Roasted Red Peppers and Cherry Tomatoes with Goat Cheese

Tomato season is finally here--and if that excites you as much as it does me, then you'll be happy to add a simple, but superbly fresh and delicious recipe to your Summer eats rotation.  Vibrant, roasted red peppers provide the perfect canvas for ripe cherry tomatoes, sweet basil, tangy goat cheese and other savory flavorings.

The tastes of Summer are on full display in this simple, yet scrumptious, salad.

Happy Eating!

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese

(Recipe adapted from Bon Appetit)

 

Ingredients:

• 4 red bell peppers, halved, seeds and ribs removed
• 6 oil-packed anchovy fillets, finely chopped
• 4 garlic cloves, thinly sliced
• 1 cup basil leaves, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons plus ⅓ cup olive oil
• 1 pint cherry tomatoes, halved

Method:

• Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

• Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. 

• Arrange bell peppers on a platter. Top with tomatoes, goat cheese, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
   
   

 

Summer's Best: Heirloom Tomato Gazpacho with Toasted Breadcrumbs

The final day of Summer has arrived.  As we say farewell to the season that's served us well on the food, travel, entertaining and fashion fronts, I couldn't think of a more apropos dish to savor than a fresh, vibrant, chilled gazpacho.  And not just any gazpacho--but one with juicy, colorful, seasonal, creme dela creme, heirloom tomatoes.  It's all the goodness of a traditional tomato gazpacho--turned up a notch.

This soup couldn't be easier to bring together and delivers both rich flavor and great texture from the vegetables. (I consider it a vegetable garden in a bowl.)  And I'll add that it was a hit at last Summer's Pop-Up Cooking School, so you can't go wrong.

If you're looking for that one final taste of Summer that's worth savoring, this. is. it.

Happy Eating!

Heirloom Tomato Gazpacho with Toasted Breadcrumbs
Ingredients:

3-5 heirloom tomatoes
1 hothouse cucumber

1 sweet bell pepper, cored and seeded

½ red onion

1 jalapeno pepper, seeded

3 garlic cloves, minced

3 cups tomato juice

¼ cup red wine vinegar

¼ cup, plus two tablespoons, extra virgin olive oil

1 tablespoon Worcestershire sauce

Juice of ½ lime

2 teaspoons kosher salt, plus more for breadcrumbs

Freshly ground black pepper to taste

Baguette or other crusty bread (for breadcrumbs)

Method:

 
For the Gazpacho:

Roughly chop the cucumber, bell pepper, tomatoes, jalapeno and red onion into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, oil, salt, pepper, lime and Worcestershire. Mix well and chill before serving.  

For the Breadcrumbs:

Slice bread into 1-inch cubes.  Heat two tablespoons of oil in a medium skillet.   Toss in cubes and begin to sauté until golden brown and season with salt and pepper. 

Before serving, garnish the gazpacho with the toasted breadcrumbs.  Enjoy!

 

Summer Corn Salad

Each season brings its bounty of good eats, and Summer is filled with more than its share of my favorites.  From stone fruits, to cool treats, to luscious tomatoes, sweet corn and more, there's just so much to relish.  And speaking of sweet corn, I finally slowed down long enough to make proper use of the fresh ears that had been hanging out in my refrigerator for the last week or so.  

Since I believe in letting stellar ingredients speak for themselves, I took a minimalist approach in bringing together an easy, yet vibrant, corn salad, complemented with juicy tomatoes, roasted okra, and fresh basil leaves for garnish.  Corn, tomatoes, okra and basil.  Sounds like a garden party in a bowl, no?  And, it tastes even better!  

So if you're like me and looking for a delicious way to get your Summer corn fix, then this salad is one you'll want to make, likely again and again.  Make it your own and use as much of the ingredients as you like--then enjoy! 

Happy Eating!

Summer Corn Salad

printable recipe

Ingredients:
Fresh ears of corn
Fresh okra
Plum tomatoes, chopped
Kosher salt
Freshly ground black pepper
Butter
Fresh basil 
Olive oil
Sherry Vinegar (optional, for finishing)

Method:
Preheat oven to 425 F.

Place okra on a baking sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.  Roast okra for 20-25 minutes in preheated oven.  Remove and set aside.

While okra is roasting, prepare the corn by removing the husks and silk, and then by carving off the kernels. (Cook's Tip: cut off one end of the corn ear to stabilize it and then stand it upright over a large kitchen towel or bowl to capture the kernels as you carve down the ear.)

In a large skillet, melt butter over a medium heat, toss in corn and saute until corn is softened slightly (about 8-10 minutes).  Season with salt and pepper to taste.

Add corn and okra to a serving bowl and toss to combine.  Add in tomatoes and garnish with fresh basil leaves.  Finish with additional seasoning to taste and a drizzle of sherry vinegar, if using.  Serve and enjoy!

Panzanella Salad

Summer is on the wind-down, but I'm determined to relish the fresh and vibrant tastes it offers until the very end.  Scrumptious, juicy tomatoes, currently in season, play a star role in everything from soups to sauces to salads and makes Summer especially delicious.

Combined with perfectly toasted, golden homemade croutons (what could be better?) and a host of fresh vegetables, herbs and other special touches, a beautiful and classic Italian tomato bread salad, known as Panzanella, is born.

Panzanella is a cinch to make and transports well, making it an ideal dish for al fresco dining, picnics, beach outings and more.  Or, in my case, right in the comfort of my home kitchen.  And it's one more reminder of how delicious Summer can truly be.

Happy Eating!

Panzanella Salad

Ingredients:
Small Ciabatta or other loaf bread, cut into 1-inch cubes
1 hothouse cucumber, sliced
2 tomatoes, chopped
1 bell pepper, chopped
Fresh mint, shredded or torn
Fresh basil, shredded or torn
Red onion, sliced
3 tablespoons olive oil
Salt
Freshly ground black pepper
Capers, drained
Champagne Vinaigrette

Method:
Heat olive oil in large skillet over medium-high heat.  Toss in bread cubes and sprinkle with salt and pepper.  Saute bread until golden and crispy in texture.  

In a large bowl, combine croutons, vegetables, herbs, onion and vinaigrette to taste.  Toss to mix thoroughly.  Serve and enjoy!
Recipe adapted from Ina Garten

   

Spiced Chickpea and Tomato Soup

Spiced Chickpea and Tomato Soup

I don't think you can ever have enough simple, yet satisfying, recipes in your repertoire.  And when they come wrapped as a bright, flavor-full (and figure-friendly) soup, it's a definite win-win. 

Such is the case with this Spiced Chickpea and Tomato Soup recipe.  I've made it before and for all the reasons I shared above, I was keen to make it again.  The chickpea base gives body to the pureed soup, and the tomato and roasted peppers (yes, there are roasted red peppers!) contribute slightly tart and bright flavors, while lending to the silky texture and gorgeous color that result.  

However, I think what most delights me is the spice kick that elevates this dish.  It stems from a savory blend of minced garlic, red pepper flakes, salt and ground coriander mixed together to form a paste (see my mortar and pestle action below) and serves as the potent seasoning base for this effortless, yet scrumptious bite.

Garlic-Chile-Coriander Paste in the making

I like to finish by garnishing it with a dollop of Greek yogurt, for a beautiful color (and cooling) contrast, and fresh basil, for a sweet note.  And that's the best note of all in the world of splendid eats.

Happy Eating!

Spiced Chickpea and Tomato Soup

Ingredients: 
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
1 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups low-sodium chicken stock 
Greek yogurt, for serving
Fresh basil, for garnish

Method: 

Using a mortar and pestle, or the back of a spoon, crush garlic, chiles, coriander, and salt to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly. 

Puree soup with an immersion blender or, working in batches, in a standard blender.  Top each serving with a dollop of Greek yogurt and fresh basil.  Enjoy!

Recipe adapted from Martha Stewart

  

Lunch Bite: Panini with Chicken, Basil and Sun-Dried Tomatoes

Today is a leisurely day--of sorts.  I dedicated the first half to running errands in preparation for an upcoming getaway.  Now, back home, I wanted a delicious bite that would come together easily and quickly and allow me to get on with the second (and more relaxing) half of my day. 

So it seemed like a perfect opportunity for a sandwich bite.  With Ciabatta bread, leftover Rotisserie chicken, fresh basil, Parmigiano Reggiano cheese and sun dried tomatoes on hand, it was shaping up to be quite the sandwich indeed.  What could make it even greater?  Turning it into a hot, toasty, melted goodness of a sandwich--i.e. a Panini.

I don't make sandwiches very often these days, but since I took the time to do so today, I decided to make it extra special.  And the simple act of tossing it on my Panini maker did the trick.  (Note: If you don't have a Panini maker handy, you can still get the same results by placing your sandwich in a hot skillet and pressing it with a heavy lid.)

Duly satisfied, now I'm looking forward to a great second half!

Happy Eating!

On the Table: Chicken with Herb-Roasted Tomatoes and Pan Sauce

While the days of Summer are starting to dwindle, the tastes of Summer are still very much alive.  And that especially holds true for fresh, vibrant tomatoes.  Enjoying this fruit in-season makes for delicious noshing, whether they're the star of a soup, salad, main course or served on their own, luscious lonesome--the way I most enjoyed eating the tomatoes from my grandparent's garden as a little girl.

And with this recipe for Chicken with Herb-Roasted Tomatoes and Pan Sauce from Bon Appetit, they become the star ingredient in a simple, but satisfying, dish that's perfect for both a quick weeknight meal and a leisurely weekend dinner.

The tastes of Summer were meant to be savored and this fresh and healthy dish gives you lots to love.

Happy Eating!

 



P.S. What tastes of Summer do you enjoy most?

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients: 

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided  

2 tablespoons herbes de Provence  

1 teaspoon kosher salt plus more  

Freshly ground black pepper  

1 tablespoon Worcestershire sauce  

1 pound skinless, boneless chicken breasts

1 small shallot, minced  

2 tablespoons red wine vinegar  

3 tablespoons flat-leaf parsley leaves

Method: 

Preheat oven to 450° F. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.  

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes. 

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. 

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.  Enjoy!

Recipe Courtesy of Bon Appetit