2 Tbs. harissa or other chili paste
2 tsp. tomato paste
2 large red peppers, diced
4 cloves garlic, finely chopped
1 tsp. ground cumin
5 large, ripe tomatoes, chopped (canned are fine)
4 large eggs plus four yolks
1/2 cup Greek-style yogurt
1. Heat 2 Tbs. olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin and a sprinkling of salt. Stir and cook for about 8 minutes, allowing the peppers to soften.
2. Add tomatoes, bring to a simmer, and cook another 10 minutes until a thick sauce forms.
3. Make 8 little dips in the sauce. Carefully break eggs into the dips. Do the same with the yolks. Place a lid on the pan and cook for 8 minutes or until the whites are set but the yolks are still a bit runny.
4. Serve with a dollop of yogurt and a piece of pita bread to soak up the sauce.
1 1/4 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 stick butter, cut into small (1/2-inch) cubes, chilled
1/4 cup of ice water (maybe more)
3-4 peaches, pitted and sliced
3 tablespoons sugar
1 egg, beaten
1 tablespoon butter, melted
1. Preheat oven to 425F.
2. Make the crust dough. In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for at least 30 minutes.
4. Thinly slice peaches, toss to coat with sugar.
5. Whisk egg in small bowl and set aside.
6. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
7. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, use a pastry brush to coat the dough with an egg wash.
8. Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
8 large eggs
1 medium zucchini, diced
1 yellow zucchini, diced
1 red pepper, diced
1 onion, diced
1 cup grated Parmesan cheese
1/2 cup chopped parsley
2 Tbs. olive oil
Salt and pepper
1. Preheat broiler
2. Beat eggs until frothy. Add cheese, parsley and 1 tsp salt
3. In a large oven-proof sauté pan, sauté onion until soft
4. Add red peppers and cook until tender, about five minutes
5. Add squash and cook a few minutes more, until all vegetables are tender.
6. Add egg mixture to pan. Cook at medium heat until barely set. About seven minutes.
7. Transfer pan to broiler. Broil for a minute or two, until top of frittata is nicely browned. Serve.
8 cups cooked orzo (4 cups dried)
1 large or 2 small zucchini, diced small
4 carrots, diced small
2 red peppers, diced small
2 cups corn kernels (if in season)
1 fennel bulb, diced small
1 cup chopped parsley or basil (or both)
Juice and zest of 1 lemon
1⁄2 cup lemon vinaigrette
1. Bring a large pot of salted water to a boil. Blanch the carrots for about 4 minutes; blanch the corn for about 2; blanch the zucchini for about 1.
2. In the same water, cook orzo until tender. Drain and toss in a large bowl with about 1⁄4 cup olive oil.
3. In a medium bowl, combine lemon juice and zest. Add olive oil in a slow stream and whisk to combine. Add salt and pepper. This is your vinaigrette.
4. Combine orzo, vegetables, and herbs. Dress with vinaigrette.