Recipe by Cecile Andersson | Photography by Greg Lindstrom

Capellini with Raw Heirloom Tomato Sauce, Basil and Hazelnut Serves 4

½ cup hazelnuts
1 pound chopped raw heirloom tomatoes without seeds
1 tsp. kosher salt
12 oz Capellini
2 garlic cloves, sliced thinly
1 tsp. red pepper flakes
1 cup fresh basil leaves
¼ cup good olive oil
Fresh ground black pepper
1 oz Pecorino Romano, shaved

1. Preheat oven at 350. Toast hazelnuts on a baking sheet. Let them cool. Then coarsely chop.
2. Place chopped tomatoes in a bowl and season with salt.
3. Meanwhile, cook pasta al dente to specifications on the packaging.
4. Heat olive oil over low to medium heat and gently toast the thinly sliced garlic until golden brown. Then add the tomatoes and warm noodles to the pan. Toss gently. Add chopped basil, hazelnuts and red pepper flakes. Turn off the heat. The tomatoes should only be in the pan with the noodles 2-3 minutes, just enough to warm them slightly. Add more olive oil and salt to taste.
5. Top with shaved Pecorino Romano and fresh ground pepper.


Falafel Spiced Heirloom Tomatoes and Chickpeas on Naan Serves 4

Tomatoes and Chickpeas
2 garlic cloves, finely chopped
½ tsp. crushed red pepper flakes
½ tsp. ground coriander
½ tsp. ground cumin
1 tsp. kosher salt
2 large heirloom tomatoes (assorted colors), thinly sliced
1 can of chickpeas, rinsed
2 tbsp. red wine vinegar
Fresh ground black pepper
1 small shallot, thinly sliced
½ cup parsley leaves
3 tbsp. good olive oil
1 package store-bought naan

Yogurt Sauce
1 Persian or English cucumber
¾ cup plain Greek yogurt
½ cup fresh chopped mint
½ cup fresh parsley
Hot sauce
Kosher salt and freshly
ground black pepper

1. Combine garlic, red pepper flakes, coriander, cumin and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle with spice mixture evenly over the top. Let it sit at room temperature for at least 30 minutes to an hour.
2. Toss chickpeas with vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are mashed. Add shallot, parsley and olive oil; season with salt and pepper. Set it aside.
3. Yogurt sauce: combine yogurt, mint and parsley in a medium bowl; season with hot sauce, salt and pepper. Let it sit at room temperature for at least 15 minutes. Yogurt sauce can be made one hour ahead. Cover and chill.
4. Warm up a cast iron frying pan, or grill and toast the naan. Top each naan with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more olive oil and season well with salt and pepper.

Heirloom Tomato, Watermelon Salad with Almond Vinaigrette Serves 6

2 tbsp. slivered almonds
3 tbsp. extra virgin olive oil
1 tbsp. sherry vinegar
1 cup cubed watermelon
2 tbsp. chopped dill
2 tbsp. chopped mint
Fresh ground pepper
3 red heirloom tomatoes, roughly chopped
3 yellow heirloom tomatoes, roughly chopped
½ cup diced feta cheese
Handful of watercress leaves

1. To make the vinaigrette, combine olive oil and vinegar, and emulsify.
2. Toast almonds at 350 degrees for 3-4 minutes.
3. Toss the watermelon, dill and mint in a large bowl. Season with the salt and a few grindings of pepper. Add the tomatoes and vinaigrette, and toss to combine. Plate, topping with watercress leaves. Garnish with the feta cheese and toasted almonds. Serve immediately.

Chef Cecilie “Cece” Andersson grew up cooking at her mother’s side in the Danish countryside and fell in love with the kitchen. She took her first restaurant job in her early teens and never left. After coming to U.S., Andersson worked in various kitchens throughout the country, with her most recent stint as executive chef at The Jonathan Beach Club in Los Angeles. She relocated to Whitefish and has been at The Tupelo since October 2014.