LOCAL CREMINI MUSHROOM SALAD with fennel, Meyer lemon, tarragon and shaved Parmesan “This salad is all about the freshness of the mushrooms,” Stark says. Because the salad is assembled right before serving, it’s important to prepare all the ingredients beforehand.
Serves 4
1/2 lb. cremini mushrooms (you may substitute white mushrooms) 1 small to medium fresh fennel bulb 1/2 bunch fresh tarragon 4 tbsp. quality extra virgin olive oil, plus more to drizzle
2 tbsp. lemon juice from a Meyer lemon, if available 1/2 cup fresh shaved quality Parmesan Kosher salt and fresh ground black pepper, to taste
Prepare ingredients: Brush off any visible dirt from mushrooms and trim off stems. Trim the top off the fennel, leaving just the bulb. Pick tarragon leaves off the stems. With a mandolin, shave mushrooms about 1/8-inch thick into a bowl. Do the same with the fennel bulb. It should be 2 parts mushroom and 1 part fennel. Add tarragon leaves. Add olive oil, lemon juice and Parmesan. Season with salt and pepper. Very gently toss all ingredients together until just coated with dressing. Spread salad in a single layer on a serving platter. Drizzle with more olive oil and more shaved Parmesan, if desired. Serve immediately.
HEIRLOOM TOMATO and Cambozola “mac and cheese”
Here’s a summertime dilemma: what to do with those extra heirloom tomatoes. Stark provides a delicious solution. It’s not a true baked macaroni and cheese, he says, “but just as tasty and much quicker.”
Serves 4
2 cups large-diced heirloom tomatoes Kosher salt and fresh ground black pepper, to taste 1 tbsp. butter 1 tbsp. extra virgin olive oil 2 cups fresh bread cubes 1/2 lb. cavatappi pasta 2 cups heavy cream 4 to 6 leaves fresh basil 4 oz. fontina cheese, grated 4 oz. Cambozola cheese, diced
Toss diced tomatoes with a couple pinches of kosher salt. Place in a small strainer over a bowl to purge excess tomato water; reserve strained liquid. Meanwhile, make topping by melting butter with olive oil. Toss with bread cubes and season with salt and pepper. Bake in a 350-degree oven on a sheet pan, stirring occasionally until golden brown and crispy, about 10 minutes. Remove and let cool. When cool, place in a plastic bag and crush into oatmeal-sized crumbs with a rolling pin or the bottom of a heavy pan; reserve. Cook pasta according to package instructions. Drain but don’t rinse. Return pasta to the pot used to cook it. Add cream and tomato liquid and simmer until cream is reduced by half. Stir in drained tomatoes. Tear basil into bite-sized pieces and add to pasta. Season with salt and pepper and heat through. Remove from heat. Add cheeses and stir just until melted. Place in serving dishes, top with toasted bread crumbs and serve.
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