Tomato Tarragon Jar by Chef Bill Fuller of Big Burrito Restaurant Group

Ingredient list:

  • 2 ½ # Very ripe tomatoes
  • Zest of 1 lemon
  • ¼ C. Lemon juice
  • 4 ½ C. Sugar (measured into a separate bowl)
  • ½ tsp. butter
  • 1 ea. Pouches Sure Jell fruit pectin
  • 1 tsp. Black pepper
  • Tarragon leaves (1/8-1/4 cup loose packed)

Instructions

  1. Cut up tomatoes and discard core.  Using the large hole of a food mill, push tomatoes through, discarding pulp.
  2. Measure 3 C. into a small saucepan.  Bring to a simmer.
  3. Add lemon zest and juice and pectin.  Add butter.
  4. Bring to a rolling boil that cannot be stirred down.
  5. Add sugar.  Bring to a boil that can’t be stirred down and cook 1 minute only.
  6. Skim foam.  Stir in tarragon and black pepper.
  7. Pour into sanitized jars.  Top with hot sanitized lids and screw tops.
  8. Process 10 minutes in a boiling water canner.

Zucchini Pancakes by Chef Bill Fuller of Big Burrito Restaurant Group

Ingredient list:

  • 2 Medium zucchini (about 1#)
  • 2 Large eggs
  • ¼ C.Chopped fresh herbs (thyme, sage, basil, etc)
  • 1 Tbs salt
  • 1 tsp black pepper
  • 1 small grate of nutmeg (or 1/8 tsp dried)
  • 1/2 tsp. baking powder
  • 1/2 c flour
  • olive oil for frying

Instructions

  1. Grate zucchini on the large holes of a box grater.  Place in a clean, dry towel.  Squeeze out any excess water.  Place in a large bowl.
  2. Add eggs, herbs, salt, pepper, and nutmeg.  Whisk together well.
  3. Add cheese, baking powder, and flour.  Mix until just holding together.
  4. Heat a high-sided skillet over medium heat.  Oil the pan well.  Place 1-2 oz. portions of batter on the griddle.  When brown, turn.
  5. Keep warm until serving.
  6. Top with Tomato Tarragon Jar (optional, recipe available on ESY Pittsburgh site) and enjoy!

Watermelon, Tomato and Feta Salad by Tim Fetter, Ex Chef for Parkhurst at Duquesne Univeristy

Ingredient list:

  • 1 lb peeled watermelon (1/2 medium melon)
  • 1/2 lb tomatoes or ground cherries (without the husk)
  • 1 cup crumbled feta or goat cheese
  • 6 leaves fresh mint and/or basil
  • 3 radishes
  • juice from 1/2 a lime
  • 1/4 cup balsamic reduction or glaze
  • 1 tsp salt
  • pinch of cracked black pepper
  • crushed focaccia croutons (optional)
  • drizzle of olive oil (optional)

Instructions

1. Dice watermelon and tomatoes and set aside.
2. Stack mint and basil leaves, roll them up as tightly as you can.
3. While holding the roll, cut leaves into thin strips.  This is called a chiffonade cut.  Set cut herbs aside.
4. If you have a mandolin (angled vegetable slicer) use it to slice the radishes into paper thin discs.  If not,  cut thinly with a knife and set aside.
5.  To assemble, you can either toss the ingredients together or layer them on the place in the order the ingredients are listed above.
Chef’s Note:  Be sure to eat shortly after assembling because the salt will draw the moisture out of the watermelon and tomatoes.  Making balsamic reduction is as simple as taking some balsamic vinegar and a little honey or sugar and simmering it on the stove until it is a syrup-like consistency.  This is a versatile recipe that can be altered in many ways, so try it out and see what you’d like to change or add!

Mediterranean Potato Salad by Marc Fiore

Ingredient list:

  • 10 medium potatoes
  • 4 medium tomatoes
  • 1 small-medium onion
  • 1 clove garlic
  • 1/8 c fresh or ½ tsp dry Mint
  • 1 sprig fresh or 1/2 tsp dry Thyme
  • Juice of 1 lemon
  • 1/3 c. Olive Oil
  • Salt to taste

Instructions

1. Boil potatoes in salted water for 20-30 min or until cooked through. Cool. Remove skins and chop into chunks.

2. Grate tomatoes into a puree. Discarding skins and set aside in a bowl (can also chop some if you want chunkier).

3. Slice onions into rings and let sit in lemon juice for 2 min.

4. Finely chop up garlic and mint and add to tomatoes with the thyme, onions, lemon juice and olive oil. Mix to combine.

5. Pour the tomato mixture over the potatoes.  Add salt to taste. Mix till coated.  Allow to sit to increase flavor. Enjoy!

Vegetable Frittata by Jamilka Borges of Bar Marco

Ingredient list:

  • 6 whole eggs
  • 2 oz milk
  • 1 tsp salt
  • 3oz sweet peppers, diced
  • 2 oz tomatoes, diced
  • handful mixed chopped herbs (thyme, basil, parsley etc)
  • olive oil for coating the pans

Instructions

1. Add olive oil to a hot pan. Add peppers and season with salt.

2. Add tomatoes. Slowly add the egg and milk mixture.

3. Cook slowly for about 15 minutes or until set.

4. Flip pan into a flat plate. Garnish w herbs and enjoy.

Warm Corn and Tomato Salad by Bek Hlavach of Sweet Peaches

Ingredient list:

  • 3/4 pound assorted vine-ripened cherry tomatoes (about 1 pint)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cups fresh corn (cut from about 8 ears)
  • 2 tablespoons small fresh lemon thyme sprigs
  • 1 lemon cut into 1/8 size pieces

Instructions

Cut cherry tomatoes in half.  Heat skillet over medium high heat- and once warm add 1 tablespoon  butter & olive oil.  Add corn to pan and sauté until corn begins to pop and get golden brown color.  Add remaining tablespoon of butter & then add tomatoes and lemon.  Continue to sauté until wilted.  Add thyme & season to taste.  Serve warm.

Israeli Cous Cous Salad by Dory Levine of Dorian’s Catering

Ingredient list:

  • 1 cup pearled couscous
  • 1/4 cup olive oil
  • 1 1/2 cups of water
  • 1 whole lemon
  • 1 tsp kosher salt
  • 1 tsp granulated garlic
  • 4-6 tomatoes
  • 1-2 cucumbers
  • 1 bunch fresh parsley
  • 1/4 cup feta cheese

Instructions

Coat a saucepan with 1 tsp. olive oil.  Add couscous and stir to coat.  Add a pinch of salt.  Slowly add water.  Let come to a boil, stir, turn off heat and cover.

Dice tomatoes, cucumbers and parsley and place in a bowl.  In a separate bowl, squeeze lemon juice, olive oil, garlic and salt.  Combine well.  When couscous is done, cool slightly.  Add to tomato mixture.  Toss with lemon dressing.  Add feta cheese.  Enjoy!

Fresh Fruit “Soda” by Rafael Vencio of Legume

Ingredient list:

  • 1/4 c. fresh raspberries (or any berry in season)
  • 1 Tbsp lemon juice
  • 2 oz simple syrup (50/50 sugar and water)
  • 3-5 mint leaves
  • 2-3 anise hyssop leaves
  • 6 oz club soda or any sparkling water
  • Enough ice to fill the glass

Instructions

1) combine the raspberries, mint and anise hyssop in a glass. Muddle into a coarse pulp with a pestle or a spoon could also work.

2) add syrup and lemon juice and fill with ice. Top with soda water and stir to incorporate. Enjoy!