alks celery, thinly sliced, plus 1/4 cup celery leavesToss the celery, celery leave, olive oil, vinegar, salt and pepper in a medium bowl. Gently toss in the Parmesan. Serve cold or at room temperature.
Place the potatoes in a medium saucepan; cover with cold water by 2 inches. Add the vinegar and salt; bring to a boil over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then transfer them to a colander to drain.
Meanwhile, fill a mixing bowl with ice cubes and water. Bring a separate pot of water to a boil over medium-high heat. Add a pinch of salt, then the green beans. Cook/blanch for a minute or two, just until the beans become bright green. Drain and immediately transfer to the ice-water bath to cool. Drain and pat dry.
Place the anchovy in a small bowl and mash it with the back of a fork. Add the citrus juices and zest, shallot, chopped parsley and oil; whisk to form an emulsified dressing.
Cut the still-warm potatoes into quarters and place in a serving bowl. Add the dressing and toss to coat.
Cut the roasted peppers into thin strips, about the same size as the green beans. Toss the green beans and peppers together, including any juice from the roasted peppers, then add to the potato mixture and toss to combine. Taste, and add salt as needed.
Serve at room temperature. Serves 6
NOTE: Roast bell peppers whole on an aluminum-foil-lined baking sheet at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, discard the skin and seeds.
Adapted from “Root to Leaf,” by Steven Satterfield
Tomato Napoleons:
Cut peeled tomatoes into four crosswise slices. Layer with marscapone spiked with fresh dill and slivered smoked salmon. Serve on greens with toasts.
Tomato Tartar:
Season chopped, seeded tomatoes with olive oil, lemon juice, capers, minced fresh basil, nicoise olives and onion. Serve on endive; use as a dip, or as a topping for crostini, steamed fish or baked potatoes.
Fresh Tomato Salad Pizza:
Top pizza dough with Fontina and Parmesan cheese: bake until cheese melts and crust is golden. Top with sliced tomatoes, salad greens, sliced green olives and a drizzle of dressing.
Florida Tomato Toast:
Spread mayonnaise onto bread slices then place thinly sliced tomatoes on top (one or two layers). Sprinkle grated mozzarella on top. Bakein oven at 350 degrees F, about 15 minutes.
Roasted Tomatoes:
Cut tomatoes in halves; squeeze to release seeds. Place on a rack on a shallow pan, cut-side down. Bake at 450 degrees F, until skin
blisters, about 20 minutes.
Upside-Down Tomato Cornbread:
Line greased skillet with season tomato slices; pour cornbread batter over tomatoes; cook until bread is done, then invert.
Caribbean Jerk Tomato Salad:
Lightly grill tomato wedges brushed with a mixture of oil and jerk seasoning; toss with sliced avocado, hearts of palm and chunks of cool, cooked chicken or pork.
Charred Tomatoes with Garlic and Olives:
Broil whole tomatoes until slightly charred, about 10 minutes. Remove skins; chop flesh roughly. Transfer to a pan; add halved garlic cloves, olive oil and salt: roast at 400 degrees F, until thickened and flecked with dark bits, about 1 hour. Serve drizzled with more olive oil and chopped ripe olives. Use as a dip with pita breads.
Thai Tomato Spring Rolls:
Wrap a mixture of chopped tomatoes, mint, pork tenderloin, lemongrass and peanuts in wrappers. Serve with spicy soy dipping sauce.
Fried Pink Tomato Sandwiches:
Saute flour or cornmeal-dusted slices of pink tomatoes then place of rounds of polenta that have been seasoned with basil.
Little Tomato Goat Cheese Souffles:
Fill tomatoes with a basic souffle mixture made with goat cheese and chives. Bake until puffy and golden brown.
I used soy milk, which thickens with the addition of lemon juice. If you use another plant-based milk, you may need to add a little extra flour if the batter seems thin.
Other flours should work, but I have only tested it at this time with brown rice flour. If you use a different flour, use your judgement about whether the batter needs to be thinned with extra milk or thickened with extra flour.
Preparation time: 20 minute(s) | Cooking time: 35 minute(s)
For the crust:
For the filling: 1 (14-ounce) can sweetened condensed milk
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Make the crust: Place rack in the center of oven and preheat to 350°F.
Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
Bake crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
Make the filling and bake pie: Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
Make the topping: When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1″ border of visible pie filling) and serve.
Do Ahead Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
rs smoked corn Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve for making broth (see related recipe). Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.
Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.
1/4 cup fresh blueberries
1 ounce (2 tablespoons) fresh lime juice
4 ounces (1/2 cup) reposado or añejo tequila
1 1/2 ounces (3 tablespoons) Simple Syrup
Few dashes orange bitters
Ice
Kosher or sea salt for rimming the glass
Rub the rim of two rocks or margarita glasses with a lime wedge. Swirl the rims through a small pile of kosher or sea salt to salt them. Add ice cubes to the glasses.
In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Add the tequila, Simple Syrup, bitters and a handful of ice to the shaker. Add a left over rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glasses.
Muddl
e 2 watermelon chunks with the juice of 1 lime and 2 teaspoons sugar in each glass. Stir in a handful of mint leaves, then add 2 ounces white rum and ice. Top with ginger ale; garnish with more mint.