2 pounds heirloom tomatoes1 teaspoons salt1 cup extra-virgin olive oil6 to 8 sprigs fresh thyme4 shallots, sliced into rounds (about cup) cup brown rice vinegar1 teaspoon minced garlic1 teaspoon Dijon mustard teaspoon sugar2 tablespoons chopped fresh chives1 tablespoon chopped fresh parsley leaves1 tablespoon chopped fresh basil leaves teaspoon freshly ground black pepper2 cups cubed whole wheat bread (small cubes) cup chopped pitted black olives cup micro greens 1. Seed and dice the tomatoes, and place them in a colander set over a bowl to catch the juices. Sprinkle teaspoon of the salt over the tomatoes, and let them sit while you prepare the rest of the dish. Seed and dice the tomatoes, and place them in a colander set over a bowl to catch the juices. Sprinkle teaspoon of the salt over the tomatoes, and let them sit while you prepare the rest of the dish.

2. Combine the olive oil, thyme, and shallots in a small saucepan. Bring to a boil, and then immediately reduce the heat. Simmer gently until the shallots are tender, 10 minutes. Remove the pan from the heat, and discard the thyme. Strain the shallots, reserving the oil separately, and allow them to cool. Puree the cooled shallots with 2 tablespoons of the reserved oil in a blender or food processor. Combine the olive oil, thyme, and shallots in a small saucepan. Bring to a boil, and then immediately reduce the heat. Simmer gently until the shallots are tender, 10 minutes. Remove the pan from the heat, and discard the thyme. Strain the shallots, reserving the oil separately, and allow them to cool. Puree the cooled shallots with 2 tablespoons of the reserved oil in a blender or food processor.

3. In a small bowl, whisk 3 tablespoons of the shallot puree with the vinegar, garlic, mustard, sugar, and herbs. Slowly whisk in 8 tablespoons of the reserved oil. Season with teaspoon salt and teaspoon of the pepper. Set the vinaigrette aside. In a small bowl, whisk 3 tablespoons of the shallot puree with the vinegar, garlic, mustard, sugar, and herbs. Slowly whisk in 8 tablespoons of the reserved oil. Season with teaspoon salt and teaspoon of the pepper. Set the vinaigrette aside.

4. Preheat the oven to 350F. Preheat the oven to 350F.

5. In a medium mixing bowl, toss the bread cubes with teaspoon salt, the remaining teaspoon pepper, and 4 tablespoons of the remaining reserved oil. Spread the bread cubes out on a baking sheet, and bake until crisp, 12 to 15 minutes. Set aside to cool. In a medium mixing bowl, toss the bread cubes with teaspoon salt, the remaining teaspoon pepper, and 4 tablespoons of the remaining reserved oil. Spread the bread cubes out on a baking sheet, and bake until crisp, 12 to 15 minutes. Set aside to cool.

6. In a large mixing bowl, combine the drained tomatoes, toasted bread cubes, and olives, and toss with cup of the shallot vinaigrette. In a large mixing bowl, combine the drained tomatoes, toasted bread cubes, and olives, and toss with cup of the shallot vinaigrette.

7. To a.s.semble, place a 3-inch round cookie cutter on a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and mound 2 tablespoons of the micro greens on top of the tomatoes. Drizzle the plate with a little of the remaining vinaigrette. Repeat this for all the remaining three plates, and serve. To a.s.semble, place a 3-inch round cookie cutter on a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and mound 2 tablespoons of the micro greens on top of the tomatoes. Drizzle the plate with a little of the remaining vinaigrette. Repeat this for all the remaining three plates, and serve.

4 servings

Cheesy Creole Tomato Pie Have too many ready-to-pick tomatoes in your garden? Try this pie, where the most delicious tomatoes are layered with cheese, sweet onions, breadcrumbs, and herbs. The quality of the tomatoes is crucial! If you are lucky enough to get Louisiana Creole tomatoes in the summertime, by all means use them for this recipe. Creole tomatoes have an unmistakable rich, deep tomato flavor that comes from the alluvial soil in which they are grown. Otherwise, any type of local vine-ripened tomato will do. And for the sweet onions you can use Texas 1015, Washington's Walla Walla, California's Imperial Sweet, or your own regional variety.

1 recipe Savory Pie Crust dough (recipe follows)1 egg, separated2 pounds ripe Creole tomatoes or other regional variety, such as heirlooms or beefsteak teaspoon salt teaspoon freshly ground black pepper4 tablespoons mayonnaise1/3 cup unseasoned dry breadcrumbs cup thinly sliced Vidalia onions1 tablespoon fresh thyme leaves2 tablespoons thinly sliced fresh basil leaves2 ounces Fontina cheese, grated (about cup)2 ounces mozzarella cheese, grated (about cup)2 tablespoons extra-virgin olive oil2 tablespoons grated Parmigiano-Reggiano cheese 1. Roll out the pie dough on a lightly floured surface to fit a 9- or 10-inch deep-dish pie plate. Fit the dough into the pie plate and crimp the edges decoratively. Refrigerate, covered, for at least 30 minutes or up to a day. Roll out the pie dough on a lightly floured surface to fit a 9- or 10-inch deep-dish pie plate. Fit the dough into the pie plate and crimp the edges decoratively. Refrigerate, covered, for at least 30 minutes or up to a day.

2. Preheat the oven to 375F. Preheat the oven to 375F.

3. Remove the pie sh.e.l.l from the refrigerator and line it with aluminum foil. Fill the sh.e.l.l with ceramic pie weights or dried beans, and bake for 13 minutes, or until lightly golden around the edges. Remove the foil and weights, return the sh.e.l.l to the oven, and bake for 3 minutes. Remove the pie sh.e.l.l from the refrigerator and line it with aluminum foil. Fill the sh.e.l.l with ceramic pie weights or dried beans, and bake for 13 minutes, or until lightly golden around the edges. Remove the foil and weights, return the sh.e.l.l to the oven, and bake for 3 minutes.

4. Remove the pie crust from the oven and place it on a wire rack. Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire surface of the warm pie crust with the egg white (you will probably not use all the white). Then allow the pie sh.e.l.l to cool and the white to set. It will look glazed. Remove the pie crust from the oven and place it on a wire rack. Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire surface of the warm pie crust with the egg white (you will probably not use all the white). Then allow the pie sh.e.l.l to cool and the white to set. It will look glazed.

5. Slice the tomatoes into -inch-thick rounds, discarding the stem and root ends. Season the tomatoes with the salt and pepper. Slice the tomatoes into -inch-thick rounds, discarding the stem and root ends. Season the tomatoes with the salt and pepper.

6. Combine the mayonnaise with the egg yolk in a small bowl, and stir until smooth. Combine the mayonnaise with the egg yolk in a small bowl, and stir until smooth.

7. Sprinkle one third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the sliced tomatoes over the breadcrumbs in a circular pattern, and top with half of the sliced onions. Drizzle in half of the mayonnaise mixture, and top with half of the herbs, half of the Fontina, half of the mozzarella, and half of the remaining breadcrumbs. Make a second layer with the remaining tomato slices, onions, mayonnaise mixture, herbs, Fontina, mozzarella, and breadcrumbs. Drizzle the olive oil over the top, and sprinkle with the Parmesan cheese. Sprinkle one third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the sliced tomatoes over the breadcrumbs in a circular pattern, and top with half of the sliced onions. Drizzle in half of the mayonnaise mixture, and top with half of the herbs, half of the Fontina, half of the mozzarella, and half of the remaining breadcrumbs. Make a second layer with the remaining tomato slices, onions, mayonnaise mixture, herbs, Fontina, mozzarella, and breadcrumbs. Drizzle the olive oil over the top, and sprinkle with the Parmesan cheese.

8. Bake the pie in the oven for 50 minutes to 1 hour, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. This pie is at its best at room temperature. Bake the pie in the oven for 50 minutes to 1 hour, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. This pie is at its best at room temperature.

6 to 8 servings

Savory Pie Crust 1 cups all-purpose flour1 teaspoon salt teaspoon freshly ground black pepper8 tablespoons (1 stick) cold unsalted b.u.t.ter, cut into pieces3 to 4 tablespoons ice water 1. Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the b.u.t.ter and process until the mixture resembles coa.r.s.e crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball. Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the b.u.t.ter and process until the mixture resembles coa.r.s.e crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.

2. Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw in the refrigerator before using.) Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw in the refrigerator before using.) One 9- or 10-inch pie sh.e.l.l

Roasted Tomato Tapenade I used heirloom Roma tomatoes for this recipe, but at the height of tomato season, when there are so many varieties to choose from, just about any variety of small, sweet tomato will work well here. Roasted tomatoes have a concentrated flavor, so remember, the better the tomato, the better the flavor. Use this tapenade as a spread for roasted vegetable sandwiches, tossed with pasta and olive oil for a quick pasta sauce, or on crostini for a quick hors d'oeuvre.

1 pounds Roma (plum) tomatoes, cut in half lengthwise, seeds removed3 tablespoons extra-virgin olive oil1 teaspoon kosher salt teaspoon freshly ground black pepper3 sprigs fresh thyme3 sprigs fresh rosemary3 sprigs fresh marjoram1 tablespoon minced garlic1 teaspoon red wine vinegar cup finely chopped Kalamata olives (about 10 olives) 1. Preheat the oven to 450F. Preheat the oven to 450F.

2. Combine the tomatoes, 2 tablespoons of the olive oil, and the salt and pepper in a medium mixing bowl. Combine the tomatoes, 2 tablespoons of the olive oil, and the salt and pepper in a medium mixing bowl.

3. Arrange the herb sprigs on a rimmed baking sheet or in a shallow baking dish. Dot the inside of each tomato half with some of the garlic. Lay the tomatoes, cut sides down, on top of the herbs and roast for 20 minutes, or until the skins are crackly. Remove the baking sheet from the oven and set it aside until the tomatoes are cool enough to handle. Arrange the herb sprigs on a rimmed baking sheet or in a shallow baking dish. Dot the inside of each tomato half with some of the garlic. Lay the tomatoes, cut sides down, on top of the herbs and roast for 20 minutes, or until the skins are crackly. Remove the baking sheet from the oven and set it aside until the tomatoes are cool enough to handle.

4. Place the tomato halves and garlic on a cutting board. Add any juices, garlic, and herb leaves remaining in the pan to the cutting board (discard the whole herb sprigs). Finely chop the tomatoes and transfer them to a small bowl. Stir in the vinegar, olives, and remaining 1 tablespoon olive oil. Transfer the tapenade to a nonreactive container, cover, and refrigerate until ready to use. (The tapenade will keep for up to 1 week in the refrigerator.) Place the tomato halves and garlic on a cutting board. Add any juices, garlic, and herb leaves remaining in the pan to the cutting board (discard the whole herb sprigs). Finely chop the tomatoes and transfer them to a small bowl. Stir in the vinegar, olives, and remaining 1 tablespoon olive oil. Transfer the tapenade to a nonreactive container, cover, and refrigerate until ready to use. (The tapenade will keep for up to 1 week in the refrigerator.) 2 cups

Warm Potato Salad I cannot resist the gorgeous baby potatoes that appear at the market. Grab a basket and fill it with all the different sizes, colors, and shapes-a pure expression of nature's bounty.

3 ounces (about 3 slices) applewood-smoked bacon, cut crosswise into -inch pieces1 cup diced Texas 1015 or other sweet onions (small dice)2 pounds baby potatoes, such as Ruby Crescent or fingerling6 cups water2 tablespoons plus teaspoon salt1 tablespoon whole-grain mustard1 teaspoon freshly ground black pepper1 tablespoon honey cup cider vinegar cup grapeseed or other neutral vegetable oil3 tablespoons minced fresh chives 1. Place the bacon in a small saute pan and set it over medium-high heat. Cook until the bacon is crispy and the fat is rendered, about 5 minutes. Add the onions and cook until they are soft, about 4 minutes. Set aside. Place the bacon in a small saute pan and set it over medium-high heat. Cook until the bacon is crispy and the fat is rendered, about 5 minutes. Add the onions and cook until they are soft, about 4 minutes. Set aside.

2. Rinse and dry the baby potatoes. Cut them into -inch-thick slices, and place them in a medium saucepan. Add the water and the 2 tablespoons salt, set the pot over high heat, and bring to a boil. Then reduce the heat and simmer until the potatoes are fork-tender, about 5 minutes. Drain the potatoes in a colander and set aside. Rinse and dry the baby potatoes. Cut them into -inch-thick slices, and place them in a medium saucepan. Add the water and the 2 tablespoons salt, set the pot over high heat, and bring to a boil. Then reduce the heat and simmer until the potatoes are fork-tender, about 5 minutes. Drain the potatoes in a colander and set aside.

3. In a medium bowl, whisk together the mustard, pepper, honey, and vinegar. Add the oil in a steady stream while continuing to whisk. Add the chives and the remaining teaspoon salt. Add the warm potatoes and the bacon-onion mixture, and stir gently to combine. In a medium bowl, whisk together the mustard, pepper, honey, and vinegar. Add the oil in a steady stream while continuing to whisk. Add the chives and the remaining teaspoon salt. Add the warm potatoes and the bacon-onion mixture, and stir gently to combine.

4. Transfer the potatoes to a shallow serving dish, and serve warm or at room temperature. Transfer the potatoes to a shallow serving dish, and serve warm or at room temperature.

4 to 6 servings

Eggplant Relish Crostini This flavorful spread gets even better as it sits in the refrigerator-just make sure to return it to room temperature before serving. If you're an eggplant lover like I am, you could also toss this with cooked pasta for a quick meal.

cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling3 pounds eggplant (usually 2 large), peeled and cut into -inch cubes1 teaspoons salt, plus more to taste1 red bell pepper, roasted (see chapter "Leafy Greens") peeled, seeded, and minced (about 1/3 cup)2 tablespoons chopped pitted Kalamata olives1 tablespoons chiffonade of fresh basil leaves (see Note)1 tablespoons red wine vinegar2 teaspoons finely chopped drained nonpareil capers2 teaspoons balsamic vinegar1 teaspoon minced garlic teaspoon crushed red pepperFrench Bread Crostini (recipe follows), for servingFinely grated Parmigiano-Reggiano or crumbled ricotta salata cheese, for garnish (optional) 1. Heat the 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. When it is hot, add half of the cubed eggplant and sprinkle it with teaspoon of the salt. Cook, stirring often, until the eggplant is tender and nicely caramelized, 8 to 10 minutes. Transfer the eggplant to a shallow bowl and set it aside. Repeat with another 2 tablespoons of the oil, the remaining eggplant, and another teaspoon of the salt. Set the cooked eggplant aside until cooled to room temperature. Heat the 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. When it is hot, add half of the cubed eggplant and sprinkle it with teaspoon of the salt. Cook, stirring often, until the eggplant is tender and nicely caramelized, 8 to 10 minutes. Transfer the eggplant to a shallow bowl and set it aside. Repeat with another 2 tablespoons of the oil, the remaining eggplant, and another teaspoon of the salt. Set the cooked eggplant aside until cooled to room temperature.

2. Once the eggplant has cooled, add all of the remaining ingredients (except the crostini and Parmesan), and stir gently to combine. Taste, and adjust the seasoning if necessary. Set the relish aside to allow the flavors to come together, at least 30 minutes and up to overnight. (Refrigerate if not using promptly but return to room temperature before serving.) Once the eggplant has cooled, add all of the remaining ingredients (except the crostini and Parmesan), and stir gently to combine. Taste, and adjust the seasoning if necessary. Set the relish aside to allow the flavors to come together, at least 30 minutes and up to overnight. (Refrigerate if not using promptly but return to room temperature before serving.) 3. To serve, spoon the relish onto French Bread Crostini, drizzle with a little extra-virgin olive oil, and sprinkle with a little cheese if desired. To serve, spoon the relish onto French Bread Crostini, drizzle with a little extra-virgin olive oil, and sprinkle with a little cheese if desired.

Note: "Chiffonade" is a French cooking term that refers to very thinly sliced strips or shreds of vegetables and/or herbs. This delicate cut is usually performed on lettuces or herb leaves, and is typically added at the end of cooking or used as a garnish.

3 cups relish

French Bread Crostini One 12-inch French baguette or ficelle6 to 8 tablespoons extra-virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper 1. Preheat the oven to 325F. Preheat the oven to 325F.

2. Cut the bread crosswise into -inch-thick round or oval slices, and spread them out on a baking sheet. Brush the top of each slice with olive oil, and season them with the salt and pepper. Bake for 12 to 15 minutes, or until the crostini are light golden brown and crispy. Remove from the oven and let cool slightly before serving, or serve at room temperature. Cut the bread crosswise into -inch-thick round or oval slices, and spread them out on a baking sheet. Brush the top of each slice with olive oil, and season them with the salt and pepper. Bake for 12 to 15 minutes, or until the crostini are light golden brown and crispy. Remove from the oven and let cool slightly before serving, or serve at room temperature.

20 to 24 crostinis

Bay, Thyme, and Rosemary Roasted Potatoes Here is a simple and scrumptious way to enjoy potatoes. You like baked potatoes, don't you? In this recipe, the potatoes roast on a bed of fresh herbs to highlight their intrinsically satisfying flavor.

2 pounds baby potatoes, such as Ruby Crescent or fingerling (no larger than 3 inches in diameter), rinsed and patted dry cup olive oil1 tablespoon coa.r.s.e sea salt1 teaspoon hot smoked paprika teaspoon freshly ground black pepper6 fresh bay leaves, or 3 medium dried6 sprigs fresh thyme3 sprigs fresh rosemary (each about 6 inches long)2 tablespoons b.u.t.ter, at room temperature 1. Preheat the oven to 425F. Preheat the oven to 425F.

2. Slice the potatoes in half lengthwise and place them in a medium bowl. Add the olive oil, salt, paprika, pepper, bay leaves, thyme sprigs, and rosemary sprigs. Toss thoroughly to combine. Arrange the herbs on a small rimmed baking sheet, and place the potatoes on top. Set the bowl aside. Slice the potatoes in half lengthwise and place them in a medium bowl. Add the olive oil, salt, paprika, pepper, bay leaves, thyme sprigs, and rosemary sprigs. Toss thoroughly to combine. Arrange the herbs on a small rimmed baking sheet, and place the potatoes on top. Set the bowl aside.

3. Roast the potatoes for 20 minutes. Roast the potatoes for 20 minutes.

4. Remove the baking sheet from the oven and transfer the potatoes and herbs to the bowl you set aside. Toss well, and then carefully return the potatoes to the hot baking sheet. Roast for another 15 to 20 minutes, or until knife-tender. Remove the baking sheet from the oven and transfer the potatoes and herbs to the bowl you set aside. Toss well, and then carefully return the potatoes to the hot baking sheet. Roast for another 15 to 20 minutes, or until knife-tender.

5. Return the potatoes to the bowl one last time, and add the b.u.t.ter; toss the potatoes well, discard the bay leaves and herb sprigs, and serve immediately. Return the potatoes to the bowl one last time, and add the b.u.t.ter; toss the potatoes well, discard the bay leaves and herb sprigs, and serve immediately.

4 servings

Eggplant Parmesan Napoleon with Spicy Tomato Sauce There are as many varieties of eggplant as there are recipes for this highly versatile vegetable, but eggplant Parmesan is one of the most commonly known preparations and is a staple in my home repertoire. This recipe is a deconstructed version of that dish-it has a sophisticated presentation coupled with comforting, familiar flavors.

3 eggplants (about 1 pounds each), sliced into -inch-thick rounds2 teaspoons salt, plus more for sprinkling2 tablespoons olive oil2 tablespoons b.u.t.ter1 cup diced onions (small dice)4 large cloves garlic, minced8 large vine-ripened tomatoes (6 to 8 ounces each), cored and cut into small dice teaspoon freshly ground black pepper teaspoon cayenne pepper, or more to taste2 teaspoons chopped fresh basil leaves, plus more for garnishPeanut or canola oil, for frying1 cup all-purpose flour4 eggs, lightly beaten2 cups dry unseasoned breadcrumbs1 pounds fresh mozzarella cheese, store-bought or homemade (see chapter "Milk, Eggs, and Cheese"), cut into -inch-thick slices1 to 2 cups finely grated Parmigiano-Reggiano cheese 1. Sprinkle both sides of the eggplant slices with salt, and set them aside on paper towels for about 30 minutes. Sprinkle both sides of the eggplant slices with salt, and set them aside on paper towels for about 30 minutes.

2. Meanwhile, prepare the sauce: Heat the olive oil and b.u.t.ter in a 2-quart saucepan over medium heat. When it is hot, add the onions and teaspoon of the salt and saute, stirring frequently, until the onions are nicely browned and caramelized, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and simmer until they are tender and the sauce is slightly thickened, about 12 minutes. Add another teaspoon of the salt, the black pepper, the cayenne, and the chopped basil. Remove the sauce from the heat and set it aside to cool briefly. Then transfer the mixture to a blender, season it with teaspoon of the salt, and puree (see Note). Set the sauce aside. Meanwhile, prepare the sauce: Heat the olive oil and b.u.t.ter in a 2-quart saucepan over medium heat. When it is hot, add the onions and teaspoon of the salt and saute, stirring frequently, until the onions are nicely browned and caramelized, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and simmer until they are tender and the sauce is slightly thickened, about 12 minutes. Add another teaspoon of the salt, the black pepper, the cayenne, and the chopped basil. Remove the sauce from the heat and set it aside to cool briefly. Then transfer the mixture to a blender, season it with teaspoon of the salt, and puree (see Note). Set the sauce aside.

3. Quickly rinse the eggplant slices under cool running water, and then pat them dry with paper towels. Quickly rinse the eggplant slices under cool running water, and then pat them dry with paper towels.

4. Position an oven rack about 6 inches from the broiler unit, and preheat the broiler. Position an oven rack about 6 inches from the broiler unit, and preheat the broiler.

5. Add enough oil to a large straight-sided saute pan to reach inch up the sides, and heat it over medium-high heat until it reaches a temperature of 375F. Line one or two baking sheets with paper towels, and set them aside. Add enough oil to a large straight-sided saute pan to reach inch up the sides, and heat it over medium-high heat until it reaches a temperature of 375F. Line one or two baking sheets with paper towels, and set them aside.

6. While the oil is heating, place the flour and beaten eggs in separate shallow pans that are large enough to hold the eggplant slices. Combine the breadcrumbs and the remaining 1 teaspoon salt in a third pan; whisk to blend. While the oil is heating, place the flour and beaten eggs in separate shallow pans that are large enough to hold the eggplant slices. Combine the breadcrumbs and the remaining 1 teaspoon salt in a third pan; whisk to blend.

7. Dip an eggplant slice in the flour, coating both sides and shaking off the excess. Dip the floured slice into the eggs, coating both sides. Then finally dredge the slice in the breadcrumbs, again coating both sides. Set the breaded eggplant aside on a tray. Repeat with the remaining eggplant slices. Dip an eggplant slice in the flour, coating both sides and shaking off the excess. Dip the floured slice into the eggs, coating both sides. Then finally dredge the slice in the breadcrumbs, again coating both sides. Set the breaded eggplant aside on a tray. Repeat with the remaining eggplant slices.

8. In batches, place the breaded eggplant slices in the hot oil, taking care not to overcrowd the pan, and cook until they are golden brown and crisp, about 5 minutes per side. Transfer the eggplant to the prepared baking sheet to drain. Continue in this manner until all of the eggplant is cooked. In batches, place the breaded eggplant slices in the hot oil, taking care not to overcrowd the pan, and cook until they are golden brown and crisp, about 5 minutes per side. Transfer the eggplant to the prepared baking sheet to drain. Continue in this manner until all of the eggplant is cooked.

9. Place the eggplant slices on a clean baking sheet. Top each slice with 1 to 2 tablespoons of the tomato sauce and some of the sliced mozzarella, dividing the mozzarella among the eggplant slices. Sprinkle 1 tablespoon of the Parmesan over each. Transfer to the broiler and cook until the cheese is melted and bubbly, 1 to 2 minutes. Place the eggplant slices on a clean baking sheet. Top each slice with 1 to 2 tablespoons of the tomato sauce and some of the sliced mozzarella, dividing the mozzarella among the eggplant slices. Sprinkle 1 tablespoon of the Parmesan over each. Transfer to the broiler and cook until the cheese is melted and bubbly, 1 to 2 minutes.

10. Carefully layer the eggplant slices on top of one another on six serving plates. Top with more tomato sauce, and garnish with chopped basil and any remaining Parmesan. Serve immediately. Carefully layer the eggplant slices on top of one another on six serving plates. Top with more tomato sauce, and garnish with chopped basil and any remaining Parmesan. Serve immediately.

6 servings

Sausage-Stuffed Bell Peppers Calling all you pepper lovers out there-you know who you are! Check out this simple riff on the cla.s.sic rice and meatstuffed pepper. Sweet, mild Italian sausage is the key here, and the fresh tomato in the stuffing adds so much moisture that you don't even need a sauce!

5 large green bell peppers, sliced in half lengthwise, seeds removed3 tablespoons extra-virgin olive oil12 ounces fresh sweet Italian sausage, removed from casings and crumbled1 cups chopped onions2 tablespoons minced garlic1 cups chopped ripe tomatoes3 tablespoons minced fresh basil leaves teaspoon salt, plus more if needed1 teaspoon freshly ground black pepper, plus more if needed2 cups cooked long-grain rice3 tablespoons fine dry unseasoned breadcrumbs6 tablespoons freshly grated Parmigiano-Reggiano cheese 1. Bring a large pot of heavily salted water to a boil. Add 8 of the pepper halves to the boiling water, in batches if necessary, and cook for 2 minutes. Transfer the peppers to a colander and run them under cool water briefly to stop the cooking. Then transfer the pepper halves to a large plate or a baking sheet lined with paper towels, and set aside to cool. Bring a large pot of heavily salted water to a boil. Add 8 of the pepper halves to the boiling water, in batches if necessary, and cook for 2 minutes. Transfer the peppers to a colander and run them under cool water briefly to stop the cooking. Then transfer the pepper halves to a large plate or a baking sheet lined with paper towels, and set aside to cool.

2. Preheat the oven to 375F. Preheat the oven to 375F.

3. Chop the remaining pepper halves and set them aside. Chop the remaining pepper halves and set them aside.

4. Add 1 tablespoon of the olive oil to a medium skillet, and add the sausage. Cook over medium-high heat, breaking the sausage into small pieces with a spoon, until it is browned, 4 to 6 minutes. Add the onions, chopped bell pepper, and garlic, and cook, stirring often, until the vegetables are very soft and caramelized, about 6 minutes. Add the tomatoes and cook until they have softened and the liquids have been released, about 2 minutes. Add the basil, salt, and pepper and mix well. Stir in the rice and remove from the heat. Taste, and adjust the seasoning if necessary. Add 1 tablespoon of the olive oil to a medium skillet, and add the sausage. Cook over medium-high heat, breaking the sausage into small pieces with a spoon, until it is browned, 4 to 6 minutes. Add the onions, chopped bell pepper, and garlic, and cook, stirring often, until the vegetables are very soft and caramelized, about 6 minutes. Add the tomatoes and cook until they have softened and the liquids have been released, about 2 minutes. Add the basil, salt, and pepper and mix well. Stir in the rice and remove from the heat. Taste, and adjust the seasoning if necessary.

5. Spoon the sausage-rice mixture into the bell pepper halves. Combine the breadcrumbs and cheese in a small bowl, and sprinkle the mixture evenly over the stuffed peppers. Place the peppers in a baking dish, and pour about inch of water into the dish. Drizzle the tops of the peppers with the remaining 2 tablespoons olive oil. Bake until the tops are crusty and brown, and the peppers are heated through, 30 to 35 minutes. Spoon the sausage-rice mixture into the bell pepper halves. Combine the breadcrumbs and cheese in a small bowl, and sprinkle the mixture evenly over the stuffed peppers. Place the peppers in a baking dish, and pour about inch of water into the dish. Drizzle the tops of the peppers with the remaining 2 tablespoons olive oil. Bake until the tops are crusty and brown, and the peppers are heated through, 30 to 35 minutes.

4 servings (2 peppers each)

Poblano and Hatch Chile Stew Hatch chiles have become famous nationwide, prized for their unique flavor. Grown in the fertile Hatch/Mesilla Valley in New Mexico, these green chiles have a robust and earthy taste with varying amounts of heat. They are harvested in September and are celebrated at the Hatch Valley Chile Festival in New Mexico, where the chiles can be sampled in all forms from roasted to raw. They are available throughout the Southwest through early October. If you are unable to acquire Hatch chiles for this recipe, try one of their close relatives, the Anaheim.

6 poblano chiles4 Hatch chiles3 tablespoons canola oil1 cup chopped red bell peppers1 cup chopped onions1 clove garlic, minced3 quarts cold water, chicken stock, or canned low-sodium chicken broth2 cups cubed peeled Idaho potatoes (1-inch cubes)2 teaspoons kosher salt1 bay leaf cup chopped fresh cilantro leavesSour cream, creme fraiche (see chapter "The Orchard"), or tortilla chips, for serving (optional) 1. Roast the poblano and Hatch chiles according to the instructions on chapter "Leafy Greens". Roast the poblano and Hatch chiles according to the instructions on chapter "Leafy Greens".

2. Coa.r.s.ely chop the peppers. You should have about 2 cups chopped roasted poblano chiles and 1 cup chopped roasted Hatch chiles. Set them aside. Coa.r.s.ely chop the peppers. You should have about 2 cups chopped roasted poblano chiles and 1 cup chopped roasted Hatch chiles. Set them aside.

3. Heat the oil in a large saucepan over medium-high heat, and when it is hot, add the bell peppers, onions, and garlic. Saute until the onions are golden brown, about 4 minutes. Add the water, potatoes, salt, and bay leaf, and bring to a boil. Then reduce the heat to a simmer and cook until the potatoes are tender, about 45 minutes. Heat the oil in a large saucepan over medium-high heat, and when it is hot, add the bell peppers, onions, and garlic. Saute until the onions are golden brown, about 4 minutes. Add the water, potatoes, salt, and bay leaf, and bring to a boil. Then reduce the heat to a simmer and cook until the potatoes are tender, about 45 minutes.

4. Add the chopped roasted chiles and cook for another 20 minutes. Add the chopped roasted chiles and cook for another 20 minutes.

5. Stir in the cilantro. Ladle the stew into individual serving bowls and serve immediately, topped with sour cream, creme fraiche, or tortilla chips, if desired. Stir in the cilantro. Ladle the stew into individual serving bowls and serve immediately, topped with sour cream, creme fraiche, or tortilla chips, if desired.

Warning: Please use plastic gloves when handling hot chiles, or make sure to wash your hands well after handling.

8 servings

Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese This is no ordinary pie. The vegetables roast beautifully on top of golden puff pastry, and in between there is a scrumptious goat cheese spread (which is also delicious served with your favorite toast, so make extra!). We like to use beautiful heirloom tomatoes, but any of the best medium-size ripe local tomatoes will do.

1 sheet frozen puff pastry, thawed3 tablespoons olive oil2 cups thinly sliced well-washed leeks (white part only)Salt and freshly ground white pepper1 pound medium heirloom tomatoes, stem ends trimmed8 ounces zucchini, ends trimmed5 tablespoons extra-virgin olive oil5 ounces goat cheese, at room temperature1 teaspoon fresh thyme leaves2 heads Roasted Garlic (see method on chapter "Roots, Shoots, Tubers, and Bulbs") cup finely grated Parmigiano-Reggiano cheese2 tablespoons thinly sliced fresh basil leaves 1. On a lightly floured surface, roll out the puff pastry dough to 1/16-inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour. On a lightly floured surface, roll out the puff pastry dough to 1/16-inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour.

2. Preheat the oven to 450F. Preheat the oven to 450F.

3. Heat the olive oil in a 10-inch saute pan over medium to medium-low heat. Add the leeks, teaspoon salt, and 1/8 teaspoon white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes. Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to a.s.semble the galette. Heat the olive oil in a 10-inch saute pan over medium to medium-low heat. Add the leeks, teaspoon salt, and 1/8 teaspoon white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes. Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to a.s.semble the galette.

4. Slice the tomatoes into -inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with teaspoon salt, and set aside to drain for 10 minutes. Slice the tomatoes into -inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with teaspoon salt, and set aside to drain for 10 minutes.

5. Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, teaspoon salt, and 1/8 teaspoon white pepper. Set aside. Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, teaspoon salt, and 1/8 teaspoon white pepper. Set aside.

6. In a medium-size bowl, combine the goat cheese, thyme, teaspoon salt, teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform. In a medium-size bowl, combine the goat cheese, thyme, teaspoon salt, teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform.

7. Remove the baking sheet from the freezer (it is okay if the dough is frozen-it will soften by the time you complete the a.s.sembly) and spread the goat cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sauteed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border of the pastry up and over the edge of the tomatoes. Remove the baking sheet from the freezer (it is okay if the dough is frozen-it will soften by the time you complete the a.s.sembly) and spread the goat cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sauteed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border of the pastry up and over the edge of the tomatoes.

8. Bake the galette for 20 minutes, or until the crust is golden and puffed. Bake the galette for 20 minutes, or until the crust is golden and puffed.

9. Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving. Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.