3 medium or 2 large heirloom tomatoes, cut into wedges
1 head Garlic (1-2 cloves removed and left raw), top sliced off
1 T plus 1/2 t Olive oil, divided
Salt
Pepper
4 slices bread
Basil, cut in a chiffonade (ribbons)
Instructions
Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
Remove garlic and tomatoes from oven to cool slightly.
Mash garlic.
Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.
Does it count as a salad if there’s no lettuce? I think so. Combine some day old bread with fresh summer veggies, and you’ve got dinner!
Ingredients
1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
olive oil
pinch salt
pinch pepper
1 clove garlic
1 1/2 C summer squash, grated
1 carrot (1 C), grated
1 C green beans, cut into 1″ pieces
2 T red onion (opt.), chopped
1/2 C cherry tomatoes, halved
1/2 C tomato, chopped
1 C parmesan cheese, grated
Dressing: 1/2 to 1 T fresh tarragon, chopped
1 T fresh parsley, chopped
1/4 t chives, chopped
1 clove garlic, diced or minced
salt (to taste)
pepper (to taste)
2 T balsamic vinegar
1/4 C olive oil (or more – to taste)
Instructions
Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
Whisk dressing ingredients together. Toss with veggies and cheese.
Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.
1 jalape̱o, halved (seeds and ribs removed if desired Рuse gloves or scrape out with a knife)
Dressing: 1 T fresh chives, chopped
pinch cayenne
pinch red pepper flakes
1/2 smoked paprika
1/2 t sweet paprika
salt, to taste
pepper, to taste
1 T lemon juice
1/2 T dijon mustard
1/4 C mayo
3/4 C Greek yogurt
2 T olive oil
6 cloves roasted garlic, mashed
Instructions
Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
Whisk dressing ingredients together.
Toss potatoes, beans, jalapeño, and dressing together.
4 small and 1 large zucchini/summer squash, chopped
1/4 C daikon radish, minced
1 large tomato, chopped
1/4 C white wine (or 1 T white wine vinegar)
1 T lemon juice
2 C Tomato and Savory Polenta
3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
pinch cayenne
salt and pepper, to taste
1/2 t dried savory, crumbled
Instructions
Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
(Optional: If you have squash haters, you could blend the soup.)
