-Cut 1 pound potatoes into thin slices and steam until just tender (don’t over cook). Set aside to cool.
-Hard boil 6 eggs and set aside to cool.
-Tip and tail ½ lb of green beans and blanch for 3 minutes until just tender, refresh and let cool.
-Slice 1 sweet onion into thin rings and pit and halve ¼ lb kalamata olives.
-Slice 1 cucumber in half the long way and then chop into half moon shaped pieces.
-For the dressing: soak 6-12 anchovies in water for 5 minutes. Drain and finely chop. Mince 2 cloves garlic.
-Place garlic, anchovies, the juice from one lemon, ¼ cup red wine vinegar and ¾ cup olive oil in a small bowl and whisk together. Season with salt and pepper.
–Wash 1 head of lettuce and tear into large pieces.
-Lightly dress lettuce with dressing and divide amongst 6 plates.
-Divide the potatoes, green beans, onions, cucumbers and eggs amongst the 6 plates.
-top with 2 cans of albacore tuna and heirloom tomato slices.
-Divide the remaining dressing amongst the plates.
-Sprinkle with a few Tbsp of chopped fresh dill and some salt and freshly ground pepper to taste.
Summer Squash with Lemon and Basil:
-Slice 1 ½ lb of summer squash into ¼ inch thick rounds and then cut the squash into thin strips.
-Place in a colander and sprinkle with 2 tsp kosher salt.
-Set the colander in the sink and let drain for 30 minutes.
-Then rinse and thoroughly dry the summer squash.
-Heat 2 Tbsp extra-virgin olive oil in a large skillet.
-Add ½ sweet onion and saute about 2 minutes.
-Add the squash and cook over medium heat for about 10 minutes until the squash is golden brown.
-Stir in ½ tsp of grated lemon zest, the juice of half a lemon, 2 tbsp minced basil and some black pepper.
-Heat through and serve with freshly grated parmesan cheese.
Cucumber and Yogurt Salad:
-Thinly slice 2 cucumbers.
-Finely chop 2 garlic cloves and add to the cucumbers.
-Dress the cucumbers with 2 Tbsp extra-virgin olive oil, 1 Tbsp lemon juice, 8 oz. plain yogurt and a few Tbsp of finely chopped basil. Toss and chill before serving.
Crispy Oven Fries:
-Preheat your oven to 400 degrees.
-Scrub up 7-10 whole unpeeled potatoes and dry them off well.
-Cut each potato into half the long way, and then cut each half into 4-6 steak fry size pieces.
-Put the potatoes in a large bowl and toss with 3 Tbsp of olive oil, sea salt and pepper.
-Coat a baking sheet with olive oil and spread the potatoes out.
-Bake 30-40 minutes until brown and crispy.
Grilled Zucchini Salad with Purslane and Tomato:
-Preheat your grill.
-For the dressing: Whisk together 1 tsp lemon zest, 3 Tbsp fresh lemon juice, 1 Tbsp finely chopped shallot,
1 Tbsp dijon mustard, ½ tsp sea salt in a small bowl. Add 1/3 cup olive oil and whisk again. Then whisk in ¼ tsp black pepper and 3 Tbsp chopped flat leaf parsley.
-Halve 4 zucchini lengthwise. Lightly brush them all over with some olive oil. When grill is hot, (you can hold your hand over it at 5 inches for only 1-2 seconds), grill squash on a lightly oiled rack, uncovered, turning once, until tender, 8-12 minutes total.
-Transfer to a cutting board and cool slightly, then cut diagonally into ½ inch thick slices.
-In a large bowl, toss zucchini with 1 bunch purslane (stems removed), 2 or 3 sliced heirloom tomatoes, and the dressing. Serve immediately.