Pasta with Tomatoes, Basil, And Arugula

 If you don't have arugula growing in your garden use some fresh salad greens or spinach.

2 to 3 ripe garden tomatoes, chopped into 1/2" pieces
2 to 3 cloves garlic, minced
2 tablespoons vinegar, balsamic or cham pagne
1/2 teaspoon sugar salt, ground pepper, pinch of cayenne pepper
4 to 5 leaves fresh basil, washed, patted dry, and cut with scissors
2 to 3 cups arugula, washed, patted dry, and cut with scissors
8 ounces angel-hair pasta or thin spaghetti (1 use whole wheat)
1 tablespoon olive oil
freshly grated Parmesan cheese, or pecorino romano

Toss together chopped tomatoes, garlic, vinegar, sugar, spices, and basil. Prepare pasta; drain. Toss with olive oil and arugula. Pour on the tomato mixture and toss again. Serve topped with grated cheese. Serves two (or one very hungry person).

• 4 cups vine-ripened tomatoes, chopped
• 1 cup small dice red onions
• 1 large fresh jalapeno, seeded and small dice
• 1/2 cup loosely-packed, chopped fresh cilantro leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped garlic
• 1-1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• Tortilla Chips

1. Combine all of the ingredients in a large nonreactive bowl and mix well.
2. Cover and chill for at least 2 hours before serving with the chips.
   

• 1/2 pound sharp cheddar cheese, grated
• 1/2 pound Monterey Jack cheese, grated
• 3 tablespoons chopped pimiento
• 1/2 cup mayonnaise
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large ripe tomatoes (about 2 pounds), cored and quartered to the base
• Toasted croutons

1. In a medium-size mixing bowl, combine the cheeses, pimientos, mayonnaise, hot sauce, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well. Cover and refrigerate for 1 hour.
2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Sprinkle the tomatoes with the remaining 1/4 teaspoon of salt and pepper. Spoon 1/2 cup of the cheese into the center of each tomato. Arrange on the prepared baking sheet and bake for 6 minutes. Remove from the oven.
4. Place the tomatoes in the center of serving plates and serve with the croutons.

• 1 can (46-ounce) tomato juice
• 4 cups chopped tomatoes
• 2 cups chopped yellow onions
• 2 cups chopped celery
• 2 tablespoons chopped garlic
• 2 cups chopped assorted green, red, and yellow bell peppers
• 2 cups peeled, seeded, and chopped cucumbers
• 1/4 cup loosely-packed, chopped fresh cilantro leaves
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup chopped green onions (green part only)
• 2 tablespoons prepared horseradish
• 2 tablespoons Worcestershire sauce
• 2 teaspoons hot sauce
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a large bowl and stir to mix well.
2. Chill for at least 6 hours before serving.

• 1 pound rock shrimp (or whatever shrimp is available in your area), peeled
• Salt and freshly ground black pepper
• 4 cups water
• 1 teaspoon Zatarain's Liquid Shrimp & Crab Boil (optional)
• 1 lemon, halved
• 2 bay leaves
• 1 large egg
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped onions
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1 tablespoon prepared horseradish
• 3 tablespoons Creole or whole-grain mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley
• Cayenne pepper
• 1 cup olive oil
• 12 green tomato slices, each about 1/4-inch thick
• 1 cup all-purpose flour
• 2 large eggs beaten with 2 tablespoons whole milk
• 2 cups fine dried breadcrumbs
• Emeril's Original Essence
• 1/2 cup vegetable oil
• 1 cup fresh maiche (optional)

1. Season the shrimp with salt and black pepper. Combine the water, liquid crab boil, lemon and bay leaves in a large, heavy pot. Season the mixture with salt and black pepper. Bring the mixture to a boil, add the shrimp and cook for 1 minute. Remove from the heat and let sit for 1 minute. Drain and discard the liquid. Let the shrimp cool to room temperature, then refrigerate for about 2 hours.
2. Combine the egg, lemon juice, onions, green onions, celery, horseradish, mustard, ketchup and parsley in a food processor. Process until the mixture is smooth. Season to taste with salt, black pepper and cayenne. While the machine is running, slowly add the olive oil, a little at a time, until the mixture is thick and smooth. Reseason if needed. Refrigerate the mixture for 2 hours.
3. Season both sides of the sliced tomatoes with salt and black pepper. Put the flour, egg wash and breadcrumbs in 3 separate shallow dishes and season with the Essence. Dredge each tomato slice first in the flour, then in the egg wash, letting any excess drip off, and then in the breadcrumbs, coating evenly.
4. Heat 1/4 cup of the vegetable oil in each of two skillets over medium-hot heat. Fry the tomatoes until crispy, about 2 minutes on each side. Drain on paper towels, and season with salt and black pepper.
5. To serve, combine the shrimp and dressing mixture in a bowl and mix well. Arrange 3 tomato slices on the rim of each salad plate. Spoon equal amounts of the rock shrimp mixture in the center of each plate. Garnish with the maiche if you wish.