It is hard to believe that summer is almost over. I am going to miss all the fresh summer fruit, abundance of corn, and tomatoes, and dining outside without freezing. The cooler nights tell me that autumn is near. I am looking forward to all of the winter squashes and apples, but I want to hang onto summer as long as possible. Here was tonights dinner
This is a newly discovered favorite of mine. It is so easy to make and yet so delicious. Goes great served with Pita chips or however you want to eat it!
Baba Ghanoush
1 eggplant
3 Tbs. of Tahini
Juice of 1 lemon
1 clove of Garlic
Parsley or Cilantro about 1/4 cup
salt
Preheat oven to 450 degrees. Place eggplant in the oven for 15 minutes, turn onto other side and bake for another 15 minutes. ( 30 minutes total ). Take out of oven and let cool until it is cool enough for you to remove the skin. ( it’s not worth playing hot potato with. I know it sucks but be patient and let it cool ). Cut the top off of the eggplant and peel off skin. Cut into smaller pieces and place in a food processor with the remaining ingredients. Process until smooth. Salt to taste.
There is nothing like good melons…no not those melons, get your mind out of the gutter. I am talking about a specific melon called a Sharlyn Melon. This is the juicest, sweetest melon I have tasted all summer long. Perfect for a chilled soup!
Sharlyn Melon Soup with pomegranate Juice
1 Sharlyn melon
Pomegranate juice
1 TBS. Honey
pinch of Salt
Cut Sharlyn Melon into one inch cubes. Place into a blender with other ingredients and blend until smooth. I used about a tablespoon of Honey but you might use more or less depending on your preference or how sweet the melon is. Chill before serving.
When serving place 1 tsp of pomegranate juice in the center and swirl into the soup.
What is a meal without a fresh Salad?
Asian Pear Salad with Toasted Walnuts
a good bunch of mixed greens ( enough to fill a large bowl )
1 cup of toasted walnuts
4 Asian Pears diced
Dressing:
1/4 cup sherry vinegar
Juice of 1 lemon
1 tsp. Honey
1/2 cup olive oil
Combine together the ingredients for the dressing.
To toast the walnuts spray with a bit of olive oil and sprinkle with sea salt. Place in oven at 400 degrees for about 6 minutes.
In a large bowl combine lettuce, pears, and walnuts. Toss with dressing right before serving.
Brown Rice with Tomatoes and Basil
1 cup of brown rice
2 cups of water
1/2 pint of grape or cherry tomatoes, halved
1/4 cup of chopped basil
juice of 1/2 lemon
Salt
Pepper
Place 1 cup of rice, and 2 cups of water in a small sauce pan and bring to a boil. Turn down heat and cover until the rice absorbs all of the water. ( about 45 minutes ).
Once rice is done cooking pour out into large bowl and fold in tomatoes, basil, salt, and pepper. Squeeze the lemon juice over top toss again and serve.
Sauteed Summer Vegetables
2 red peppers
1 red onion
1-2 summer squashes depending on the size
1/2 to 1 eggplant
2 tbs olive oil
1/4 cup chopped basil
Chop onion and red pepper and set aside in a bowl.
Dice the squash and the eggplant and place into a separate bowl. Drizzle 2 Tbs of olive oil on top and season with salt and pepper.
Heat about another Tbs. of oil in a large skillet and saute onion and pepper until onion is translucent. Add in squash and eggplant. Saute until tender. Season with salt and pepper to taste. Remove from heat and stir in the basil.
Portobello mushrooms are a magical. They are not quite “magic mushrooms” but they are magical in a way that even meat lovers will eat them and not miss meat at all.
The are delicious on the grill. Serve it over a little tomato relish and it is a party in your mouth.
Here is the finished product
Grilled Portobello Mushrooms over Tomato Relish
For the Marinade
1/3 cup of olive oil
1 tsp. salt
1 tsp. pepper
1 Tbs. chopped rosemary
1 Tbs. Chopped thyme
3 cloves of garlic, minced
Mix all ingredients together in small bowl. Place mushrooms gill side up on a baking sheet and brush with half of the marinade. Let sit for at least 20 minutes.
Place the mushrooms on a hot grill gill side down. Brush the tops with remaining marinade. Flip the mushrooms and grill until tender.
For the Tomato Relish
2 cups of finely diced tomatoes
1/4 cup of chopped basil
2 Tbs of olive oil
1 Tbs red wine vinegar
salt
pepper
Combine all ingredients together in a large bowl toss with olive oil and vinegar. Season to taste with salt and pepper.
Happy Cooking!
