3 large juicy ripe tomatoes, sliced 
8 ounces fresh mozzarella, sliced 
8 large basil leaves, torn 
1/2 red or sweet onion, thinly sliced 
2 tablespoons extra-virgin olive oil 
1 tablespoon best-quality sherry, balsamic, or red wine vinegar 
Sea salt and coarsely ground black pepper 

Fan the tomatoes and mozzarella in alternating slices on a platter. Sprinkle the basil and onion on top. Drizzle with the oil then the vinegar. Season generously with salt and pepper and serve.

2 cups self-rising flour 
3 eggs 
1 cup milk 
4 cups shredded cheddar cheese 
2 Tbsp. chopped fresh sage (2 tsp. dried) 

Mix together flour, eggs, and milk until well blended. 
Fold in cheese and sage. 
Pour into greased muffin tins. 
Bake at 425° for 15 minutes. 

2 T. extra-virgin olive oil
1 lb. okra, stems removed and pods sliced
1 1/2 c. diced fresh or canned tomatoes
1/4 c. chopped fresh basil
Salt and freshly ground pepper

Heat the oil in a large saucepan over medium high heat. Add the okra and sauté until the okra is tender and bright green, 3—4 minutes.

Stir in the tomatoes and simmer until the tomatoes are slightly broken down and heated through, 3—4 minutes. Stir in the basil and season with salt and pepper. Serve immediately. 

1 pound Brie or Camembert cheese, rind removed and cut into small pieces 
4 large tomatoes, coarsely chopped 
1 cup chopped fresh basil 
1/2 cup olive oil 
3 garlic cloves, minced 
1/2 teaspoon salt 
1/4 teaspoon white pepper 
1-1/2 pounds uncooked linguine 
Shredded Parmesan cheese 

In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for up to 1-1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately. 

Roasting ears, husks and silk removed, 
Mayonnaise 
Shredded Parmesan cheese
Chili powder
Salt
Freshly ground black pepper.

Preheat grill to medium.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. 

Wrap each ear of corn with foil and seal. Place on top shelf of grill for 15-17 minutes, turning occasionally, or directly on grates for 2-3 minutes per side, about 6-8 minutes total.

Serve warm.

	New potatoes
	Summer squash
	Cherry tomatoes
	Blackberries

Possibly:

	Beets
	Basil
	Roasting ears

1 med. zucchini or yellow summer squash, sliced
Salt
4-5 T. extra-virgin olive oil
1-1/2 lb. potatoes, chunked
1 large onion, halved and thinly sliced
1/4 pound ham, diced
6 eggs 
Freshly ground black pepper 
1 cup grated Cheddar cheese

Boil potatoes in salted water till soft. Drain well.
Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes. 
Transfer the zucchini to a clean kitchen towel and pat dry. Sauté zucchini, onion and ham in olive oil until the zucchini is just tender, about 4 minutes.
Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini, onion, ham, and cheese.
Preheat the oven to 350°F. Lightly coat the bottom of an oven-proof skillet with olive oil. Pour in the egg mixture and cook without stirring over medium-low heat until the bottom is set, about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes.
Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

1 shallot or green onion, minced
2 T. balsamic or red wine vinegar
1 pound beets, trimmed, peeled and grated
1 carrot, grated
Beet tops, chopped fine
Salt & freshly ground black pepper to taste
1 ½ T. Dijon mustard
1 ½ T. extra virgin olive oil
1 T. chopped fresh herbs (parsley, thyme, chives, chervil or rosemary) or 1 t. dried herbs

Whisk together the vinegar, olive oil and mustard. Add fresh herbs salt and pepper. Pour dressing over beets, carrots and beet greens and toss together. Serve immediately or refrigerate to serve later.

2 cups self-rising cornmeal 
1/2 cup self-rising flour 
1/2 teaspoon salt 
1/4 teaspoon sugar 
1/2 cup grated onion 
1 cup grated yellow summer squash 
1 cup buttermilk 
1 large egg 
Vegetable oil, for frying (1 to 2 cups) 

In a large mixing bowl, whisk the cornmeal, flour, salt, and sugar to get out any lumps. In a separate bowl, combine the onion, squash, buttermilk, and egg. Mix the wet ingredients into the dry and stir well to combine. Let sit for 15 minutes. 

Meanwhile, heat about 4 inches of oil in a deep pot or deep-fryer to 375°F. Set a wire rack over newspaper or paper towels to cool and drain the squash after frying. Do not stir the batter. Dip two spoons in the hot oil, then scoop up one spoonful of batter and slide it into the hot oil using the other spoon. Repeat to make more fritters, dipping the spoons again into the hot oil if the batter begins to stick. Fry the squash for 2 minutes, turning as needed until crisp and deep golden brown. Drain on the rack set over newspaper. Serve hot.

1 cup pearl barley 
3 cups water 
1/2 teaspoon salt 
3/4 pound broccoli (1 large head), stems peeled and diced and florets broken into small pieces (about 6 cups) 
2 scallions or green onions, chopped 
1 carrot, diced 
3/4 cup Black & Green Olive Vinaigrette (page 94) 

Combine the barley, water, and salt in a large saucepan. Bring to a boil, cover, reduce the heat, and simmer until all the water is absorbed, about 30 minutes. Spoon into a large bowl and let cool, stirring every once in a while. (You can speed up the cooling by rinsing under cold water and draining well.) 

Bring a large pot of salted water to a boil. Add the broccoli and boil just until tender, about 4 minutes. Drain, plunge into cold water to stop the cooking, and drain again. 

Transfer the barley to a large bowl. Add the broccoli, scallions, and carrot and toss well. Pour in the vinaigrette and toss well.

Serve at room temperature.

4 cups packed torn fresh spinach 
1 cup sliced fresh strawberries 
1 cup fresh or frozen blueberries 
1 small sweet onion, sliced 
1/4 cup chopped pecans, toasted 

Curry Salad Dressing: 
2 tablespoons white wine vinegar 
2 tablespoons balsamic vinegar 
2 tablespoons honey 
2 teaspoons Dijon mustard 
1 teaspoon curry powder 
1/4 teaspoon salt 
1/8 teaspoon pepper 

In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. 

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

1 pound ground beef 
1/2 pound fresh mushrooms, sliced 
1/2 pound fresh spinach, torn 
6 green onions, sliced 
1/4 cup chopped celery 
1/4 cup chopped sweet red pepper 
1 teaspoon garlic salt 
1/2 teaspoon pepper 
6 eggs, beaten 

In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Add the spinach, onions, 
celery, red pepper, garlic salt and pepper. Cook and stir for 1 minute. Add eggs; cook and stir just until the eggs are set. 
Serve immediately.

3 tablespoons vegetable oil, divided 
1/4 cup dry bread crumbs 
1/2 pound fresh mushrooms, sliced 
1 pound fresh spinach, chopped and cooked 
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered 
1 cup day-old bread cubes 
1-1/4 cups shredded cheddar cheese, divided 
1 jar (4 ounces) diced pimientos, drained 
2 eggs, beaten 
1/4 to 1/2 teaspoon garlic powder 


Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. In a skillet, sauté mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in the artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. 

Spoon into the prepared pie plate. Bake, uncovered, at 350 for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

Serve immediately or store in an airtight jar in the refrigerator for up to a week. It will need remixing before serving. Makes about 3/4 cup