Yes! Tomato Tartine, Goat Cheese, Blueberry & Basil

Tomato Flatbread (1).jpg

Serves 6



  • 6 slices sour dough

  • 6 oz fresh local goat cheese

  • 1 bunch fresh basil

  • 1 ½ cups fresh blueberries

  • 1 lb tomatoes

  • 2 cloves garlic

  • 1 lemon

  • 3 sprigs fresh thyme

  • Olive oil


  1. Toast each slice of bread until golden brown. Gently rub each slice with the fresh garlic & fresh thyme sprigs, then brush lightly with olive oil. Season with salt and pepper and set aside in warm spot.

  2. Slice the tomatoes into sizes you believe will sit nicely on top of the toast. Toss the tomatoes in a small bowl with a little olive oil, salt, & pepper. Set aside.

  3. Spread each warm piece of toast with the fresh goat cheese. With your fingers gently tear the basil leaves into small pieces and press into goat cheese on toast.

  4. Carefully distribute the tomatoes and blueberries. Season again with salt and pepper, garnish with basil and finish with a squeeze of lemon juice. Serve immediately


Grilled Shrimp With Pesto

Image: ©Amanda Gentile

Image: ©Amanda Gentile

Recipe Inspired by Cooking Light



For Pesto:

  • 1 cup arugula leaves

  • ¼ cup fresh flat-leaf parsley leaves

  • ¼ cup fresh basil leaves

  • 2 tbsp shallots, chopped

  • 2 tbsp fresh lemon juice

  • 2 tbsp extra-virgin olive oil

  • ¼ tsp red pepper, crushed

  • 1 clove garlic, peeled

  • ½ tsp Kosher salt


For Grilled Shrimp:

  • Cooking spray

  • 2 tsp canola oil

  • 2 large onions

  • 24 large shrimp, peeled and deveined (about 1 lb) and tails on

  • ½ tsp black pepper

  • Wooden skewers



  • Preheat grill to high.

  • Place arugula, parsley, shallots, lemon juice, olive oil, crushed red pepper, garlic, and ¼ teaspoon salt in a food processor. Process until smooth.

  • Coat grill rack with cooking spray. Combine oil, onions and shrimp in a bowl. Thread shrimp and onion onto each skewer. Switch off threading between shrimp and onion.

  • Arrange skewers on grill rack; grill 2 minutes on each side, or until done. Arrange shrimp on platter; sprinkle with remaining ¼ teaspoons salt and pepper. Drizzle with sauce.



Spicy Bell Pepper Cocktail

Image: ©Max Flatow

Image: ©Max Flatow

Ingredients :

  • 1/3 of a bell pepper, sliced into two-inch long strips

  • 1/4 of a hot pepper

  • 6 fresh basil leaves

  • Juice of ½ a lime

  • 1 ½ oz. gin

  • 1 tsp simple syrup



  • In a cocktail shaker, combine pepper, basil, lime juice, and hot pepper. Muddle thoroughly, until the red pepper is thoroughly smashed. It shouldn’t have any crunch left to it.

  • Add gin and a good amount of ice. Put the lid on and shake.

  • Strain and pour over ice in a chilled glass with a salted rim and a hot pepper garnish.


Eggplant Meatballs

Photo by Maggie Marguerite Studio ( IG: @maggiemarguerite)

Photo by Maggie Marguerite Studio ( IG: @maggiemarguerite)


Serves 4-6


  • 1 lb medium eggplant, diced, skin intact

  • 2 tbsp olive oil + extra

  • 2 oz. garlic confit (recipe below)

  • 2 oz. white onion, minced

  • 4 oz. grated parmesan cheese

  • 4 oz. fresh bread crumb

  • 1 whole egg

  • Salt and pepper, to taste


  • Prepare the eggplant:

    • Toss diced eggplant (with skins) in olive oil and season with salt and pepper. Roast in 375 degree oven for 15-20 minutes or until caramelized. Toss halfway through. Remove from oven and cool completely.

  •  Prepare the meatballs:

    • While the eggplant is cooling, sauté onions in olive oil until caramelized. When eggplant is cool enough to work with, mix all ingredients together. Add more bread crumbs as needed to create a texture that can be shaped into 2 oz. balls. Lay formed balls out onto a sheet tray, and cool. Once cooled completely, drizzle with olive oil and roast in a hot oven to brown. Serve with preferred sauce and pasta of zucchini noodles.

  • For Garlic Confit:

    • Ingredients

      • 6 heads of garlic, peeled

      • 1 cup olive oil

    • Procedure

      • Place cloves of garlic in a small saucepot and cover with olive oil. Bring to a simmer then reduce heat and cook for 45 minutes or until garlic is tender. Transfer garlic cloves to a jar, cover with the olive oil, and cool to room temperature. The garlic confit will keep in the refrigerator for several weeks or in the freezer for a few months.


Summer Squash Carpaccio

Photo: ©Chip Klose

Photo: ©Chip Klose

Recipe by Chef Andy Mejias

Serves 6



  • Yellow summer squash, sliced 1/8” thick

  • 1 green squash (zucchini), sliced 1/8” thick

  • 6 mint leaves, finely sliced

  • 6 tbsp chives, finely sliced

  • 18 ripe red cherry tomatoes, halved

  • 1 ½ tbsp coriander seeds, toasted and crushed

  • 6 tbsp white wine vinegar

  • 1 shallot, finely chopped

  • 2 garlic cloves, finely minced

  • ½ cup chopped cilantro

  • ¾ cup extra virgin olive oil

  • Kosher salt to taste

  • Pepper to taste

  • Chili flake to taste

  • 2 tbsp sliced almonds, toasted and salted



Prepare the dressing

  • In a small non-reactive bowl combine the white wine vinegar, shallot, garlic, coriander seeds, kosher salt, chili flakes, and pepper and mix well. Let set for ten minutes then whisk in the olive oil. Taste for seasoning and set aside.

Prepare the dish

  • On 6 chilled salad plates, carefully divided the squash and create a concentric pattern, alternating the green and yellow squash. Place 6 cherry tomato halves on the green and yellow squash

Finish the plate

  • Gently mix the chopped cilantro into the coriander seed vinaigrette. Gently drizzle the vinaigrette over each plate then sprinkle with sliced mint and chives. To finish season each lightly with salt then serve.


Zucchini and Basil Soup


Serves 6


  • 7 ½ cups zucchini, diced

  • ⅔ cup white onion, finely diced

  • 8 cloves raw garlic, minced

  • 1 cup fresh basil

  • 3 ¾ cups water

  • ⅓ cup olive oil

  • ½ tsp chili flakes

  • 2 tsp black pepper, freshly ground

  • Kosher salt, use as needed



  • Heat saucepan over medium heat. Add olive oil, diced white onion and garlic and cook for 5 minutes.

  • Add diced zucchini, cook for 5 minutes. Add water and season with salt.

  • Bring to a simmer and cook for 5 minutes, then add basil and process until smooth.

  • To serve, ladle soup into 6 warm bowls. Garnish with olive oil, fresh ground black pepper and parmesan.


Pole Bean, Beet and Cured Red Onion Salad



  • 2 to 3 medium to large red beets, trimmed and brushed clean

  • 1/2 pound pole beans, trimmed and cut into 1-inch pieces

  • 1 large red onion, peeled, halved, and thinly sliced

  • 1/4 cup white or red wine vinegar

  • 1/3 cup olive oil

  • Kosher salt and black pepper to taste

  • 1 to 2 sprigs of thyme, leaves only (optional)



  • Bring a large pot of water to a boil over high heat. Add the beets and cook until tender, about 1 hour. (Reserve the cooking liquid, strain it, and drink it!). Peel and halve each beet. Cut each half into 1/4-inch thick wedges.

  • In the meantime, put the sliced onion in a large bowl and add the vinegar, oil, and salt and pepper to taste. Toss well to coat the pieces evenly. Let stand at room temperature for at least 1 hour, tossing every 15 minutes or so to redistribute the dressing and onions.

  • Bring a small to medium pot of salted water to a boil over high heat. Add the pole beans and cook until tender, 5 to 10 minutes. Drain and shock until cold running water.

  • In a large serving bowl, toss together the beets and pole beans. Adjust seasoning with salt and pepper to taste. Add the onions on top, garnish with thyme (if using) and serve.


NOTE: This recipe can be made a day ahead of time. While it is really good when freshly made, it tastes even better the next day.

Pickled Summer Squash



  • 2.5 lbs summer squash of your choice, thinly sliced

  • 2 tsp pickling salt

  • 3 cups white wine vinegar

  • 2 tbsp garlic, chopped

  • 8 sprigs basil leaves, torn in half



  • In a bowl, add squash, garlic, basil and salt and toss well.

  • Pack the squash in mason jars and top with vinegar.

  • Process sealed jars in a boiling hot water bath for 10 minutes.

  • Store in refrigerator for 1 week before eating. May be stored in refrigerator up to 3 weeks.


Pasta with Fennel Frond Pesto and Caramelized Summer Squash

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Serves 4


For the pesto:

  • 1 cup chopped fennel fronds

  • 1 large clove garlic, roughly chopped

  • 2 tablespoons raw almonds

  • ½ teaspoon coarse kosher salt

  • ¼ cup extra-virgin olive oil

For the pasta:

  • 1 green onion

  • 2 summer squash, sliced into 1/4-inch thick pieces then cut in half lengthwise

  • Salt and pepper

  • 1 garlic scape

  • 1 lb extruded pasta of your choice

  • Pinch of crushed red pepper

  • Juice of ½ lemon



  • Put on a large pot of water to boil for the pasta. Meantime, make the pesto: combine the fennel fronds, garlic, nuts, and salt in a food processor or blender (a Vitamix would be handy with this recipe) and pulse until the mixture is coarsely chopped.

  • Add oil and process or blend until the mixture becomes paste-like.

  • In a large skillet over medium-high heat, cook the onions in 1 ½ teaspoons olive oil until softened and a touch browned, 5 to 8 minutes. Add summer squash, season generously with pepper and a pinch of salt, and continue cooking, stirring occasionally until rather soft and caramelized, about 10 minutes. Turn off heat.

  • Salt the pasta water well and put in the pasta, stirring. Boil per package instructions, but make sure to keep pasta quite al dented. Drain pasta, reserved 1 cup of cooking water.

  • Add cooked pasta to summer squash in skillet and turn heat to medium-high. Add ½ cup cooking water then the pesto, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy and wonderful. Add a little more pasta water if necessary. Sprinkle with crushed red pepper and squeeze on lemon juice. Serve immediately.