This recipe provided by our own Diana Gifford:
Ciabatta bread,
Olive oil, clove of garlic,
smoked salt,
Campari tomatoes,
fresh basil,
sliced red onion(optional),
fresh mozzarella
Brush one side of bread with olive oil, cut garlic clove in half and rub on each half of bread (I think this step really makes the sandwich!).
Toast bread. I toast a whole loaf on a baking sheet in the oven at 400° for 8ish min, you want to take out before too crunchy.
Place sliced tomato, then salt, then basil, then mozzarella, then onion. I make sure the olive oil side is on the out side of the sandwich. 
I buy the smoked salt different places, but Whole foods sells Frontier brand that is good and crunchy. There are 2 alder, which comes with a grinder, and applewood which is a finishing salt. This smoked salt really adds that umami flavor and depth.
The bread is just a ciabatta loaf that we had sliced at Whole Foods, sourghdough works well too. 
Tomato basil sandwiches are one of the things that I wait for each year. They make the hard work in the garden and all the heat bearable!
Grilled Swordfish Nicoise - submitted by our own Allison Liddell
serves 4

This is actually a Weight Watchers recipe, believe it or not, but it was so good! I've also made it with grilled salmon. And I've added avocado to it at times. Yum!


Cooking spray, 4 spray(s)
Uncooked fingerling potato(es), 1pound(s)
Egg(s), 4 large egg(s)
Uncooked French green bean(s), 8oz
Uncooked swordfish fillet(s) 1 12pound(s), 4 (6-oz) steaks
Kosher salt 1tsp, divided
Black pepper 1 tsp, divided
Extra virgin olive oil 2 Tbsp
Fresh lemon juice 1 12Tbsp
Dijon mustard 1 tsp
Garlic 1 clove(s), grated
Arugula 4 cup(s)
Cherry tomato(es) 2 cup(s), halved
Nicoise olives 16 olive(s)

Off heat, coat grill rack and grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
In Dutch oven or large saucepan, add potatoes and enough water to cover by 1 inch. Bring to boil over high heat. Carefully add eggs and reduce heat to medium. Cook eggs for 8 minutes. Using slotted spoon, transfer potatoes and eggs to bowl of ice water. (If potatoes are not tender yet, cook for another minute or two.) Add haricots verts to boiling water and cook until crisp-tender, about 4 minutes. Drain haricots verts and transfer to ice water. Drain vegetables and eggs and pat dry with paper towels. Peel eggs and cut in half lengthwise.
Lightly coat both sides of fish with nonstick spray. Cut red spots out of fish. Season with 1⁄2 tsp each salt and black pepper. Cut potatoes in half. Coat potatoes and haricots verts with nonstick spray. Arrange fish on grill, and potatoes and haricots verts on grill pan. Cook until fish flakes easily with fork and vegetables are charred in spots, 4 to 5 minutes per side. Season vegetables with 1⁄4 tsp each salt and pepper.
In small jar, combine oil, lemon juice, mustard, garlic, and remaining 1⁄4 tsp each salt and black pepper. Cover jar with lid and shake well. In medium bowl, toss arugula with 1 tbsp dressing. Arrange 1 cup arugula each on 4 plates. Top each plate with 1 fillet, 2 egg halves, 1⁄2 cup tomatoes, and 4 olives. Divide potatoes and haricots verts among plates. Drizzle with remaining dressing.
Serving size: 1 salad

Lela’s Zucchini Relish submitted by our own Sigrid Ruetti

Grind and let stand at least 5 hours or overnight: 5 cups zucchini, 4 c ps onions, 1 Tbl salt
Drain real good. Wash in cold water and let drain thoroughly. 
2 1/2 Cups vinegar  4 cups sugar, 1 small jar pimentos chopped, 2 teas celery salt, 1 teas each nutmeg, dry mustard, turmeric, and cornstarch  and 1/2 teas pepper
Mix well and cook 30 minutes. Don’t over cook or your relish will be mushy. Seal hot in sterilized jars. 
I don’t typically make 6 quarts. If the jars aren’t full, I refrigerator any extra in tupperware. 

Submitted by Sigrid Ruetti.