Fall Wild Rice Salad with Persimmon

Last Year's Post:  Wheatberry Salad
Two Years Ago:    Turkey Farro Salad with Candied Chickpeas

I found the inspiration for this recipe a year ago and sent it to my vegetarian friend Nikki, but never got around to trying it.  Then this year, I bought several persimmons as decorations for the Thanksgiving table and decided to find out more about them, since I've never actually tasted one.  (Why didn't we ever have persimmons when we were growing up?)  Several sources described their taste as a cross between apricot and honey, which I would agree with when I tried one. They're available October through February. There are also two kinds of persimmon - Fuyu and Hachiya.  Fuyu are more common and are perfectly edible and sweet even when hard.  The Hachiya are very astringent until they ripen to a squishy gel-like consistency, which didn't sound too attractive to me.  This is what Fuyu persimmons look like.

Anyway, after we tried the raw persimmon on Thanksgiving, I wanted to use them in a dish and remembered this recipe.  The original recipe included cooked beans (as well as wild rice), which I eliminated.  I used a new technique to char sliced Brussels sprouts rather than steaming individual leaves, and was please with the smoky yet firm results.  And I added some Gruyere cheese for protein and taste since I eliminated the beans.  Of course, you could substitute blue cheese or goat cheese (or any other cheese, for that matter) if you prefer.

There are a number of steps and ingredients, so my suggestion is to cook the wild rice, Brussels sprouts and squash in advance.  Then it's just a matter of making the vinaigrette and tossing everything together at the last minute.

The result is a truly beautiful and  spectacular fall or winter salad, full of complex flavors and textures.  It could accompany a roast pork, chicken or turkey, and would be the star centerpiece of a vegetarian feast.  It's perfect for a buffet table since it's served at room temperature. Accompanied by  crusty bread and a glass of wine, it was a very satisfying and sophisticated dinner.

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Fall Wild Rice Salad with Persimmon

Serves 4 as an entree, 6-8 as a side dish 

1 cup uncooked wild rice

6-7 Brussels sprouts, thinly sliced

Extra virgin olive oil

Salt and pepper 2 cups cubed butternut squash (bite-sized cubes)

1/2 small red onion, thinly sliced

1 cup dried cranberries, rehydrated in hot water and drained

2 fresh small Fuyu persimmon, quartered and thinly sliced

1 cup baby arugula

1/3 cup flat-leaf parsley leaves

½ cup Gruyere, cut into small cubes (or blue cheese or goat cheese crumbles)

Vinaigrette:

3/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1-2 teaspoons grainy mustard

2 tablespoons minced fresh herbs such as lemon thyme, chervil, or marjoram

Salt and pepper

Garnish:
1 cup toasted walnuts or pecans, chopped

1/3 cup pomegranate seeds (optional)

Cook the wild rice according to package directions.  When done, drain and place in a large bowl.  Set aside.

Preheat the oven to broil.  In a medium bowl, toss the sliced Brussels sprouts with a tablespoon or so of olive oil, then sprinkle with salt and pepper.  Spread in a single layer on a baking sheet and place in the center of the oven for 3 minutes.  Stir, then broil for an additional 2-3 minutes until lightly charred on the edges, watching closely so they don’t burn.  Remove and let cool.  Turn the oven down to 400d.

 In a medium bowl, toss the squash cubes with a tablespoon or so of olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and roast until tender, turning halfway through, 15 to 20 minutes. Remove and let cool.

To make the vinaigrette, whisk the olive oil, red wine vinegar, balsamic vinegar, mustard, and herbs together in a bowl. Add salt and pepper to taste.

In a bowl, combine all the salad ingredients except the walnuts and pomegranate seeds. Mix in the vinaigrette, then taste and adjust seasonings. Sprinkle the walnuts (and pomegranate seeds, if using) over the top of the salad and serve.

Winter Squash Agrodolce

Last Year's Post:  Mahogany Chicken with Smoky Lime Sweet Potatoes
Two Years Ago:   Grain Bowls with Halloumi Cheese

"Agrodolce" is an Italian term for sweet and sour, a classic sauce in many cuisines.  It's often used for vegetables and fish, and is perfect for an unusual twist on your typical baked fall squash dish.  You can use any winter squash as long as you can peel it which pretty much eliminates acorn squash.  (I guess you could cut an acorn squash in half and get rid of the seeds, then cut and bake slices without peeling.  That would work just fine as long as your guests are up for cutting the peels off.) 

Butternut squash works well.  I used a kabocha squash just because I hadn't tried one before, and found it difficult to peel.  I finally ended up cutting it in half and cleaning out the seeds, then cutting the slices and peeling each individual slice with a small knife.  Good thing The Lawyer was around to help.  Next time I'll use a butternut.

This would make a great side dish with a roast pork or chicken, and of course would be an elegant addition to a holiday table.  I also like it very much as part of a vegetarian winter salad with fresh greens, toasted pecans, chopped apple and some crumbled blue cheese.

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Winter Squash Agrodolce

Yield: 4-6 servings

1 medium butternut or kabocha squash, peeled, seeds removed, cut into 1" wedges

2 tablespoons olive oil

Kosher salt, freshly ground pepper

3/4 cup red wine vinegar

1/4 cup honey

2 tablespoons golden raisins, chopped

Pinch of crushed red pepper flakes

Preheat oven to 400°F. Place squash on a large rimmed baking sheet. Drizzle with oil; season with salt and pepper.  Toss to coat evenly. Roast, turning once until golden brown and tender, 30–35 minutes.

Meanwhile, bring vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer for 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.  Just before serving, spoon the remaining agrodolce over the squash.

Do ahead

Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Zucchini Parmesan

Last Year's Post:  Savory Kale and Corn Galette
Two Years Ago:    Spanish Shrimp

It's summer, which means fresh tomatoes and zucchini are everywhere.  If you have a garden or made a recent trip to the farmer's market this is a perfect way to use some of them up.  I recently made a similar recipe for zucchini roll-ups stuffed with ricotta and topped with a tomato sauce that was very good but pretty fussy and time-consuming so the idea of simply layering the zucchini, cheese and sauce was appealing.

The original recipe didn't have ricotta cheese, which made it a nice light side dish.  Adding the ricotta makes it a satisfying vegetarian entree. It's your choice either way.

If you don't have a bunch of fresh tomatoes, you could always used good quality canned tomatoes.  To make it even easier,  you could buy a marinara sauce at the store.

First you thinly slice the zucchini, then bake until tender. Layer the zucchini, sauce, and ricotta mixture (if using) with Parmesan and bake.  I wanted to use a pretty oval baking dish for the pictures, but couldn't quite figure out how to layer the rectangular zucchini slices in an oval dish.  Next time I think I'll just bake more zucchini and overlap them every which way, if that makes sense.

This is not only healthy, but truly delicious.

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Zucchini Parmesan

Serves 6

For the tomato sauce:

2 to 2 ½ pounds fresh ripe tomatoes

1 tablespoon extra-virgin olive oil

1 small onion, chopped 

2-4 garlic cloves, to taste

Salt and pepper

1/8 teaspoon sugar

2 sprigs fresh basil

1 tablespoon chopped fresh basil

For the zucchini parmesan:

2 to 2 ½ pounds zucchini

Salt and pepper

3 tablespoons extra-virgin olive oil, divided

½ teaspoon red pepper flakes (or more to taste)

¾ cup freshly grated Parmesan

1 cup ricotta cheese

2 egg yolks

2 garlic cloves, grated

3-4 sprigs fresh basil

Preheat oven to 450 degrees. 

Line 2 sheet pans with parchment.  Trim ends off zucchini and cut in half crosswise, then cut into thin lengthwise slices about ¼ to 1/3” thick.  Season both sides with salt and pepper and toss with 2 tablespoons olive oil.  Arrange zucchini slices on baking sheets in a single layer and sprinkle with red pepper flakes.  Roast for 12-15 minutes until lightly browned and tender.  Remove and let cool.  Reduce oven to 375d.

While the zucchini cooks and cool, make the sauce:  if you have a food mill, quarter the tomatoes.  If not, peel, seed and chop them.  Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion.  Cook, stirring often until tender, about 5 minutes.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Add tomatoes, salt, pepper, sugar and basil sprigs.  Increase heat to medium-high.  When tomatoes are bubbling briskly, stir and reduce heat to medium.  Cook, stirring often, until tomatoes have cooked down and are beginning to stick to the pan, 15-25 minutes.  Remove basil sprigs; taste and adjust seasonings.  If using a food mill, put sauce through medium blade.  If not, pulse sauce in a food processor until just coarsely pureed.  Stir in chopped basil.

To assemble and bake:  place the ricotta, egg yolks, grated garlic and basil in a small food processor and pulse to combine.  Set aside. Oil a 2-quart dish with olive oil or nonstick spray. Spread ¼ cup tomato sauce over the bottom of the dish.  Arrange a third of the zucchini slices in an even layer over the tomato sauce.  Spoon a third of the remaining sauce over the zucchini and sprinkle with ¼ cup Parmesan.  Repeat one additional layer, then spread the ricotta mixture evenly over the second layer.  Add one more layer of zucchini, sauce and Parmesan.  Drizzle on the remaining 1 tablespoon olive oil. 

Bake 30-35 minutes until bubbling and browned.  Allow to stand for 5-10 minutes before serving.  

Baked Potatoes with Crab

Last Year's Post: Prosciutto-Wrapped Chicken with Asparagus Pesto Sauce
Two Years Ago:   Sea Bass en Papillote

Valentine's Day is coming up.  If you're not going out to a restaurant, you may be thinking about a special dinner at home.  Maybe a nice steak?  If so, think about serving a delicious baked potato with crab on the side.  This recipe also stands very nicely alone as a main dish using a larger potato.  Either way, it's pretty special, not to mention easy.

You just make a regular baked potato, then scoop out the insides and mash them with some butter, salt and pepper.  I added spinach for color and nutrition.

Put the mashed potatoes back in the shells, and top it with the crab that's been tossed with lemon, chives, a touch of jalapeno and some sour cream. Sprinkle with parmesan and pop back in the oven for a few minutes to warm the crab and brown the cheese,

The jalapeno adds a hint of warm but isn't spicy when part of the complete dish, so adjust the amount up or down according to your heat preference.  Yum.

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Baked Potatoes with Crab

Serves 2 as a main dish or 4 as a side

2 large russet baking potatoes (main dish) or 4 small russet baking potatoes (side dish)

2 teaspoons olive oil, plus more for oiling the potatoes

½ pound lump crab meat

2 teaspoons lemon juice

½ teaspoon lemon zest

1 tablespoon chopped chives, plus a few for garnish

½ small jalapeno pepper, seeded and minced

4 tablespoons sour cream

2 tablespoons unsalted butter

1 cup chopped spinach

Salt and freshly ground black pepper

2/3 cup freshly grated Parmesan cheese

Preheat oven to 450d.

Scrub potatoes under running water; dry them, and rub the skin of each with a little olive oil and a little salt.  Pierce the skin of each in three or four places with the tines of a fork.

Place the potatoes in the oven, and roast for 45 minutes to an hour depending on the size of the potatoes.

While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, zest, 2 teaspoons olive oil, chives, diced jalapeno and sour cream.

When the potatoes are done, remove them from the oven and slice them open down the middle.  Use a spoon to carefully scrape out the flesh, leave a ½” thick shell.  Add the butter and spinach to the potato flesh and mash to combine; season to taste with salt and pepper.  Spoon the mixture back into the empy shells, place on a baking sheet, top with the crab mixture and sprinkle with cheese.  Return to the oven for 15 minutes until the cheese is melted and golden.

Serve, garnished with a few chives.

Sautéed Brussels Sprouts with Poppy Seeds

Last Year's Post: Italian Grilled Seafood Salad
Two Years Ago:  Cheddar Olives

A few years ago a relative made this recipe for Thanksgiving dinner.  I've spent most of my life avoiding Brussels sprouts because I'd only had them whole and steamed, which makes them taste like little cabbages.  Yeck.  But, it was Thanksgiving and I wanted to be polite so I tried them and was surprised to find that I really like them prepared this way.  They're tender but still crisp, and very delicious.  We had them last night with smoked turkey and wild rice and it was excellent.  They make a great side dish for any meat or poultry just like any other green vegetable.

Brussels sprouts are a superfood  - they're a good source of protein, iron and potassium, plus they contain Vitamin C, fiber, and antioxidants.  If you can find a recipe that you like, they're a good addition to a healthy diet.  As my mom would say, "try it - it could be your new favorite thing".  Classic mom line.

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Sautéed Brussels Sprouts with Poppy Seeds         

 Serves 6

1 ½ pounds Brussels sprouts, trimmed

3 tablespoons olive oil

1 large shallot, finely chopped

2 tablespoons white wine vinegar

1 tablespoon poppy seeds

In a food processor fitted with a slicing disk, slice the Brussels sprouts (or halve and thinly slice by hand).

In a large skillet, heat the oil over medium heat.  Add the shallot and cook, stirring often, until beginning to soften, 2 minutes.  Add the Brussels sprouts. ½ teaspoon salt and ½ teaspoon pepper to the skillet and cook, tossing often, until the sprouts are tender, 4-6 minutes.  Remove from heat and stir in the vinegar and poppy seeds.  Serve immediately.

To prep ahead: slice the sprouts up to 2 days ahead and refrigerate, covered. 

Lemony Green Beans with Toasted Almonds

Last Year's Post: Dutch Baby
Two Years Ago:  Brussels Sprout Leaf Salad

It's holiday season, and that means some big meals are coming up.  Skip the green bean casserole this year and make this fresh take on green beans that's a nice balance to the other heavier dishes on the table.  Lemon adds brightness while the Dijon adds some zip, although you might consider leaving the Dijon out if you have some picky or young eaters.  This is a great side dish for ham, turkey, roast beef, or any other holiday centerpiece.

One of the major advantages of this recipe is that you can make it in advance, which frees up time and cook top space for other things right before the big meal.  Just cook the beans and make the vinaigrette in advance, then toss them together right before serving. It's meant to be served at room temperature which makes it great for a buffet table, and it's easy to carry the components to someone else's house and just assemble at the last minute.

Be sure to buy the most beautiful fresh green beans you can find.  If they're very thin haricot verts, you may need to lessen the cooking time a little.  The best way to figure out the cooking time is to start tasting after a couple of minutes and keep on tasting every minute until they're done how you like them.  I personally like beans that are crisp-tender, which is how this recipe is written.  Note that I made a half recipe for these pictures; two pounds of green beans would easily serve 6 as part of a large holiday dinner.  The recipe may be doubled or tripled.

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Lemony Green Beans with Toasted Almonds
Serves 6

⅓ cup olive oil

1 tsp lemon zest

¼ cup fresh lemon juice

1 tbsp Dijon mustard (optional)

Kosher salt

Pepper

2 lbs thin fresh green beans

¼ cup sliced almonds, toasted

In a large bowl, whisk together the oil, lemon zest, lemon juice, optional Dijon mustard, and 1/2 teaspoon each salt and pepper.

Fill a large bowl with ice water. Bring a large pot of water to a boil. Add 2 teaspoons salt, then the green beans, and cook until just tender, 3 to 4 minutes. Immediately transfer the green beans to the ice water to cool; drain and pat dry.

Toss the beans gently in the lemon vinaigrette. Top with toasted almonds and serve.

Make Ahead: Prepare the beans and dressing and refrigerate separately up to a day ahead. Toss together just before serving.

Roasted Carrots with Herbs

Last Year's Post: Baked Pumpkin Spice Granola
Two Years Ago:  Power Muffins

I think carrots are one of the most taken-for-granted vegetables you can find, and I would have included myself in that camp until recently.  I mean, raw carrots are everywhere, particularly those little cut-up mini carrots that show up in everyone's lunches.  And cooked carrots?  Meh.  My memories of cooked carrots include chunks of carrot cooked to death with potatoes and pot roast until everything tastes like carrots.  Or even worse, chunks of carrots that are boiled or steamed until mushy, then tossed with some heavy sweet and sticky sauce (the better to cover up the taste, probably).

And then I discovered the wonders of roasting vegetables, and particularly carrots.  As they roast the sugars are caramelized and intensified, so the result is a fork-tender and sweet vegetable without the cloying sweet sauce.  They're not only pretty, but truly delicious and of course very good for you.  I've come across a couple of roasted carrot recipes lately that add large amount of butter and one that even adds Brie cheese if you can imagine, but I think simpler is better - a little olive oil, salt, and fresh herbs.

Rainbow-colored carrots are the prettiest and they're becoming easier to find - I've seen them at upscale grocers, natural food stores and farmers markets.  Smaller carrots are more cute because you can leave them whole, but this technique works equally well for larger carrots that are cut up.

One of the biggest benefits to roasted carrots is that they taste equally good hot or at room temperature, so they're perfect for a buffet (think about a big platter of carrots next to your ham and scalloped potatoes at Easter).  They're also great as a side dish next to roast beef, chicken, pork or lamb - just throw them in the oven as the meat rests and gets carved.

Or, as we had them today, they're a great centerpiece for a vegetarian meal with winter greens, a few pieces of good cheese and some toasted nuts.  We had somewhat over-indulged at a weekend breakfast so this was the perfect balance for dinner.

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Roasted Carrots with Herbs

Serves 4-6

2 lbs carrots (small to medium size is preferable)

2 tablespoons extra-virgin olive oil

1 tsp coarse salt

2 tablespoons chopped fresh herbs, such as chives, thyme, parsley, or a mix

Wash and peel the carrots, leaving about ½” of green tops.  If small, leave whole, and if larger cut in half lengthwise and crosswise.

Heat oven to 450d.

In a large bowl, toss the carrots with oil, salt and half the herbs.  Spread in a single layer on a parchment-lined baking sheet.  Roast, shaking the pan once, about 25 minutes until the carrots are fork-tender.  Turn the oven to broil for a minute or two to brown the tops, watching closely so the carrots don’t burn.  Remove and sprinkle with the remaining herbs. 

Serve hot or at room temperature.

Smashed Potatoes

Last Year's Post:  Shrimp, Grapefruit and Avocado Salad
Two Years Ago:   Tiny Pizzas (Finger Food)

Looking for a new and different appetizer for your next party?  Or maybe you're tired of the same old baked potatoes, mashed potatoes and french fries as a side dish.  The recipe will fit the bill either way.  Tiny potatoes are cooked twice - first boiled to make them tender, then smashed and roasted with olive oil.  The result is an irresistible treat that's crispy on the outside and moist and tender on the inside.  Serve it with your favorite dip and watch people dive in.

The technique is really easy and fun.  First you boil the potatoes, then take them out and put them on some towels.  You use another towel as cover to gently flatten them.  The first time I made this recipe I was pretty doubtful about the "gently flatten" part - I figured they'd turn into mush.  But they don't - they just kind of split and flatten.  The lawyer was so interested after watching me do a few, that he had to try it himself.

At this point you let the potatoes cool completely - you can even cover and refrigerate them so all you have to do later is roast them with olive oil until they're brown and crispy.  You could easily add some garlic or herbs while they roast to vary the taste.

They're excellent served up with flavored sour cream, cheese sauce,  chipotle sauce, chile sauce - whatever you like.  If you're having a party, I'd make a big batch and serve them with several sauces so people can try them all.

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Smashed Potatoes

Serves 4-6 as a side dish or appetizer

12 to 15 baby red or yellow potatoes (1 ½ - 2 “ in diameter)

2 ¾ teaspoons kosher salt, divided

½ cup olive oil

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water.  Add 2 teaspoons of kosher salt to the water.  Bring to a boil over high heat, reduce to a simmer, and cook until the potatoes are completely tender and can easily be pierced with a skewer, 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on the countertop.  When the potatoes are done, remove them individually from the water (don’t dump) and let them sit on the towels for a minute or two.

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato to flatten it to about ½” thick.  Repeat with the remaining potatoes.  Don’t worry some break apart a little; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil.  Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Note:  the potatoes may be covered loosely with plastic wrap and refrigerated at this point to be roasted later.

Heat the oven to 450d.  Sprinkle the potatoes with the remaining ¾ teaspoon salt and pour the olive oil over them.  Lift the potatoes gently with a spatula to make sure some of the oil goes underneath and that they’re well coated.  Roast until crisp and deep browned on the edges, turning once halfway through, about 30-40 minutes. 

Serve hot.

Grilled Sweet Potatoes

Last Year's Post:  Turkey and Gruyere French Dip
Two Years Ago:   Pumpkin Spice Pancakes

Do you ever have the feeling that the cosmos is trying to tell you something?  Last Wednesday my friend Robin sent me a recipe for Grilled Sweet Potatoes and raved about the taste.  Then on Thursday I found this little tidbit in the newspaper: 

"The National Turkey Federation estimates that 46 million turkeys will be served on Thanksgiving, but what’s surprising is that more than half — 53 percent — will be cooked outdoors on grills, barbecues or smokers, according to a survey by the Hearth, Patio & Barbecue Association. In addition, one in five hosts intend to cook their vegetables outdoors, and more than one in 10 will prepare their appetizers in the open air. Wishful research? Perhaps, given the association’s vested interest. But snow no longer warrants shutting down home grills." (The italics are mine.)

Finally on Friday I read another article that said people are looking for new twists on traditional side dishes for Thanksgiving.  OK, I get it!  No more hints are needed.  I therefore immediately headed into the kitchen and then to the grill, so I could pacify the cosmos by posting this recipe as a new grilled twist on Thanksgiving sweet potatoes.

I should mention that sweet potatoes, for me, are one of those foods that were ruined in childhood by their preparation method.  (Peaches and wax beans are two other foods I remember with particular horror - I can't eat either to this day.)  In the case of sweet potatoes, they were baked into mush, then mixed up with about a ton of brown sugar and topped with mini-marshmallows.  The whole thing reminded me of overly sweet baby food with gooey white lumps.  Luckily, that particular memory faded with time and distance so I was willing to try sweet potatoes (sans sugar in any form) a few years ago and to my surprise, I really like them when prepared in a savory way.  Score one for conquering our childhood phobias!

I particularly like this recipe because it's fresher and lighter than your typical Thanksgiving sweet potato concoction, and it can be served either warm or at room temperature.  My friend Jon in Phoenix just got a brand new smoker and is planning to smoke his Thanksgiving turkey - I think this would be the perfect side dish.  It would also pair beautifully with pork, duck or chicken in addition to turkey.  You could alter the dish by adding other vegetables or nuts or using different herbs - add cilantro for a southwest twist, add walnuts and tarragon for a french feel, or add a sprinkling of zatar seasoning for a middle eastern variation. During the summer, mix in a little barbecue seasoning and this would be a great side for grilled ribs.  But I tend to like simpler recipes for Thanksgiving side dishes - there are so many different competing flavors already on the plate that making complex side dishes seems like overkill.

Finally, I should also mention that sweet potatoes are a very healthy food - low in sodium, and very low in saturated fat and cholesterol. The heart-healthy olive oil in this recipe actually helps the absorption of the vitamins. Sweet potatoes a good source of dietary fiber, vitamin B6 and potassium, and a very good source of vitamin A, vitamin C and manganese.  That's more than you can say about most Thanksgiving dishes!   I hope you enjoy it - and thank you, Robin!

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Grilled Sweet Potatoes

Serves 6

Note:  for a southwest version, add 1 teaspoon ground cumin and use cilantro as the herb.

2 ½ pounds sweet potatoes

¼ cup olive oil

1 ½ teaspoons salt

2 green onions, cut into small pieces at a diagonal

2 tablespoons fresh lime juice

Lime wedges

¼ cup fresh herbs of choice – cilantro or thyme are good

  

In a large saucepan cover potatoes with salted cold water by 1 inch and bring to a simmer.  Cover and simmer for approximately 15 minutes (depending on the size of the potatoes) or until a thin skewer may be inserted but the potatoes are not yet tender.  Drain the potatoes in a colander and rinse under cold water to cool.  When cool enough to handle, peel potatoes using a peeler or sharp knife and cut crosswise into ½” thick slices.

In a small bowl whisk together oil, salt, and cumin (if using) and brush some onto both sides of potato slices, reserving the remaining oil.

Prepare a grill for medium heat.  Grill potatoes on an oiled rack until golden and grill-marked, about 90 seconds per side.  Transfer to a bowl.  Whisk lime juice into remaining oil with salt and pepper to taste and drizzle over potatoes; toss gently.  Transfer to a platter or shallow bowl and sprinkle with green onions and fresh herbs.

Tomato Crumble

Last Year's Post: Smoky Peanut Mole with Pork Tenderloin
Two Years Ago:  Chicken Pasta Salad with Fresh Herbs and Corn
More Tomato Recipes: The Best Salsa Ever, Gazpacho, Tomato Olive Melts, Roasted Tomatoes

The very idea of a tomato crumble is intriguing, don't you think?  Most of us are familiar with fruit crumbles that are mixed with sugar and topped with a sweet streusel before baking.  In this version, ripe tomatoes are tossed with herbs and topped with a savory breadcrumb-parmesan-pine nut mixture before baking.  I made a trip to my local farmer's market this week and found beautiful tomatoes and herbs so I immediately thought of this recipe.

I first tasted it when The Lawyer's sister Marne made it for a family gathering.  It really caught my attention because baking intensifies the tomatoes' flavor and melds it with the herbs so it literally explodes with flavor.  It makes a lot so it's great for family gatherings or pot luck dinners but I would also encourage you to make it any night as a side dish to go with grilled steak, chicken, lamb, or even halibut or swordfish.  I served it with seared tuna and fresh corn on the cob and it was a total feast just for the two of us. It would also make a great vegetarian dish with the addition of a little tofu and served over rice or couscous. Leftovers?  Excellent!  Here are just a few of the many ways you can use them.

• Toss with hot cooked pasta for dinner, or cooked and cooled pasta for a salad.  Add any other leftovers or cheese of choice.
• Use as a filling for an omelet.
• Use as a topping for toasted french bread slices along with some black olives to make bruschetta.
• Make a tart or quiche using the tomatoes as a main ingredient.
• Pizza!
• Layer on french bread with sliced zucchini and other favorite vegetables; top with a slice of mozzarella and broil until browned for an open-face veggie melt.
• Re-warm gently and use as a chunky topping for meat.
• Make a contemporary twist on a BLT by using the baked tomatoes in place of fresh and arugula in place of lettuce along with bacon, then grill on a griddle or panini press until warm and crisp.
• Top baked potatoes with the tomatoes and a little sour cream for stuffed baked potatoes.
• Add to a breakfast sandwich with eggs and cheese on an English Muffin.

You get the idea.  Leftovers are like gold in this case.

The crumble is very easy to make.  You start by coring the tomatoes and cutting them in half, then gently squeezing them and poking out the seeds with your fingers.  I also removed the lighter-colored, more dense pieces connected to the seeds.  Here's a visual to show you what I removed.

Then you cut the tomatoes into chunks and let them drain 20 minutes in a colander to remove some of their water.

They'll still release water when they bake, which is no big deal - just use a slotted spoon to serve the tomatoes if you don't want as much liquid.  But I would definitely save the liquid with your leftovers, so you can use it depending on the next dish you make.

While the tomatoes drain you prepare the breadcrumb-parmesan-pine nut and butter topping.  Although the recipe calls for fresh breadcrumbs, I think using panko crumbs would work equally well and might even be a little crunchier.  After the tomatoes drain you simply place them in the baking dish, sprinkle in the herbs and toss them around, then top with the breadcrumb mixture and bake.  It's a great and different way to use some of the fresh tomatoes from your garden or the farmers market at this time of the year.

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Tomato Crumble
Serves 6 to 8

Olive oil
2 1/2 to 3 lb. summer tomatoes
3 tablespoons chopped fresh basil, plus sprigs for garnish (optional)
1 tablespoon chopped fresh rosemary, plus sprigs for garnish (optional)

1 teaspoon salt
Freshly ground black pepper
3/4 cup fresh bread crumbs, made from day-old peasant white bread, including the crust
3/4 cup grated Parmesan cheese, preferably Parmigiano Reggiano
1/2 cup pine nuts
6 tablespoons unsalted butter, melted

Arrange a rack at center position and preheat oven to 375 degrees. Oil a shallow 2-quart baking dish and set aside.

Stem tomatoes, then halve horizontally. Squeeze halves lightly to extract juice, then scoop out seeds. Cut into 1-inch chunks and drain chunks in a colander for 20 minutes. (The amount of liquid that drains from the tomatoes will vary depending on the variety of tomato.)

Spread the tomato chunks in the baking dish. Add the basil, rosemary, salt and several grinds of black pepper, and toss.

Mix together the bread crumbs, Parmesan cheese and pine nuts in a large bowl. Add the butter and mix well with your hands until mixture is crumbly. Spread the mixture on top of the tomatoes.

Bake the tomato crumble until the topping is crisp and slightly browned and juices are bubbling, 30 to 35 minutes. Remove from the oven. Do not worry if there is liquid in the pan; you can spoon it out or leave as is. (The crumble can be prepared 3 hours ahead. Cool and leave at room temperature. Reheat in a preheated 350-degree oven until warm, about 15 minutes or longer.)

Garnish the center of the crumble with fresh basil and rosemary sprigs (optional).