Height of the Summer
There are so many good things to make and so little time! This week's share with eggplant, zucchini, red peppers has me inspired to cook and eat veggie lasagna, moussaka, ratatouille, piperonata, all manner of salads, burgers topped with spicy slaw, quick picked carrots and buttered cucumber... This may have to be a 2 part series because a) chances are there will be some repeat ingredients next week and b) I can't cook all of these dishes before dinner time tonight!
This week's share: onions, carrots, cucumbers, cherry tomatoes, red peppers, Savoy cabbage, eggplant, zucchini
This week's recipes:
Piperonata, Spicy Slaw, Eggplant and Roasted Red Pepper Salad with Burrata
I was introduced to this dish at Ballymaloe Cookery School. Basically it is a dish of stewed red peppers with onions, garlic, tomatoes and herbs. Here is my adapted version. Easily scaled up and definitely freezable to bring sunshine to the more dismal winter months.
1 red pepper, and 1 yellow paprika pepper seeded and sliced
1 small onion, sliced
1 clove garlic, crushed
1 pint cherry tomatoes, quartered
basil, marjoram, salt, pepper
Cook the peppers, onions and garlics in olive oil over low heat, covered, until softened. Add the cherry tomatoes and herbs and season with salt and pepper, cover and cook over low heat about 15-20 minutes more.
This can be served as is as a side dish. Great with grilled fish or chicken. Also great with the addition of cream!
For some reason the combo of Kim chi and mayo has been my recent favorite burger topping. So I thought this slaw might fill in on the occasion that there is no Kim chi in the house. Combine finely sliced savoy cabbage, shredded carrots, lime juice, salt, mayo and either a tsp chili paste or hot sauce such as samba olek or sriracha and/or diced jalapeño. Let sit for an hour or over night to soften the cabbage and meld the flavors. Mint or cilantro would also be a welcome addition.
Eggplant and Roasted Pepper Salad with Burrata
Thinly slice the eggplant and arrange (can overlap) on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake at 450 until nice and soft about 20 minutes.
Meanwhile, if you have a gas stove you can roast your peppers right over the open flame. Depending on what type of burners you have you can lay the peppers right on the burner or you can put a wire rack over it. Turn as each side gets nice and charred. If you have an electric oven I would try right under the broiler, keeping a close eye on them and turning as necessary. Peel the charred skin off the pepper and slice. Arrange on a plate with the eggplant slices. Cut open a nice oozy ball of burrata and place on top. Dress with red wine vinegar, olive oil, some nice flaky salt, pepper, and torn basil and mint.