Beet, Tomato, and Peach Salad

Roy Finamore's Tasty, a James Beard Foundation wining cookbook, is one of my new favorite go-to sources for simple, straightforward recipes. His approach to cooking resonates with me, and I have become a big fan. Yesterday was the first day of peaches and tomatoes here at the D.C. farmers' markets, and although they are not going to be the season's best, I used them as an opportunity to try this intriguing salad. My three children gobbled it up (the four year old did reject the beets, but this is still a victory in my book). I can only imagine how this will taste in late August, when the tomatoes and peaches are hitting their peak.

1 bunch (4 medium) beets

3 ripe tomatoes, preferably heirloom

3 ripe peaches

3-4 tablespoons good quality extra-virgin olive oil

Course salt and freshly ground pepper to taste

For the beets:

Heat the oven to 350 degrees. Cut off the beet tops, leaving about two inches of stem. Save these for another use. Drizzle with the oil and stick in the thyme sprigs if you have them.Place them in the center of a large piece of aluminum foil. Make a double fold on all sides so the packet won't leak. Roast them for about one hour. Remove and put on a plate in the refrigerator while you prepare the rest of the salad.

Peel the beets when you are ready to use them. The skins will slip right off. Halve and slice them into wedges. Drop them in a mixing bowl. Core the tomatoes and cut them into wedges. Add them to the bowl. Wash the peaches, cute them into wedges, thinner than the tomatoes, and add them to the bowl. Drizzle in olive oil, season with salt and pepper, and toss. Transfer to a platter.

If you like, saute the beet greens in a bit of olive oil, add a lid to the pan and let steam for a few minutes, remove to platter with the salad and finish the greens with a dash of balsamic vinegar.

Note: This is a salad for FRESH tomatoes and peaches from the farmers' market. Don't even think about using fruit from the grocery store, even if it is Whole Foods. Finamore emphasizes importance of tossing in bowl then transferring to a platter to prevent beet juices from making a messy platter. Otherwise he always tries to use the fewest amount of dishes when he cooks, and I agree!

Fresh Tomato Tart

Along with every other fresh food lover, September means farmer's market fever. Even with arms full of goods and and hands locked with three young children, when I've left the stroller at home and it is not possible to carry one more thing, I spot one vendor who still has a few heirloom tomatoes and stop. Even though there is a chill in the air, and I've tired of my many many favorite fresh summer tomato treats--no-cook tomato sauce, tomato-squash-parmesan bake, and my all time favorite--a tomato sandwich, a shared love I had with my father in law, Burton White, Jr., I still can't resist. I throw a few (or dozen) into the top of one of my bags and head home.

A fresh tomato tart is the perfect answer--warm but still preserves the freshness of the tomatoes. Serve with a green salad (or warm dressing over greens) and you have the makings of a fantastic meat-free meal.

Yield: 8-10 servings

TART:

1 1/4 cups flour

1 T sugar

1/4 t salt

1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces

2 T cold water

OR, substitute pre-made pie shell (Whole Foods has gluten-free pie shells)

FILLING:

8 ounces Shredded Mozzarella Cheese (good quality)

2 T chopped, fresh basil leaves

4-5 ripe Roma tomatoes, or 2-3 heirloom farmer's market tomatoes, cut into 1/4" slices

1/2 t salt

1/4 t pepper

1/4 cup extra-virgin olive oil

3-5 small basil leaves for garnish

PIE SHELL

Combine flour, sugar, and 1/4 teaspoon salt in a food processor. Add the butter. Pulse until the mixture resembles dry oats. Add 1 tablespoon water and pulse for a few seconds. Add the remaining 1 tablespoon water and pulse 3-4 times. Place the dough in a bowl and form into a ball. Cover and chill for 30 minutes. Place the dough on a floured surface. Roll the dough into an 11-inch circle. Fit the dough into a 10 inch tart pan. Arrange the cheese over the dough and sprinkle with the two tablespoons of basil. Arrange the tomato slices on top. SPrinkle with 1/2 teaspoon salt and pepper and drizzle with the olive oil. Bake at 400 degrees for 30-40 minutes or until the crust is golden brown. Garnish with basil leaves. Serve hot or at room temperature.

NOTES:

This is best with farmers' market tomatoes but if you must get a summer fix in the winter, you could use some Roma tomatoes, the final result will not have as much flavor but may satisfy the craving.

Aztecan Quinoa Salad

From Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken---known as The Too Hot Tamales who own Border Grill in Santa Monica/Las Vegas and Ciudad in Los Angeles. My sister in law, Martha Wright, is the editor.  

Serves 6-8 

Ingridients 

12 c water 

1 1/2 cups Quinoa, rinsed 

5 cucumbers, peeled, ends removed, and cut into 1/4 inch dice 

1 small red onion, cut into 1/4 inch dice 

1 medium tomato cored, seeded, and diced 

1 bunch Italian parsley leaves, chopped (1/2 cup) 

1 bunch cilantro leaves chopped (1/2 cup) 

1/2 cup olive oil 

1/2 cup red wine vinegar 

juice of 1 lemon 

1 1/2 teaspoons salt 

3/4 teaspoon pepper 

6 romaine lettuce leaves 

PREP

Bring water to a boil in a large saucepan. Add Quinoa, stir once, and return to a boil. Cook, uncovered, over moderate heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add cucumbers, onion, tomato, parsley, cilantro, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Serve on lettuce-line plates or chill.  

VARIATION

For a good vegetarian cocktail party tidbit, fill small romaine spears with the Aztecan Quinoa Salad. Even meat eaters will enjoy this delicious, and healthy appetizer. Or, serve the salad in a bowl of Gazpacho for a summertime treat. This recipe has endless summer salad variations--think any crunchy vegetable. 

NOTES

Basil works in place of cilantro for Italian version. 

SERVING SUGGESTIONS

Served it with "refried" black beans, guacamole, and kids had quesadillas (sad to say they didn't love quinoa the first time but I will keep trying). Our refried beans are canned beans cooked with onion, garlic, cumin, pepper and mashed with an immersion blender.