Farmers’ Market Sauté

The flavor of this dish depends on the quality of the vegetables you include. You can use just about any combination of fresh vegetables you like, just be sure to select the ingredients based on what looks best.

ingredient list

4 Servings

• 2 tsp. olive oil
• 1 lb. small red-skinned potatoes, quartered
• 1/2 medium red onion, thinly sliced
• 1 clove garlic, minced
• 1 medium zucchini, coarsely chopped
• 1/2 lb. green beans, cut into 1-inch lengths
• 1/2 cup vegetable broth
• 1/2 cup fresh corn kernels
• 2 ripe medium tomatoes, coarsely chopped
• 1 to 2 Tbs. chopped fresh herbs, such as thyme, oregano or rosemary
• Salt and freshly ground black pepper to taste
• 1/2 cup crumbled cheese, such as feta, goat or blue (optional)

Directions

1. In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes.
   
2. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes.
   
3. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired.

Gazpacho

Hailing from the Andalusian region of southern Spain, this soup is open to many interpretations, but most recipes recommend serving it well chilled. It’s a great recipe to showcase the wonderful flavor of heirloom tomatoes. And not only is it low in fat, it has lots of vitamins A and C too.

ingredient list

Makes 8 cups

• 6 ripe medium tomatoes, cored and coarsely chopped
• 2 cloves garlic, crushed
• 2 medium cucumbers, peeled
• 1 medium red onion
• 1 large green bell pepper
• 2 cups bottled tomato juice
• 1/2 cup fresh lemon or lime juice
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. cayenne pepper
• 3/4 tsp. salt
• 2 Tbs. chopped fresh basil
• 2 Tbs. chopped fresh cilantro
• 1 large golden tomato
• Croutons for garnish (optional)

Directions

1. In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.
2. Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
3. In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
4. Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.

Tuscan Bread Salad

ingredient list

4 Servings

• 4 slices sourdough bread, cut 1/2 inch thick
• 1 clove garlic, peeled and halved
• 2 ripe medium tomatoes, cut into 1/2-inch dice
• 15-oz. can white cannellini beans, rinsed and drained
• 1 medium green bell pepper, roasted and cut into thin strips
• 1/4 cup chopped fresh basil

Dressing:

• 4 1/2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 3 Tbs. extra-virgin olive oil
• 3 Tbs. vegetable broth
• Salt and black pepper to taste

Directions

1. Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.
2. Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.
3. Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.