Zesty Tomato Fondue

As “dippers” for this fondue, you could use crusty sourdough or French bread, blanched or raw green beans or sugar snaps, as well as raw baby carrots, broccoli, and cauliflower. I’ve even dipped apple slices into this fondue.

Daring carnivores might try meatballs or little chunks of sausage (lots of fat there), but veggies really seem to work best with this recipe. (Tinker with the seasoning and cheeses according to your taste and waistline.)

• 2 tablespoons light olive oil
• ½ small onion
• 1 or 2 cloves garlic, pressed or diced
• 1 cup fresh tomatoes, chopped and drained (or a 15-ounce can of Italian stewed tomatoes, drained and chopped); reserve the liquid
• 1 or 2 tablespoon diced green chilis
• ½ teaspoon dry basil (more if desired)
• ½ teaspoon oregano
• ¼ teaspoon (or less) of black pepper, preferably coarsely ground
• ¼ to ½ teaspoon chili powder
• 1 or 2 cups shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon cornstarch
• ¼ cup or more of dry white wine, if desired

Assembly

1. Heat the olive oil in a 3 or 4-quart heavy pan over low-medium heat. Toss in the onion and garlic and stir gently until the onions are completely soft. At that point, add the tomatoes, green chilies, and seasoning; cook gently for a few minutes.
2. Stir the wine and cornstarch together in a small bowl; then dip a small amount of the hot tomato liquid into the bowl and stir a bit more. Slowly whisk this mixture into the simmering tomatoes, stirring all the while.
3. As the tomatoes are simmering and thickening, slowly add the grated Cheddar and stir each new addition until completely melted. When all the cheese has melted, add some of the reserved juice (if necessary) to create just the consistency you want.
4. Pour the mixture into a fondue pot or chafing dish, and set over a flame. And watch out for scorching after you and your guests start tucking in!
   
   
   

 
Mediterranean Salad

• 1 tablespoon olive oil
• 1 tablespoon pesto
• 1 or 2 tablespoons lemon juice
• Freshly ground pepper
• 2 to 3 cups of tomato chunks
  
• ¼ cup or so pitted kalamata olives, cut in half
• 2 ounces feta cheese, crumbled, or mozzarella chunks
  
• 1 tablespoon pine nuts, lightly toasted
• Several chopped basil leaves, if available; otherwise, chopped parsley to taste (if you must)
• Optional: ½ small red onion, thinly sliced (if you want to ruin a great recipe)

Whisk together the pesto, lemon juice, olive oil, and a little ground black pepper. Add the remaining ingredients and toss until the tomatoes are evenly coated. At that point, you should be able to make 4 people or so very, very happy.