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It isn’t summer without fresh tomatoes, and these recipes are some delicious, unique ways to enjoy...


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Parmesan Roasted Tomatoes


1/4 cup grated Parmesan 1/2 tsp. dried oregano 1/8 tsp. Kosher salt


1/8 tsp. freshly ground black pep- per


1/8 tsp. garlic powder 2 tsp. extra-virgin olive oil 12 1/2-inch thick tomato slices, from 6 med. tomatoes


Summer’s Favorite Vegetable Caprese Stacks


into 8 1/4-inch thick slices 16 fresh basil leaves


2 Tbsp. pitted Kalamata olives, ¿QHO\ FKRSSHG


2 Tbsp. extra-virgin olive oil 3 med. tomatoes, each cut into 4 1/4-inch thick slices (reserve any extra for another use) 1/2 tsp. Kosher salt


1/2 tsp. freshly ground black pep- per


1 8-oz. ball fresh mozzarella, cut In a small bowl, stir together olives and oil.


Place a slice of tomato on each of the 4 small plates; sprinkle lightly with salt and pepper. Top each with a slice of mozzarella, then a basil leaf. Repeat layering one more time. Top each stack with a slice of tomato and garnish with basil leaves.


Drizzle olive dressing over each stack. Serve immediately.


Preheat oven to 425°. Line a rimmed baking sheet with parchment. In a small bowl, combine Parmesan, oregano, salt, pepper and garlic powder. Add olive oil and stir to form a moist mixture.


Arrange tomato slices on baking sheet and spoon a heaping 1/2 tsp. Parmesan mixture on top of each VOLFH GLYLGLQJ HYHQO\ 8VH \RXU ¿QJHU- tips to press into an even layer. Bake until tomatoes are soft and topping begins to brown, about 20 minutes. Serve hot or warm.


Green Tomato


Mayonnaise 1/2 cup mayonnaise


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RI¿FH LGHQWLI\ \RXUVHOI DQG WKH QXPEHU :H ZLOO FUHGLW \RXU electric bill $25. The number may be located anywhere in the newsletter and is chosen at random. ,I \RX GRQ¶W NQRZ \RXU DFFRXQW QXPEHU FDOO RXU RI¿FH RU look on your bill. To get the credit, you must call before the next month’s newsletter is mailed.


1 (7- to 8-oz.) green tomato, cored and diced


4 fresh basil leaves, cut into thin strips


1 Tbsp. chopped fresh chives 2 tsp. Dijon mustard


Stir together mayonnaise, tomato, basil leaves, chives, and Dijon mus- tard. Serve immediately, or refrigerate in an airtight container up to 5 days. Great on grilled hamburgers!


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