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Join "Jayni's Kitchen" this week for "The Sustainable Table: Serving Up Healthy Choices with Dawn Brighid and Diane Hatz."

Host Jayni Carey and her guest will prepare the following recipes: Easy Summer Gazpacho, Green Beans with Shallot-Tarragon Dressing, and Corn and Pepper Frittata with Salsa Verde.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Easy summer gazpacho

• 6 to 8 medium ripe, juicy tomatoes
• 1 large red bell pepper
• 1 small green bell pepper
• 1 jalapeño pepper
• 1 large cucumber, peeled
• 1 medium red or sweet yellow onion
• 1 or 2 garlic cloves, coarsely chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and black pepper, to taste

1 8-ounce carton crÃme fraiche or sour cream

Core the tomatoes and cut them into wedges. Seed and cut the peppers and cucumber into large dice. Dice the onion. Keep a small amount of the red and green chopped peppers, cucumber and onion aside and finely chop them (about 1/2 cup total) for a vegetable garnish. Place the tomatoes in a food processor, process until smooth, and pour them into a large bowl. Place the diced vegetables, garlic and red wine vinegar in the food processor and process until smooth. Pour half of the vegetable mixture into the bowl with the tomatoes. Pour the remaining half through a fine wire-mesh strainer positioned over a large bowl and, using the back of a large spoon, press the vegetables to release their juices. Discard the vegetable pulp and pour the juice into the bowl of gazpacho. Add the olive oil and mix well. Season with salt and pepper. Cover the gazpacho and refrigerate for at least 1 hour (or prepare a day ahead) to allow the flavors to blend.

Serve the gazpacho topped with a dollop of crÃme fraiche or sour cream and a spoonful of the finely chopped vegetable garnish. Serves 6 to 8.

- Recipes for Easy Summer Gazpacho by Dawn Brighid.

Corn and Pepper Frittata with Salsa Verde

• 3 tablespoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 jalapeño pepper, seeded and chopped
• 1 roasted poblano pepper*, peeled, seeded and chopped
• 2 ears sweet corn, shucked
• 8 eggs
• Salt and black pepper, to taste
• 1 cup sharp white cheddar cheese, grated
• 3 green onions, chopped

Salsa Verde (recipe follows)

Heat 2 tablespoons of the olive oil over low heat in a 12-inch nonstick skillet. Add the onion and jalapeño pepper and saute for about 7 minutes, or until tender. Cut the kernels from 1 ear of corn and add to the skillet and saute for about 1 minute more. Grate the other ear of corn on a cheese grater (over a bowl) to make corn "milk." Add the eggs to the bowl of corn "milk" and whisk to combine. Season with salt and black pepper, if desired. Add the remaining tablespoon of oil to the skillet. Increase the heat to medium and pour the egg mixture into the skillet. Sprinkle the cheddar cheese over top and stir to combine the ingredients. Sprinkle the chopped green onions over the eggs and pat them down gently into the mixture. Cover the skillet and cook the frittata for about 2 minutes, until set on the bottom and sides, but still moist on top. Place the skillet (uncovered) about 6 inches under the broiler until the top is lightly browned and eggs are cooked through, 1 to 2 minutes.

Transfer the frittata from the skillet to a cutting surface and cut into wedges to serve. Top each serving with a spoonful of Salsa Verde (see recipe below). Serve hot, room temperature or cold. Serves 4.

*To roast the poblano pepper: Put the pepper on a foil-lined baking sheet and place about 6 inches under the oven-broiler. Broil, turning occasionally, until the pepper is charred on all sides. Place the pepper in a plastic or paper bag and let stand for about 30 minutes for easier peeling.

Tip: To make a frittata sandwich, place a wedge of the frittata between two slices of bread and top with Salas Verde and tomato slices.

Salsa Verde

• 1 small bunch cilantro, rinsed, drained and stemmed (about 1 to 1 1/2 cups, loosely packed)
• 1 small bunch parsley, rinsed, drained and stemmed (about 1 to 1 1/2 cups, loosely packed)
• 1 jalapeño pepper, seeded and chopped
• 2 to 4 tablespoons fresh lime juice, to taste
• 1/3 cup extra-virgin olive oil

Put all ingredients except the olive oil into the food processor and pulse a few times. Next, slowly add the olive oil while the processor is running. The salsa can be slightly chunky or smooth, your preference. Makes about 1 cup.

Tip: Use leftover Salsa Verde for bruschetta, or as a marinade for grilled fish.

- Recipes for Easy Summer Gazpacho and Corn and Pepper Frittata with Salsa Verde by Dawn Brighid.

Green Beans with Shallot-Tarragon Dressing

• 1 pound French haricot verts, or small, tender (stringless) green beans, trimmed

Shallot and Tarragon Dressing:

• 3 tablespoons sherry vinegar
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/4 cup walnut oil
• 1 tablespoon fresh tarragon, finely chopped
• 1/3 cup shallot, thinly sliced into rings

Bring a large pot of water to a boil. Add the green beans and cook until tender-crisp, 2 to 3 minutes. Drain the beans and immediately plunge them into a bowl of ice water to cool. Drain well.

Shallot and Tarragon Dressing: In a small bowl, combine the sherry vinegar, salt and pepper. Whisk in the walnut oil. Stir in the tarragon and sliced shallot.

Place the green beans in a large bowl. Whisk the dressing, pour over the beans and toss to combine. Let stand at room temperature for about 30 minutes before serving. The green beans may also be made ahead and served chilled. Serves 6 to 8.

- Green Beans with Shallot-Tarragon Dressing by Jayni Carey.