Thursday, September 21, 2023



This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute.

Prep Time: 45 mins              Additional Time: 2 hrs.                 Total Time: 2 hrs. 45 mins



4 large fresh tomatoes, peeled and diced

½ English cucumber, peeled and finely diced

½ cup finely diced red bell pepper

¼ cup minced green onion

1 large jalapeño pepper, seeded and minced

2 cloves garlic, minced

1 tsp salt

½ tsp ground cumin

1 pinch dried oregano

1 pinch cayenne pepper, or to taste

freshly ground black pepper to taste

1 pint cherry tomatoes

¼ cup extra-virgin olive oil

1 lime, juiced

1 Tbsp balsamic vinegar

1 tsp Worcestershire sauce

salt and ground black pepper to taste

2 Tbsp thinly sliced fresh basil



1- Combine diced tomatoes, cucumber, bell pepper, green onion,  jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

2- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth. Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

3- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.


The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.


Prep Time: 10 mins     Cook Time: 10 mins    Additional Time: 35 mins        Total Time: 55 mins



2 cups stale bread cubes (about ½ inch square), or more to taste

¼ cup olive oil, or to taste

¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

1 pint cherry tomatoes, halved

2 Tbsp. red wine vinegar, or more to taste

2 Tbsp. extra-virgin olive oil, or more to taste

½ tsp. minced garlic, or to taste

1 pinch white sugar

salt and freshly ground black pepper to taste

4 leaves fresh basil, thinly sliced, or more to taste



Working in batches if necessary, place bread into a large skillet and drizzle with ¼ cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.


Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.


Mix tomatoes, vinegar, 2 Tbsp. extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.


Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.


This caprese salad with peaches, heirloom tomatoes, and fresh mozzarella is topped with a simple balsamic vinaigrette for a fantastic summer appetizer.

Prep Time: 15 mins                         Total Time: 15 mins


2 Tbsp. extra-virgin olive oil

1 Tbsp balsamic vinegar

1 tsp. flaked salt, divided

2 large heirloom tomatoes, thinly sliced

2 ripe peaches - halved, pitted, and sliced into half moons

1 (8 ounce) ball fresh mozzarella, thinly sliced

6 leaves fresh basil


Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.

Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

THE JENNIFER SALAD (Friends Reference)


1 cup of bulgur

2 diced cucumbers

1 (15oz.) Can of garbanzo beans, rinsed and drained

¼ cup of red onion, minced

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh mint

½ cup of crumbled feta cheese

½ cup of shelled pistachios



1- Bring 2 cups of water to a boil. Add 1 cup of bulgar and reduce the heat to low. Cover and let the bulgar cook for about 20 minutes or until the water is absorbed. Be sure to stir every 5 minutes. Let the bulgar cool for at least 20 minutes until it’s room temperature.

2- In a large bowl, combine cucumbers, garbanzo beans, pistachios, red onion, parsley, mint, feta cheese and bulgur. Stir to combine.

3- Serve or put into an airtight container to save in the refrigerator