You can use any variety of summer squash for this fabulous Italian inspired sandwich. It’s also nice with the addition of other grilled vegetables, such as peppers or eggplant or if you’re a meat eater, chicken or fish. Make your own olive tapenade if you have time or the inclination, but you’re likely to find many excellent choices at any good specialty market.
Enjoy this sweet salsa with chips, on a taco or tostada or as an accompaniment for a main course. A mix of melons makes a particularly beautiful show.
This recipe requires an electric ice cream or gelato maker. We have a very basic model made by Cuisinart that we purchased for less than $50 a few years back.
There are three steps that are crucial in following to the letter. First, make sure your ice cream maker canister is fully frozen before you start (keep it in the freezer until the very last moment). Before you place the gelato mixture into the ice cream maker, be sure it has chilled for at least 3 hours. Similarly, after it’s done in the ice cream maker, put the gelato into your freezer for another 3 hours. These steps will ensure a solidly frozen treat as opposed to some semi-frozen mush.
This heavenly onion jam is from Deborah Madison’s Vegetarian Cooking for Everyone. The onions are a wonderful filling for crepes or tossed with pasta, walnuts and rosemary. Try them on toasted rustic bread spread with softened goat cheese and some chopped roasted walnuts and minced rosemary or thyme.
This recipe requires about 1 and 1/2 hours cooking time, but most of it is unattended. The jam will keep in the fridge for at least a week or more—to supply sandwiches, dinners, lunch and quick bites.
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This recipe comes from Deborah Madison’s Vegetarian Cooking for Everyone. If you don’t already own this cookbook, check it out. It’s a fabulous resource that makes vegetarian food accessible to everyone.
Use this dressing on top of cucumbers, delicate lettuces, rice and melon salads.
Makes about ½ cup
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