Heirloom veggies spark new flavors

CUCUMBER SALAD

Makes 4 servings

2 cups Poona Kheera cucumbers or other heirloom variety, peeled,seeded and thinly sliced

cup banana pepper, thinly sliced

cup red onion, thinly sliced

Salt to taste

1/2 cup rice wine vinegar

2 tablespoons, plus 1 teaspoon, sugar

2 tablespoons cilantro, roughly chopped

1/2 cup blanched corn, removed from cob

Mix the cucumbers, banana pepper and red onion together. Seasongenerously with salt.

Add rice wine vinegar and sugar. Let the salad marinate in therefrigerator for 10-15 minutes.

Just before serving, add cilantro and corn. Serve chilled.

Sarah Stegner and George Bumbaris, chef/owners,

Prairie Grass Cafe

Nutrition facts per serving: 68 calories, 0 g fat, 0 g saturatedfat, 0 mg cholesterol, 14 g carbohydrates, 1 g protein, 7 mg sodium,1 g fiber

HEIRLOOM TOMATO tart with PURSLANE

Makes 8 APPETIZER

servings

1 Orient Express eggplant, cut into -inch slices

4 tablespoons extra virgin olive oil, divided, plus 2 tablespoonsfor drizzling

1/2 pound purslane

1 10-by-16-inch sheet of puff pastry

1 teaspoon chopped garlic, mixed with 2 tablespoons extra virginolive oil

8 ounces shredded raw milk cheddar cheese

3 ounces freshly grated Parmesan

3 or 4 firm ripe heirloom tomatoes, cut into -inch slices

8 scallions, sliced, white and green portions separated

Salt and pepper

2 basil leaves, coarsely chopped

Salt both sides of eggplant rounds and let stand in a strainerfor 20-25 minutes. Wipe off accumulated moisture. Lightly browneggplant in 2 tablespoons olive oil over high heat for about aminute on each side. Drain eggplant on paper towels. Set aside.

Separate purslane stems from leaves and finely chop stems;coarsely chop leaves, and reserve some leaves for later. Saute stemsin 2 tablespoons olive oil over medium heat for about 2 minutes. Addleaves to pan; season with salt and pepper. Cook for an additionalminute. Set aside.

Place puff pastry sheet on an ungreased baking tray. Crimp sidesof pastry to form a -inch border. Brush pastry with garlic-oilmixture and sprinkle with sauteed purslane. Sprinkle shredded cheeseand half of the grated Parmesan evenly on pastry sheet. Keeping aneye for color contrast, overlap alternating slices of tomato andeggplant atop cheese layer. Scatter white scallion slices andremaining Parmesan on top of tomato-eggplant layer. Drizzle top oftart with 2 tablespoons extra-virgin olive oil and season with saltand pepper.

Bake at 400 degrees for 25-35 minutes or until crust is goldenand top is slightly crisp. Remove tart from oven, sprinkle withgreen scallion slices and coarsely chopped basil.

Garnish with remaining raw, chopped purslane leaves, if desired.Cut and serve immediately.

Charlie Socher, chef, Cafe Matou

Nutrition facts per serving: 347 calories, 28 g fat, 10 gsaturated fat, 39 mg cholesterol, 11 g carbohydrates, 13 g protein,372 mg sodium, 3 g fiber

GRILLED SWEET TROPEA ONIONS WITH HEIRLOOM TOMATOES,

GOAT CHEESE, AGED BALSAMIC VINEGAR AND 'EXTRA VIRGIN OLIVE OIL'

MAKES 6 SERVINGS

6 Sweet Tropea onions

1 tablespoon fresh lemon juice

4 tablespoons extra virgin olive oil

1/2 teaspoon garlic

Salt and black pepper to taste

5 heirloom tomatoes, assorted varieties

6 ounces goat cheese, crumbled

6 tablespoons aged balsamic vinegar

"Extra Virgin Olive Oil"

4 tablespoons Manzanilla olives, finely chopped

1/2 cup extra virgin olive oil

1 tablespoon flat leaf parsley, finely chopped

Slice the onions in half lengthwise, place them on a plate anddrizzle with lemon juice and extra virgin olive oil. Season withgarlic, salt and black pepper. Preheat the grill to medium-high;place the onions cut side down on the cooler parts of the grill.Grill for two to three minutes on each side and remove.

Meanwhile, prepare the "Extra Virgin Olive Oil" by placing allingredients in a small bowl. Mix well to incorporate.

Wash and dry the tomatoes, slice some into -inch thick slices andsome into wedges. Spread the tomatoes out on a large plate andseason with salt and black pepper.

Place the grilled onions and heirloom tomatoes in the center ofsix large plates (or plate, family-style, on a large platter). Topwith goat cheese, drizzle with "Extra Virgin Olive Oil" and agedbalsamic vinegar and serve.

Chris Nugent, executive chef, Les Nomades

Nutrition facts per serving: 491 calories, 37 g fat, 9 gsaturated fat, 22 mg cholesterol, 34 g carbohydrates, 9g protein,205 mg sodium, 4 g fiber

PURPLE CAULIFLOWER GIARDINIERA

MAKES about 1 gallon

1 tablespoon black pepper, cracked

1/2 teaspoon chili flakes

1 tablespoon dried oregano

3 sprigs thyme

1 bay leaf

5 cups water

2 cups white wine vinegar

2 cups apple cider vinegar

1 1/2 tablespoons kosher salt

1/2 cup sugar

3 purple cauliflower heads, cut in florets

1 1/2 cups fennel bulbs, diced large

1 1/2 cups red onions, diced large

1 bunch celery, diced large

3 carrots, diced large

2 yellow peppers, diced large

2 red peppers, diced large

1 cup green olives, diced large

1 1/2 cups pepperoncini, sliced

1 jalapeno, halved

1 cup olive oil

Toast pepper, chili flakes, oregano, thyme and bay leaf in a panuntil fragrant. Let cool. Wrap spices in cheesecloth, making asachet.

Place water, vinegars, salt, sugar and spice sachet in a largepot. Bring to a boil. Add the vegetables, pepperoncini and jalapeno.Bring mixture back to a boil; cook until vegetables are al dente.Remove from heat and discard sachet.

Allow mixture to cool, stir in olive oil and store in glasscontainers, refrigerating until use.

Note: Tramonto serves the giardiniera warm atop roasted chicken.

Rick Tramonto, executive chef and partner, Osteria di Tramonto

Nutrition facts per serving: 114 calories, 7 g fat, 1 g saturatedfat, 0 mg cholesterol, 10 g carbohydrates, 2 g protein, 373 mgsodium, 3 g fiber

BRAISED RED KALE WITH PANCETTA

Makes 4 Servings

1 1/2 pounds red kale

1 1/2 cups diced white onion

4 tablespoons extra-virgin olive oil

cup pancetta, diced

3 garlic cloves, chopped

4 to 5 cups chicken stock or broth

Salt

Freshly ground black pepper

Freshly grated Pecorino-Romano

Trim kale, removing any discolored or damaged leaves and toughstems. Wash thoroughly in cold water several times. Drain but leavedamp. Coarsely chop leaves.

Place onions, pancetta and oil in 4-quart saucepan over low tomedium heat. Cook for 4 or 5 minutes, until onions are translucentbut firm and pancetta is turning crispy. Add the garlic and kale.Stir as it wilts into a heavy mass, about 5 minutes. Add chickenstock or broth to cover by -inch and bring to a simmer. Season totaste.

Cover and simmer until kale is tender but not mushy, about 25-30minutes. Add additional stock if necessary and adjust seasoning asneeded.

Remove from heat and allow to rest for 10 minutes. Stir infreshly ground black pepper and Pecorino-Romano to taste. Whenserving, add a splash of extra-virgin olive oil on top.

Mark Payne, executive chef, The Cafe at The Ritz-Carlton Chicago

Nutrition facts per serving: 284 calories, 18 g fat, 3 gsaturated fat, 8 mg cholesterol, 24 g carbohydrates, 11 g protein,279 mg sodium, 4 g fiber