artichoke dip pasta

geese fly overhead

the dog jumps in the air, a

silhouette at dusk

source, 5 servings

8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper

heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes

tomatoes and biscuits

ugly tomatoes

that should have been picked before

the frost are for this

source, 5 servings

biscuits: 3/4 c ricotta, 2.5 c flour, 1 T sugar, 1.5 t powder, 1 t soda, 1 stick butter, cold; 1 c buttermilk; tomatoes: 8 tomatoes, halved; kosher salt & pepper, 1/4 c olive oil, 3 T sherry vinegar, 1 T fresh thyme, 2 T flour, 1/4 c sugar

chop/knead biscuit ingredients to form a ball, arrange tomato ingredients in oiled cast-iron pan, place 12 dough balls on top, 350 F, 45 minutes

tomato & corn galette

best baked in a pie

dish to avoid cleaning the

oven later on

source, 6 servings

8 tomatoes halved; 2 T olive oil, 2 T butter, kosher salt, 5 ears corn, 1 bunch scallions, cut up; 1/2 c white wine; crust: 2 c shredded cheddar, 1 stick butter, cold; 1/2 c cold water, 2 c flour

roast tomatoes, oil, butter, salt, 400 F, 15 minutes; add corn, scallions, wine, roast 15 minutes; chop/knead together crust, roll out, place in pie dish, add filling with slotted spoon (serve extra over pasta), fold edges in; 400 F, 45 minutes

tomato risotto

don’t stir too much so

the rice can form a crunchy

crust on the bottom

source, 6 servings

4 T olive oil, 1 onion, sliced; salt, pepper, red pepper flakes, 1.5 c arborio rice, 2 t minced garlic, 1/2 c white wine, 2 tomatoes, diced; 4 tomatoes, sliced; 3 c broth, basil leaves

cook oil, spices, onion 5 minutes; add rice, cook 2 minutes; add garlic, wine, diced tomatoes, cook 5 minutes; add warm broth over 10 minutes or until rice is done; layer sliced tomatoes on top, add basil, more salt, pepper, oil

tomato garlic pasta salad

make garlic oil

in the morning, after lunch

add the tomatoes

source, 6 servings

1/2 c olive oil + 5 t minced garlic + 20 basil leaves, 7 tomatoes, chopped; 1 lb rigatoni, cooked in salted water; 1 lb fresh mozzarella, sliced

layer oil, tomatoes, hot pasta, cheese; stand 5 minutes, toss, serve room temperature with red pepper flakes

tomato pie

tomato plants bent

to the ground, bursting out of

their metal cages

source

crust: 1 3/4 c flour, 1/2 t sugar, 1/2 t kosher salt, 1 stick cold butter, 1 egg, 2 T water; filling: 3 tomatoes, sliced & salted; 1 T minced garlic, 1 c chopped basil, 2 c chopped parsley, 2 T olive oil, 2 T dijon, 1 c shredded parm, salt & pepper

chop/knead crust together, roll out on wax paper, bake pricked with a fork in a pie dish 375 F, 25 minutes; combine filling except tomatoes, place on crust, add tomatoes; add additional olive oil, salt, pepper; bake 1 hour

baked zucchini & tomato sauce

serve with red pepper

flakes, parm, and crusty bread to

mop up all the sauce

source, 6 servings

3 big zucchini, sliced, roasted with oil, salt, pepper, 400 F until just brown; 6 big tomatoes, quartered; 1 onion, sliced; 2 T olive oil, 1 t sugar, salt & black pepper, 2 T minced garlic, 1/4 c basil, 2 c parm

heat oil, onion, garlic, salt, pepper, sugar, cook 5 minutes; add tomatoes, simmer 20 minutes or until tomatoes fall apart, add basil; in an oiled baking dish layer sauce, zucchini, parm, repeat; 375 F, 12 minutes, broil

bowties with corn

crush the corn with the

side of the spoon while cooking

for a creamy sauce

source, 6 servings

1 lb bowties, cooked, 1/2 c water reserved; 1 T olive oil, 1/2 stick butter, 6 scallions, cut up; 3 c corn kernels, 1/2 c grated parm, 1/4 c basil, zest & juice of 1 lemon, salt & pepper; toppings: parm, red pepper flakes

cook oil, butter, spices, onion whites 3 minutes, add corn, cook 3 minutes, add water, parm, cook 5 minutes, mashing; add pasta; remove from heat, add lemon, basil, onion greens

zucchini gratin

slice outside and then

the kitchen won’t get covered

with zucchini juice

previous version, 4 servings

1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice

heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil

farro & tomatoes in corn stock

boil the corn cobs

in salted water for 10

minutes and it’s done

source, 4 servings

3 corn cobs + 4 c water + 1 t salt, boiled 10 minutes; kernels from 3 ears corn, 3 tomatoes, cut up; 2 leeks, cut up; kosher salt & pepper, 1/2 c white wine, 2 T butter, 2 T olive oil, 1.5 c pearled farro, 3/4 c grated parm, zest & juice of 1 lemon, basil

heat leeks, oil, butter, salt & pepper, cook 5 minutes; add farro, cook 1 minute, add wine, boil most off, ladle in hot stock over 15 minutes, stirring, add water if needed; add tomatoes, corn, cook 15 minutes or until farro is done, add zest & juice, parm; remove from heat, add basil, top with parm & red pepper flakes