Fresh Salsa Omelet

Summer vegetables are often so delicious raw or simply prepared, it does not take much to create something delicious. Omelets, made with really good pasture-raised hen eggs, are fantastic for breakfast, lunch or dinner.  This one highlights the best of summer vegetables with the flavors of one of the world's favorite foods. You can combine the same ingredients to make a nice pico de gallo or salsa for other meals.

Ingredients: 1-2 farm fresh eggs per omelet, whisked Canola or red pepper oil Sweet bell pepper Banana pepper or Jalapeno Tomato Onion Garlic Pinch of whole cumin seed Dash of paprika or cayenne pepper Salt Freshly squeezed lime juice Chopped cilantro Avocado slices (optional)

Method: Dice peppers, onion, garlic and tomato evenly into tiny pieces.  Stir in the cumin seed and paprika or cayenne pepper.  Coat the bottom of your omelet pan with some oil and heat on medium heat.  When the pan is hot, add 1/2 cup of the vegetables to the pan and let sear for about 30 seconds. Sprinkle a pinch of salt over the vegetables and stir. Continue to cook until they soften a bit.  Squeeze a little lime juice over the vegetables and try to spread them into an even layer across the bottom of the pan.  Slowly pour the whisked egg over the vegetables, trying to cover them entirely if possible. You can give the pan a little jostle or two to help the egg spread between the vegetables.  Sprinkle some chopped cilantro over the top and let cook until the egg is set.  Season to taste. Slide out of the pan and serve over a bed of fresh spinach or greens and top with avocado slices.

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.

Roasted Tomatoes and Peppers

This time of year we often have an abundance of beautiful tomatoes, sometimes more than we can fit into a week of tomato sandwiches and salads.  When we get close to the end of the week, my favorite way to preserve whatever is left is to roast in the oven and freeze.  Canning a large batch of tomatoes is a great way to preserve extras, but these roasted beauties have concentrated flavor that will turn any quick meal into something special.  Bruising and fungus can make them unusable for canning, but cutting away the bad spots and roasting is a great way to get the most out of your share.  The result is a delicious base for soups, sauces, meat dishes or a quick addition to any meal.

For lunch today we had pasta tossed with pesto, grated zucchini, carrots, spinach and roasted tomatoes.  It was fabulous and quick to make.  I highly recommend freezing extras in small portions so you can have them available for meals all year long.

Ingredients: 8-10 tomatoes or peppers Canola oil Sea salt Black pepper

Method: Wash and trim any blemishes from the peppers and tomatoes.  Make sure to smell as you are cutting away the blemishes to make sure you have cut deep enough. (You will want to remove any undesired flavors on the part you are keeping.)

Place the peppers and tomatoes in ovenproof dishes. You can keep them separate or mix them all together.  Drizzle with canola oil, and sprinkle sea salt generously over the tops.  Finish with freshly ground black pepper and place in the top or middle of the oven, set at 350-375 degrees.  Doneness is a matter of preference, but I like to leave mine until the moisture released by the tomatoes has reduced by about 2/3rd and the tips are brown. The longer they cook, the more concentrated the flavors will be.  Let cool completely before freezing.