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 California Cook by Diane Rossen Worthington

2 TB. olive oil
4 medium leeks, white part (cleaned & finely chopped)
1 carrot, peeled and finely chopped
1 celery rib, finely chopped
6 large tomatoes, coarsely chopped
3 TB. all purpose flour
3 1/2 cups corn kernels (7 medium ears)
2 garlic cloves, minced
6 dry-packed sun-dried tomatoes
8 fresh basil leaves
2 TB. tomato paste
6 cups chicken stock
1 teas. salt
1/4 teas. pepper

Relish:
1/2 cup reserved diced tomato
1/2 cup reserved corn kernels
1 TB. finely chopped fresh basil
1/8 teas. salt, pinch of pepper

In a large soup pot over medium heat, heat the olive oil. Add the leeks, carrot, and celery, and sauté for about 5 minutes or until softened. Reserve 1/2 cup of the tomatoes for the relish, add the remaining tomatoes, and cook for 3 minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure the flour is dissolved. Continue cooking for 2 minutes.

Reserve 1/2 cup of the corn kernels for the relish and add the remaining corn kernels, garlic, sun-dried tomatoes, basil, tomato paste, and stock and bring to a simmer. Simmer, partially covered, for about 25 minutes. Puree the soup in the pot using a hand blender or in a food processor fitted with a metal blade. Pour the soup through a strainer into a large container. Add the seasoning. Bring to room temperature and refrigerate for at least 2 hours.

For the relish, finely chop the reserved tomato and place in a small mixing bowl. Add the reserved corn kernels, basil, salt and pepper. Taste for seasoning.



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 Moosewood Restaurant Low-Fat Favorites

1/3 cup quinoa
1 cup water
1 teas. olive oil
4 teas. fresh lime juice, or more to taste
¼ teas. ground cumin
¼ teas. ground coriander
1 TB. finely chopped fresh cilantro
2 TB. minced scallions
1½ cups cooked black beans (15-ounce can, drained)
2 cups diced tomatoes
1 cup diced bell peppers
2 teas. minced fresh green chiles
salt and ground pepper, to taste
lemon or lime wedges

Rinse the quinoa well in a sieve under cool running water. In a saucepan bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for 15 minutes.

In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.



from The Observer, August 24, 2008

2 large, or 3 medium-sized, heads of fennel
3 TB. olive oil
fine sea salt and freshly ground black pepper
1 LB. beef tomatoes, or equivalent tasty tomatoes
1/2 LB. Miceli's Buffalo Mozzarella
1 TB. balsamic vinegar

Salmoriglio:

6 TB. fresh oregano or marjoram leaves
1 teas. flaky sea salt or ½ tsp fine sea salt

4 teas. lemon juice
4 TB. extra virgin olive oil
freshly ground black pepper
extra virgin olive oil (optional)
vegetable oil for brushing

Trim any stems off the top of the fennel bulb, retaining any feathery leaves to scatter over the finished salad. Discard any bruised leathery outer layers. Retain the root and hard heart of the fennel to hold your finished wedges together; if the root end has discolored, clean it up by taking off the thinnest of slices. Cut the fennel heads in half then slice each half into 3-4 mm thick wedges, each time cutting through the root and heart to keep the fan in one piece. Place the fennel in a bowl, drizzle over the olive oil and season well with salt and pepper.

Salmoriglio: Pound the oregano or marjoram in a pestle and mortar with the sea salt until dark in color and well broken down. Add the lemon juice and combine well. Slowly pour in the olive oil, stirring as you do so. Add a few twists of pepper and set aside for at least 30 minutes to let the flavor settle. Keeps well for several days in a lidded jar.

Grill: Pre-heat the grill to medium, or 'cook', temperature. Clean and lightly oil the rack. Place the fennel on the grill and cook slowly for up to 20 minutes, or until softened. If the fennel is picking up too much color, move it to a cooler area of the grill, or place on a piece of foil on the grill. If fennel is not cooked for long enough, it will be stringy and chewy.

To serve: Leave the fennel to cool. This salad is best served at room temperature. Slice the beef tomatoes and mozzarella into rounds. Season tomatoes with salt and pepper and drizzle with balsamic vinegar and olive oil if desired. Arrange the tomatoes, fennel and mozzarella on a serving plate and drizzle sparingly with salmoriglio.



10 roma tomatoes, cut in half lengthwise
1/2 yellow onion, julienned
15 cloves garlic, whole
3 TB. chopped oregano
3 TB. chopped thyme
1 teas. salt
1 teas. pepper
2 cups olive oil
Rossi Pasta Capelli D’Angelo (Angel Hair)

Mix herbs, garlic, onion, salt and pepper in a bowl. Toss over the roma tomatoes and bake for 1 hour at 350 degrees. Toss mixture over pasta.