Italian Sausage Eggplant Bolognese Sauce
Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.
1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.
Philly Cheesesteak Stuffed Peppers
I used a leftover cooked steak. If you do not have any on hand, cook a small steak and slice it to use in this recipe.
1 large green bell pepper, halved lengthwise, seeds removed
1/2 tablespoon extra-virgin olive oil
1/4 large onion, sliced
4 ounces of packaged sliced mushrooms
6 ounces cooked steak, thinly sliced
1/2 tablespoon Italian seasoning
1/4 teaspoon ground pepper
1/2 tablespoon Worcestershire sauce
2 slices provolone cheese
Preheat oven to 375°F.
Place pepper halves on a rimmed baking sheet or in individual ramekins. Bake until tender but still able to hold their shape, about 30 minutes.
Heat oil in a medium skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they’re softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is hot through, 3 minutes more. Remove the skillet from the heat and stir in Worcestershire.
Preheat broiler to high. Divide the filling between the pepper halves and top each with a folded slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned 2 to 3 minutes.
Oven Sweet Potato Fries
1 large sweet potato (about 12 oz), peeled and cut into thin wedges
2 teaspoons of olive oil
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Preheat oven to 450°F. Toss sweet potato wedges with oil, garlic powder, onion powder, salt and cayenne pepper in a ziplock bag. Spread the wedges out on a rack over a foil-lined baking sheet. Bake until browned and tender about 20 minutes total.
Sugo di Pomodoro
Half a medium sweet onion
1 celery stalk
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon dried Italian seasoning
½ teaspoon crushed red chili flakes
1 teaspoon salt
½ teaspoon crushed black pepper
2 tablespoons sundried tomato paste
1 teaspoon anchovy paste
4 small eggplants (each about 6-7 oz)
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ cup Italian seasoned panko crumbs
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
½ cup chopped fresh herbs )parsley and basil)
16 oz mozzarella, sliced thin
For the soffritto
With a sharp knife, finely chop or mince the onions, carrots, and celery. Try to cut the vegetables with uniform sizes to ensure even cooking.
Heat a heavy-bottomed pot over medium heat. Add in the olive oil and the soffritto. Reduce the heat to medium-low and sauté the vegetables, stirring often, until they have absorbed most of the olive oil and are tender. Stir in the garlic and stir.
For the sauce
Add in the tomatoes and remaining ingredients, stir to combine. Reduce the heat to medium-low and cover the pot partially with the lid. Bring the tomato sauce to a gentle simmer and cook for 1 hour, stirring often.
For the eggplant
Preheat the oven to 400 degrees F.
Peel the eggplants and slice into very thin slices. Place all the sliced eggplants in a ziplock plastic bag. Add 3 tablespoons of olive oil and shake the bag. Coat 3 sheet pans with olive oil cooking spray. Arrange eggplant slices on the pan. Sprinkle eggplant on each pan with ½ teaspoon of salt, ½ teaspoon black pepper and ¼ cup of seasoned panko crumbs. Drizzle a little olive oil over the eggplant on all three pans.
Bake for 30 minutes or until the eggplant slices are lightly brown. Switch pans around in the oven after 15 minutes.
For the cheese layer
In a large mixing bowl combine the beaten eggs, ricotta cheese, salt, pepper, garlic powder, Parmesan cheese, and herbs. Mix well and refrigerate until ready to assemble the casserole.
Slice the mozzarella cheese.
To assemble the Eggplant Lasagna
Spray a 13×9 inch baking dish with olive oil cooking spray. Spread 1 cup of tomato sauce on the bottom of the baking dish. Add ⅓ of the eggplant slices. Place ⅓ of the sliced mozzarella on top of the eggplant slices and then spread half of the ricotta cheese mixture over the mozzarella/eggplant layer. Add another ⅓ layer of eggplant slices and spread 1 cup of tomato sauce over the eggplant/ Add ⅓ of the mozzarella slices and the remaining ricotta mixture. Add the remaining eggplant slices topped with 1 cup of the tomato sauce and the remaining mozzarella cheese.
Bake for 30 minutes. Let rest 10 minutes before cutting into serving pieces.
I am fortunate to live near a farm that grows these beautiful, round Italian heirloom eggplants. This variety is a plump, tear-drop- shaped eggplant with rosy lavender skin and alabaster flesh. The meaty and firm yet tender flesh has a delicate mild flavor and a creamy consistency with no bitterness. Rosa Bianca has few seeds, making it the perfect variety for grilling and baking.
Baked Eggplant Stacks
1 Rosa Bianca Eggplant, about 1 ½ lb.
½ cup flour
3 egg whites beaten with 1 tablespoon of water
2 cups Italian seasoned Panko crumbs
1 large beefsteak or heirloom tomato, about 1 lb
6 Fresh Mozzarella slices
6 basil leaves
1/2 teaspoons fine sea salt
¼ cup Extra-virgin olive oil
Preheat the oven to 425 degrees F. Pour the ¼ cup olive oil into a large rimmed rectangular sheet pan.
Peel the eggplant and slice into six 1/2-inch-thick circles.
Dip the eggplant slices into the flour, then the egg white mixture and finally the crumbs, tossing around to make sure the crumbs adhere. Place the breaded eggplant on a plate and refrigerate for an hour or two.
Put the sheet pan with the oil in the oven for 5 minutes. Remove from the oven (with oven mitts) and arrange the eggplant on the hot pan. Bake for 10 minutes, then turn the pieces over and bake another 10 minutes or until they’re golden on the other side.
Reduce oven temperature to 375 degrees. Put a tomato slice on top of each eggplant slice, then a basil leaf on each and top each with a slice of mozzarella. Return the pan to the oven and bake until the cheese melts.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Old Fashioned Vidalia Onion Pie
Vidalia onions are in season now. They are a sweet, mild onion grown in Georgia. Vidalias can be used in place of any yellow onion, but their flavor is so special that you can really let them be the star of the show, such as this Vidalia Onion tart.
One 9-inch pastry crust:
1 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons water
Whisk together flour, salt, sugar, and baking powder. This can be done right in the pie pan if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.
2 large Vidalia onions, diced
1/4 cup butter
8 oz cheddar cheese, freshly grated
1 tablespoon flour
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
3 eggs, beaten well
1 cup whole milk
Saute the onions in butter over medium-low heat, stirring constantly until golden brown. This will take 40 to 45 minutes. Add 1 tablespoon flour, ½ teaspoon salt, and cayenne pepper.
Preheat oven to 350°F Line a baking sheet and place the pastry-lined pie pan on the baking sheet to help with transferring in and out of the oven.
Spread half the cheddar cheese over the bottom crust and top the cheese with the cooked onions.
In a measuring cup, whisk the eggs together with the milk and ½ teaspoon of salt, then pour it over the onion mixture. Top with the remaining cheddar cheese.
Plums are generally in season somewhere in the United States from the end of May all the way into October. Not only are they good for eating out of hand, but they are an excellent fruit for baking, such as this crostata recipe below. Crostata is the Italian term, and Galette is the French term for a rustic dessert that consists of a rolled out piece of pastry dough and the edges of the dough are folded in about an inch or so over the filling.
Pie pastry for one 9-inch pie
2 tablespoons orange marmalade
1 tablespoon honey
3 tablespoons sliced almonds
1 tablespoon cream
2 tablespoons coarse sugar
Slice the plums into thin wedges.
Roll pie dough out to a 12-inch circle on a sheet of parchment paper. Slide the parchment onto a sheet pan. Spread marmalade on the center of the tart; then fan around the wedges of plums, leaving a 1-inch border. Fold the pie crust dough edge over onto the plums.
Drizzle honey over plums, brush pie crust dough edge with cream and sprinkle with coarse sugar. Bake at 375 degrees F until fruit is tender and crust is cooked on the underside, about 25 to 30 minutes.
My CSA share has been very generous this summer with peppers, eggplant, and corn. Here are a few ways to use these wonderful summer vegetables.
Italian Fried Peppers
These peppers make an excellent antipasto and also go well as a side dish.
6 Italian frying (sweet banana) peppers
2 tablespoons extra virgin olive oil
1 large garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and crushed red pepper flakes
Heat oil and garlic in a saute pan. Lower the heat and add the whole peppers. Sprinkle with the Italian seasoning, salt, and crushed red pepper. Saute slowly until lightly brown on all sides. Serve at room temperature but store in the refrigerator.
For each 1 lb eggplant, you will need:
4 tablespoons olive oil
Salt, black pepper and dried Italian seasoning
1/4 cup panko style breadcrumbs
Large plastic ziplock bag
Preheat oven to 375°F. Cover two large baking pans with parchment paper. Spray each with cooking spray.
Peel eggplant and slice the eggplant lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin. Put the oil in the ziplock bag and then the eggplant slices. Close the bag and shake to evenly distribute the oil.
Place the eggplant slices on the prepared baking pans. Sprinkle eggplant evenly with salt, black pepper, and Italian seasoning. Sprinkle the panko crumbs over the eggplant slices and spray with cooking spray.
Bake for 20 minutes, then reverse the pans on the oven shelves and bake for 15-20 minutes more or until golden brown. Do not let the eggplant burn or get too dark.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
8-ounces sliced mozzarella cheese
Baked eggplant slices
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a layer of the eggplant slices over the sauce, overlapping slightly. Spoon some of the sauce over the eggplant and layer with slices of mozzarella cheese. Continue layering eggplant slices, sauce and cheese until all is used. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes. Let rest ten minutes before cutting.
Fresh Corn Griddle Cakes
1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving
Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.
Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.
Sicilian Style Swordfish
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other ingredients from the Mediterranean region, such as capers, lemon, eggplant, mint and bell peppers.
2 swordfish steaks, about 6 oz each and 1/2-inch thick
1 clove garlic, sliced
1 tablespoon capers, drained
1/4 cup parsley, chopped
1 tablespoon chopped fresh oregano
1 lemon, cut in half
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Cut one lemon half into thin slices and set aside. Juice the other half and set aside.
In a medium skillet with a lid, brown the garlic in oil, then remove it and add the fish, lemon slices and capers.
Season with salt, parsley, and oregano. Turn the fish over.
Drizzle the lemon juice over and finish cooking with the lid on for about 2 minutes more.
Baked Eggplant Slices
1 eggplant, peeled and sliced into 1/2-inch-thick rounds
2-3 plum tomatoes, sliced thin
Extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano and
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2/3 cup grated Parmesan cheese
Place the eggplant slices and tomato slices on paper towels and sprinkle both sides of the vegetables with salt. Let rest for 20 minutes. Rinse the eggplant with cool water and blot dry with paper towels. Blot the tomato slices with a paper towel also.
Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil and brush the foil with olive oil.
Mix the cheese with the oregano, basil, red pepper flakes and garlic powder in a small bowl.
Sprinkle each slice with half the cheese mixture. Top with tomato slices and sprinkle the remaining cheese mixture on top.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. For a crispy top, place the pan under the broiler for 5-10 minutes.
1 bunch asparagus, small/medium thickness, trimmed and cut diagonally into 1 1/2-inch pieces
1 finely chopped shallot
1 garlic clove minced
1/2 cup heavy whipping cream
1/2 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees F and lightly grease a 1.5 to 2 quart or an 8×8 baking pan.
Place asparagus in the baking dish and spread them evenly.
This is my favorite way to prepare eggplant. The dish is light yet full of flavor.
1 large eggplant, peeled and cut lengthwise into 8 thin slices
Salt and black pepper to taste
11/4 cups ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
11/2 cups marinara sauce, homemade or store-bought
4 oz sliced mozzarella
Peel the eggplant and cut it in half lengthwise. Cut each half into 4 lengthwise slices.
Brush the eggplant slices with olive oil and sprinkle each lightly with salt and pepper. Place them on a large baking sheet.
Roast in a 400-degree F oven for 20 minutes, turning the eggplant slices over halfway through cooking.
Place on paper towels to cool.
For the filling:
Combine the ricotta, Parmesan cheese, egg, parsley, salt, and pepper; mix well.
When the eggplant has cooled about 10 minutes, place 2-3 tablespoons of the filling mixture on each slice.
Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.
Oil an 8-inch baking dish and coat the bottom of the dish with 1/2 cup of the marinara sauce. Place the eggplant rolls in the baking dish.
Pour the remaining sauce over the top of the eggplant rolls. Top each roll with a piece of mozzarella cheese.
Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.
Let the dish rest a few minutes before serving.
Broccoli Rabe Pasta
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bunch broccoli rabe
2 tablespoons plus 1/4 teaspoon kosher or sea salt
1/2 lb ziti pasta
¼ cup extra-virgin olive oil
Freshly ground pepper, to taste
1/2 cup Parmesan cheese, grated
Trim off about 1-inch of the stems from the bottom and discard. Cut off the broccoli rabe florets and coarsely chop the leaves and remaining stems. Keep the stems and florets separate.
Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.
In a large, deep frying pan over medium-high heat, warm the olive oil.
Add the garlic and crushed red pepper and sauté 1 minute.
Stir in the broccoli rabe stems, coating them with the oil. Cook for 5 minutes.
Stir in the remaining broccoli rabe florets and cook, stirring occasionally, until they soften, about 5 minutes.
Stir in the remaining 1/4 teaspoon salt and season with pepper.
When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe and add the cheese. Mix well and serve.
Italian Garden Salad
Half a head of Romaine lettuce washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives
Italian Salad Dressing
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar or sugar substitute
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix
For the salad dressing:
Combine the ingredients for the seasoning mix in a small jar.
In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.
Combine the salad ingredients together in a salad bowl Add some of the dressing and mix well.
Taste the salad to see if it needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.
Here in the deep south, the beginning of August is just about the end of the growing season due to the high temperatures. Peaches, summer squash, peppers, eggplant, tomatoes, watermelon, basil, and okra are at their peak but will be difficult to get locally in the next few weeks. Here are some of my favorite recipes to make with August fruits and vegetables.
Fresh Tomato Sauce
5 pounds of fresh tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Summertime Corn Chowder
For the corn stock ingredients
12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.
Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.
If you do not have 6 cups add water to make the 6 cups. Set aside the broth.
For the chowder ingredients
2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Heat the butter in a Dutch oven or large soup pot.
Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.
Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Take the pot off the heat and puree the contents with an immersion blender.
Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
4 cups peaches, peeled and sliced (about 8 medium peaches)
2-3 tablespoons honey or agave nectar, depending on the sweetness of the peaches
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
Preheat the oven to 350ºF.
In a large bowl, combine the fruit and honey. Spread the mixture evenly in an 8×8-inch baking pan.
In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.
Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.
Sprinkle this mixture evenly over the fruit in the baking dish.
Bake for 50 minutes, until the fruit is bubbling and the top is golden.
Quick Broiled Tomatoes
For each 2-person serving:
1 large beefsteak tomato
2 teaspoons prepared basil pesto
2 tablespoons dried Italian seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
Heat the broiler to high.
Cut the tomato in half and place in a baking dish, cut sides up.
Spread 1 teaspoon of pesto over each tomato.
Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.
Drizzle each with a little olive oil.
Place under the broiler for 2-3 minutes until the topping is nicely browned.
2-3 medium eggplants (about 2 pounds total)
2 large cloves of garlic
1/2 cup lemon juice, more if desired
1/3 cup tahini (sesame paste)
1/3 cup extra-virgin olive oil, more for serving
1 teaspoon honey
1 teaspoon smoked paprika
1/4 cup chopped flat-leaf parsley leaves
Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill. Directions for an oven version below.
Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.
The eggplants should be very tender.
Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.
When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.
Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.
Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.
To roast in the oven:
Preheat the oven to 450 degrees F.
Pierce the eggplants with a fork in several places. Place on an oiled baking pan and roast until soft all over, about 20 minutes.
Follow directions as above.
Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.
Add the tahini and pulse again until it’s combined. With the processor turned on, slowly add the olive oil in a thin steady stream.
The mixture will be pale and creamy.
By hand, stir in the parsley, honey, smoked paprika and salt. Taste to see if you’d like additional salt or lemon juice.
Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.
Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.
Let the eggplant dip warm to room temperature before serving.
1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves
Freshly ground pepper
Preheat the oven to 450 degrees F.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Toss the okra with the olive oil until coated. Generously salt the okra.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don’t want them too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme leaves and freshly ground pepper. Transfer to a platter. Serve hot.