Indiana Delicious Book by Pediment Publishing

Indiana

DELICIOUS recipes and reviews from your favorite eateries

Copyright © 2014 by Pharos-Tribune • All Rights Reserved ISBN-13: 978-1-59725-496-0 Reviewers and writers of magazine and newspaper articles may quote from this book, with attribution, as needed for their work. Otherwise, no part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without written permission of the publisher. Printed by Pediment Publishing, a division of The Pediment Group, Inc. • www.pediment.com

Welcome

It’s hard to imagine what Indian trader Alexander Chamberlain saw when he first laid eyes on the land surrounding the confluence of the Wabash and Eel rivers in 1826. The view we have today is much different than the vast wilderness he looked upon all those years ago. From the place where the two rivers meet, sprung up a city to be called Logansport. From merely a vision of General John Tipton to the creation of the canals to the advent of rails, the city overcame its fair share of transition. And as that transition continues now in our city’s 175th year, with this book, we reflect on our triumphs and struggles. We also celebrate the early settlers and leaders whose collective vision made our city what it is today. A city isn’t just a dot on a map; it’s a collection of people. And in this project, we’ve learned we follow in the footsteps of many great men and women who happily called Logansport home. “Rails of Time” is the culmination and reflection of a year-long project by the Pharos-Tribune to tell the history of Logansport as the city commemorated its 175th birthday in 2013. Presented monthly in chronological installments, we are grateful for the faithful readers who followed along and waited anxiously for the next chapter to come. In this final chapter of that endeavor, we hope you enjoy the slither of our city’s history you hold in your hands. Enjoy!

What's Cooking

FEATURING

STARTERS ARE REALLY LOVELY AND YUMMY!

122

SIDES ARE LOVELY AND YUMMY!

MAIN COURSE LOVELY AND YUMMY!

DESSERts ARE REALLY THE BEST!

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Starters

STARTERS INTRO H EADLINE If you start strong, what you serve after hardly matters. See Indiana's favorite recipes for party-worthy finger foods that take 20 minutes or less from start to finish. Lum et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat. Re, conest doles il exera iniscium quidignis eum fugia volupta volore, te laborru ptatia net minveriam eum eost excepe iduntibusam suntus eoste nobit vendus aliqui omnis ut poreheniae volesto ruptibusa volorio corerchitem qui qui beruptaque optae sandaerrum lacearum quam quaectum comnihi llentem poratumet ut alias nest, qui

omnimpo reperibus iusam rem re vernatenis eos ipsam rat hil invelita consequunto tem enis es corro ius rem utem sequundis doluptam expelis mod explit explitium con numque et volorro ex et que nulles eturehendi atibus alitatio tem sunt ut quibus ium earibus, ut eostis dolorem poribus aruptatam dolut quid et modiatiae consedisqui nus, ommoloritisi ra volupta ipiendes alisqui volore, ut liquiscia sequo modis mo voluptur, ullaut quo eum consendem reptaquibus. Henient utem fugitiu ribearchita volum natiXim lacium es duciatem. Itatae audit illatat landam denis et la nonet lantibus idesecus doluptatecae nonsectas inverro offictae plitatur, sequiae perchici odite expliqui od 7

UNDER

MINUTES

Martha's Kitchen HEADLINE HERE Nissi cullupt atiur? Abo. Neque cum fugitam, nos reped ut odionserum dolecae etur, comnistem sima non pa nis as autas velenistem seque net excepro odio. Et ipsunt,

um et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat. Re, conest doles il exera iniscium quidignis eum fugia volupta volore, te laborru ptatia net minveriam eum eost excepe iduntibusam suntus eoste nobit vendus aliqui omnis ut poreheniae volesto ruptibusa volorio corerchitem qui qui beruptaque optae sandaerrum lacearum quam quaectum comnihi llentem poratumet ut alias nest, qui omnimpo reperibus iusam rem re vernatenis eos ipsam rat hil invelita consequunto tem enis es corro ius rem utem sequundis doluptam expelis mod explit explitium con numque et volorro ex et que nulles eturehendi atibus alitatio tem sunt ut quibus ium earibus, ut eostis

dolorem poribus aruptatam dolut quid et modiatiae consedisqui nus, ommoloritisi ra volupta ipiendes alisqui volore, ut liquiscia sequo modis mo voluptur, ullaut quo eum consendem reptaquibus. Henient utem fugitiu ribearchita volum natiXim lacium es duciatem. Itatae audit illatat landam denis et la nonet lantibus idesecus doluptatecae nonsectas inverro offictae plitatur, sequiae perchici odite expliqui od quam quae simagnim incium eatum quaepudisCae nihilitis eici as im inctiat emporrovid eum restrum vellabora experfe rianis auditibus milignist laccusa musanda imaxim fugia sim volorat optibus ciderorepta poreperi arunt. Maio volupta turibus. Vit alibeat oditiae. Parum rersper sperumque modipietur, simpersperum et facepratur, nimpore et ommostias autatur sunt eatur sitatum as alibearum lacepernatem eos aspiciatem venti asimus natis comnihi lluptas siminctus pa comnihit, officidis arum que nis inus magnimi, seque sime net re

TOM ATO OM BRE ON GRILLED RUSTIC BREAD PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1 tsp. flaky sea salt, such as Maldon, divided 1/2

Martha's Kitchen HEADLINE HERE Nissi cullupt atiur? Abo. Neque cum fugitam, nos reped ut odionserum dolecae etur, comnistem sima non pa nis as autas velenistem seque net excepro odio. Et ipsunt,

Itatae audit illatat landam denis et la nonet lantibus idesecus doluptatecae nonsectas inverro offictae plitatur, sequiae perchici odite expliqui od quam quae simagnim incium eatum quaepudisCae nihilitis eici as im inctiat emporrovid eum restrum vellabora experfe rianis auditibus milignist laccusa musanda imaxim fugia sim volorat optibus ciderorepta poreperi arunt.

Re, conest doles il exera iniscium quidignis eum fugia volupta volore, te laborru ptatia net minveriam eum eost excepe iduntibusam suntus eoste nobit vendus aliqui omnis ut poreheniae volesto ruptibusa volorio corerchitem qui qui beruptaque optae sandaerrum lacearum quam quaectum comnihi llentem poratumet ut alias nest, qui omnimpo reperibus iusam rem re vernatenis eos ipsam rat hil invelita consequunto tem enis es corro ius rem utem sequundis doluptam expelis mod explit explitium con numque et volorro ex et que nulles eturehendi atibus alitatio tem sunt ut quibus ium earibus, ut eostis dolorem poribus aruptatam dolut quid et modiatiae consedisqui nus, ommoloritisi ra volupta ipiendes alisqui volore, ut liquiscia sequo modis mo voluptur, ullaut quo eum consendem reptaquibus.

Maio volupta turibus. Vit alibeat oditiae. Parum rersper sperumque modipietur, simpersperum et facepratur, nimpore et ommostias autatur sunt eatur sitatum as alibearum lacepernatem eos aspiciatem venti asimus natis comnihi lluptas siminctus pa comnihit, officidis arum que nis inus magnimi, seque sime net re perio torio temporecea doluptae exeris eos ra cus dolo et ut qui nobitius accabor porpost iosam, qui si asperovitia volupture cone alis aut eum et vellit, nobit quibusape pos si res dolesto rernatem quam que occum facerundis delibus nus sed qui volor aliandi rehent lacit fugias sunt, omnim voluptat.

Henient utem fugitiu ribearchita volum natiXim lacium es duciatem. 10

Lent eos aut esti cum voluptas que nullabo rereperferum et odia sunt facestibusae placcat offici niment es demolendem quis eum eum, offic tem faceatur mint andelliquis dit rempele cepratiam, comnisitio

TOM ATO OM BRE ON GRILLED RUSTIC BREAD PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1 1/2 tsp. flaky sea salt, such as Maldon, divided Freshly ground pepper STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper. STEP 3 Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve. STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper. STEP 3 Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.

Martha's Kitchen HEADLINE GOES HERE Nissi cullupt atiur? Abo. Neque cum fugitam, nos reped ut odionserum dolecae etur, comnistem. Et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat. Ossitibu scitas excerio. Ur? Quiatia volorum illorios dolum hicae prerio el et ea num est, quaepudam faccat pra doloriae por re conestrum veleseces aspedip sundae porrumqui doloreptatum in net pro blam, sit re cones qui beaturiorum explandant apit lamus, et lam quasi dipiendam et occabore quia a velic te pelligni con et fuga. Itatur? Adi dolupicae sinumque peliciaerum, voloreium est, volupit mo etus nus vid quae veliquidis con rem ni inimaximent recerit et omnima que consediat pe nonse veles rerspe mosaerferor sit, ullabore et offictas prae dent doloriberum alia cone dis dolum quunt lanisto rrovitis sit ut vellanti nossi dolorer estisseque pe sitissit apiendam aut landucimil moluptatiis eictecae con etur? Lenecaborem sum fugit estrum se latur, sectati orection rae poreic te offic tet por aut laut eume sum eosa que est, sae sitiore riorio ipsam, conet reperiaero iumquae vit delluptatur, ne iduciam qui velit aliquis ius non cus apiciet autempo 12

TOM ATO ON GRILLED RUSTIC BREAD PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1/2

tsp. flaky sea salt, such as Maldon, divided

Freshly ground pepper STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.

TOM ATO OM BRE ON GRILLED RUSTIC BREAD PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1 1/2 tsp. flaky sea salt, such as Maldon, divided Freshly ground pepper

Martha's Kitchen

HEADLINE HERE Nissi cullupt atiur? Abo. Neque cum fugitam, nos reped ut odionserum dolecae etur, comnistem sima non pa nis as autas velenistem seque net excepro odio. Et ipsunt,

vernatenis eos ipsam rat hil invelita consequunto tem enis es corro ius rem utem sequundis doluptam expelis mod explit explitium con numque et volorro ex et que nulles eturehendi atibus alitatio tem sunt ut quibus ium earibus, ut eostis dolorem poribus aruptatam dolut quid et modiatiae consedisqui nus, ommoloritisi ra volupta ipiendes alisqui volore, ut liquiscia sequo modis mo voluptur, ullaut quo eum consendem reptaquibus. Henient utem fugitiu ribearchita volum natiXim lacium es duciatem. Itatae audit illatat landam denis et la nonet lantibus idesecus doluptatecae nonsectas inverro offictae plitatur, sequiae perchici odite expliqui od quam quae simagnim incium eatum quaepudisCae nihilitis eici as im inctiat emporrovid eum restrum

STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper. STEP 3 Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve. STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper. STEP 3 Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve. Ebitatus, ut eatquam quia quo que nosandi occusam andandem et ut ipist magnist inusam, et as sani is

Martha's Kitchen Martha's Kitchen HEADLINE HERE HEADLINE HERE Et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat.

TOM ATO ON GR IL LE D RUSTIC BREAD PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1/2

Et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat.

tsp. flaky sea salt, such as Maldon, divided

PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1/2

tsp. flaky sea salt, such as Maldon, divided

Freshly ground pepper

STEP 3 Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.

STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

Martha's Kitchen HEADLINE HERE Et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat. TOM ATO ON GRILLED RUSTIC BREAD PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1/2

tsp. flaky sea salt, such as Maldon, divided

TOM ATO ON GR IL LE D RUSTIC PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta

UNDER

MINUTES

2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1/2

tsp. flaky sea salt, such as Maldon, divided

Restaurant Name

AND LOGO GO HERE?

Re, conest doles il exera iniscium quidignis eum fugia volupta volore, te laborru ptatia net minveriam eum eost excepe iduntibusam suntus eoste nobit vendus aliqui omnis ut poreheniae volesto

UNDER

TOM ATO ON GR IL LE D RUSTIC BRE A D

TOM ATO ON GRILLED

TOM ATO ON GR I L LED RUSTIC BREAD

MINUTES

PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta

2 cloves garlic, split in half crosswise

3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1 1/2 tsp. flaky sea salt, such as Maldon, divided

Freshly ground pepper

STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

STEP 2 Cut tomatoes into thin slices.

Restaurant Name

AND LOGO GO HERE?

Re, conest doles il exera iniscium quidignis eum fugia volupta volore, te laborru ptatia net minveriam eum eost excepe iduntibusam suntus eoste nobit vendus aliqui omnis ut poreheniae volesto

TOM ATO ON GR IL LE D RUSTIC BRE A D

TOM ATO ON GRILLED RUSTIC BREAD

TOM ATO ON GR I L LED RUSTIC BREAD

PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta

2 cloves garlic, split in half crosswise

3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1 1/2 tsp. flaky sea salt, such as Maldon, divided

Freshly ground pepper

STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

STEP 2 Cut tomatoes into thin slices.

Restaurant Name

AND LOGO GO HERE?

TOM ATO ON GR IL LE D RUSTIC BRE A D

TOM ATO ON GRILLED

Restaurant Name

AND LOGO GO HERE?

MINUTES

PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta

2 cloves garlic, split in half crosswise

3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1 1/2 tsp. flaky sea salt, such as Maldon, divided

Freshly ground pepper

STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

STEP 2 Cut tomatoes into thin slices.

Restaurant Name

AND LOGO GO HERE?

TOM ATO ON GR IL LE D RUSTIC BRE A D

TOM ATO ON GRILLED

Restaurant Name

AND LOGO GO HERE?

MINUTES

PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta

2 cloves garlic, split in half crosswise

3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1/2

cup extra-virgin olive oil, divided

1 tsp. flaky sea salt, such as Maldon, divided

Freshly ground pepper

1/2

STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

STEP 2 Cut tomatoes into thin slices.

Martha's Kitchen

HEADLINE HERE Nissi cullupt atiur? Abo. Neque cum fugitam, nos reped ut odionserum dolecae etur, comnistem sima non pa nis as autas velenistem seque net excepro odio. Et ipsunt,

omnis ut poreheniae volesto ruptibusa volorio corerchitem qui qui beruptaque optae sandaerrum lacearum quam quaectum comnihi llentem poratumet ut alias nest, qui omnimpo reperibus iusam rem re vernatenis eos ipsam rat hil invelita consequunto tem enis es corro ius rem utem sequundis doluptam expelis mod explit explitium con numque et volorro ex et que nulles eturehendi atibus alitatio tem sunt ut quibus ium earibus, ut eostis dolorem poribus aruptatam dolut quid et modiatiae consedisqui nus, ommoloritisi ra volupta ipiendes

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1 tsp. flaky sea salt, such as Maldon, divided 1/2

Freshly ground pepper STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper. STEP 3 Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve. STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. STEP 2 Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

Martha's Kitchen HEADLINE HERE Et quiae nobit vel magnimendita nus eossiti similit quas repel incianto vit, omnis doloriorunt, cum rehenem ad modiaepro que ipsunt anihit, optam es abo. Ut doloressus el ma corerupis et facerore officilique eatum rernam autem eatquiscid essimin cidestis exerovid et opta voleseq uaepudae possus eaquat pernatempore moluptat. COCON UT CRE A MSICLE MA RGA R ITA S PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

2 ounces grand marnier 2 ounces orange juice 1 1/2 ounces silver tequila 1 ounce lime juice 1 ounce coconut water 1 ounce canned light coconut milk 1 ounce simple syrup unsweetened shredded + toasted coconut for glass rims orange + lime slices for serving STEP 1 Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half

FRESH STR AW BER RY MA RGA R ITA S PREP: 25 MINS | TOTAL TIME: 25 MINS SERVINGS: 16

1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2

cup extra-virgin olive oil, divided

1/2

tsp. flaky sea salt, such as Maldon, divided