Heirloom Tomato Carpaccio With Goat Cheese and Arugula Salad
Serves 4

4 large heirloom tomatoes, peeled
½ cup virgin olive oil, divided
1 tablespoon aged balsamic vinegar
Salt and pepper to taste
4 2-ounce wheels of fresh goat cheese
½ cup pistachios, shelled, toasted and chopped
2 bunches arugula
1 lemon, halved and juiced

Directions: Use a very sharp knife or mandoline to slice tomatoes very thin and arrange on 4 plates in a fanlike fashion. Drizzle tomatoes with 1 tablespoon of olive oil and the balsamic vinegar, and season with salt and pepper. Roll each wheel of goat cheese thoroughly in crushed pistachio, pressing gently so nuts adhere to cheese surface. Place one pistachio/goat cheese wheel in the center of each fanned tomato. In a large bowl, dress the arugula with remaining olive oil, the lemon juice and salt and pepper, and toss well to combine. Arrange salad atop each cheese wheel and serve immediately.

Veggie Platter with Sun-dried Tomato Dip
Serves 10

For the dip:

• 1⁄2 cup loosely packed sun-dried tomatoes in olive oil, drained and coarsely chopped
• 1 16‑ounce container
• Greek-style nonfat yogurt (such as Fage)
• 1 tablespoon granulated garlic
• 2 teaspoons Cajun seasoning
• 2–3 drops hot sauce (such as Tabasco), to taste
• Salt, to taste

Veggie prep:

• 30 6‑inch-long asparagus tips, bottoms trimmed
• 2 cups cherry tomatoes, rinsed and dried
• 1 cup baby carrots
• 1 cup cauliflower florets
• 1 red pepper, cut into thin strips
• 1⁄2 English cucumber, peeled and cut into 3‑inch-long spears

Directions: In a blender or food processor place half of the sun-dried tomatoes and half of the yogurt along with the remaining dip ingredients. Blend briefly until spices are incorporated but some chunks of tomato remain. Place in a bowl and stir in remaining cherry tomatoes and yogurt until well incorporated. Refrigerate, covered, until ready to use. (Dip should be refrigerated for at least an hour, so the flavors can develop.)

Place asparagus in a microwave-safe bowl filled with 1⁄2 cup of water and cook on high for 2–3 minutes, until crisp-tender. Rinse asparagus in cold water to stop its cooking and pat dry. Arrange veggies on a platter and serve with dip alongside.

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