Panzanella (Tuscan Bread Salad)

•  2 cups cubed bread (preferably a good sourdough or crusty baguette)
•  2 med sized tomatoes, diced
•  1 med. sized cucumber, peeled and diced
•  1/2 small red onion, diced
•  handfull fresh basil, julienne
•  handfull fresh Italian parsley, chopped
•  approx. 1/4 C. good red wine vinegar
•  approx. 1/3 C. good extra virgin olive oil
•  2 cloves garlic, finely chopped
•  salt and pepper to taste

Use day old bread, or lightly dry bread cubes in 300 degree oven, then let cool. Toss together first 6 ingredients in a bowl. Mix oil, vinegar, garlic and salt and pepper in a small bowl. Pour over bread and vegetables, toos. Adjust seasonings. Let stand at least an hour before serving.

The great thing about this recipe is hat you can throw in anything from your garden: blanched green beans, fava beans, foraged wild mushrooms, any other herb you like, blanched broccoli flowerets. Great for a pot luck!

Vt. Goat Cheese Souffles

•  1/2 lb. soft goat cheese (eg: Vt. Butter and Cheese Chevre)
•  2 lg eggs
•  3 1/2 T. unsalted butter
•  1/3 C. all purpose flour
•  1 1/3 C. milk (whole or 2%)
•  1 T. dijon mustard
•  1 T. finely chopped herbs, eg: thyme, tarragon, basil
•  approx. 1/2 t. salt and 1/4 t. pepper
  

Preheat oven to 375 and butter (6) 3/4 C. ramekins. Separate eggs. In a med. sized saucepan melt butter. Whisk in flour and cook approx. 2-3 minutes over low heat,whisking. Add milk slowly, whisking in, bring to simmer and cook 2-3 minutes.Remove pan from heat. Add egg yolks, mustard, thyme, cheese, and salt and pepper to taste. In a mixer beat egg whites with a pinch of salt until they just hold stiff peaks. Fold in 1/3 of whites to lighten, then gently fold in rest of whites. Divide into the buttered ramekins. Arrange in a baking pan and pour hot water 1/2 way up the sides. Bake until slightly puffed and light gold brown. Cool and turn upside down onto a buttered cookie sheet. Can be refrigerated overnight. When ready to serve, preheat oven to 375. Place souffles in oven. Bake until heated through and slightly puffed. Turn over onto plate to serve.

Green Thai Curry Sauce

•  1 can unsweetened coconut milk
•  1 T. green Thai curry paste
•  2 T. Thai fish sauce
•  1 T. lime juice or rice vinegar
•  2 T. sugar
•  1 1/2 C. water or chicken or shrimp stock
•  1 inch piece fresh ginger, peeled and grated
•  Optional: 1 stalk chopped lemon grass and 3 or 4 kafir lime leaves, sliced
•  1/2 cup mixed chopped cilantro and basil

From the can of coconut milk, scoop 1T. of the thick coconut cream from the top of the can. Heat over medium heat in a saucepan. Add curry paste and stir until bubbling. Add fish sauce, lime or vinegar, ginger, sugar and stir. Cook about 2 or 3 minutes. Add water or stock and the rest of coconut milk. Add lemon grass and kafir lime leaves if desired. Bring to boil, reduce to simmer and let cook about 20 minutes. Remove from heat and let cool. Strain. Pour sauce into blender and add chopped herbs. Puree in blender until very green. Keep warm, or refrigerate and reheat to serve.

Layered Late Summer Vegetable Casserole with Goat Cheese or Fresh Mozzarella

•  2 Med. eggplants, peeled and sliced 1/2 inch thick, brushed with olive oil and baked until very soft in 350 degree oven. Or grilled until very soft, turning several times
•  1 lb. zucchini or summer squash, sliced 1/4 inch thick, brushed with olive oil and grilled or baked until tender, turning at least once
•  1 large sweet onion, sliced 1/4 inch thick, grilled or sauteed until tender
•  1 lb. tomatoes, sliced 1/4 inch thick
•  1/2 C. olive oil
•  1 T. mashed garlic
•  1/2 bunch julienned or chopped fresh basil (about 1/2 cup)
•  8 oz. fresh, soft goat cheese or mozzarella
•  salt and pepper

Make sure eggplant is very soft and onions and zucchini are tender before you start or casserole will be tough and fall apart when cut. Mix olive oil and garlic. In rectangular baking pan, layer as follows: eggplant, squash, onion, tomato. Brush with garlic oil, sprinkle with salt and basil. Cover with blobs of goat cheese or thin (1/4") slices of mozzarella. Cover with layer of squash, then tomato, then garlic oil, salt and basil, finish. Place in preheated 375 degree oven. Bake for 1/2 hour. Remove from oven and let cool 10 minutes. Cut into squares and serve.