Recommendations

Chicories with Preserved Lemon, Yogurt, and Mint

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

I prefer to drag and dip my perky, seasoned lettuces through a tangy sauce rather than weigh down the leaves with a dressing, making them all sad and wilty.

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You’re probably thinking that you need perfect tomatoes to make this dish, but the beauty is that you don’t (any East Coaster will tell you that the good tomatoes don’t even show up until late August).

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I would not do anything ahead of time here, other than toast the buckwheat or pumpkin seeds.

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More recipes

Melon with Crispy Ham and Ricotta Salata

Tomatoes Dressed in Toasted Fennel and Anchovy

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