Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata

The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.

Ingredients:
F&L crostata dough, rolled into a 12-inch circle, wrapped in plastic and chilled in the fridge
4 slices bacon
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ pound Chanterelle mushrooms, trimmed and coarsely chopped
1 large sweet onion, such as Walla Walla, thinly sliced, rinsed, and patted dry
1 clove garlic, finely chopped
Sea salt and fresh ground pepper
3 tablespoons dry white wine
2 tablespoons heavy cream
3 tablespoons chopped walnuts
¼ cup finely grated Parmesan
Leaves from 2 thyme sprigs

Method:
1. To prepare the filling: Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer the bacon to a paper towel-lined plate, let cool and then finely chop. Pour off all but 1 tablespoon fat from the skillet and then add the olive oil, before adding the mushrooms, onions and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese and thyme.

2. Remove the dough from the fridge and let stand on counter for a few minutes, until it’s pliable enough to lift and fold without cracking. Preheat oven to 400° with a rack positioned in the center. Line a baking sheet with parchment and transfer the crostata dough to the sheet. Scrape filling onto dough using a spatula, spread into a 9-inch circle. Lift the border of the dough and fold over filling, crimping as you go to create a crust.

3. Bake until the crust is deeply golden and then filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut into wedges and serve.

Grilled Summer Vegetable Focaccia Sandwich

This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Ingredients:
2 heirloom tomatoes, thickly-sliced into rings
2 zucchini, sliced into long, thick wedges
1 Walla Walla sweet onions, peeled and thickly-sliced into rings
2 fennel bulbs, trimmed of green ends and thickly-sliced into rings
Olive oil
Sea salt and fresh ground pepper
Focaccia bread loaf
Lemon-Herb Mayonnaise (see recipe)

Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.

2. Arrange the vegetables on the grill grate and cook 3-4 minutes per side, until all the veggies are softened and slightly charred. Remove and set aside.

3. Cut a loaf of focaccia in half lengthwise, and spread both sides with the Lemon-Herb Mayonnaise. Layer on the tomatoes, zucchini slices, fennel and onions rings on one side, season with a pinch of salt and pepper, then top with the other bread half. Cut into wedges and serve.

Summer Heirloom Tomato Pasta with Italian Sausage

This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!

Ingredients:
1 pound semolina pasta of your choice
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Chevre cheese, for garnish
Sea salt and fresh ground pepper

Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.

2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.

3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of chevre cheese to each and drizzle again with olive oil before serving.

Baked Eggs with Heirloom Tomatoes

Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Ingredients:
2 tablespoons butter
1 cup heirloom tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 eggs
4 teaspoons heavy cream
Sea salt and fresh ground pepper
Grana-style cheese (optional)

Method:
1. Preheat oven to 350°. Generously butter four ½-cup ramekins.

2. In a bowl, stir together the tomatoes, basil, parsley, plus salt and pepper. Divide evenly among the prepared ramekins. Cut the 2 teaspoons butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with more salt and pepper as needed. Drizzle each egg with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.

3. Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with cheese, if using. Serve immediately.

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