August 2017 - Summer Harvest

August 2017 - Summer Harvest

 Mediterranean Roasted Eggplant Dip

Yield:  Approx. 2 cups


1 large eggplant

8 cloves garlic, cut in half lengthwise

Olive oil for rubbing

2 Tbl. extra-virgin olive oil

2 Tbl. red wine vinegar

Juice of ½ lemon

3 Tbl. julienne sun-dried tomatoes packed in oil

3 Tbl. chopped fresh parsley leaves

Kosher salt, to taste

Pinch crushed red pepper flake

Preheat the oven to 350.  Use a paring knife to make deep slits all over the eggplant and stuff with the pieces of garlic.  Rub the eggplant generously with oil and roast in a shallow baking dish until very soft and tender, 45-55 minutes (the eggplant will appear deflated).  Remove from the oven and cool enough to handle.  Cut the eggplant in half and scrape out all of the flesh into a large bowl, leaving the skins behind.  Mash with a large fork before adding all remaining ingredients.  Toss gently, taste for seasoning, and serve spread at room temperature.  Note: leftover will store in the refrigerator for up to 5 days.

Farmers Market Panzanella

Yield: 6 servings


3 ears corn, shucked

2 c. chopped ripe tomatoes (use of mixed colors and varieties)

1 large cucumber, seeded and cut into 1” cubes

1 large sweet pepper, seeded cut into 1” pieces

½ red onion, sliced thin

½ c. Extra-virgin olive oil

5 Tbl. Red wine vinegar

1 tsp. sugar

Generous pinch kosher salt

½ tsp. cracked black pepper

½ loaf ciabatta, baguette, or other crusty bread

1-2 whole peeled garlic cloves

½ c. packed basil leaves, torn into rough pieces

Blanch the corn in a large pot of boiling water for 1 minute.  Remove from the pot and allow it to cool before cutting the kernels off the cob.  Place the corn in a large shallow bowl along with the tomatoes, cucumbers, peppers, and red onion.  Separately whisk together the olive oil, red wine vinegar, sugar, salt and pepper, and add this vinaigrette to the vegetables tossing well to coat.  Cover and let sit for at least 20 minutes to allow juices run and flavors to develop. Meanwhile, preheat a grill on medium-low.  Cut the bread in half lengthwise, brush generously with olive oil, and grill cut side down for about 4 minutes or until the bread is well-browned and very toasty.  Turn and toast the other side for another minute.  Remove from the grill and rub the cut side of the loaf generously with the garlic cloves.  Cut the bread into one-inch cubes and set aside until ready to use (you will need about 3 cups total for the salad).  Add the cooled toasted bread cubes and torn basil leaves to the vegetables, tossing everything gently.  Allow the salad to sit for at least 10 minutes to soak up the juices before serving.

Basil-Roasted Shrimp

Yield: 4-6 servings


1 lb. raw peeled & deveined 16-20 count shrimp

¼ c. extra-virgin olive oil

1 Tbl. red wine vinegar

8-10 dashes Tabasco

2 cloves garlic, sliced thin

½ tsp. kosher salt

¼ tsp. black pepper

¼ c. packed shredded basil leaves, plus extra basil leaves for top

Place the shrimp in a shallow dish.  Separately combine the olive oil, vinegar, tabasco, garlic, salt and pepper, and ¼ c. basil leaves, pour over the shrimp and toss well to coat thoroughly.  Cover and refrigerate for at least 30 minutes and up to two hours.  Preheat the oven to 425.  Remove the shrimp from the marinade and spread in a single layer on a baking sheet.  Roast for 6-8 minutes, or until pink and firm and just cooked through.  Remove from the oven, transfer to a platter, and drizzle with a bit of additional olive oil.  Top with extra shredded basil leaves and serve warm or chilled.

Upside-Down Summer Peach Cake

Yield: One 8-9” cake (8 servings)

Topping Ingredients:

1 ¼ sticks unsalted butter 6 Tbl. Unsalted butter

¼ c. + 2 Tbl. packed light brown sugar

2-3 ripe peaches, skin-on, sliced into ½” wedges

Cake Ingredients:

1 stick (8 Tbl.) unsalted butter, at room temperature

1 c. sugar

2 large eggs

1 ½ tsp. vanilla extract

1 ½ c. flour

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. cinnamon

¼ tsp. ginger

1/8 tsp. nutmeg

Pinch salt

2/3 c. milk

Preheat the oven to 350.  To prepare the topping, melt the 6 Tbl. butter in a medium saucepan over low heat.  Add the brown sugar and whisk until smooth.  Pour this mixture into the bottom of an 8” cake pan and place on a baking sheet.  Arrange the peach slices in a circle covering the bottom of the pan and set aside.

Cake: Use an electric mixer to beat together the stick of butter with the sugar until light and fluffy.  Add the eggs and vanilla and blend.  Combine the dry ingredients separately and add these to the mixing bowl along with the milk.  Blend just until everything is incorporated and spread the batter evenly over the peaches in pan. Bake for 30-35 minutes or until the cake just tests done (there will be juices from the plums however).  Remove from the oven and allow it to sit for at least 5 minutes to settle.  Run a paring knife around the edge of pan and carefully invert the cake onto a serving platter (be careful of hot juices).  Serve with vanilla or ginger ice cream.

Variations:  This cake can be baked in individual ramekins (4), dividing everything evenly throughout the recipe.  Also, try using other fruits such as apricots, plums, nectarines, apples.


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