Focaccia Bread

Our dear friend Phoebe brought this focaccia bread (derived from a New York Times recipe) to our fall equinox party, and it was such a hit! What a great way to use whatever tomatoes you have. Best if eaten fresh and warm! 

Ingredients:

• 3¼ cups all-purpose flour

• 1 tablespoon flakey/kosher salt

• ½ teaspoon active dry yeast

• 1¾ cups warm water

• 4 tablespoons extra-virgin olive oil, plus extra for greasing

• 1½ teaspoons coarse sea salt

• 1 teaspoon rosemary (optional)

• 1 bulb garlic, chopped

• Tomatoes (Use what you have! Cut cherries in half or slice Romas or heirlooms)
  

Instructions:

1. In a large bowl, whisk together flour, salt, and yeast. Add warm water to flour mixture and stir until a sticky, wet dough forms. Pour 2 tbsp of olive oil into a medium bowl. Transfer dough to bowl, turn to coat in oil, and cover tightly with lid or plastic wrap. Place in refrigerator for at least 24 hours or for up to 2 days. Move onto next step after.

2. Brush inside of a 9x13-inch baking sheet with olive oil. Transfer dough from refrigerator to pan. Spread dough out as much as possible on pan, adding oil if needed to keep it from sticking. Set dough in a warm place and let it rise until doubled in bulk. This can take anywhere from 20-60 mins; it should be fluffy and more spread out. Meanwhile, chop garlic and slice tomatoes; put them in a bowl, add olive oil, and toss to coat.

3. Heat oven to 450 degrees. Pat down the dough to an even thickness of about 1 inch. Using your fingertips, dimple the entire dough. Drizzle with the remaining 2 tablespoons olive oil. Spread out oil-coated tomatoes and garlic evenly. Sprinkle the surface with the sea salt and rosemary (optional).

4. Bake, rotating once, until top is golden brown, 20-25 mins. Transfer to a wire rack to cool before serving.

Pickled Red Onions

Pickling red onions is a great way to mix up how you use them. You can eat them after only an hour of sitting, or you can store them for later as they make a tasty addition to many dishes (our favorite is putting them on tacos or in taco bowls)!

Ingredients:

• 1 cup red onion, thinly sliced

• ½ cup apple cider vinegar

• 1 tablespoon sugar

• ¾ teaspoon kosher salt (if using regular crystal salt, double this amount)

• 1 cup water
  

Instructions:

1. In a bowl, whisk together apple cider vinegar, sugar, salt, and water until sugar and salt dissolve.

2. Add your sliced red onion to a mason jar. Pour the above mixture over the onion. Let sit at room temperature for 1 hour.

3. Serve or store in your refrigerator for later, using a tightly sealed mason jar lid.

Perfectly Roasted Potatoes

Potatoes are a staple food in our household, and you simply can’t go wrong with a roasted potato. This recipe can be made with any amount of potatoes–simply adjust the dressing size.

Ingredients:

• Small potatoes, halved or quartered

• Extra-virgin olive oil

• Sea salt

• Freshly ground black pepper

• Finely chopped fresh parsley and/or fresh scallions, for garnish (optional)

  Dressing (for approx. 2 pounds of potatoes):

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon dijon mustard

• 2 cloves garlic, minced

• 1 tablespoon minced rosemary or thyme

• ¼ tablespoon salt 

• ¼ tablespoon black pepper
  

Instructions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Cut potatoes and toss with olive oil, salt, and pepper. Spread on baking sheet. Roast 20 to 30 minutes, until tender and the edges are golden brown. Remove from oven.

3. For dressing: In a bowl, whisk olive oil, lemon zest, lemon juice, mustard, garlic, rosemary/thyme, salt, and pepper.

4. Drizzle dressing onto potatoes and gently mix. Season with more salt and pepper, if needed. Sprinkle with chopped parsley/scallions and serve.

Broccoli Peanut Salad with Raisins

My wife’s late maternal grandmother used to make this recipe. While these ingredients may sound like an odd pairing, their combination is incredibly rich, and the texture offers a great crunch! To serve: This tastes best cold, so we highly recommend storing for a few hours before serving, or overnight. 

Ingredients:

• 1 head broccoli, chopped into ½ inch pieces

• ¾ cup raisins

• ¾ cup dry-roasted peanuts, chopped

• ¼ cup finely chopped onion

Dressing:

• 1 cup mayonnaise (or vegan mayonnaise)

• 1/4 cup sugar

• 2 tablespoons rice vinegar
  

Instructions:

1. In a large bowl, combine chopped broccoli, raisins, chopped peanuts, and chopped onion. 

2. In a side bowl, whisk together dressing ingredients.

3. Pour the dressing over the salad.

4. Stir until the salad is lightly coated in the dressing.

5. Refrigerate and enjoy cold!

Corn & Black Bean Salsa

With the added avocado, this salsa is on its way to becoming a guacamole, which we think is just the right place to be. Serve with tortilla chips or on top of your favorite summer fish!

Ingredients:

• 2 ears of fresh corn, cut off the cob

• 2 cans black beans, drained and rinsed

• 1 pound tomatoes (12-15 cherry tomatoes, quartered / 5-6 plum tomatoes, diced) 

• 5 green onions, finely sliced

• 1 small red onion, finely chopped

• 1 bell pepper, chopped (red or orange)

• 1 tablespoon minced garlic

• ¼ cup lime juice

• 1 avocado, diced

• Olive oil to taste

• 1 tablespoon chopped cilantro (optional)

• Salt to taste
  

Instructions:

1. Combine black beans, corn, tomatoes, green onions, red onion, bell pepper, and garlic together in a large bowl. Stir to mix. 

2. Add lime juice and optional cilantro. Stir.

3. Add avocado. Gently stir to avoid mushing. 

4. Add olive oil (start with 2 tablespoons, and increase to taste)

5. Season with salt to taste. Serve!

Mexican Street Corn Salad

My father-in-law made this recipe earlier this summer, and it was an instant hit. The combination of sweet corn and savory cheese is incredible. To store: You can serve this dish immediately or chill it in an airtight container to eat later!

Ingredients:

• 4 ears fresh corn, husked

• Extra-virgin olive oil, for brushing

• 1½ tablespoons mayonnaise 

• 1 garlic clove, minced

• 1 lime’s juice and zest

• ⅓ cup chopped scallions

• ¼ cup crumbled Cotija (or feta cheese)

• ¼ teaspoon smoked paprika (or chili powder)

• ¼ cup finely chopped fresh cilantro (optional)

• 1 jalapeño pepper, diced (optional)

• Sea salt to taste
  

Instructions:

1. Preheat a grill to medium-high. Brush corn with olive oil and grill for 2 minutes per side, or until char marks form. If using jalapeño, char similarly now. Remove and set aside.

2. In a large bowl, combine mayo, minced garlic, lime zest, and lime juice. Slice kernels off of corn and add to the bowl along with chopped scallions. Stir to coat. 

3. Add cheese and smoked paprika/chili powder to the bowl. Add chopped jalapeno and/or chopped cilantro if using either/both. Stir to mix. Salt to taste.

Yields about 4 servings

Heirloom Tomato Tart

A beautiful way to use those heirlooms when you aren’t simply slicing them for sandwiches or eating them with thick slices of mozzarella and basil! Serve warm or room temperature. 

Ingredients:

• ½ package of puff pastry

• 1 egg

• 1 lb. heirloom tomatoes, cut into ¼ in. slices (mix in other tomatoes to supplement, if needed)

• 1 package (150g) Boursin cheese (choose your flavor! We like Garlic & Herbs)

• 1 cup shredded mozzarella

• Extra virgin olive oil

• Freshly ground black pepper and salt, to taste

Instructions:

1. Preheat oven to 375 degrees

2. Place parchment paper on baking sheet. Unroll pastry and place on parchment paper. Use a fork to create a 1in. border around edge of pastry.

3. Whisk egg and 1 tbsp. water in a small bowl. Brush the egg-wash lightly over entire pastry.

4. Sprinkle mozzarella over pastry, leaving border uncovered. Follow with crumbles of Boursin cheese, and then tomato slices. Drizzle with olive oil. 

5. Bake for 18-22 mins. or until golden brown.

6. Transfer to a cooling rack. Once cooled, sprinkle with salt and pepper. Cut to serve.

Yields about 4 servings

Cucumber Summer Salad

We just brought this light side dish to a dinner party over the weekend and enjoyed how easy it was to prepare. We think it tastes best after sitting in the refrigerator for at least an hour! 

Ingredients:

• 2 cucumbers, thinly sliced

• 1 red onion, thinly sliced (if using a larger store-bought onion, only use ½ of it)

• ½ cup feta cheese

• ¼ cup white wine vinegar

• 1 tablespoon honey

• 2 tablespoons chopped fresh dill (optional) 

• Freshly ground black pepper and salt, to taste

Instructions:

1. In a bowl, toss the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.

2. Transfer to your serving bowl, leaving excess water behind.

3. Sprinkle with feta cheese, pepper, and dill (optional).

Yields about 4 servings (as a side dish)

Cherry Tomato & Mozzarella Salad

This is a go-to recipe in our house when cherry tomatoes are in season. It makes a perfect light lunch, side dish, or potluck dinner contribution. Tastes great the next day, too! 

Ingredients:

• 1 pint cherry tomatoes

• ½ cup basil leaves

• 8 ounces mozzarella balls (we prefer Whole Milk Pearls)

• 1 tablespoon balsamic vinegar

• 1 tablespoon extra virgin olive oil

• Fresh sea salt and black pepper

Instructions:

1. Cut tomatoes into halves.

2. Slice basil leaves into thin ribbons.

3. Combine tomatoes, mozzarella, and basil into a bowl. Add balsamic vinegar and olive oil to coat and mix. 

4. Season with salt and pepper to taste!

Yields about 4 servings (as a side dish)

Cucumber Basil Mocktail (or Cocktail)

Here’s a super refreshing beverage that brings together two summer favorites: cucumber and basil. Enjoy it with or without alcohol – both are thirst-quenching and delicious. 

Ingredients:

• 1 cucumber, thinly sliced (¼ - ½ inch)

• 12-15 fresh basil leaves

• 2 tbsp agave or simple syrup (to make simple syrup: mix equal parts sugar and water over low heat)

• 3 tbsp lime juice

• Seltzer water or club soda

• Gin (for cocktail version)

Instructions:

1. Place cocktail glasses (we simply use wide-mouth mason jars!) into the freezer ahead of time to chill. 

2. Slice cucumber, leaving a few to the side. Remove basil leaves from stems.

3. Place cucumber and basil into a cocktail shaker and gently muddle.

4. Add lime juice and agave/simple syrup into the cocktail shaker. Fill about ¾ of the way with ice cubes. Cover and shake vigorously for about 30 seconds.

5. Strain into chilled cocktail glasses. Top with seltzer/club soda (if adding gin for a cocktail version, leave room and add it now). Give a quick stir.

6. Garnish with a slice of cucumber and a basil leaf!

Yields about 2 servings

Balsamic & Basil Green Bean Salad

We love this simple salad that also uses fresh basil. Perfect for a night on the patio or to bring to a summer BBQ to share. To store: In an air-tight container in the fridge. Tastes even better after sitting for a day!

Ingredients:

• 1 pound green beans, cut to 2-3 inch pieces

• ⅓ cup finely chopped shallot (may substitute for red onion)

• 2 tablespoons balsamic vinegar

• 3 tablespoons extra virgin olive oil

• ½ cup chopped fresh basil 

• ½ cup freshly grated Parmesan cheese or crumbled Feta cheese (your choice!)

• Salt & freshly ground black pepper

Instructions:

1. Chop your onion and place in a bowl of water to soak.

2. Fill a large bowl of ice water (for blanching your green beans). Set aside.

3. Bring a pot of water to a boil. Add green beans to boiling water for 2 minutes, then transition the beans (using a slotted spoon or pasta spoon) to ice water.

4. Remove both green beans and onions from their respective baths.

5. Place green beans, onion, and chopped basil in a bowl. Add olive oil, and toss to coat. Add balsamic and cheese, and toss to mix. Add salt and pepper to taste.

6. Chill until ready to serve!

Yields about 4 servings (as a side dish)

Garlic Butter

Rich and bursting with flavor, garlic butter can be used in infinite ways: on your favorite meat or fish, as a light pasta sauce, or smeared on some farm bread (Kyle’s favorite is on a baked potato just after it comes out of the oven). To store: In a mason or airtight jar in the fridge for about a week or in the freezer for a few months! 

Ingredients:

• 1 stick salted butter (we recommend Kerrygold Irish Butter)

• ½ - 1 head fresh garlic (our garlic is HUGE, so start with ½ head, whereas for store-bought garlic, you’ll want to use the full head)

• Fresh herbs of your choice (e.g., dill, parsley, chives), finely chopped (optional)

Instructions:

1. Cut butter into 8 Tbsp. Add 6 Tbsp. to a bowl and allow to become room temperature, so that it is softened. Set aside the other 2 Tbsp.

2. Separate garlic into cloves. Peel and mince 1 clove, then add to your bowl of butter.  

3. Finely chop the remaining garlic cloves. Set near the stove

4. Add remaining 2 Tbsp. butter to a small pot. Melt over medium-low heat

5. Add your finely chopped garlic to melted butter. Stir frequently, about 2 minutes or until the garlic begins to turn golden

6. Transfer to a fresh bowl and allow to cool (put in the fridge to expedite)

7. Add cooled mixture to your initial bowl of butter. Smash with a fork to blend

8. Optional: Stir in your herbs by the spoonful, to taste

Yields about 1 cup garlic butter

Sautéed Sugar Snap Peas

Sugar snap peas are eaten whole, not shelled like the familiar English pea. There are so many ways to enjoy these crisp pods–including raw, as a simple snack–but one of our favorite ways to eat them is sautéed. 

Ingredients:

• 1 pint sugar snap peas

• 1 tablespoon olive oil (can be substituted for sesame or avocado oil)

• 1 clove garlic, minced

• 1 tablespoon minced shallot

• ½ lemon, squeezed (optional)

• 2 teaspoons roasted sesame seeds (optional)

• Salt & pepper to taste

Instructions:

1. Cut any stem-like pieces off of your sugar snap peas

2. Blanche your peas: Fill a bowl with ice water and set to the side. Bring a saucepan filled with water to a boil, and drop your peas in for about 1 minute. Transfer peas from boiling water to ice water. Drain and set aside. 

3. Add your olive oil to the now-empty saucepan and heat over low/medium.

4. Add shallots and cook for 1 minute or until soft.

5. Add garlic and cook for 30 seconds or until slightly brown. 

6. Add sugar snap peas and sauteed for about 3 minutes. 

7. Remove from heat. Add lemon, sesame seeds (both optional), salt and pepper. 

Yields about 4 servings (as a side dish)

Tzatziki

Served either as a sauce (we prefer grilled chicken or salmon) or as a meze (dipped into with pita bread or sliced vegetables), tzatziki is a great way to use cucumbers. You can also enjoy it as a spread on a Mediterranean-inspired sandwich or turkey burger!

Ingredients:

• 1 cucumber (we don’t peel it, but you can if you don’t like skin)

• 2 cups plain Greek yogurt

• 1-2 garlic cloves, peeled and finely minced (can substitute for garlic scapes!)

• 1-2 tablespoons lemon juice

• 1 tablespoon extra virgin olive oil

• 2 tablespoons chopped fresh dill

• Sea salt and freshly ground black pepper to taste

Instructions:

1. Grate (using large holes) or chop (into very small pieces) your cucumber

2. Over the sink, squeeze grated/chopped cucumber to get out as much water as possible

3. In a bowl, combine all of your ingredients: cucumber, yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Cover and chill in the fridge for at least 20 minutes

4. When ready to serve, give your ingredients a stir and add any additional salt, pepper, dill, or lemon juice you feel it needs

Yields about 2 cups

Garlic Scape & Basil Pesto

If you’re not familiar with garlic scapes, these are the long curly stems that grow from the top of the garlic plant in late spring. They have a garlicky flavor and a texture similar to asparagus. If you don’t like pesto, we suggest coating them in olive oil, salt, and pepper, and throwing them on the grill! To store: In the fridge in a plastic bag or airtight container with a damp paper towel for up to 3 weeks / On the counter in a glass of cool water for a few days, changing water daily.

Ingredients:

• 8-12 garlic scapes, cut into 1 in. pieces*

• ½ cup fresh basil leaves

• ¼ cup raw pine nuts, almonds, or sunflower seeds (your choice!)

• ½ cup extra virgin olive oil

• ¼ cup parmesan cheese

• Juice of 1 lemon

*Garlic scapes can range in potency, so we suggest starting off with less and adding more to taste.

Instructions:

1. Place garlic scapes in a food processor and pulse for 30 seconds

2. Add nuts/seeds and pulse for 30 seconds. Scrape sides of bowl

3. Add olive oil and process on high for 15 seconds

4. Add cheese and pulse until ingredients are combined

5. Add basil and lemon juice and process on high until reaching desired consistency

6. Add salt to taste and serve immediately or freeze in air tight container

Yields about 1 cup of pesto or 4 servings