Thursday, July 21, 2011

Summer Recipes

All winter long, I read recipes I want to try during the summer when we have a glut of fresh veggies. Then, summer comes and my brain melts in the heat and I'm overwhelmed with harvesting and I forget all my grand recipe plans!! I end up resorting to quick, improvised recipes I make all the time. This is a picture of one example:

It is very simple to make. While the gemelli pasta boils, I sautee the zucchini and eggplant in a non stick pan with a little olive oil and freshly ground black pepper. At the same time, I warm and melt together a few tablespoons of cream with a few tablespoons of mascarpone cheese and another little grinding of fresh pepper. When the pasta is cooked, I put it in the serving bowl and pour over the cheese/cream. I sprinkle it with some parm and toss it all to combine and coat the pasta with the nice cheesy sauce. Then, I put the veggies on top of the pasta and top them with some chopped tomato for a fresh, citrusy kick.

My basic recipes like this are tasty, but I do need some more variety! So, in an effort to be better about trying new recipes this summer, I'm actually going to occasionally list some in posts that I can refer back to.

Today, I'm focused on peppers and eggplants...


One of Jeff's work friends recently suggested this recipe: Bob's Habanero Hot Sauce - Liquid Fire. We have 3 Habanero pepper plants this year, so this should be a good way to use them.

I want to make *baked* poppers to avoid excessive fats. I can use lighter cheeses too. I'll adapt a recipe like this one: Baked Jalapeno Poppers or this one: Skinny Baked Jalapeno Poppers. I'll try using both Jalapenos and Mariachi peppers.

Chicken and Jalapeno Kebabs with a honey based glaze also printed in Everyday Food Magazine Issue 83, June 2011.


I'm interested in lighter versions of Eggplant parm.

Martha Stewart's Baked Eggplant Parmesan

Jamie Oliver's Aubergine Parmigiana

One of our favorite restaurants used to make a wonderful Eggplant Rollatini. (We've hardly been since they stopped serving it, years ago now!) I want to try to replicate it at home based on this recipe by Giada De Laurentiis.

And, I can't wait to make some Baba Ghanoush. It is so good. I already have a jar of Tahini waiting in the pantry. I have to think of some things to serve it on other than prepared pita chips as they are kind of salty for me. Maybe I can just toast some plain pitas? I'd guess serving it like bruschetta would work too.

If you have some tried and true pepper or eggplant recipes, please share!!!

1 comment:

2paw said...

Thanks for the links to the recipes. I have had an eggplant lasagne and it was delicious and I am not an eggplant aficionado either. I love your pasta recipe, and I have lots of zucchini right now. I might substitute capsicum for the eggplant!!
How about serving the Baba Ghanoush with vegetable crudites?? I always like carrot and celery sticks, or capsicum?? Might be a bit bendy!!