1 garlic clove, cut in half

1 large or 2 smaller ripe tomatoes, in season

Salt to taste

1/2 ounce goat cheese crumbled or thinly sliced

1.  If you'd like, toast the bread.  Rub with the cut side of a garlic clove.

2.  Cut one of the tomatoes in half and generously rub the juice and pulp on the bread slices.

3.  Cut the tomatoes in slices and layer over the bread.  Spread the goat cheese over the tomatoes.

4.  If you'd like, season to taste with salt.

(You can garnish with a few basil leaves, optional.)

Insalata Estiva Alla Siciliana (Summer salad, Sicilian style) from Insalate

4 ripe red tomatoes cut into wedges and seeded

1 cucumber, peeled and cut into 1-inch chunks

1 red onion, thinly sliced

1 tablespoon dried oregano

1 teaspoon salt

1/4 teaspoon ground red pepper

3 tablespoons extra-virgin olive oil

1.  In a large bowl, thoroughly combine all ingredients.

2.  Cover the bowl with plastic wrap and refrigerate for up to 1 hour.  Toss again before serving.

(I buy bread and sop up a slice or two with the olive oil as I eat the meal.)

Caprese Salad (a classic)

Mound of mozzarella di bufala or of fresh mozzarella

Ripe round red tomatoes

Cut mozzarella and tomatoes in slices and alternate on a dish.  Drizzle with olive oil and season tomatoes with salt to taste.

Though it's almost fall, you can use these recipes year-round even though summer is the ideal time.

To find a Greenmarket near you that sells organic produce free of pesticides, log on to LocalHarvest.  Some Greenmarkets do operate year-round, like the one in Union Square in New York City.

Also in the spirit of National Recovery Month (and only a coincidence that the two happen in September): my next SharePost will detail the 25th anniversary of my own recovery.

I hope you enjoy the recipes.