Grilled Greek Salad      

adapted from CHOW.com
Total: 30 mins, plus marinating time      Makes: 6 servings

In this take on a Greek salad, everything gets charred on the grill and served warm, with a drizzling of Oregano Marinade. We like it best when all the elements are chopped up and tossed with the dressing, so each bite is loaded with cheese, veggies, and herbs.

INGREDIENTS

3 medium tomatoes
8 ounces Halloumi cheese*
1/2 medium red onion
1 cup Oregano Marinade
6 skewers, wood or metal (if you use wood, pre-soak them in water30 min so they don’t burn)
3 medium hearts of romaine, halved lengthwise
Olive oil
18 to 24 kalamata olives (about 1/4 pound)

* (a specialty Greek cheese that can be grilled without melting; alternatively, use Feta and do not grill it)

Heat a grill to medium heat (about 350°F).

Quarter tomatoes, cut cheese into 12 cubes, and slice onion lengthwise into six wedges and combine everything in a large bowl. Season well with salt and freshly ground black pepper, cover with 1/2 cup Oregano Marinade, and gently toss until everything is evenly coated.

On a skewer, thread 1 tomato quarter, 1 halloumi cube, and 1 onion wedge, followed by another tomato quarter and another halloumi cube. Repeat to make 6 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over top, cover, and refrigerate. Allow to marinate for at least 15 minutes and up to 12 hours.

When the grill is heated, remove the kebabs from the marinade, allowing any excess to drip away before placing them on the grill. Cook, turning kebabs every 3 to 4 minutes, until vegetables are tender and charred and cheese is soft; total cooking time will be about 10 minutes. Meanwhile, brush romaine with olive oil, season well with salt and freshly ground black pepper, and set aside in a cool place until ready to grill.

About 3 minutes before the kebabs are finished, place romaine, cut side down, on the grill and cook until slightly wilted and charred on the cut side, about 3 minutes but watch closely!

To serve, transfer grilled romaine, kebabs, and olives to a large serving platter. (If desired, remove cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining 1/2 cup marinade over the salad, passing extra on the side.  Serve with warm pita.

Oregano Marinade

Total prep time: Under 5 mins               Makes: 2 ½ cups

INGREDIENTS

1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
1/3 cup dry white wine
1 cup extra-virgin olive oil
1/2 cup packed fresh oregano (leaves and tender stems only)
1/4 cup packed fresh thyme leaves
1 medium yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.

Roasted Broccoli with Cherry Tomatoes

2 bunches broccoli, cut into 2 ½-inch long florets
1 medium scallion
1 pint, approximately, of cherry tomatoes, whole
3 cloves garlic, roughly chopped
½ teaspoon red pepper flakes
4 T olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Preheat oven to 450 degrees F.

Add broccoli to a large bowl.  Add the scallions, tomatoes, garlic and red pepper flakes with 4 T of oil in large bowl.  Sprinkle with salt and pepper.  Toss to coat and spread onto large baking sheet.  Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.  Grate the Parmesan over the broccoli while it’s hot!

Steve Pisto's favorite summer lunch

2 big tomatoes
4" cucumber
2 tablespoon onion diced
1/4 cup diced cheese
splash of olive oil
1 teaspoon oregano
salt and pepper to taste

Best when fresh

Pasta with Ricotta and Heirloom Tomatoes

2 pounds heirloom tomatoes
¼ chopped fresh herbs
1 T lemon juice
1 T olive oil
Salt and pepper
12 oz of penne (3/4 box)
2 T pine nuts
½ cup ricotta
¼ cup grated Parmesan plus more for serving

Heat oven to 400 degrees.  In a large bowl, combine the tomatoes, herbs, lemon juice, oil, ½ teaspoon salt, ¼ teaspoon pepper.  Let stand, tossing occasionally.

Meanwhile, cook the pasta according to the package directions.  Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. 

Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 – 6 minutes.

Toss the pasta with the ricotta, Parmesan, and enough of the reserved pasta water to create a creamy sauce.  Top with the tomato mixture and pine nuts.  Serve with more Parmesan, if desired.

Pasta with Tomatoes and Basil and Eggplant

Toss cherry tomatoes and diced eggplant with olive oil, salt and pepper and roast at 400 degrees until tender. 

Toss with cooked penne and torn basil leaves; dollop with ricotta and drizzle with olive oil.

Don’t forget to try a tomato in your peanut butter sandwich today,
Julia

Fried Green Tomatoes

2 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
1 egg, beaten   (If you don’t eat eggs, you can simply coat the tomato slices with cornmeal.)
cornmeal or bread crumbs
bacon grease or vegetable oil

Preparation:  Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).

Simple Lentil Bolognese Sauce

1 onion, chopped
2 garlic cloves, rushed
2 carrots, coarsely grated
2 celery stalks, chopped (from Iron Creek, if they have them.  They are the only other organic farm at Wicker Park—certified no less.)
3 T olive oil
2/3 c red lentils
chopped tomatoes (the recipe says “one 14 oz can”)
2 T tomato paste
2 cups stock
1 tsp dried marjoram
salt and pepper to taste

1.  In a large saucepan, gently fry the onion, garlic, carrots and celery in the oil for about five minutes, until soft.
2.  Add the lentils, tomatoes, tomato paste, stock, spice and seasoning.
3.  Bring the mixture to a boil; then partially cover with a lid and simmer for 20 minutes until thick and soft.