Kosher or sea salt and freshly ground pepper, for rim
1/2 lime, cut into sections
1/2 cup heirloom tomatoes
1/4 cup fresh herbs (like basil, lemon basil, tarragon, thyme, chives or
mint)
1 1/2 ounces gin
2 ounces tonic water
Rim a 16-ounce glass by moistening the edge with a lime wedge, then dipping the glass into a small plate filled with equal part salt and pepper. Into the same glass add the tomatoes, herbs, and lime sections, then muddle gently until the mixture is equal parts liquids and solids. Add ice and stir, then add the gin and stir again. Top with the tonic water.
From the NY Times 8/30/09
2 Italian eggplant (or equal amount other kinds), peeled in zebra stripes
(peel off strip of skin, leave a strip, peel a strip etc) skin in, cut into
quarters and sliced into bite sized chunks
1 10” zucchini or other summer squash, cut into bite sized chunks
1 ripe red bell pepper or other sweet red peppers, cut into bite sized
chunks
1 large firm tomato
Garlic
Yogurt
Olive oil for frying
Heat oil, fry vegetables until lightly browned and drain
Grill the tomato and chop
Beat 4 tablespoons plain yogurt with 1(of Gravity Hill’s huge cloves) clove
minced or pressed garlic, add salt and pepper
Put veggies and tomato in bowl. Fold in yogurt mixture. Serve with pita
bread
From Sal Calis of Solebury
