TUESDAY

Pasta with Cherry Tomato Vinaigrette  |  Roasted Zucchini with Garlic Breadcrumbs

As I sit at my desk in front of my computer, trying to write this post, my attention is drawn outside beyond my living room windows to the Bay waters below.  Sunshine has returned to our corner of the world and the water is sparkling.  A cool breeze is blowing, causing twenty or so tiny sailboats to move recklessly about our little cove tucked in a corner of the San Francisco Bay.  These sailboats are carrying students in the yacht club’s first session of summer sailing school and the first few days are always a bit…precarious.  A small motor boat towing a water skier just raced by the group of bobbing sails…oh my.  Summer has finally arrived!

The Cherry Tomato Vinaigrette {from the current edition of Bon Appétit} is the highlight of this evening’s dinner and, as BA so aptly describes, “is summer on a spoon”.  A few simple ingredients, with almost effortless preparation, produce a dressing that is packed with flavor and one that can be used on a variety of dishes throughout the season {I look forward to trying it alongside grilled skirt steak this weekend}.  I doubled the original recipe to ensure left-overs and added some minced garlic.  I love roasting zucchini and the breadcrumb topping added “garlic bread” flavor and a crunchy texture to the plate. The breadcrumbs were left-over from a batch I made over the weekend so the zucchini took only a few minutes to prep.

Cherry Tomato Vinaigrette {adapted from Bon Appétit, June 2013}

• 2 pints cherry tomatoes
• 6 tablespoons olive oil, divided
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1-2 tablespoons red wine vinegar
• Kosher salt, freshly ground pepper
• Chopped fresh chives, for topping

1. Cut half of cherry tomatoes in half. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.  Add the garlic and cook until fragrant, about a minute.
2. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
3. Add the vinegar gradually {tasting as you go and until desired taste is achieved} and remaining 4 tablespoons of oil; season with salt and pepper. Serve warm or at room temperature; add chives just before serving.

Serve the Vinaigrette over your favorite pasta {I prepared 8 ounces of buckwheat pasta this evening}, topping with some chopped chives and crumbled feta cheese.

Roasted Zucchini with Garlic Breadcrumbs {adapted from Canal House Cooking, Vol. No. 1, by Christopher Hirsheimer & Melissa Hamilton}

• ¾ cup Garlic Breadcrumbs
  
• 2 medium zucchini, halved lengthwise
• Extra-virgin olive oil
• Sea salt & freshly ground pepper
• 4 sprigs of thyme

1. Preheat oven to 350°F.  Line a baking sheet or small roasting dish with parchment paper.  
2. Using a pairing knife, deeply score the flesh of the zucchini {avoid piercing the outer skin of the vegetable}.  Drizzle some olive oil over the parchment paper and arrange the zucchini halves, side-by-side, on the paper-lined sheet.  Drizzle some more olive oil over the zucchini and season with salt & pepper.
3. Cover each zucchini half with some of the breadcrumbs, gently pressing the crumbs into the scored flesh.  Place a sprig of thyme on top of each zucchini half and drizzle with a bit more olive oil over all.
4. Roast the zucchini in the oven until they are tender and the breadcrumbs are golden brown, about 30 minutes.  Discard thyme sprigs and serve warm or at room temperature.

The finished dinner plate…