Broiled Heirloom Tomatoes

Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Ingredients:
4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to broil.

2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.

3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.

Lemon Broccolini

This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Ingredients:
1 bunch sprouting broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper

Method:
1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.

Pan-Fried Peppers with Lemon & Garlic

Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Ingredients:
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice

Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.

2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).

3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.

Rainbow Swiss Chard Gratin

Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.

Ingredients:
1 pound rainbow Swiss chard, with both stems and leaves intact
1 tablespoon whole-grain mustard
1¾ cup heavy cream
Grated Parmesan
Sea salt and fresh ground pepper
Butter, for baking dish

Method:
1. Heat the oven to 350°. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drop the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.

2. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top is bubbly and golden brown.

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