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Summer Tomato Sandwich

By: Co+op

Total Time: 15 minutes

Servings: 2

When your locally grown, heirloom tomatoes are at their peak, you can show off their amazing flavor in this epic sandwich. The surprise ingredient is prepared giardiniera, the colorful pickled vegetables served in Italian delis. They add a tangy crunch to the sandwich.

Ingredients

1/2 cup drained giardiniera, chopped; save brine

1/4 cup mayonnaise

1/4 cup nonfat Greek yogurt

2 large heirloom tomatoes, thickly sliced

Salt

4 ounces provolone cheese, sliced

2 cups mixed greens

2 5-inch baguette sections, split

Preparation

1. Put giardiniera in a bowl with the mayo and yogurt. Stir to mix.

2. Open the baguette sections and spread half of the giardiniera mixture on the bottom half. Arrange tomato slices on baguettes, and place cheese slices on top. Drizzle a few drops of the giardiniera brine on the greens. Place the greens on the cheese, then cover with the top half of the baguette and serve.

Serving Suggestion

Serve with potato chips on the side and watermelon for dessert.

Nutritional Information

600 calories, 27 g. fat, 45 mg. cholesterol, 1300 mg. sodium, 64 g. carbohydrate, 7 g. fiber, 28 g. protein

Heirloom Tomato Gazpacho

By: Co+op

Total Time: 1-3 hours; 20 minutes active

Servings: 6

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.

Ingredients

2 pounds ripe heirloom tomatoes, roughly chopped

1 cucumber, seeds removed, roughly chopped

1 small red onion, chopped

1 green bell pepper, chopped

2 tablespoons minced garlic

1 jalapeño pepper, chopped

1 cup cubed bread (French or rustic bread)

2 tablespoons red wine vinegar

2 tablespoons lime juice

4 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Salt and black pepper to taste

Preparation

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Nutritional Information

178 calories, 10 g. fat, 0 mg. cholesterol, 129 mg. sodium, 21 g. carbohydrate, 3 g. fiber, 4 g. protein

A(mazing) BLT

By: Co+op

Total Time: 30 minutes

Servings: 4

This irresistible updated BLT features peppered bacon, Neufchâtel cheese, sun-dried tomatoes, and arugula.

Ingredients

1 pound peppered bacon

8 ounces Neufchâtel cheese

1/4 cup oil-cured sun-dried tomatoes, chopped

1 clove garlic, peeled

2 tablespoons mayonnaise

1 tablespoon balsamic vinegar

1 teaspoon fresh basil, chopped

8 slices of sourdough bread

2 ounces arugula

2 large heirloom tomatoes

Preparation

Preheat the oven to 400 degrees F. Place 12 slices of bacon in a single layer on a parchment-lined sheet pan and bake about 20 minutes until crispy. Remove from heat and place on paper towels to remove excess fat.

In a food processor, combine the Neufchâtel cheese, sun-dried tomatoes, garlic, mayonnaise, vinegar and basil and blend until smooth.

Slice the tomatoes into 8 to 12 slices about 3⁄8 -inch thick. Lightly toast the bread and spread each slice with the cheese blend. On four of the pieces of toasted bread, place 2 or 3 tomato slices, a small handful of arugula and 3 pieces of bacon. Top each with another slice of toast, cheese side down. Cut in half diagonally and serve.

Serving Suggestion

Add a fried egg or sliced avocado on top of the bacon for an outstanding breakfast sandwich, or try your favorite artisan bread, like roasted garlic or olive focaccia, instead of sourdough. Honey mustard potato salad makes a great side.

Nutritional Information

468 calories, 26 g. fat, 68 mg. cholesterol, 1052 mg. sodium, 39 g. carbohydrate, 3 g. fiber, 21 g. protein

Stuffed Tomatoes with Pesto and Orzo

By: Co+op

Total Time: 60 minutes

Servings: 8

These delicious stuffed tomatoes make a terrific summer lunch. They can also be baked and served warm, if you desire.

Ingredients

8 medium to large ripe tomatoes

1 8-ounce package orzo pasta

2 tablespoons extra virgin olive oil

1 lemon, juice and zest

1/4 cup fresh basil, finely chopped

1 cup fresh spinach, finely chopped

2 tablespoons pine nuts, toasted

1 teaspoon garlic, minced

1/4 cup grated Parmesan cheese

2 tablespoons shredded Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preparation

Cook the orzo according to the package directions, drain well and refrigerate until cold. In a large bowl, mix together the chilled orzo, olive oil, lemon zest and juice, basil, spinach, pine nuts, garlic, 1/4 cup grated Parmesan cheese, salt, and pepper.

Wash and core the tomatoes, then scoop out the seeds and some of the flesh to make a space for the orzo mixture. Slice a small section from the bottom of the tomato so it will sit upright. Fill each of the tomatoes with a few tablespoons of the orzo mixture, sprinkle with shredded Parmesan and serve room temperature or chilled.

Serving Suggestion

Accompanied with hummus, baba ganouj, and toasted pita triangles, these stuffed tomatoes make a lovely al fresco lunch. If you prefer, bake stuffed tomatoes for 15 minutes at 425 degrees F. and serve warm.

Nutritional Information

190 calories, 6 g. fat, 2 mg. cholesterol, 204 mg. sodium, 28 g. carbohydrate, 3 g. fiber, 7 g. protein

Two Berry Picnic Salad

By: Co+op

Total Time: 1 hour; 20 minutes total

Servings: 4

Perk up your picnic with this bright, savory salad featuring strawberries and wheatberries.

Ingredients

1 cup wheatberries

1 pound strawberries, hulled and halved

2 tablespoons fresh lemon juice

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

1 large carrot, shredded

2 medium scallions, sliced

1/2 cup fresh mint, slivered

2 teaspoons lemon zest

4 ounces crumbled goat cheese

Preparation

In a 1-quart pot, bring 4 cups water to a boil. Add the wheatberries and return to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes. When the grain is tender, drain and rinse with cold water, drain again and place in a large bowl. Let the wheat berries cool to room temperature.

Place four small strawberries in a food processor or blender, and puree. Add the lemon juice and honey and process to mix. Add the salt and pepper, replace the lid, and drizzle in the oil with the machine running. Pour the dressing over the wheatberries, add the halved strawberries, shredded carrot, scallions, mint and lemon zest, then sprinkle with crumbled goat cheese.

Serving Suggestion

If you’re bringing this salad to a picnic, pack the crumbled goat cheese and strawberries in separate containers from the salad and sprinkle on just before serving. The blend of flavors are a great complement to grilled chicken or fish.

Nutritional Information

Calories 400, 19 g. fat, 10 mg. cholesterol, 450 mg. sodium, 54 g. carbohydrate, 16 g. fiber, 12 g. protein

Fattoush

By: Co+op

Total Time: 30 minutes

Servings: 6

This traditional Middle Eastern salad is a refreshing side for grilled lemon chicken, lamb or kebabs.

Ingredients

1/2 pound romaine lettuce, chopped into bite-sized pieces

1 cucumber, diced into 1/2-inch pieces

1 tomato, chopped

3 scallions, diced

1 cup chopped fresh parsley

1/2 cup chopped fresh mint

4 tablespoons lemon juice

3 tablespoons olive oil

1 tablespoon minced garlic

Salt and black pepper to taste

1 pita bread, toasted and broken into bite-sized pieces

Preparation

In a large salad bowl, gently toss the romaine, cucumber, tomato, scallions, parsley and mint.

In a small bowl, mix together the lemon juice, olive oil, garlic and a pinch each of salt and black pepper. Toss the salad with some of the dressing, add the pita pieces and mix gently. Taste and add more dressing as needed.

Serving Suggestion

This traditional Middle Eastern salad goes well with many Mediterranean-inspired dishes, like lentil soup, lemon chicken, lamb dishes or kebabs. Add chunks of feta cheese or Kalamata olives to add more complex flavors and serve with lemon wedges.

Nutritional Information

120 calories, 7 g. fat, 0 mg. cholesterol, 69 mg. sodium, 13 g. carbohydrate, 3 g. fiber, 3 g. protein

Smoky Grilled Burgers

By: Robin Asbell

Total Time: 1 hour, 10 minutes; 35 active

Servings: 8

Burgers can soak in the smoke, too. These have the added smokiness of crispy smoked bacon in the mix—so they are doubly delicious.

Ingredients

4 slices smoked bacon

2 pounds ground beef

1 teaspoon salt or smoked salt

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

8 whole wheat hamburger buns

Smoky barbecue sauce, ketchup, lettuce, pickles and other desired condiments

Materials

2 cups woodchips, soaked in water

Spray bottle filled with water

Smoker box or foil to make a pouch

1 instant read thermometer

Preparation

Chop the bacon and fry in a large saute pan over medium heat until crisp. Drain on paper towels and discard the fat. In a large bowl, combine the beef with cooked bacon, salt, pepper, Worcestershire sauce and garlic powder. Stir gently to combine. Divide in eight even portions and form patties just a little larger than the width of the buns. Use your thumb to make a shallow indentation the middle in each patty to allow for expansion on the grill. Let come to room temperature.

Prepare the grill for smoking (see Tips & Notes for instructions).

When the grill is ready and the cool side of the grate is oiled, place the burgers on the grate and close the lid. Let the burgers smoke for about half an hour, less if your grill is very hot. Test the burgers with an instant read thermometer; it should reach 150⁰ F when patties are done.

Serve on buns with your condiments of choice.

Tips & Notes

1. Create hot and cool zones

For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat

2. Prepare your grill for smoking

Heat the grill

Gas grills: Remove the grate, then turn the gas on high. If your grill has more than one burner, use a single burner on one side. Once the grill is hot, place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, on the hot side of the grill. Replace the grate.

Charcoal grills: remove the grate, pile the charcoal to one side and light it. Heat until it is hot and covered with white ash. Place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, directly on the coals and replace the grate.

Get the woodchips smoking

Allow the woodchips to start smoking. Once you smell the smoke and see wisps of it, you are ready to smoke your food.

3. Smoke your food

Pour a couple tablespoons oil into a cup. Dip a clean paper towel into the oil, hold it with tongs and quickly oil the cool side of the grate (if there are no hot and cool zones on your grill, oil wherever you plan to place the food). Place the food on the oiled grate and quickly cover the grill to allow the food to cook and absorb the smoky flavor.

4. Keep the flames in check

Have a spray bottle of water ready to douse out any flare-ups.

Nutritional Information

425 calories, 23 g. fat, 81 mg. cholesterol, 652 mg. sodium, 28 g. carbohydrate, 5 g. fiber, 28 g. protein

Mediterranean Cucumber Tomato Salad

By: Co+op

Total Time: 15 minutes

Servings: 4

This simple, refreshing salad is perfect for picnics or any summer meal.

Ingredients

2 tablespoons olive oil

1 garlic clove, peeled and minced

Juice of 1 lemon

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

1/2 cup diced red onion

2 cups diced cucumber

2 cups diced tomatoes

Salt and pepper to taste

Preparation

In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld.

Serving Suggestion

This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.

Nutritional Information

110 calories, 7 g. fat, 0 mg. cholesterol, 10 mg. sodium, 11 g. carbohydrate, 3 g. fiber, 2 g. protein

Grilled Hot Chicken

By: Co+op

Total Time: 4 hours 20 minutes; 20 minutes active

Servings: 4

Kick up the heat on your grill with this satisfying, spicy grilled chicken.

Ingredients

4 boneless, skinless chicken breast halves

2 cups buttermilk

1 teaspoon smoked paprika

1/2 teaspoon plus 1 pinch salt, divided

Vegetable oil for the grill

1/4 cup unsalted butter

1 clove garlic, pressed

2 tablespoons Tabasco or other hot sauce

1 tablespoon honey

Preparation

Trim the chicken breasts and place on a cutting board. Cover chicken with a sheet of waxed paper and use a meat mallet or small saucepan to pound to an even 3/4 inches thick. Place in a gallon zip-top bag. In a bowl or cup, stir together the buttermilk, smoked paprika and 1/2 teaspoon salt, then pour over the chicken in the bag. Seal the top and massage or shake the bag to coat the chicken with the spice mixture. Refrigerate for 4 to 12 hours.

Remove the chicken from the marinade; drain off and discard excess liquid, then place the chicken on a plate.

Heat the grill to high. Use tongs and paper towels to rub vegetable oil on the grate. Place the chicken pieces on the grill and cook for about 4 minutes per side, until the chicken reaches 165°F. on an instant-read thermometer. Move to a clean plate and allow to rest for about 5 minutes before serving.

For the sauce: Melt the butter in a small pan over medium heat. Add the garlic and stir for a few seconds, just until fragrant. Stir in the tabasco, honey and a pinch of salt until dissolved. Keep warm until ready to serve.

Serve chicken breasts with a drizzle of hot spicy butter, or serve the sauce on the side.

Serving Suggestion

Grill up red and green bell pepper strips along with the chicken for an easy and colorful side. Serve with cornbread and a tall glass of iced tea or lemonade for a summertime feast.

Nutritional Information

320 calories, 17 g. fat, 125 mg. cholesterol, 290 mg. sodium, 6 g. carbohydrate, 0 g. fiber, 36 g. protein

Three Bean Salad with Bacon

By: Co+op

Recipe Information

Total Time: 20 minutes

Servings: 4

Ingredients

2 cups chopped fresh green beans

1 cup frozen shelled edamame, thawed

1 15-ounce can kidney beans, drained and rinsed

1 small red bell pepper, chopped

2 tablespoons chopped red onion

1/2 cup chopped fresh parsley

4 slices bacon, chopped

2 tablespoons honey

1/4 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation

Bring water to boil in a large pot; add the green beans and edamame and cook for about 2 minutes. Drain well. Place in a large bowl with the kidney beans, bell pepper, onion and parsley.

Line a plate with a double layer of paper towels. Scatter the chopped bacon in a skillet over medium heat and fry until crisp, about 10 minutes. Transfer the cooked bacon onto the plate to drain. Measure 3 to 4 tablespoons of bacon fat from the pan, and drain the extra. Put the measured bacon fat back in the pan and add the honey, red wine vinegar, salt and pepper and whisk to combine. Pour the hot dressing over the bean mixture and toss to coat. Serve warm or at room temperature.

Serving Suggestion

Take this hearty and unusual three-bean salad as your contribution to a summer picnic or potluck. It’s quick to prepare for a weeknight dinner at home, too, with turkey burgers or grilled chicken kebabs.

Nutritional Information

350 calories, 19 g. fat, 5 mg. cholesterol, 450 mg. sodium, 34 g. carbohydrate, 7 g. fiber, 12 g. protein