Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
-Seeding the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.
Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.
Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately
3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
Add grilled shrimp or chicken for a complete meal. Makes 6-8 side servings or 4 main course servings.
Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
Recipe Source: Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper
Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.