I went a little crazy at the farmers markets this weekend and came home with about five different kinds of cherry tomatoes. I just finished roasting up a pan. Some I’m eating on toast, but the rest will be used in this recipe. It’s from “Seriously Simple: Easy Recipes for Creative Cooks” by Diane Rossen Worthington.
From Saveur magazine, you can use up all those tomatoes you’re accumulating. (Maybe you’re like me and went crazy at local farmers markets this weekend. I came home with a bushel basket’s worth of tomatoes from an organic farmer who sells at the Jonesboro Farmers Market.) It’s from chef Sara Hauman of Huxley restaurant in San Francisco. Yes, you’ll heat up your kitchen, but it sure will smell delicious.
Always remember simple is delicious. This recipe is adapted from one on food52.com. I could eat it for three meals a day.
Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.
I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.
Jenn Robbins demoed this recipe at the Peachtree Road Farmers Market. A nice change from tomatoes and cucumbers with a vinaigrette.
This recipe is adapted from one at seriouseats.com. If you have some peppers around, they’re a great addition.
Another fun recipe adapted from thekitchen.com. Looks more complicated than it is. No puff pastry around? Use a pie crust. It’s so pretty and fancy enough for entertaining.
This simple recipe can be enhanced by slicing up some of those green onions and sprinkling them between the layers.