Spicy Lightly Pickled Cucumbers

Ingredients:

• 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
• ¼ cup white wine vinegar or unseasoned rice vinegar
• 1 tsp. sugar
• ¾ tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 2 Tbsp. chopped dill
• 2 Tbsp. fresh lemon juice

Instructions:

1. Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
2. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

https://www.bonappetit.com/recipe/spicy-lightly-pickled-cucumbers

Roasted Tomato Soup

Ingredients:

• 8 Roma tomatoes, cut in half lengthwise
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 1 tablespoon water, divided
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried herbes de provence
• 2 cups chicken or vegetable stock
• Sour cream or olive oil, for garnish, (optional)

Instructions:

1. Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
2. In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
3. Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
4. Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
5. In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

https://www.foodnetwork.com/recipes/melissa-darabian/rich-roasted-tomato-soup-recipe-1923639

Mediterranean Lentil and Roasted Eggplant Salad

Ingredients:

Salad

• 1 medium eggplant, sliced 1 inch thick
• 1 red bell pepper, sliced
• 1 tsp sea salt
• 3 Tbsp olive oil
• 1 cup spinach
• 1 cup sliced cucumber
• 1 cup cooked green lentils

Dressing

• ¼ cup lemon juice
• ¼ cup olive oil
• 2 Tbsp tahini
• 2 tsp maple syrup
• 2 garlic cloves
• 1 Tbsp chopped mint, fresh
• 1 Tbsp chopped dill, fresh
• ¾ tsp sea salt
• ¼ tsp black pepper
• 1/8 tsp red pepper flakes

Instructions:

1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
3. Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.
4. In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils. Drizzle with a desired amount of dressing and serve immediately.

http://jessiskitchen.com/mediterranean-lentils-and-roasted-eggplant-salad/