Heirloom Tomatoes with Shell Bean Vinaigrette

Ingredients: 1 tablespoon olive oil 1 cup chopped sweet onion (such as Vidalia or Maui) 4 garlic cloves, minced 1 bay leaf 1/2 teaspoon plus 1 tablespoon chopped fresh thyme 4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces) 2 cups low-salt chicken broth 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 4 fresh medium basil leaves, thinly sliced 4 medium heirloom tomatoes (different varieties, if possible), sliced Instructions: Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper. Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes. http://www.epicurious.com/recipes/food/views/heirloom-tomatoes-with-shell-beans-vinaigrette-353850

Ground Cherry and Goat Cheese Salad

Ingredients:

• 1 pound field greens, washed
• 1/2 pound husk cherries 
• 4 ounces herbed goat cheese 
• 1 tbsp dijon mustard
• 2 tbsp basalmic vinegar
• 4 tbsp extra virgin olive oil
• 1/4 tsp coarse sea salt 
• Pinch of black pepper

Instructions:

1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing. Divide onto four plates.
4. Thinly slice goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

http://www.sugarlaws.com/husk-cherry-and-goat-cheese-salad

Poulet Basquaise

Ingredients: 1 whole chicken, about 4 lb, cut into 8 pieces Salt Pepper Pinch of cayenne pepper or piment d’Espelètte 2 tbsp olive oil 1 tbsp butter 2 red bell peppers, cut into fine julienne 2 green bell peppers, cut into fine julienne 1 onion, thinly sliced 16 ounces canned Italian plum tomatoes 1/2 cup white wine 1/2 cup water 1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note) 3 sprigs of flat parsley, finely chopped Rice pilaf Instructions: Season the chicken all over with salt, pepper, and cayenne. Heat the large pot over medium-high heat and add the oil. When the oil is hot, add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken and set aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping—as always—to get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon. Return the chicken to the pot, making sure to add all the juice on the plate. Cover the pot and cook on low heat for about 25 minutes. Remove the chicken to the platter. Crank up the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf. http://www.foodandwine.com/recipes/poulet-basquaise