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" Savory Frittata Always use naturally nested eggs laid by uncaged chickens. The eggs taste better, and the chickens will thank you. 4 medium potatoes, scrubbed and diced fine 6 large, fresh eggs 1/ 4 cup cream 3/ 4 cup chopped tomatoes 1 small zucchini, grated 1/ 4 sweet onion, chopped 1 Tablespoon minced herbs, including oregano, thyme, flat-leaf parsley, red pepper flakes, garlic 2 Tablespoons olive oil + 1 Tablespoon sweet butter salt and pepper to taste 1 cup shredded cheese In a wide ovenproof skillet, grill the potatoes in olive oil and butter until browned. Add zucchini and onions, then tomatoes and herbs. Season with salt and pepper. Whisk the eggs together with cream and pour the mixture over potatoes. Sprinkle on the cheese. Bake at 400 ° F degrees for 25 minutes or until top is firm. Serve in wedges warm, or at room temperature. "
― Susan Wiggs , Summer by the Sea
11
" Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine. "
― Susan Wiggs , Summer by the Sea
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" Pasta Fazool, from the region of Puglia Warm 4 Tablespoons of fruity extra-virgin olive oil in a large saucepan and gently sauté 1/ 2 onion, chopped, a peeled and chopped carrot, a rib of chopped celery and some minced garlic. Open a can of cannelini or Jackson Wonder beans and drain, then add to the vegetables along with 4 chopped plum tomatoes, a pinch of fresh rosemary and 2 cups boiling water. Bring back to a boil, then reduce heat and simmer for thirty minutes. Transfer about half of the beans and their liquid to a food processor and process to a thick purée. Stir the purée back into the beans. Add 1/ 4 pound of ziti (or other pasta) and another 1-2 cups of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10-15 minutes. Remove from heat. Add salt and lots of black pepper to taste. Serve in warm bowls, garnished with a drizzle of olive oil, a sprinkle of chopped flat-leaf parsley and some parmigiana. "
― Susan Wiggs , Summer by the Sea
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" Penne Pasta With Fresh Arugula, Tomato and Mozzarella Success depends on fresh tomatoes and arugula and basil. And don’t even think about using anything but the freshest mozzarella. You don’t need much, so go ahead and splurge on the good stuff. 1/ 2 pound penne pasta 4 ripe tomatoes, diced about 10 ounces fresh mozzarella, drained and diced 5 ounces arugula, torn into bite-sized pieces a few fresh basil leaves 1/ 2 cup extra virgin olive oil salt and red pepper flakes to taste Cook the pasta. Put the tomatoes, arugula, basil, mozzarella, olive oil, salt and pepper in a large bowl. When the pasta is ready, toss it with the tomato mixture and serve. "
― Susan Wiggs , Summer by the Sea
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" Caponata This has an excellent flavor and makes a very nice presentation on a perfect leaf of lettuce, not that Robert and Sal ever gave a hoot about presentation. And it’s even quite low in calories, not that guys care about that, either. Serve this as a traditional antipasto with a good crusty Italian bread and a glass of chilled Pinot Grigio. Peel and dice an eggplant, toss with salt, put in a colander and drain for at least a half hour. Then heat up a heavy skillet and add 1/ 4 cup olive oil, a small onion, chopped, and a stick of celery, also chopped. Add the eggplant and sauté. Finally, add three chopped tomatoes, three minced anchovies, a pinch of sugar, 1/ 4 cup wine vinegar and a spoonful of capers (the best ones come from Pantelleria Island). If your family likes olives, add some of those, too, along with a pinch of red pepper flakes. Simmer for ten minutes. Cool, then store overnight in a glass container. For a smoother spreading consistency, you can whirl the mixture in the food processor, but don’t overdo it. Things that are too smooth lose their character. "
― Susan Wiggs , Summer by the Sea