courtesy of Culinary School of the Rockies

Ingredients
4 small tomatoes, peeled, chopped (1 lb.)
½ cup finely chopped onion
1 ea. jalapeno chile, seeded (optional), finely chopped
2 tsp. olive oil
1 tsp. vinegar
1 tsp. lime juice
½ tsp. dried leaf oregano, crushed
½ tsp. salt

Method

1. Peel the tomatoes; Tomatoes will peel easily if immersed in boiling water for 10 to 30 seconds (depends on ripeness), then place into ice water. Dice the tomatoes.
2. In a medium bowl, combine tomatoes, onion, and chile.
3. Add olive oil, vinegar, lime juice, oregano and salt. Mix well.
4. Let stand 2 hours to blend flavors. If you'd like, cover and store in the refrigerator for up to 1 week.

courtesy of Gourmet

Special equipment needed: a Japanese Benriner or other adjustable-blade slicer.

Ingredients
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano

Garnish Ingredients
4 fresh mint sprigs

Method

1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
2. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
3. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
4. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

courtesy of Culinary School of the Rockies

Tips: Choose radishes that feel firm when gently squeezed. If the radish gives to pressure, the interior will likely be pithy instead of crisp. Remove leaves and refrigerate radishes in a plastic bag for up to 5 days. Wash and trim root ends just before serving. For added crispness, soak radishes in icewater for a couple of hours.

Ingredients
1 bunch Radishes, washed and trimmed
1 French baguette
Unsalted butter, softened
Salt
Pepper

Method

1. Slice the baguette in 1 inch slices.
2. Butter the bread.
3. Slice a radish into slices, not too thin and not too thick; place on bread.
4. Sprinkle salt and pepper on radish.
5. Enjoy!

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Looking for more wholesome, fresh, sustainable food? Many thanks to Lauren W. for suggesting this great resource: www.EatWellGuide.org