MARK C. PSORAS/For the Daily News
Kate Rapine's Stuffed Cherry Peppers.
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Fresh-picked and ready to cook
tomatoes, half-inch dice
1 1/2 quarts chicken stock
1 teaspoon sea (or coarse) salt
1/4 teaspoon fresh ground pepper
1 teaspoon dry
oregano
2 tablespoons fresh basil, chopped
1/2 cup orzo pasta
Heat oil in a 4-quart pot on medium heat, saute onion and garlic until tender. Add celery and zucchini; cook 5 minutes. Add tomatoes, stock, salt, pepper and oregano and bring to a boil on high heat. Reduce heat and simmer for 10 minutes.
Add orzo and simmer an additional 8 minutes. Stir in fresh basil and serve. Makes 6 servings.
Source: City Grange, Westin Philadelphia.
BABY ROMA PANZANELLA
4 pounds tomatoes, cut into large chunks
1 English cucumber, sliced into
half-moons
1/2 red onion, chopped finely
1/2 cup fresh basil, chopped
1/2 cup sourdough croutons
Basil-Dijon Vinaigrette (see below)
