Tomato and Sweet Corn salad

2 ears fresh corn, husked

½ pint cherry tomatoes, cut in half

2 slicing tomatoes cut, into small dice

1 cucumber, peeled and diced

3/4 cup finely sliced scallions

1/2 cup chopped fresh basil (optional)

1/4 cup extra-virgin olive oil

1 tablespoon Balsamic vinegar

Salt and pepper to taste

This is our go to salad for basically all of summer…..Eat what the farmers eat. 

Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Roasted Fennel and Cherry Tomatoes

1 large fennel bulb with fronds attached

1/2 cup extra-virgin olive oil

1 teaspoons coarse kosher salt, divided

1 pint cherry tomatoes

2 large fresh oregano sprigs

2 large garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 teaspoon freshly ground black pepper

Grated parmesan 

15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop/mince enough fennel tops to measure 1/4 cup. Trim fennel bulb and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and chopped fennel tops. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Grate parmesan over the mixture. Serve warm or at room temperature.

Italian Style Savoy Cabbage

1 pound savoy cabbage

3 tablespoons olive oil

1 large onion, halved and cut into very thin rings

2 garlic cloves, minced

½ pint cherry tomatoes, quartered

½ cup chicken stock, or vegetable stock

2 tablespoons red-wine vinegar

1 teaspoon dried thyme

salt and pepper to taste

1 tablespoon butter

Pecorino Romano or Parmesan for grating

Remove the core of the cabbage and cut the remaining cabbage into 1/4-inch strips. You should have about 4 firmly packed cups of cabbage strips.

Place the olive oil in a large sauté pan over high heat. Add the onion rings, and sauté until they start to soften and brown. Add the cabbage and garlic, stirring to blend well. Add the cherry tomatoes to the pan. Add the stock, vinegar, and thyme. Season well with salt and lots of freshly ground black pepper. Bring mixture to a boil, reduce heat, and cook, covered, for 30 minutes, or until cabbage is softened and flavors are blended.

When ready to serve, stir butter into the cabbage and top with grated cheese.

Cherry Tomato and Onion Pie

1 refrigerated rolled pie crust 

½ cup shredded Pecorino, plus more for topping

 ½ pint cherry tomatoes, halved 

½-1 onion cut into thin slices

Drizzle with Balsamic vinegar

2 teaspoons olive oil, divided 

Salt and pepper

2 tablespoons small or torn basil leaves 

Preheat oven to 425°F.

Roll the pie crust into a 7-by-10-inch rectangle or a 9-inch circle and place on a parchment-lined baking sheet. 

Top pie crust with cheese, leaving a 2-inch border. Evenly spread sliced onions on the bottom of the crust and top with cherry tomatoes, cut-sides up. Drizzle with 1 teaspoon balsamic vinegar, oil and season with salt and pepper. Fold crust edges over outer edge of tomatoes, pleating as needed. Brush crust edges with remaining oil.

Bake until crust is golden and tomatoes are bubbling, 30-35 minutes. Let cool 15 minutes. Sprinkle with basil before serving.