Four Cheese Eggplant Gratin

Eggplant is one of the most gorgeous vegetables out there, seducing me every time I see it at Farmers' Markets - that radiant purple, that glossy exterior. How can you resist!

Sadly so many people admit they don't know what to do with it. Here's the recipe which turns that beautiful vegetable into a happy meal for all. Yes, it is full of cheese, so save up for it if you are trying to reduce your dairy intake, trust me it's worth it!

This dish originates in Sicily, where cooking with anchovies is part of the regional character. For those of you claiming you don't like the little fishes, please trick yourself into leaving them in the recipe. They melt into the cheese and give the whole dish the finishing touch that is essential. You will thank yourself in the end.

Zucchini Crust Pizza

Zucchini - it's the epitome of summer vegetables and you love it...until you hate. it Because you bought a whole six-pack of starter plants without realizing that not only do the plants get really big but once they start producing, that cute little zucchini you saw yesterday will be the size of a baseball bat by the end of the weekend.

What to do with such abundance? (besides leaving them on your neighbors’ doorsteps, anonymously of course.)

Make Pizza Crust. Yes, crust. It sounds like some frou frou healthy thing, but in reality it is a delicious alternative to waiting hours for your pizza crust to rise. The added bonus is that it gets some vegetables in you and your family in a sneaky and tasty way.

Essentially, zucchini pizza crust is a large zucchini fritter. Fritters are shredded or chopped vegetables combined with egg and cheese and pan-fried to a crisp. Doesn’t that sound mouthwatering? So add some pizza sauce, mozzarella cheese and a few toppings and you have a winner.

Since my first paid job was in a pizza joint, run by actual Sicilians, I kind of consider myself a bit of an expert on making pizza. The main way people ruin homemade pizza is putting on too many toppings. It prevents the pizza from cooking quickly and can make it soggy, leaving you dejected and disappointed. Secondly, grate your own cheese! Pre-grated cheese loses it moisture in the bag and your pizza will suffer. Lastly, make a good crust. Obviously, that is not an issue since you are going to make a zucchini crust. So let’s get to it!

Garam Masla Salmon with Plum Mango Salsa

This is just a variation on the fruit salsa with grilled salmon that has mde it way to this space before. But plums in the mango salsa was a first for me and it was so delicious! Not being a huge fan of plums, I rarely think of them. But having been gifted with some this seemed like a great way to use them.

You could substitute peaches or nectarines or even some good tomatoes if they are prime where you live. Mango is always my favorite so that is usually my starting point. But let your own preferences guide you.

Best Healthy Creamy Garlic Herb Dip

Necessity is the mother of invention, or so they say, whomever "they" are! When I needed a healthy snack to have around the house for the returning college students, this dip popped in my head: cottage cheese whipped into creamy deliciousness with garlic and herbs. What's not to love!

Whether you eat it with raw veggies or sour cream and onion thick cut potato chips, it's healthy and filling - not the potato chips perhaps, but the dip is!

This would make a great addition to any 4th of July picnic, an easy way to get veggies into your Independence Day festivities.

This is literally a snap to whip up and if you haven't discovered the ease and joy of fitting a small mouth mason jar on your blender for making such dips, do it with this recipe; you will never go back to your carafe!

Zucchini Crust Pizza

Unless you have only been cooking from cookbooks (and if so, bully for you!) but everyone else should have undoubtedly heard of the cauliflower crust pizza. This is even better, trust me!

It is like a giant zucchini fritter with pizza on top, sooooo amazingly good! Feed it to your skeptical diners, they will reward your with praise! Even my hubby, who couldn't believe his eyes, actually said it might be better than real pizza crust! It was good enough that I planted extra zucchini plants to freeze shredded zucchini to have through the winter!

I have to admit that I have not been able to achieve the "crisp" crust that so many of the bloggers brag about, even though I bought a silicon baking mat specifically for that purpose. But it still tastes delicious!

Grilled Vegetable Terrine with Chevre

What you can't see under all of those crispy browned breadcrumbs is lusciously grilled vegetables layered with goat cheese and pureed tomatoes....ahh, summer heaven!

For me, firing up the grill should not be just for a single meal. So lots of veggies get grilled and this terrine usually makes an appearance in a day or two. You can easily use mozzarella in place of the chevre, but I find it too heavy; the chevre just melts into the tomato puree and basil and lets the veggies shine through as the highlight.

Summer grilling season doesn't last long, so don't wait to make this. And if you have that summer affliction, I mean abundance, of summer squash, here's the perfect antidote!

Squash Fritters with Tomato Jam

It happens to the best of us, and the longer you cook, the more often it pops up...you start to feel guilty about dreading summer's bounty.

There, I said it, out loud.

We all have these moments when we can't look at another tomato or cucumber or heaven forbid, the dreaded summer squash. It's like they're haunting us, screaming at us,

        "But I'm so fresh! and ripe! and Local! Why don't you want me anymore??"

So we begrudgingly buy them and allow them to rot in our crisper and turn a blind eye when we have to toss them in the compost bin, making some lame excuse that we just didn't get to them in time. Well, here's the cure, really. This recipe will eat up all of those squash because not only are they delicious, but they cook down 3-4 of those buggers!

These are pretty basic in the flavors, but feel free to add spices - paprika, cumin, coriander would all be good. Or just keep them simple and add fun condiments like the Tomato Jam pictured above. Go wild! Summer's almost over!

Corn, Red Cabbage and Avocado Salad with Lime Vinaigrette

Corn season will soon be full blown and here's and easy and fun salad to enjoy corn to its fullest!

Cut fresh corn off the cob, saute with some jalapenos, garlic and onion and toss with a lime vinaigrette and add cabbage and cilantro and presto! Delicious side salad bursting with summer freshness!

I was inspired to create this because we had leftover roasted corn from our 4th of July party, but only 1 ear of roasted corn. So instead of firing up the entire grill (which does not mean flicking a switch, we're hardwood grillers!) I resorted to my cast iron pan and stovetop. Great flavor even if it lacked the smokiness of hardwood grilled corn. But don't let that stop you from roasting a bunch of ears and making up a picnic size portion of this beautiful salad!

Caesar Salad with Aioli and Garlicky Prawns

Ahhh, homey, delicious, slightly decadent but actually really healthy. Does a meal get any better than that?

My man loves caesar salads, and he loves shrimp. So what better way to make his day when he's had an extra long one than to serve him a crisp caesar with homemade dressing and some garlic sauteed shrimp on top. I love it because it's relatively quick and easy. He's super appreciative of the homemade croutons and aioli. And the fact that it's mainly lettuce means that we eating a very healthy meal that is gourmet without any fancy sauces!

Making aioli (or homemade mayonnaise) is really easy once you follow these key steps:

1. Chill your metal bowl and whisk in the freezer for 30 minutes prior to using
2. Place a dish cloth on the counter and use it to rest the bowl when whisking
3. Drop the oil in the aioli using a tablespoon, at least for the first 1/4 cup of oil

Trust me, this is virtually a foolproof recipe and will make you and your diners so happy that you'll be thrilled to realize how easy it is to make, because they will be begging for more!

Homemade croutons are also simple, and with the salad as your main dish, really worth making. You can use the same pan to make the shrimp in after sauteing the croutons; so much less to clean up!

Tarragon Artichoke Potato Salad

Potato salads seem to be a dime a dozen but not all are created equal! Being from the Midwest my mom raised us on the traditional creamy potato and hard-boiled egg version, which is beloved by many. But here's a decidedly French take that is lighter and still full of fresh flavor - packed with tarragon, artichoke hearts, and red bell peppers. I add just a touch of vegenaise (or mayonnaise if you chose) to provide the creaminess that makes this my new favorite comfort food.

If you're able to find multi-colored potatoes such as red and blue it makes this dish so festive and pretty. Feel free to add green bell peppers or even a mix of red and green. However, the fresh tarragon is not optional, it is the star of this dish!

Jicama, Corn and Herb Salad

Do you know jicama? If not, allow me to introduce you to one of the more curiouser root vegetables that you have yet to meet. Native to Mexico it has migrated to the far East and has been described as a cross between a potato and a water chestnut. Sweet and crunchy, starchy and crisp, it pairs really well with citrus, especially lime, and a pinch of chili powder like cayenne really brings it to life.

Individual jicama are usually fairly large, so ask your produce clerk to cut it in half for you. Chock full of vitamin C, A and B - belying the myth that only green veggies are healthy - you will probably only find it in special stores (Latino, Carribbean, Asian) if you are not living in Southern California.

BBQ Sauce - DIY Pantry

Oh, admit it. You think that BBQ sauce is something that you have to buy in a bottle because you don't have some great, great, great, granddaddy's Texan or Cajun or Tennessean secret recipe. Hogwash! It is ridiculously easy to make your own and tailor it to your taste. And of course, who's the wiser if you say it was a recipe inherited from a friend of a friend's great southern granddaddy - embellish a little, it's what all great Southern characters do!

If you're interested, here's a great article detailing the particulars of the so called 10 regional styles, my personal version sounds like a cross between Louisianna and Kansas City - tomato based with vinegar, molassess and plenty of hot pepper sauce. Since I am not a meat eater, this sauce is usually slathered over tofu or tempeh and baked or grilled to create a crispy crust.

Tomato, Basil and Olive Salad

Tomatoes are undoubtedly the stars of summer - juicy, fragrant and toothsome. And when they first appear in the farmers market or your grocery store or better yet in your garden, they need no dressing up. Popping the little ones in your mouth or biting into them like peaches is one of life's great pleasures. Adding fresh basil is simply crowning all that glory with the next best thing.

This dish hardly deserves a recipe but really is just a reminder of how delicious a plate of sliced tomatoes with basil leaves can be. A few sprinkles of salt, pepper and a drizzle of olive oil and you have one of the greatest "salads" of all time. Slip a few slices of fresh mozzarella between the tomatoes and you have the classic Caprese salad that is almost de rigor on summer menus at most restaurants. But don't let its commonplace fool you into thinking this is a boring ole salad. There's a reason that it is ubiquitous because it is one of the best ways to enjoy this gorgeous fruit!

For me, basil, tomato and olive oil salads always include olives, usually oil-cured Moroccan olives as pictured above, but that's just my palate. While many people love the beefsteak or Jersey tomatoes that are starting to make their appearance right about now, I am partial to the roma or plum tomato. Slice up three or four of those, add some bread and my dinner is done!

Tortellini Pasta Salad

When I was in graduate school, I made everything from scratch, because it was cheaper. That included expensive items like ravioli and tortellini because flour and eggs and cheese or spinach were so much more economical to buy than pre-made ravioli or tortellini. Don't be misled into believing this was a daily occurrence, it was definitely party food or special occasions. And one of my favorite times to make tortellini was for this summer pasta salad, perfect for 4th of July BBQs or lazy afternoon picnics!

Ripe tomatoes, crunchy celery and bell peppers tossed in a creamy garlic sauce spiked with succulent black olives, this salad was a hit with everyone who sampled it, and always received demands for the recipe. Luckily it's a breeze to toss together once you've chopped the veggies. Boil water for the tortellini and make the dressing as it cooks, and presto, you have a gorgeous salad that is both fun and filling and not your usual pasta salad.

Roasted Tomato Bloody Mary Mix

Years and years ago I used to attend and occassionally host a weekly poker party. It was penny-ante stuff, literally; the ante was a nickle and the highest you could raise was a quarter. High stakes, folks! Of course, the card playing was really just an excuse for poor grad students to get together and feast on snacks and drinks.

At my house we perfected the Bloody Mary; spicy tomato juice, worchestershire sauce, horseradish and of course all of the garnishes possible - dill pickle, green olive (stuffed with garlic or blue cheese), carrot stick, and celery. It was practically gazpacho with vodka! Always a hit with everyone, and we made them by the pitcher-full. Needless to say many risks were taken and much laundry money lost on the Bloody Mary nights!

Bean Sprout Salad with Ginger, Scallions and Cucumber

Ever since making Gram Flour (Chick Pea) Pancakes last week, I've been thinking about the various ways vegans get protein in their diet. Pancakes almost always signify carbohydrates yet when they're made with a legume they provide protein - such a great twist!

Along those lines, bean sprouts look like vegetables, are usually found in the produce section of a grocery store and yet they too are protein, and highly nutritious and easy to digest at that. Recalling a recipe that a friend shared with me more than 20 years ago (which I promise to make soon) I realized that sprouts area great ingredient to build a light meal around.

Tomato, Mango and Jicama Salad

Here's a super easy and fresh summer salad that uses my favorite root vegetable, jicama. The crunchy, citrus taste of jicama goes really well with the mango and cilantro and the savory taste of tomato just makes your mouth jump with excitement!

Bring this to your next picnic or potluck and watch people turn in surprise as they bite into the crunchy jicama. You could easily add some toasted nuts - cashews or almonds - and make this a heartier salad as a main dish or a side.

Don't add the avocado until the last minute as it has a tendency to get terribly mushed when tossing the ingredients.

Tomato, Mango and Jicama Salad

1 1/2 cups diced jicama
2-3 large tomatoes (I used a mix of heirloom and early girls)
2 large mangos (or 3-4 altufo AKA champagne mangos) diced
2 tablespoons cilantro, minced
1 avocado, diced
1 lemon or lime, juiced
1 1/2 tablespoons olive oil
salt

Mix all in a bowl and toss gently. Serve chilled or at room temperature.

Hugs!

Recipes currently inspiring me:
 
Vegan Tuna Salad at Gluten Free Goddess
Japanese Pickled Carrots and Daikon Radish at Closet Cooking
Shrimp Po Boy with Remoulade at Cinnamon Spice and Everything Nice

Gazpacho with Heirloom Tomatoes

I know that some parts of the U.S. are still waiting for their tomato abundance to arrive. Here in Southern California we're swimming in them and its a beautiful feeling!

One of my favorite ways to enjoy the tomato bounty is gazpacho - the cold tomato soup made famous in the movie Women on the Verge of a Nervous Breakdown. (If you haven't seen it yet, rent it soon, the color palate alone with lift your spirits!) Gazpacho could just as easily been dubbed "Cold summer garden soup" since it seems like its everything from the garden when the tomatoes are at their peak.

This is one of those dishes where every woman has her own version; some prefer basil to cilantro or don't add celery or do add bell pepper. It's up to the cook! My version generally adheres to what I have below, with occasionally more spice in the form of a raw chile like a jalapeno or serrano, nothing too hot. But it is always delicious in a hot day when you're not going to go near any oven devices!

Gazpacho with Heirloom Tomatoes

2 beefsteak tomatoes, cored and quartered
2 heirloom tomatoes (red are best), cored and quartered
1 1/2 stalks celery
1/2 cucumber, peeled and cut in chunks
1/2 red onion, cut in chunks
4 cloves garlic
1/2 cup olive oil
1 1/2 tablespoons red wine vinegar
1/2 cup cilantro
1 teaspoon salt
1 teaspoon hot sauce

Place all in blender and puree. Serve chilled.

Hugs!

Recipes currently inspiring me:
Scalloped Tomatoes with Croutons at Smitten Kitchen
Thai Fried Rice at ECurry
Broccoli Rabe with Mozzarella Crema at Pithy and Cleaver

White Sangria with Berries and Peaches

"Summer is here and the time is right, for dancing in the streets." Do you know the tune? Mick Jagger and David Bowie reprised it in the mid 1980's during my teenage years and that's the soundtrack that always runs through my mind when I make fun summer drinks, like sangria.

Most people are familiar with the traditional red sangria - made with citrus fruit and red Rioja wine. But a few years back I discovered white Sangria and found I prefer it. White sangria is lighter and, to tell the truth, since it's easier to see the fruit in your glass, I find it more appealing to serve to guests.

As with so many "country" style recipes, there is a different version depending on who's making it. I like my white with peaches and berries, but that's just my preference. Experiment with what you like and what looks good at the grocery store. Don't skimp on the sugar or the additional liquor, it does make a difference!

White Sangria with Berries and Peaches

1 bottle dry white wine (Spanish is preferred, like a Rioja or other dry white blend)
1 peach, pitted and sliced
1/4 lb strawberries, trimmed and cut
1/4 cup raspberries
1/4 cup blackberries
3 tablespoons sugar
3 shots brandy or fruity liquor (triple sec, grand marnier)
frozen grapes (optional garnish)
sparkling water or club soda (optional)

Combine all but wine in glass pitcher and toss to soak in sugar and liquor. Add wine and allow to marinate in the refrigerator for at least 4 hours (longer is better). Either serve in chilled wine glasses or fill large drinking glass half full with sangria and top off with sparking water and add frozen grapes to keep drink chilled.

Recipes currently inspiring me:

Wine You'd Be Happy to Drink at The Perfect Pantry
Herb and Cheese Pasta Salad at Cinnamon Spice and Everything Nice

Hugs!

Kirsten's Own Creamy Potato Salad

I know that I made a potato salad a couple of weeks ago, but the stars aligned; I've been wanting to make homemade mayonnaise and for my mom's birthday we're planning a picnic and she loves potato salad. So I ended up making a creamy version of potato salad. But don't think this is your mother's or grandmother's version. In fact, this was one that I created when I was cooking for a Methodist church that had regular meetings on Wednesday nights.

Cooking for the Methodists, as I deemed it, was something of a challenge for me because most of the parishioners were older and preferred more traditional foods. Racking my brains for something to please them I came up with this mayonnaise based potato salad. It turned out that everyone loved it even though it was missing the traditional boiled eggs which are ubiquitous in Midwest Style Potato Salads. It seems that people really like something when they want to know what was in it and everyone kept wondering what the "mystery" ingredient was in the salad (that would be Parmesan cheese).

This recipe definitely was inspired by "Kristina's Potato Salad" from Mollie Katzen's Moosewood Cookbook, including tomatoes and toasted sunflower seeds. But Katzen's salad has tarragon as its main herb while mine relies on parsley.

I rarely feel the need to adhere strictly to ingredients, but this one exception proves the rule. I find the combination of flavors and textures creates a perfect salad (if I do say so myself!) I hope you enjoy it!

Kirsten's Potato Salad

1 lb red and yellow potatoes, similar sizes
2 tablespoons cider vinegar
2-3 roma tomatoes, diced
2-3 green onions, chopped
1 cup red bell pepper, diced
1 stalk celery, diced
2 tablespoons parsley, minced
2 tablespoons sunflower seeds
1/2 cup grated parmesan cheese
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 teaspoon mustard, country or dijon or your preference
salt and pepper to taste

Bring pot of water to boil and add potatoes and cook until potatoes just slip off fork. Drain and as soon as you're able to touch them, cut into bite size pieces, sprinkle with 2 tablespoons cider vinegar and salt. Toss well and set aside. Add tomatoes, onions, pepper, celery, parsley, and parmesan cheese to potatoes. Toast sunflower seeds in toaster over on sheet pan or dry fry (no oil) in skillet or cast iron pan on top of stove until they become fragrant and begin to brown. Add to potatoes and vegetables. In bowl or measuring cup, combined vinegar, mayonnaise and mustard and mix to form sauce. Pour over potatoes and season with salt and pepper to taste. Serve chilled or at room temperature.

Hugs!