- Heirloom tomatoes
Frank Community Farm:
- Red Russian kale
- Mesclun mix
- Asparagus (Calvert Farming--Rising Sun, MD)
From Bon Appetit July 2011; modified for heirloom tomatoes
Summer Tomato Bouillabaisse with Basil Rouille
4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/4 cup mayonnaise
5 tablespoons extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 tablespoon fresh lemon juice
Heirloom tomatoes, coarsely chopped
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-ounce bottle clam juice
3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed (Easy to make vegetarian/vegan--just add veggies like broccoli, cauliflower, zucchini, delicata squash, turnips--any spring/summer veggie that will hold up to being boiled!)
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)
Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.
Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.
From Rachael Ray's Everyday December 2011; modified for spicy arugula mix
Wilted Greens and Asparagus Salad
1/4 cup extra-virgin olive oil
1/2 cup pine nuts
1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces
Salt and pepper
1 tablespoon chopped pepperoncini
2 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1/4 cup chopped fresh parsley (Try using some of that fresh basil too!)
In a medium nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate.
In the same skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes; season with salt and pepper. Transfer to a large bowl and toss with the mesclun mix and pepperoncini.
In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.