Lemon Cucumber, Heirloom Tomato and Parsley Salad:
-Peel and then dice 1 Lemon Cucumber
-Dice 1 Heirloom Tomato.
-Finely chop 1 bunch of parsley.
-Mix all of the above and dress with ½ tsp salt, some freshly ground black pepper, 3 Tbsp of olive oil, and 1 Tbsp freshly squeezed lemon juice.
-Slice 1-2 tomatoes into ¼ inch thick slices.
-Arrange the slices on a large plate.
-Top each tomato slice with a thin slice from a fresh mozzarella ball (the kind that comes in water).
-Remove the pits and cut 15 Kalamata olives in half.
-Slice up some basil.
-Sprinkle the slices with 3 Tbsp extra virgin olive oil and 1 Tbsp of balsamic vinegar.
-Season with salt and freshly ground black pepper.
Babaghanoush (Eggplant Dip):
-Cut 1 ½ lbs Eggplant into 1 ½ inch chunks.
-Steam the eggplant until fork tender, about 3-5 minutes.
-Transfer the eggplant into a food processor or blender. Add ¼ cup sesame tahini, ¼ cup freshly squeezed lemon juice, 1/3 cup tightly packed minced fresh parsley, 2 large cloves of roasted garlic, and tamari soy sauce to taste.
-Serve in a bowl, warm or at room temperature, garnished with olives, breadsticks, pita bread, and parsley.
Pan Roasted Fingerling Potatoes:
-Scrub 12 fingerling potatoes clean, place them in a saucepan and cover with water.
-Set over high heat and bring to boil. Cook until the potatoes are tender, 7-10 minutes. Remove from heat and cool under cold running water.
-Place potatoes on a cutting board and slice in half lengthwise. Season with salt and pepper.
-Heat a saute pan with 2 Tbsp olive oil over medium high heat.
-Place the potatoes, cut side down, in the pan and cook until browned and crispy, about 3 minutes. Turn the potatoes to the other side and add 1 tsp chopped fresh sage, 1 tsp chopped fresh rosemary and 1 tsp chopped fresh thyme.
-Cook for another 3 minutes, until crispy on the second side.
-Toss the potatoes to evenly distribute the herbs and season with additional salt and pepper if necessary.
Summer Squash Gratin:
-Preheat oven to 400 degrees and place rack in the middle. Rub a 9×9 pan with a bit of olive oil.
-Slice 1 ½ lbs summer squash in to 1/6th inch slices, toss them with sea salt and place in a colander over the sink for 10-15 minutes (to drain a bit).
-Make the sauce by pureeing ¼ cup fresh oregano leaves, ¼ cup fresh parsley, 1 lg garlic clove, ¼ tsp salt, a pinch of red pepper flakes, and ½ cup x-tra virgin olive oil in a food processer.
-Make bread crumbs by melting ¼ cup butter in a small saucepan over medium heat. Cook for a few minutes until browned. Wait 2 minutes, then stir in 2 cups of 2-3 day old artisan bread crusts that have been chopped and then whirled briefly in a food processer to form coarse crumbs.
-Transfer the squash to a large mixing bowl, add ½ pound potatoes that have been sliced as thin as possible, and 2/3 of the oregano sauce. Toss until everything is well coated. Add ¾ cup fresh feta cheese and half the bread crumbs and toss again.
-Transfer the squash into the pan, top with remaining bread crumbs, and bake for 40-50 minutes until squash and potatoes are tender.
-Remove from oven and drizzle with remaining oregano sauce.