Braised fennel with tomatoes
adapted from Vegetarian and Vegetable Cooking
Preheat oven to 300°F. Trim two fennel bulbs and cut into slices about ½-inch thick.
Heat oil or butter in a large saucepan and fry one sliced onion over moderate heat until onion is slightly softened. Add four (or so) peeled and chopped tomatoes, stir-fry briefly and then stir in 2/3 cup of white wine, 1 Tablespoon chopped basil, and salt and pepper. Bring to a boil, add the fennel, then cover and cook for 5 minutes.
Arrange the fennel in layers in an overproof dish. Pour the remaining tomato mixture over and sprinkle with bread crumbs. Bake for about 1 hour. Occasionally, press down on the crumb crust with the back of a spoon and sprinkle over another layer of bread crumbs and a little more white wine. The crust slowly becomes golden brown and very crunchy.
Let sit out of the oven for a few minutes before serving. Serves four.
Tomato salad
adapted from Chez Panisse Vegetables
Casey and I eat variations of this salad multiples times a week during tomato season. We enjoy eating it with a green salad or simply with bread and butter (or fresh goat cheese). Alice Waters suggests serving with croutons — tossed together so that the croutons absorb the juices.
Choose the best tomatoes you have that are fully ripe but not too soft. Slice large tomatoes in wedges or slices, smaller tomatoes in half. Moisten with balsamic vinegar (how much will depend on the sweetness and acidity of the tomatoes), season with salt and pepper, and drizzle generously with fine olive oil. Mix gently to keep the tomatoes intact and garnish with any of the following, singly or in combination: basil leaves, torn, cut into a chiffonade, or left whole; garlic croutons; slices of fresh mozzarella; sliced fresh red or sweet onion.
Easy summer curry, featuring chard
Sauté onions in oil in a deep pan until tender. Add chopped chard and more oil to avoid sticking. Cover and stir occasionally until chard is wilted. Add chopped tomatoes and stir, cooking until the tomatoes have released their juices and are simmering. Stir in one can of coconut milk and curry seasoning to taste. Add chopped zucchini, peppers or other vegetables, and continue simmering over low heat for an hour, or until vegetables become tender and flavors meld.
Serve over couscous or rice with any of the following garnishes: cucumber raita (grated cucumber mixed with plain yogurt and chopped fresh mint), feta or chevre, sliced fresh ripe figs, or prepared chutney.
