Succotash Salad

Source:  The Kitchn

Great way to use fresh soybeans while fresh corn and tomatoes are readily available as well!

2 T. unsalted butter

1 large sweet onion, chopped (about 1 c.)

1 1/2 c. fresh or frozen soybeans, cooked al dente*

Kernels from 6 ears of corn (about 5 c.)

1 pt. cherry or grape tomatoes, halved

1 T. freshly squeezed lemon juice

1/4 c. feta cheese, crumbled

1/4 c. basil, sliced into thin ribbons (chiffonade)

Sea salt and freshly ground black pepper, to taste

In medium saucepan, melt butter.  Add chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes.  Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender, but still crisp.

Transfer cooked ingredients to a large bowl and toss with tomatoes and lemon juice.  Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with feta, basil and black pepper.

*You could also use lima or fava beans too!

Serves 6

Spring Vegetable Pizza

Oooh, the artichoke, asparagus, tomatoes, and Gruyere makes a good combo!  I broke down and bought fresh tomatoes since I needed some for a pasta salad I'm making tomorrow for a potluck, but next time I think I'll try sun dried tomatoes in place of the fresh to stick with my in-season commitment.  The ingredients are a little pricey, but sometimes it's worth the splurge....

Source:  adapted from Everyday Food magazine, April 2011

1 jar (12 oz.) marinated artichoke hearts, drained well, quartered if whole (reserve marinade)

1 lb. asparagus, trimmed, cut into 2" pieces and halved lengthwise if thick

1 pt. cherry or grape tomatoes, halved

olive oil

1 lb. pizza dough, thawed if frozen and divided in half

Coarse salt and ground pepper

7 oz. Gruyere cheese, grated (3 c.)

Place baking stone in oven and preheat to 500 degrees.  

In medium bowl, combine artichoke hearts, asparagus, and tomatoes.  Drizzle with olive oil and toss.

Prepare two pizza crusts.  Brush with marinade.  Top with vegetables, leaving a 1" border.  Brush border with marinade and season pizza with salt and pepper.  Bake pizzas one at a time, approximately 5 minutes.  Remove from oven and sprinkle with cheese.  Bake an additional 3-5 minutes, or until crust is deep golden and cheese is melted.

Green Bean, Tomato and Chickpea Salad

As soon as the green beans and grape tomatoes are in, this is a staple summer recipe for me.  The chick peas make it a one-dish meal for more lunches and dinners than I can count!

Source:  Adapted from a recipe from Aunt Yvonne and Everyday Food magazine

1 can (15.5 oz.) chick peas, rinsed and drained

1 1/2 c. quartered grape tomatoes

1 1/2 c. green beans, steamed 'til crisp tender, then chilled

1/4 c. red onion, finely chopped

1 clove garlic, finely chopped

2 T. coarsely chopped fresh Italian parsley

1 T. lemon juice

1/4 c. extra virgin olive oil

sea salt & pepper

In medium bowl, gently stir together chick peas, tomatoes, green beans, onion, garlic, and parsley.  

In separate small bowl, whisk together lemon juice, olive oil, salt and pepper.  

Pour dressing over vegetables and toss until coated completely.  Chill and let marinate for at least 1/2 hour.

Yield: 4 Servings

Tomato Cobbler

I made this for our "Sustainable Living Feast" this afternoon.  Since it makes 6-8 servings, it was perfect for serving to a larger group.  It's also a great way to use up those grape or cherry tomatoes that are abundant at this time of the year!

The farm down the road where I get my raw milk sells Gruyere cheese, so that makes this recipe a nice option for me.

Source:  adapted from Martha Stewart Living magazine

For the filling:

1/4 c. extra-virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

3 pounds cherry tomatoes

3 T. all-purpose flour

1/4 t. crushed red-pepper flakes

1 1/2 t. coarse sea salt

freshly ground black pepper

For the biscuit topping:

2 c. all-purpose flour

2 t. baking powder

coarse sea salt

1 stick cold unsalted butter, cut into small pieces

1 c. grated Gruyere cheese (2 1/4 oz.), plus 1 T. for sprinkling

1 1/2 c. heavy cream, plus more for brushing

Make the filling:  Heat oil  in a large high-sided skillet over medium heat.  Cook onions, stirring occasionally, until caramelized, about 25 minutes.  Add garlic, and cook until fragrant, about 3 minutes.  Let cool.

Toss onion mixture, tomatoes, flour and red-pepper flakes with sea salt and some pepper.

Preheat oven to 375 degrees.  Make the biscuit topping:  Whisk together flour, baking powder, and 1 t. salt in a bowl.  Cut in butter with a pastry cutter or rub in with your fingers until small clumps form.  Stir in cheese, then add cream, stirring with a fork to combine until dough forms.  (Dough will be slightly sticky.) 

Transfer tomato mixture to a 2-quart baking dish (2 inches deep).  Spoon 7 clumps of biscuit dough (about 1/2 c. each) over top around edges of baking dish, leaving center open.  Brush dough with cream, and sprinkle with remaining tablespoon cheese.  Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes.  Transfer to a wire rack.  Let cool for 20 minutes.

Serves 6-8

My note:  be sure to use a deep enough baking dish - mine bubbled over!

Roasted Grape Tomatoes

I made these for breakfast this morning (minus the balsamic vinegar) - yum!  With all the rain we had yesterday (5"!), I thought I had better pick all my grape tomatoes before the skins split from absorbing too much water too quickly.  A number of them had already split, but they worked well in this recipe.

Source:  adapted from fortheloveofcooking-recipes.blogspot.com

2 c. grape tomatoes, washed

1-2 t. olive oil

Sea salt and freshly ground pepper, to taste

4-5 fresh basil leaves, cut in thin strips

Balsamic vinegar, optional

Preheat oven to 400 degrees.  Rub olive oil on a 9x9" baking dish.  Add tomatoes, olive oil, salt and pepper.  Toss to coat evenly.  Roast in oven for approximately 15 minutes until plump and just about to burst.  Remove from oven and drizzle with basil and balsamic vinegar (optional).