Tomato & Summer Squash Gratin
Makes 6 servings
- 4 tablespoons extra-virgin olive oil, plus more for the pan
- 1 large sweet onion (about 14 ounces), such as Vidalia, thinly sliced
- Kosher or sea salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh marjoram (or substitute fresh thyme)
- 2 pounds summer squash, sliced into ¼-inch rounds
- 1¼ pounds ripe, meaty tomatoes, such as Roma, cored and cut into ⅓-inch-thick slices
- ½ cup freshly grated parmesan
Instructions
Preheat the oven to 375°F. Lightly oil a large gratin dish or 9- by 14-inch baking dish.
Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring frequently, until tender and beginning to brown, about 10 minutes. Add the garlic and 2 teaspoons of the marjoram, and cook until fragrant, another minute. Turn off the heat and set aside.
Place the squash in a large bowl. Drizzle with 1 tablespoon of the oil, season with salt and pepper, and toss to coat.
Spread half of the cooked onion in the bottom of the baking dish. Layer half the squash on top of the onions, arranging them in a shingled pattern in as even a layer as possible. Top with half of the tomato slices. Repeat with another layer of onions, squash, and tomatoes. Season the vegetables with the remaining teaspoon of marjoram and salt and pepper. Drizzle over the remaining tablespoon of olive oil.
Cover with foil, and bake for 30 minutes. Remove the foil, scatter the parmesan over the top, and bake, uncovered, until the vegetables are tender and the top is lightly browned, another 45 minutes. Let the gratin sit for at least 20 minutes before serving. Serve warm or at room temperature.
Recipe from Certified Piedmontese
Ginger, Blackberry & Peach Cobbler
Makes 8 servings
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5-6 peaches, cut into 8 wedges
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3 cups fresh blackberries
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1 cup light or dark brown sugar
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2 tablespoons maple syrup
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1 stick (8 tablespoons) salted butter, cubed
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon ground ginger
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1/2 teaspoon cinnamon
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1/2 teaspoon kosher salt
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1 cup milk
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1/4 cup candied ginger pieces
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1 tablespoon vanilla
Instructions
Preheat the oven to 375° F.
In a 9×13 inch baking dish toss the peaches and blackberries with 1/4 cup brown sugar, maple syrup, and butter. Bake for 10 minutes.
To make the batter. Stir together the flour, 3/4 cup brown sugar, baking powder, ginger, cinnamon, and salt. Add the milk, candied ginger pieces, and vanilla. Mix until just combined.
Pour the batter over the peaches and blackberries, do not stir. Bake 50-55 minutes, until the center is just set and the edges begin to brown.
Serve the cobbler warm or at room temp with ice cream. Enjoy!!
Recipe from Half-Baked Harvest
Watermelon & Cucumber Salad
Makes 4 servings
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3 cups cubed seedless watermelon
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1 teaspoon kosher salt
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2 ears corn, shucked
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1 teaspoon olive oil
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1 cucumber, diced (about 1-1/2 cups)
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2 scallions, thinly sliced
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2 tablespoons chopped cilantro
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1/3 cup crumbled feta
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1/2 teaspoon flaky sea salt
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1/4 teaspoon black pepper
Instructions
Place the watermelon in a colander. Toss it with 1/2 teaspoon kosher salt. Let the watermelon sit and release its juices while you grill the corn.
Preheat a gas or charcoal grill on high heat.
Rub the corn with the olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
In a large bowl, stir together the watermelon, corn, cucumbers, scallions, cilantro, feta, flaky sea salt and black pepper.
Store leftovers in an airtight container in the refrigerator.
Recipe from Last Ingredient