Zucchini Caprese

If you grow Zucchini or know someone who does you will know that they can reach gargantuan proportions and after the bizzilionth loaf of zucchini bread you will want to explore other options.
You could easily add roasted tomatoes to this as well.

2-3 medium zucchini sliced thinly as possible
2-4 tablespoons olive oil
Salt and pepper to taste
1-2 balls buffalo mozzarella or bocconcini
1-4 cup toasted pinenuts
1/2 cup pesto

Basil Dressing

2 cloves garlic

4 cups packed fresh basil

1 tablespoons dijon mustard

1 cup good quality olive oil

Fresh ground pepper and sea salt to taste

Servings: 4

Preheat oven to 400 degrees

Slice zucchini and brush with olive oil and place on baking sheet with parchment paper. Grill 5-10 minutes or until cooked through. On the bbq works best.
Remove, and place on a large serving platter. Cut 1/8 inch slice of cheese and place on top of zucchini slices. Sprinkle with pinenuts and dressing. Serve with a loaf of crunchy french bread to wipe up the dressing. Trust me. You will want to.

Grilled Vegetables, Arugula Pesto Dressing, Goats Cheese

I recommend using whatever garden fresh veggies you have. Squash, peppers, eggplant---if you can grow it, grill it, you will love it in this antipasto/salad. It is great for a large dinner party or summer bbq. Be generous with the olive oil and have a good rustic french loaf of bread to soak up the extra dressing. You will want to lick your plate if you don't.

Arugula-Basil Dressing
4 cloves garlic
4 cups packed fresh basil
8 cups packed fresh arugula
2 tablespoons dijon mustard
2 cups good quality olive oil
1 teaspoon salt
Fresh ground pepper to taste



8 peppers
6 zucchini
1 large red onion
1-2 cups cherry tomatoes
10 fresh basil leaves
1/2 cups goat cheese
1/4 cup-1/2cup olive oil for brushing on vegetables
Salt and pepper

Servings: 10

To make the pesto, take garlic and chop in a food processor. Add mustard. Add 1 cup of arugula or basil and alternate with cup of olive oil, until pureed. Set aside.
Cut vegetables. Peppers in thirds, zucchini-lengthwise 1/2 inch thick, red onion 1/2 inch thick. Brush with olive oil, salt and pepper.
Heat grill to 400 degrees and grill each side until done (10-15 minutes).
Remove from grill and arrange on a platter. Pour dressing overtop along with goat cheese, tomatoes and fresh basil. Serve.

Swiss Chard with Pinenuts, Raisins and Goat Cheese

Swiss Chard grows like a weed so if you know someone who is cultivating it go by their garden and grab some STAT.
This recipe is easy and so tasty! Great flavour combination. You can easily omit the pesto or goat cheese but with my obsession for all things fromage I found it brought it to the next level.

1 1/2 pounds Swiss chard
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup raisins
1 cup water
1/2 cup of goat cheese (optional)
1/4 cup arugula or basil pesto (optional)

4 servings

Coarsely chop stems and leaves separately. Roughly chop leaves.
Toast nuts on a baking sheet in oven at 375 for 5-8 minutes. Toss at the midway point or until golden.
Cook onion in oil in a medium pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
Serve sprinkled with nuts, goat cheese and 1 tablespoon pesto.

Tuna with Pesto and Roasted Tomatoes

This is a great starter in place of a salad. I love Tuna and I love olives and am always trying to find new ways of combining the two. This is a great make-ahead appie as all you need to do is assemble.

8 pieces of good quality sashimi grade tuna
4 tablespoons homemade Pesto Vinaigrette (don't bother with any store bought as the flavour will be compromised BIG TIME, see my recipe)
4 teaspoons red pepper tapenade
12 cerignola or your favourite green olive
8 roasted tomatoes

Servings: 4 as an appetizer

On a plate place one tablespoon pesto in the middle and lay down 2 pieces of tuna. Top with one teaspoon red pepper tapenade.
Arrange 2 olives and 4 tomatoes around plate and serve.

Recipe: Roasted Tomato & Goat Cheese Tart

You can do this without roasting the tomatoes but the flavour is taken up at least 75% if you do. Yes, I came up with that number based on a poll done on my tastebuds.
Serve with a side salad as a Sunday lunch or cut into small squares as an appetizer or hors d'oeuvre.

1 sheet puff pastry (this is half of a Tenderflake box)
3 tablespoons pesto
24 roasted tomatoes (see slow roasted tomato recipe)
3/4 cup crumbled goat cheese
1/2 cup chopped fresh basil, 1/4 cup reserved
Salt and pepper to taste

Preheat oven to 400 degrees

Roll out puff pastry into approximately 15 inch by 9 inch rectangle . Spread pesto evenly on top of puff pastry. Place tomatoes on top, side by side. Top with 1/4 cup basil and goat cheese and season with salt and pepper. Bake at a 400 degrees on a baking sheet for 25 minutes. Remove from oven and sprinkle remaining 1/4 cup of basil on top. Cut into squares or slices depending on desired portions.