from Fresh Everything by Sara Foster

4 ears sweet corn, in the husk
1 1/2 lbs. plum tomatoes (6-7) cored & quartered
1 lb. small red or white potatoes (4-6) halved
1/2 red onion, thinly sliced
1/4 cup olive oil
3 TB. balsamic vinegar
salt & freshly ground pepper, to taste
6 oz. spinach washed, stems removed & drained
10 fresh basil leaves, cut into thin strips

Preheat oven to 450 degrees. Soak the unshucked corn in the sink or a big bowl full of cold water for 10 to 15 minutes. Place the tomatoes, potatoes and onion slices on a bakeing sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with salt and pepper and toss to coat. Spread the vegetables in a single layer on the baking sheet and roast for about 40 minutes, stirring occasionally for even browning, until the potatoes are golden brown and soft to the squeeze, or tender when pierced with a knife. Remove from the oven.

Reduce oven temperature to 400 degrees. Remove the corn from the water, place it on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender but still crisp to the touch. Cool slightly.

When the corn is cool, pull off and discard the silks and husks. Cut the kernels off the cob straight into a large bowl. Add the spinach and scrape the roasted tomatoes, potatoes and onion, including any liquid, onto the spinach. Cover the bowl tightly with foil and let the vegetables rest, covered for 5 to 8 minutes, to wilt the spinach. Add seasoning. Add basil and toss gently before serving.

adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rosetto Kasper

8 oz. Rossi Pasta
1/2 cup fresh sweet peas or frozen tiny peas
4 quarts salted water
6 TB. unsalted butter
2 oz. prosciutto, thinly sliced and cut into matchsticks
1/2 medium onion, minced
1 small clove garlic, minced
1 cup halved cherry tomatoes or 1 large vine-ripened tomato, peeled, seeded and diced
1/2 teas. imported Italian tomato paste
generous pinch of sugar (optional)
salt and freshly ground pepper to taste
1 cup freshly grated Parmegiano-Reggiano cheese

Cook fresh peas in a steamer over boiling water until barely tender, about 5 minutes. Turn them into a strainer and rinse under cold running water to stop the cooking and set the color. If you are using frozen peas, simply defrost them.

About 20 minutes before dining, place shallow soup dishes in a warm oven to heat. Bring the salted water to a fierce boil. While the water is coming to a boil, melt the butter in a large heavy skillet over medium-low heat. Add about one third of the prosciutto and all the onion. Slowly cook 8 minutes, or until the onions are soft and clear, stirring frequently with a wooden spatula. Take care not to brown them. Stir in the garlic and remove the skillet from the heat.

Drop the pasta into the boiling water and cook according to instructions. Drain the pasta and immediately finish making the sauce. Turn the heat to medium-high under the onions, and stir in the tomatoes and the tomato paste. Heat 1 minute, or until the tomato skins are seared, taking care not to break up the tomato pieces. Don't cook the tomato; you are simply heating through, keeping its fresh flavor intact. Stir in the sugar and th peas, cooking only until the peas are heated through, about 30 seconds. Taste for seasoning. Turn the drained pasta into the skillet, and add the remaining prosciutto. Turn gently with two wooden spatulas, coating the pasta with the sauce. Spoon the into the heated soup dishes and serve immediately. Pass the cheese separately.



from Allrecipes.com by Rainey Jr

4 cups halved cherry tomatoes
1/4 cup vegetable oil
3 TB. cider vinegar
2 teas. parsley
2 teas. basil
2 teas. oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar

In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.

Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.



adapted from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

3 yellow squash
4 leeks, finely chopped
olive oil
1 clove garlic
3 TB. all purpose flour
3 large eggs
1/4 lb. feta cheese
small bunch chopped parsley
tomato salsa to serve

Coarsely grate the squash into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so. Warm the leeks with a little oil in a shallow pan. Pat the squash dry with paper towels. Peel and chop the garlic and stir into the leeks with the squash. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir, to cook the flour. Beat the eggs lightly and stir them into the leek mixture, then crumble in the cheese and the chopped parsley. Season with black pepper and a little salt.

Heat four tablespoons of olive oil in a shallow pan, drop heaped tablespoons of the mixture into the hot oil and let them cookin until they are golden on the underside. Turn carefully - they will be fragile - and cook the other side. Lift the cakes out with a spatula and drain briefly on paper towels. Serve with the salsa.