Faith Middleton's Food Schmooze: Your Favorite Summer Classics

Summer Classics

Tomato Salad

4 cups chopped (1 inch dice) assorted tomatoes

½ cup sliced red onion

1 cup assorted marinated olives from the deli section of the supermarket

¼ cup chopped fresh basil

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon kosher salt

8-10 good grinds black pepper

Place the chopped tomatoes, red onion, olives, and chopped basil in a medium bowl and mix well. Incorporate the olive oil, balsamic vinegar, kosher salt, and black pepper. Let sit for 3 to 5 minutes then taste and adjust with salt and pepper if necessary.

(Makes 6 small side salads)

Penne Pasta with a raw tomato sauce

2 large vine ripe local tomatoes chopped

4 clove garlic thinly sliced

2 tablespoons olive oil

½ teaspoon kosher slat

Fresh ground black pepper

½ pound cooked and drained penne pasta

2 ounces of shaved parmesan cheese

In a large bowl toss together the chopped tomato, sliced garlic, olive oil, salt, and pepper. Let sit for 15-20 minutes while you cook the pasta. Drain pasta well and while still hot toss with the fresh tomato sauce. Add the cheese and mix well. Taste and adjust seasonings with salt and pepper if needed.

(Make 4 servings)

Shrimp and Corn Ragout

1 tablespoon oil

2 cups diced onion

1 tablespoon chopped garlic

1 tablespoon ground cumin

1 cup white wine

1 cup half and half

6 cups fresh corn kernels

1 tablespoon kosher salt

1 pound cooked salad shrimp

½ cup small dice tomatoes

¼ cup chopped cilantro (stems and leaves)

1 tablespoon butter

Heat the oil in a large pot over medium high heat and add in the diced onions. Cook for 2 minutes. Stir in the garlic and ground cumin then cook for 2 more minutes. Pour in the white wine and reduce until almost dry. Add the half and half and corn kernels then simmer for 5 minutes or until slightly thickened. Season with salt and sugar then mix in the shrimp, tomatoes, and cilantro. Heat thoroughly and finish with 1 tablespoon butter.

(Makes 8 portions)