Cherry Tomato Vinaigrette
Bon Appetit
Ingredients:
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped herbs (dill, cilantro, parsley, chives, or a mix)
Directions:
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add herbs just before serving.
Summer Squash and Potato Torte
SmittenKitchen.com
Ingredients:
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh thyme leaves
1 1/2 tsp. salt
3/4 tsp. pepper
2 lb. potatoes, cut into 1/8-inch-thick rounds
12 oz. summer squash, cut into 1/8-inch-thick rounds
6 tsp. olive oil
Directions:
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second pan.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. Serve warm, or allow to cool, sliced into wedges and sprinkled with remaining green onions.
Bon Appetit
Ingredients:
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped herbs (dill, cilantro, parsley, chives, or a mix)
Directions:
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add herbs just before serving.
Summer Squash and Potato Torte
SmittenKitchen.com
Ingredients:
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh thyme leaves
1 1/2 tsp. salt
3/4 tsp. pepper
2 lb. potatoes, cut into 1/8-inch-thick rounds
12 oz. summer squash, cut into 1/8-inch-thick rounds
6 tsp. olive oil
Directions:
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second pan.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. Serve warm, or allow to cool, sliced into wedges and sprinkled with remaining green onions.
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