A sandwich

This goes back a few years, but it's definitely a summer recipe.  It's sort of loosely based on a mufuletta.  And since it's a relatively cool day with no sun, I figure it might be perfect.

Tapenade

Odd place to start?  Sure.  But why not?  This is going to serve the role of oil and vinegar in the final product while adding something, umm, tapenady?

In a food processor, combine:

• A 60/40 split of kalamata olives and normal black olives
• 2 cloves of garlic (for once I'd strongly advise not going overboard here)
• 1 small handful of italian parsley
• A few chives, somewhat chopped
• 2 small spoonfuls of capers, rinced
• A small amount of oregano

Blend that, adding olive oil as needed, until you have a paste.

Sandwich

So when that's done, select your bread.  I'd recommend a baguette.

Halve your loaf, boule, whatever, and get some of the guts out.  You will have to make room for the other stuff.

So start adding:

• Tapenade to both pieces
• Feta
• Salami
• Spinach
• Banana peppers, sliced
• Roasted red pepper, sliced
• Tomatoes, sliced, salted, and drained in a strainer
• Whatever else strikes your fancy (though I'd recommend not taking the salt content up from here)

Recombine your two halves and wrap the sandwich tightly in plastic wrap.  Refrigerate for at least half an hour and up to, say, overnight.  Slice and serve.

Bread salad

Look!  It's both summerish and has actual amounts!

Combine:

• 4 cups fresh tomatoes, diced
• 3/4 cup red onion
• 1/2 cup white wine vinegar
• 1/3 cup olive oil
• 1 tbsp black pepper
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup (or more; can you really have too much?) shredded basil (traditional Italian)
• 6 cups dense crusty bread in 1-inch cubes

Add the bread last, preferably after a few minutes so the other flavors come together.  You can always toast fresh bread to get the right consistency, but if, say, you live in a high arid climate, your older bread will hit the sweet spot before molding anyway.

Chill, serve.  It's absolutely wonderful.

Sausage bread

I don't know if I'd even consider this a recipe.  Except for the fact that it has instructions and results in food; I guess that counts.

I end up craving this stuff on colder days in the spring and fall.  I have no idea why.  But it's a comfort food par excellence.

Basics:

• Store-bought pizza dough in a tube
• Melty Italian cheese mix
• Spicy Italian sausage

Optional:

• Red pepper flake
• Fennel seeds

Cook your sausage with the additives above if desired.  Make sure it's mostly done; it will cook a bit more in the oven but just make sure it's more or less ready to go.  Also make sure it's well broken up.

Crack the dough and spread it on a baking sheet.  In layers, add the cheese and the sausage.  Roll the whole thing up into a loaf and toss that thing in an oven at about 350 for, oh, half an hour.

Remove, let cool a bit, slice, and eat.  Try not to have too much.  It's really very easy.

Also, wonderful as a leftover for the next few days.  If it lasts that long.

Peasent food is the best

This seems to be a recipe I originally got from my parents and then modified significantly. It's dead simple, messy, delicious, and a great thing to modify for any range of people.

Six basic ingredients:

Bread
Garlic
Basil
Roasted red peppers (jarred is not only fine, it's basically ideal)
Goat cheese
Olive oil

For two people I like to use two heads (yes, you heard the right, heads) of garlic, two demi-baguettes (Costco does exceptionally well here believe it or not), a small loaf of goat cheese (the most expensive part by far), rrps and basil to match.

Heat the oven to 350. Toss the garlic on to an oven sheet, unpealed (well, maybe take off the outside layers of skin), and toast until very fragrant.

In the meantime, split your bread and lightly cover the inside with olive oil. Set aside. Also, rough chop the basil and red peppers.

Drop the oven to 250. Add the bread and keep it on until it starts to color and crisp just a bit.

Plate all items, including lumps of goat cheese, for all eaters. Have them combine ingredients on the bread, squeezing out individual garlic cloves (which should now be at most semi-firm and more likely quite squishy) on the bread, followed by peppers, followed by cheese, followed by basil.

While it's a decent appetizer, it can easily be a full meal (for two as described above).

Just trust me on this one.