Ricotta Toast with Figs and Seeded Honey

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Say hello to my new favorite breakfast. It’s super simple, so the dish really rests on the quality and seasonality of the ingredients. The figs? Local. The ricotta? Local. The honey? Definitely local. Insufferable, but delicious.

Ricotta toast with figs and seeded honey

Ingredients:

3 tablespoons sesame seeds
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds
1/2 cup honey
1/2 loaf rustic bread
Extra-virgin olive oil
1 1/2 fresh ricotta
6 figs, sliced

1. In a medium bowl, combine the seeds and honey and mix.

2. Heat a skillet to medium-high heat. Cut the bread into 4 thick slices and brush with oil. Toast bread on skillet until warmed through and lightly toasted, about 3 minutes per side. Remove and set aside.

3. Spread the ricotta onto the toasted bread and arrange figs on the ricotta. Drizzle the honey-seed mixture over the top and serve.

Heirloom Tomato Galette

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Adapted from a Bon Appetit recipe, this garlicky, flaky tomato galette is one of my favorite ways to capture our summer produce. The puff pastry was made by hand here, but if you’re short on time feel free to use store-bought. Just make sure to salt the tomatoes thoroughly; otherwise, you’ll end up with a soggy galette. And nobody likes a soggy galette, amirite?

Heirloom tomato galette

Ingredients:

2 cups flour, plus more for dusting
2 teaspoons salt, divided
3/4 cup chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 1/2 pounds heirloom tomatoes, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
4 ounces firm cheese (such as Asiago, cheddar, or Gouda), grated (about 1 1/2 cups)
1 egg, beaten
Pepper
1/2 lemon
1 tablespoon finely chopped chives

1. Pulse flour and 1 teaspoon salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

2. Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

3. Preheat oven to 400F degrees. Toss tomatoes, garlic, and remaining 1 teaspoon salt in a large bowl. Let sit 10 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

4. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about 1/8 inch thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2 inch border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2 inch border; brush dough with egg. Sprinkle tomatoes with salt and pepper. Chill in freezer 10 minutes.

5. Bake galette, rotating once, until crust is golden brown and cooked through, about 1 hour. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.

Zucchini Fritters with Pistou

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Did you plant zucchini this summer and now have way too many of them and don’t know what to do? Tired of zucchini salad? Enter zucchini fritters with garlicy pistou. Crispy on the outside and soft on the inside, I could eat a million of these.

Zucchini fritters with pistou

Ingredients:

1 handful basil leaves
1 or 2 garlic cloves, peeled
1 cup grated Parmesan cheese
Grated zest of 1 lemon
1/2 cup plus 1 tablespoon olive oil
1 pound zucchini, grated
2/3 cup flour
1 egg, separated
Vegetable oil for shallow-frying
salt
pepper

1. To make the pistou, place the basil, garlic, parmesan cheese, lemon zest in a food processor and pulse until grainy. Gradually blend in 1/2 cup olive oil, a little at a time, until combined, then transfer to a small serving bowl.

2. To make the fritters, put the grated zucchini in a colander over a bowl and sprinkle liberally with salt. Let sit for 1 hour, then rinse. Squeeze and drain well.

3. Sift the flour into a bowl and make a well in the center, then add the egg yolk and remaining tablespoon olive oil. Measure 4 tablespoons water and add a little to the oil.

4. Beat the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and let sit for 30 minutes.

5. Stir the zucchini to the batter. Beat the egg white until stiff, then fold into the batter.

6. Heat 1/2 inch of oil in a frying pan. Add spoonfuls of batter to the oil and fry for about 4 minutes per side, until golden. Drain the fritters on paper towels and serve warm with the pistou.

Maui-Style Salad with Avocado and Roasted Beets

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Adapted from an Edible Hawaii recipe, this salad is labor-intensive, but worth it. Macadamia nuts, avocado, and hearts of palm provide a tropical note, and a preserved lemon-tarragon dressing gives the whole thing a bracing bite. This salad is filling enough for a light meal on its own.

Maui salad with avocado and roasted beets

Ingredients:

1 8-ounce bag mixed salad greens
1 14-ounce can hearts of palm, washed, drained, and sliced
1 avocado, peeled and diced
3 medium-sized beets
1 tablespoon avocado oil
1/2 cup toasted macadamia nuts
1 bag sunflower sprouts (optional)
1 preserved lemon, rinsed well
1/2 cup tarragon, leaves stripped and stem discarded
1 1/2 tablespoons honey
1/2 cup olive oil
salt
pepper

1. Wash and spin salad greens.

2. Peel and cube beets, and roast in 375F degree oven with avocado oil and salt for 25 minutes or until tender.

3. Place preserved lemon, tarragon leaves, honey, and olive oil in a blender and blend for 15 seconds until smooth. Adjust seasoning with salt and pepper and thin the dressing with a splash of water if it is too thick.

4. Place greens into salad bowl or platter with the beets, heart of palm and sprouts. Toss with dressing, adding more to adjust to taste. Garnish with avocado, macadamia nuts, and sprouts.

Loaded Baked Potatoes

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These aren’t your everyday baked potatoes. Oh no, my friend. These are the most impossibly fluffy baked potatoes you’ve ever had: crispy on the outside and ethereal on the inside. The secret lies in enveloping them in a thin coating of oil, rather than foil. Topped with sour cream, herbs, and caviar, these are a perfect weekend indulgence.

Loaded baked potatoes

Ingredients:

4 medium russet potatoes, scrubbed, patted dry
Vegetable oil (for potatoes)
Salt
Pepper
1 cup sour cream
1/2 cup finely chopped chives or green onions
1/2 cup finely chopped dill and/or parsley
1/2 cup unsalted butter, room temperature
1–2 oz. jar trout or salmon roe
Flaky sea salt

1. Place a rack in middle of oven and preheat to 450F degrees. Prick potatoes all over with a fork (this allows the steam to escape, which helps the insides of the potatoes cook evenly and make the skins crisp).

2. Drizzle a little oil over each potato and rub all over with your hands to cover in a thin layer; season with salt and pepper. Set potatoes directly on a wire rack set atop a baking sheet and bake until the outsides are browned and crisp and the insides are very tender about, 70 minutes.

3. Using tongs or oven mitts, transfer potatoes to a platter. Set out along with sour cream, chives, dill, butter, roe, sea salt, and pepper and top as desired.