arrange the salad in stacks. Place a slice of tomato on the bottom of a salad plate and then a dollop of relish. Repeat 1 more time.
Serves 6-8 people
- 3 cups raspberries or blueberries (two 6-ounce packages), or 1 package of each, cleaned and picked over
- 3 medium white or yellow peaches or nectarines, pitted and cut into 2-inch dice
- 1⁄2 cup flour
- 1⁄4 cup sugar
For the custard:
- 2 eggs
- 1 cup creme fraiche
- 1 teaspoon vanilla extract
- 1 tablespoon flour
For the topping:
- 6 tablespoons brown sugar
- 1 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon finely chopped lemon zest
- 1 teaspoon vanilla extract
- 1⁄2 cup (1 stick) melted unsalted butter
- Heat the oven to 375 degrees. In a medium bowl mix together the fruit, 1⁄2 cup flour and 1⁄4 sugar until well the fruit is well coated. Transfer to an 8-inch by 10-inch or a 9-inch by 12-inch greased gratin pan or baking dish. Press down on the mixture with a spatula to make an even layer with no gaps. Place on a baking sheet.
- To make the custard: In a medium bowl, with a whisk, beat the eggs well. Add the creme fraiche and vanilla, and whisk until blended. Sift in the flour, whisking well to make sure the custard is smooth and no lumps remain.
- To make the topping: In a mixing bowl, combine the brown sugar, 1 cup flour, salt and lemon zest, and mix together. Add the vanilla and melted butter and mix until a soft dough forms.
- Spread an even layer of the custard mixture over the fruit. With your fingers, evenly crumble the topping over the fruit. Bake for 35 to 45 minutes or until the top is golden brown and completely cooked through. Serve immediately. You can serve this at room temperature.
This may be prepared 8 hours ahead, covered and kept at room temperature before serving. Heat in a 375-degree oven for 10 minutes before serving.
Don’t bother peeling the peaches or nectarines. Slice them in half and then scoop out the pit with a spoon. Cut into pieces. Try this same recipe using plums or nectarines instead of the peaches and blackberries instead of the raspberries.
Serves 6 to 8.
- 11⁄2 pounds assorted sausages: sweet, hot, or Turkey Sausages with Sun-Dried Tomatoes, optional
For the sauce:
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 3⁄4 pound green beans, yellow wax beans or sugar snap peas, cut into 2-inch pieces and cooked until crisp-tender
- 21⁄2 pounds peeled and coarsely chopped ripe red and, if available, yellow tomatoes
- 1 cup fresh corn kernels (from about 2 ears)
- 1⁄4 cup finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 pound dried small pasta shells
For the garnish:
- 1 tablespoon finely chopped fresh basil
- 1 cup freshly grated Parmesan cheese
- Prepare a grill for medium-high-heat grilling. Arrange the sausages on the grill rack and grill 3 inches from the heat for about 20 minutes, rotating them on all sides until the fat runs clear. (Alternatively, place them on a microwave-safe plate and cook on high power for 4 minutes, or until the fat runs clear.) Transfer to a platter and let cool. When cool, cut into 1⁄4-inch slices.
- To make the sauce, in a large, deep skillet over medium heat, heat the oil. Add the garlic and saute for 1 minute, making sure it does not burn. Add the green beans and saute for 2 minutes. Add the tomatoes and cook for 5 minutes, stirring occasionally, until some of the liquid has evaporated. Use a potato masher to crush the tomatoes. Add the corn and cook for 2 minutes. Add the basil, parsley, salt and pepper and taste for seasoning. Add the sausages to the sauce and taste again for seasoning.
- Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, 7 to 10 minutes. Drain well.
- Place the pasta in the sauce and mix well. Transfer to a large serving bowl. Garnish with the basil and a few tablespoons of the parmesan. Pass the remaining cheese separately. Serve immediately.
The sauce can be prepared up to 8 hours ahead, covered, and refrigerated. Remove from the refrigerator 1⁄2 hour before reheating. Gently reheat the sauce.
Serves 6 to 8 people.