1) Heat the oil in a large pan or skillet over medium-high heat. Add the garlic and sauté until it is browned on all sides. 

​2) Add the cherry tomatoes and romano beans and sauté until the beans are tender but still a little crunchy. 
Add salt and serve.

Time: 15 Minutes

1 tsp. olive oil
6-8 plums, cut into quarters
1 Tbl. honey
Pinch of salt
¼ tsp. black pepper
Optional - parsley

1) Heat a large skillet or pan over medium-high heat. Add 1 tsp. olive oil

2) When the oil starts to simmer, add the plums. Heat for 2 minutes, stirring once. Add honey, salt and pepper. Cook, for 5 minutes, stirring occasionally, until the juices thicken and the plums are warmed through.

Serve warm, sprinkled with parsley (optional).




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1) In a large pan, heat 2 Tbl. of olive oil. Add the sweet pepper, season with salt and pepper and cook over high heat. Stir until it starts to sizzle.  

2) Add ¼ cup of the water, cover and cook over medium-low heat for 5 minutes. Add the other ¼ cup of water, cover and cook. Stir a few times, until the pepper is tender and little water remains, about 5 minutes. 

3) Stir in the summer squash and 1 Tbl. of olive oil. Cover and cook over medium heat for about 4 minutes, until the squash is tender.

​4) Remove from heat and stir in the basil. Season with salt and pepper.

Time: 35 Minutes
1½ lb. red potatoes
1 Tbl. chopped cilantro
1 tsp. fresh thyme, or ½ tsp. dried
2 cloves garlic, minced
2½ Tbl. olive oil
½ tsp. salt
Pinch of pepper

1) Heat the oven to 400 degrees. Brush a large baking pan or roasting pan with olive oil, or spray with nonstick cooking spray.

2) Scrub the potatoes well and peel them if you prefer. Cut the potatoes into 1-inch pieces. Toss them in a bowl with the minced garlic, chopped cilantro, olive oil, salt, pepper, and thyme.

3) Arrange the potatoes in a single layer in the pan. Roast them for 20 to 25 minutes, until browned and tender. Turn them, after half of the time has passed.

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Time: 15 Minutes 
​
3 sweet peppers
1 Tbl. olive oil or butter
3 peaches
Salt to taste


1) Remove the insides of the bell pepper, and slice thinly.  Peel the peaches, remove the pit and slice thinly. Check out the article How To Easily Peel Peaches Without a Knife at thekitchn.com.

2) Heat a pan over medium heat. Add the oil or butter and heat through. 

3) Add the peppers and cook until soft. When they are just about done, toss in the sliced peaches, add salt to taste, and heat through. Serve immediately.

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1) Snap the stem ends off Romano beans. Add water to a pot, about 2 inches high, and boil. Add beans and cook until tender, 5-10 minutes.

2) Prepare a bowl of ice-cold water. As soon as the beans are tender, transfer to the ice water. Drain, and set them aside.

3) In a skillet or pan, warm olive oil and garlic on low heat until the garlic is soft, about 5 minutes, but do not let the garlic get brown.

4) Toss beans into the garlic and oil, and cook for 2 minutes. Add a pinch of salt. Transfer to a serving plate. Pour any extra garlic oil over the beans. Sprinkle with the lemon zest and thyme. Serve warm or cold.

Time: 30 Minutes
4 bell peppers
1 pint cherry tomatoes
1 cup packed fresh basil leaves, or ½ cup dried
1 medium onion
3 garlic cloves
3 Tbl. olive oil
Salt and pepper

1) Preheat oven to 425°F and lightly oil a large, shallow baking pan.

2) Cut bell peppers in half lengthwise and remove seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil the cut edges and stems. Cut tomatoes in half.  Chop onion and basil. Finely chop the garlic. 

3) Toss all ingredients in a bowl, except for the cut bell pepper, and add salt and pepper to taste. Divide mixture among peppers and roast in upper third of the oven until peppers are tender, about 20 minutes.


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​Time: 10 Minutes

1 lb. shredded chicken 
1 large English cucumber
2 Tbl. lemon juice
½ cup cilantro. Or, fresh parsley, or basil
​4-5 tomatoes
¼ red onion
2 avocados
3 Tbl. olive oil
Salt and pepper

1) Cut the cucumber in half, lengthways, and slice into ¼-inch slices.  Slice or chop the tomatoes. Peel and dice the avocado. Chop the cilantro. Slice the red onion thin. 

​2) Mix together the chicken, cucumbers, tomatoes, onion, avocados and cilantro in a large bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to mix everything well.

​Time: 10-15 Minutes

Shishito peppers
Olive Oil
Lemon juice
Salt
​
1) Heat a little olive oil in a pan or skillet until it’s good and hot, but not smoking.

2) Add the peppers, complete with stems, and cook them over medium heat. Toss and turn them often until they blister. They should only char in a few places.
​
3) When the peppers are blistered, toss them with salt and lemon juice. Serve hot.  


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