If you love dirty martinis, this drink is for you! Cut up tomatoes (cherry or slicers). Salt heavily and place in a fine mesh sieve or cheesecloth over a bowl. Let them drain for at least 30 minutes to a couple of hours. Add 3 oz. dry gin (or vodka), 1 oz dry vermouth, 1/4-1/2 oz tomato water depending on desired intensity. Shake or stir depending on your preference and enjoy!

1 cup dried small beans or cowpeas cooked until tender and drained1 medium tomato, seeded and chopped2 cloves of garlic, minced or pressed¼ cup chopped parsley1 medium yellow onion peeled and thinly sliced Sauté onion slices in a tablespoon of olive oil until transparent Dressing ½ cup olive oil1/3 cup of lemon juicesalt and freshly ground black pepper to taste. Combine ingredients in a quart jar, cap, and shake vigorously to combine. Mix all prepared ingredients with the dressing.  Let sit for an hour to allow the flavors to meld and serve at room temperature. You'll want to use a sweet onion, flatleaf parsley, and a pungent but nutty Middle Eastern garlic like Himalayan Red.  Any home grown, ripened on the...

3-Ingredient Mini Stuffed Peppers Recipe prep time: 10 MINUTES cook time: 10 MINUTES total time: 20 MINUTES Ingredients 1 1/2 pounds mini bell peppers 12 ounces garlic and herb seasoned chevre goat cheese 1 tablespoon honey Instructions Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half. Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

Ingredients 3 eggs, beaten 2 cups white sugar  1 cup vegetable oil 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 2 cups shredded summer squash Step 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Step 2 In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish. Step 3 Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Ingredients 2 medium eggplant (about 5 small eggplants) ¼ cup tahini 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil, more for serving 2 garlic cloves ½ teaspoon sea salt Finely chopped parsley, for garnish Pinch of smoked paprika Pinch of red pepper flakes, optional Pita and veggies, for serving Instructions Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside. Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt...

INGREDIENTS 1 1/2 cups water 3 tablespoons white vinegar or apple cider vinegar 1 1/2 tablespoons kosher or pickling salt* 2 teaspoons black peppercorns 5 cloves garlic, peeled 6 large sprigs fresh dill 1 bay leaf (optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste 1 large English hothouse seedless cucumber, sliced into rounds or spears   INSTRUCTIONS Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine. Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine. Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The...

INGREDIENTS Dough ½ cup pecans 1 cup plus 2 tablespoons all-purpose flour 2 teaspoons sugar ½ teaspoon kosher salt ¼ teaspoon ground cinnamon ½ cup (1 stick) chilled unsalted butter, cut into pieces Filling and Assembly 12 ounces blueberries (about 2 cups) 1 tablespoon cornstarch 1½ teaspoons fresh lemon juice ¼ cup sugar, plus more for sprinkling All-purpose flour (for surface) 2 tablespoons milk, half-and-half, or heavy cream RECIPE PREPARATION Dough Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse...

Recipe from Chez Panisse Ingredients 1 to 2 globe eggplants (4-5 Japanese eggplants), to yield about 4 to 6 cups of diced eggplant olive oil 1 onion, peeled and thinly sliced (about 2 cups sliced) 2 cloves garlic, minced 1 handful basil leaves kosher salt ¾ lb. pasta such as Gemelli or whatever you like best sherry vinegar 2 cups tomato sauce (I use Marcella Hazan's Tomato Sauce) red pepper flakes ½ lb. ricotta salata cheese (or grated Parmigiano Reggiano over top)   Directions Preheat the oven to 400ºF. Cut the eggplants into cubes about 3/4-inch square, toss them lightly with olive oil and spread them out in a single layer on a sheet pan. Roast in the oven for...

Recipe by Samin Nosrat INGREDIENTS CROUTONS -1 (1-pound) day-old rustic or sourdough bread loaf -1/3 cup olive oil - 1/4 teaspoon kosher salt, or to taste TOMATO VINAIGRETTE -1/4 cup finely chopped shallots -1/4 cup red wine vinegar - 2 tablespoons aged balsamic vinegar (such as Monari Federzoni) - 4 very ripe small tomatoes (about 1 pound) - 8 fresh basil leaves, torn into large pieces -1/2 cup extra-virgin olive oil -2 garlic cloves, smashed -1/2 teaspoon plus a pinch of kosher salt SALAD -3/4 cup thinly sliced red onion - 1 tablespoon red wine vinegar - 1 pint cherry tomatoes - 1 1/2 pounds Early Girl or other flavorful ripe tomatoes, cored and cut into bite-size pieces (about 3...

Tomato Salsa Makes 1 1/2 to 2 cups Taken from The Moosewood Cookbook 3 medium-size ripe tomatoes 2 scallions, finely minced 2 medium cloves garlic, minced a handful of parsley, finely minced a handful of cilantro, finely minced 1 tsp. lightly toasted cumin seeds 3/4 to 1 tsp. salt 1 tbsp. cider vinegar 1 tbsp. olive oil 1 tbsp. fresh lime juice crushed red pepper, to taste Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins, and squeeze out the seeds. Dice the remaining pulp. Combine everything in a small bowl. Cover tightly and chill. (Note: to toast the cumin seeds, use a small skillet over a low flame or toaster oven....