By David Harbilas

One of the challenges of writing a menu is in finding seemingly new ideas within old or familiar dishes.

I’m currently working for a friend who has decided to open a restaurant, and we will be serving brunch over the weekends.

It will be a Mediterranean theme, with an emphasis on Turkish food, which is far less “foreign” than some would think.

Many ingredients used in Greek cooking are used in Turkish cuisine, one of them being feta. Tomatoes are used widely, and here I’ve opted to use them in a simple omelet.

Makes enough filling for three omelets

• 3 tomatoes, peeled, seeded, and diced
• 1 large zucchini, seeds scooped out and shredded
• 1 shallot, diced Read the rest of this entry »

By David Harbilas

The tomato in this dish is really only a condiment, yet it elevates a satisfying soup into something more memorable by adding a sweetness to off-set the mild and herby quality of the zucchini and mint.

This is another wonderful early summer first course, and it is a perfect introduction to roast chicken or fish.

Makes about ½ gallon soup, with 1 cup of tomato confit.

• 4 zucchini, rough chop
• 1 onion, sliced
• 2 cloves of garlic, left whole
• 2 cups heavy cream Read the rest of this entry »

By David Harbilas

Tomato is one of the few vegetables that pairs well with many others, including zucchini, which seems to end up in many bland preparations.

One of the best ways to cook zucchini is to grill it, and its mild flavor goes perfectly with ripe sliced tomato.

Fennel, shaved thinly, adds a licorice flavor, and the entire salad is dressed with lemon, olive oil, and chopped oregano.

Serves 2

• 2 small zucchini
• 1 large, riped tomato, globe variety
• ½ bulb of fennel Read the rest of this entry »

By Michelle Fabio

It’s summertime and that means that fresh, delicious tomatoes and zucchini can both be found in abundance in either your own garden or local market.

Here’s a great, easy way to put them together while retaining both of their unique flavors.

Linguine with Tomatoes, Zucchini, and Grilled Shrimp

• 1/2 pound fresh medium shrimp, peeled
• Salt and pepper to taste
• 4 tablespoons olive oil
• 2 cloves garlic, crushed
• Read the rest of this entry »