Keep it cool with the Scottos' summer salads and more

1. Preheat oven to 225 degrees F. Approximate cooking time 3 hours.

2. In a large bowl, add tomatoes, basil, garlic, and oil; toss thoroughly. Spread the tomatoes evenly on large baking sheet with sides. Season with salt and pepper.

3. Roast in oven for approximately 3 hours or until tomatoes are dry but soft, remove and set aside to cool.

1. Preheat broiler.

2. Cut tomatoes in half lengthwise. Scoop out insides of each tomato and discard.

3. Combine bread crumbs, goat and parmesan cheeses, garlic and basil. Season with salt and pepper to taste.

4. Place hollowed out tomatoes, cut side up, on a baking sheet that has been drizzled with extra virgin olive oil. Spoon cheese mixture into tomatoes.

5. Broil for 4 to 6 minutes or until cheese is melted and the tops are lightly golden brown. Remove from oven, lightly drizzle with olive oil, garnish with fresh basil leaves and serve warm.

For chicken:

1. Preheat oven to 350°F.

2. In a bowl, combine garlic, rosemary, olive oil, salt and pepper. Rub chicken with herb mixture, coating all sides evenly, then place chicken on a baking sheet.

3. Roast chicken in preheated oven for about 45 to 55 minutes, then remove and set aside to cool.

4. Pull chicken from bones, discarding skin and tendons, and set aside in chicken jus until ready to serve.

For pasta salad:

1. In a large bowl, combine pasta, string beans, grilled corn, and red wine vinaigrette. Toss until evenly coated with red wine vinaigrette; season with salt and pepper, garnish with bacon and crumbled Gorgonzola cheese.

For vinaigrette:

1. In a small bowl, add red wine vinegar, garlic, shallots, and oregano. Mix together with whisk then stream in extra virgin olive oil whisking all together.

2. Season with salt and pepper and set aside.

Assembly:

1. Plate the salad, top with roasted chicken, add avocado and tomato wedges along the sides, and serve.

For tuna:

1. In a bowl, combine all spice mix ingredients and mix well to make the dry rub for the tuna. Rub tuna on all sides with spice mix.

2. In a large skillet, heat extra virgin olive oil over medium heat until smoking. Reduce heat and sear tuna on all sides until very rare in temperature. Remove from heat and set aside.

3. In a bowl, combine cherry tomatoes, cucumbers, radishes, and string beans. Add half of the cherry tomato vinaigrette (see recipe) and toss well.

4. Cut tuna into ¼-inch thick slices and plate. Place avocado and beefsteak tomato wedges around each portion of tuna. Top with the vegetables and drizzle tuna, avocado and beefsteak tomatoes with remaining cherry tomato vinaigrette.

For cherry tomato vinaigrette:

1. In a blender, add the cherry tomatoes, red wine vinegar, garlic, shallots and Dijon mustard. Season with salt and pepper to taste.

2. Slowly stream extra virgin olive oil while the vegetables are blending and continue to mix until smooth in consistency.

For granita:

1. Combine espresso, water and sugar in a large mixing bowl. Whisk vigorously to ensure sugar dissolves.

2. Add espresso mixture to a 9 by 13-inch freezer-safe roasting pan, and freeze for 2 hours. Scrape entire frozen mixture with a fork to create loose crystals. Return to freezer for an hour. Serve topped with vanilla mascarpone cream and garnish with chocolate curls or cocoa powder.

For cream:

1. In a large bowl, beat the heavy cream and mascarpone until soft peaks form. Add the vanilla and sugar and continue to beat until stiff peaks form.