Tomato Pie with Basil-Garlic Aioli

For this recipe, you may want to prepare these ingredients in advance: One recipe for Basil-Garlic Aioli One recipe for Classic Pie Crust

Ingredients: 3 beefsteak tomatoes 1 large yellow or vidalia onion 2-3 Tbs oil 2 cups of hard aged cheese like aged gouda, gruyere, or dubliner 1/2 tsp paprika 1 cup of basil-garlic aioli Salt and pepper

Method: Preheat the oven to 350 degrees. Place the prepared pie crust in the oven "blind" or without the fillings.  Bake for 10 minutes or until the surface begins to ripple and look puffy.  Remove from the oven and let cool.

Slice the tomatoes and put on a plate between layers of paper towel.  Press and squeeze to help draw out the moisture.  Set aside and let continue to drain for up to one hour.  Slice the onion into thin wedges and saute in a pan with the oil and a little salt.  Cook until the onions begin to soften and have browned a little.

Place the onions on the bottom of the cooked pie crust, followed by layers of sliced tomato. Sprinkle salt and black pepper onto the tomatoes. Mix together the basil-garlic aioli, cheese, and paprika, then spread the mixture over the top of the tomatoes.  Bake at 350 degrees for 45-55 minutes. Remove from the oven and let rest for 10 minutes before serving.  Can be served warm or cold.

Basil-Garlic Aioli

Ingredients: 1 local farm-fresh egg 3 cloves of garlic 1 cup light olive or canola oil Zest and juice from one lemon 20-40 basil leaves, sliced thinly Sea salt and pepper to taste

Method: Put egg, garlic, lemon, salt and pepper in a blender.  Blend until smooth.  Continue blending on medium-low speed and very slowly add the oil.  The mixture should emulsify and become fluffy like mayonnaise, but you can use it when it's still creamy and runs a little.  The texture is really a matter of preference.  Transfer the aioli to a bowl.  Stir in the sliced basil leaves. Add more lemon juice and seasonings if necessary.

Grilled Squash "Slaw" with Marinated Heirloom Tomatoes

Ingredients: 3 medium or 2 large zephyr squash 2 sweet peppers, any variety 1 yellow onion Oil Salt & pepper Fresh basil leaves, sliced (optional) 1 cup Marinated Tomatoes with liquid

Method: Slice peppers in half and remove seeds and stem.  Remove stems from the squash and slice in half lengthwise. Cut the onion in half.  Lightly brush the vegetables with oil and sprinkle with sea salt and pepper.  When your barbecue is very hot, place the vegetables on the grill cut side down.  Leave them there for 5-10 minutes, or until they begin to sweat and the cut sides have dark brown marks from the grill.  If you like softer veggies, you can turn them over and cook both sides.  When they are done, remove from the heat and let them rest until they are cool enough to handle.  Slice thinly or julienne the vegetables.  Add the sliced basil leaves (if desired) and more salt and pepper to taste.  Toss the vegetables with diced marinated tomatoes, adding some of the marinating liquid.  Serve warm or cold.

Marinated Tomatoes

1 large heirloom tomato, or two medium tomatoes of any color 1/4 cup vinegar (balsamic or wine vinegar's are the best with this recipe) 1/4 cup olive oil 2 cloves of fresh garlic, sliced or minced 1/4-1/2 tsp sea salt 1 Tbs herbs de Provence Freshly ground black pepper

Slice or dice the tomatoes into a wide bowl.  Combine gently with the rest of the ingredients and refrigerate for at least two hours.  Can save in the refrigerator for up to two days, but the tomatoes will become softer and lose their form as more time passes.  These are fantastic on a sandwich or as a relish or salad dressing.

Blueberry Apple Crumble

This is an English-style recipe that is not as sweet as traditional American desserts, so if you have a sweet-tooth you may want to adjust the sugar to your taste.  Also, in many parts of the world, fresh cream or custard is poured over desserts as a sort of "gravy" to add richness and moisture.  If you prefer ice-cream or whipped cream that has been sweetened or flavored, they can also be a delicious compliment to this dish.

Ingredients: 1 pint of fresh blueberries, washed and stems removed 1 crisp apple, chopped into large chunks 1 tsp vanilla extract zest from 1/2 lemon 1 Tbs sucanat or brown sugar 1 Tbs flour (optional)

Crumble Topping: 1 cup oats 1/2 cup ground pecans 1/2 cup sucanat or brown sugar 1/4 cup whole wheat flour 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 stick (2 oz) butter

Method: In a medium-sized bowl, mix together the dry ingredients for the crumble topping. With your hands, rub the butter into the oat mixture until it resembles bread crumbs.  In a separate bowl, mix together the blueberries, apple, vanilla, lemon zest, 1 tbs sucanat and 1 tbs flour (if desired).  Place in a deep oven-proof baking dish (bowl or oval shaped is preferable).  Cover with the crumble topping and bake at 350 degrees for one hour. Let rest for about 15 minutes before serving.  Pour a little cream or custard over the top before serving.