Simple Spanish Gazpacho

Serves 4-6
From food.com

Ingredients

• 2 lbs ripe juicy tomatoes, rinsed and cut into pieces
• 1 garlic clove, peeled
• 1/2 white onion, cut into 4 pieces
• 1 green bell pepper, rinsed, seeded, and diced
• 1 cucumber, about 6-7 inches long, peeled and cut into chunks
• 1/4 teaspoon ground cumin
• 3 tablespoons red wine vinegar
• 1/2 tablespoon salt
• 1 cup virgin olive oil
• 1 piece French bread (3-4 inches long piece)

Preparation
Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.

In a good blender or food processor, put the tomatoes, the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and blend on a high speed until there are no bits and pieces left. It should be creamy with a bit of texture, not watery. Pour it in a jar or bowl and let it chill in your fridge. Do not heat or freeze. Serve it in bowls as a first course for any meal.

Eggplant Parmesan

From foodnetwork.com

Serves 8

Ingredients

Roasted Red Pepper Tomato Sauce:

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 3 roasted red peppers, peeled, seeded and chopped
• 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• Salt and freshly ground black pepper
• Honey, to taste

Eggplant:

• 5 cups fresh dried breadcrumbs (made from dried day-old bread)
• Butter, for greasing the dish
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs, beaten
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
• All-purpose flour, for dredging
• Vegetable oil, for frying
• Roasted Red Pepper Tomato Sauce
• 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cup grated Pecorino Romano
• Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

For the Eggplant:

To dry out the bread crumbs:

Preheat the oven to 300 degree F.

Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Chicken, Corn and Lima Bean Stew

Serves 4
From Everyday Foods

*Oil
*1 onion, diced
*1 green bell pepper, ribbed, seeded and diced
*1 tsp dried thyme
*salt and pepper
*1 1/2 lb. boneless, skinless chicken
*6 plum tomatoes, diced
*1/4 cup Worcestershire sauce
*10 oz. frozen corn kernels
*10 oz. frozen lima beans

Heat oil in a Dutch oven. Add onion, bell pepper, thyme, salt and pepper. Cook until onions begin to brown. Stir in tomato paste. Add chicken, tomatoes, Worcestershire sauce and 1 1/2 cups water. Bring to a boil then reduce to simmer. Cover and cook until chicken is opaque throughout, about 15 minutes. Remove chicken from the pot. Stir in corn and lima beans and simmer until heated through. Meanwhile, shred the chicken with a fork or fingers. Return to pot and stir to combine.

Pepper Chicken with Hummus

Serves 4
From Gourmet via Epicurious.com

• 1/3 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano, crumbled
• 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
• 1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
• 1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
• 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
• 1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
  

Preheat broiler. Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Babaganoush

Makes 4 cups
From Everyday Food

*3 lbs. eggplant
*1/2 cup tahini
*1/2 cup fresh lemon juice
*2 to 3 garlic cloves, chopped
*salt and pepper
*olive oil for serving
*parsley for serving
*Kalamata olives for serving

Pierce eggplants several times with sharp knife. Grill or roast until blackened all over and very soft, 20-30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into colander and strain, discard skins.

Process tahini, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper in food processor until smooth. Add eggplant and process until smooth.

Transfer to a serving dish and top with olive oil, parsley and olives, if desired.

Louisiana Catfish with Okra & Corn

From Eating Well
Serves 4

*2 cups fresh or frozen okra
*1 1/2 cups fresh or frozen corn kernels
*1 medium onion, diced
*olive oil
*1 3/4 tsp Cajun seasoning
*1 lb. catfish fillet, cut into 4 portions

Preheat oven to 450. Combine okra, corn, onion, 3/4 tsp Cajun seasoning and 2 tsp oil in a large bowl. Spread the mixture on a rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 minutes.

Meanwhile, sprinkle both sides of the catfish the remaining 1 tsp Cajun seasoning. Heat one tsp oil in a nonstick skillet over medium-high heat. Reduce heat to medium, add fish and cook until cooked through and just starting to brown, 4 minutes each side. Serve with the roasted vegetables.

Curried Eggplant with Peas and Cashews

From Everyday Food Magazine
Serves 6

*3 medium eggplants, cut into 1" cubes
*olive oil
*salt and pepper
*10 oz. frozen peas
*3 tbsp lime juice
*2 tbsp vegetable oil
*1 tsp curry powder
*1/2 cup roasted cashew, chopped
*1/2 cilantro, chopped

Preheat oven to 475. Divide eggplant between two rimmed baking sheets. Drizzle olive oil and salt and pepper, toss to coat. Spread in a single layer and roast, turning once, until golden and tender, 25 minutes.

Cook peas according to package. In a large bowl whisk together lime juice, vegetable oil, curry powder and salt and pepper to taste. Add the eggplant, peas, cashews and cilantro. Toss to combine.

Roasted Vegetable Salad with Feta

From Everyday Food Magazine
Serves 4

*1lb (1 medium) eggplant, peeled and cut into 1" pieces
*2 red or yellow bell peppers
*1 medium red onion, halved and cut into 1" pieces
*1 or 2 summer squash, halved lengthwise and cut into 1" pieces
*4 tbsp olive oil, divided
*salt and pepper
*2 tbsp lemon juice
*8 oz. arugula
*feta cheese

Preheat oven to 425. In a large bowl, toss vegetables with 3 tbsp of oil; season generously with salt and pepper. Transfer to a rimmed baking sheet and roast, turning halfway through, until vegetables are tender and browned, about 30 minutes. Let cool at room temperature.

In a large bowl, whisk together 1 tbsp olive oil and lemon juice. Add arugula and roasted veggies and toss with the dressing. Serve sprinkled with feta.

Stuffed Squash with Bulgur and Goat Cheese

Serves 2
From Everyday Food

*2 large summer squash
*2 tbsp olive oil
*1/2 cup onion, finely chopped
*1/4 cup sliced almonds
*salt and pepper
*1/2 cup bulgur wheat
*4 oz. goat cheese

Preheat oven to 400. Halve each squash lengthwise; slice off a sliver of skin from each half so that they sit flat. Scoop out flesh with a small spoon, leaving a 1/4 inch border; chop finely and reserve.Place squash halves on a rimmed baking sheet, skin sides down; set aside.

Heat oil in a large skillet. Add reserved squash, onion, almonds, 1/2 tsp salt and a dash of pepper. Cook, stirring frequently, until mixture is dry, 5-7 minutes. Add bulgur and 1 cup water; simmer over medium heat until liquid is absorbed, 10-12 minutes. Remove from heat and stir in goat cheese.

Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 20 minutes.

Ruby Fruit Salad

Adapted from Everyday Food Magazine
Serves 2

*3 tablespoons light brown sugar
*juice of one lime
*2 plums, pitted and cut into 1/2 inch pieces
*1 1/2 cups cherries, halved and pitted
*1/2 pint blueberries
*2 tbsp mint

In a medium bowl, stir sugar and lime juice and let stand 10 minutes. Add the fruit and mint and toss to combine.

Ratatouille with Sausage and Chickpeas

Serves 4
From Everyday Food Magazine

*olive oil
*1 medium onion, chopped
*2 garlic cloves, minced
*1 lb. eggplant, peeled in strips and cut into 3/4 inch cubes
*1 lb. zucchini, cut into 1 inch cubes
*salt and pepper
*2 yellow or red bell peppers, cut into 3/4 inch cubes
*2 tomatoes, diced
*1 tsp dried thyme
*1/4 cup chopped basil
*8 oz. fresh sausage
*1 can chickpeas, drained and rinsed

In a Dutch oven, heat oil over medium heat. Cook onions, until soft and then add garlic, about one minute. Stir in eggplant and zucchini; season generously with salt and pepper. Add 3/4 cup water; cover and simmer, stirring once, until vegetables begin to soften, about 5 minutes. Stir in peppers, simmer covered about 5 minutes. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low and simmer, partially covered, 15 minutes.

Meanwhile, cook sausage in a saute pan. Stir the chickpeas into the Dutch oven, then stir in the basil and the sausage.

Summer Vegetable Frittata

Serves 4
From Everyday Food Magazine

*2 medium zucchini, cut into 1" rounds
*1 large red bell pepper, cut into 1" squares
*1 small red onion, cut into 1/2" wedges
*olive oil
*salt and pepper
*9 eggs
*1/2 cup Parmesan cheese

Preheat oven to 475. Toss vegetables with oil, salt and pepper on a rimmed baking sheet. Roast until vegetables are tender and browned in spots, about 25 minutes. Lower oven temperature to 400. Brush a 9" pie plate with 1 tsp olive oil and place roasted vegetables in pie plate. In a large bowl, beat the eggs with Parmesan, salt and pepper and pour over vegetables. Bake until top is golden and center is set, 25 to 30 minutes. Let cool for 5 minutes before serving.

Strawberry-Watermelon Smoothie with Ginger

From Bon Apetit Magazine
Serves 2

*3 cups 1-inch cubes seedless watermelon
*2 cups frozen strawberries
*1 1/2 tsp finely grated, peeled fresh ginger
*1 1/2 tsp fresh lime juice

Put all ingredients in a blender and process until smooth.

Confetti Corn

Adapted from Barefoot Contessa
Serves 4

*2 tbsp olive oil
*1/2 cup chopped onion
*1 orange bell pepper, 1/2-inch diced
*kernels cut from 5 ears of corn
*salt
*pepper
*2 tbsp julienned fresh basil, miced chives and/or minced fresh parsley

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until onion is soft. Stir in bell pepper and saute for two more minutes. Add the corn, add salt and pepper to taste. Cooking, stirring occasionally, until the corn just loses its starchiness. Gently stir in herbs and serve hot.

Pork Chop Suey

From Eating Well Magazine
Serves 4

*1 cup chicken broth
*3 tbsp soy sauce
*2 tbsp molasses
*1/4 tsp freshly ground pepper
*5 tsp cornstarch
*2 tbsp canola oil, divided
*1 lb. pork tenderloin, trimmed, halved lengthwise and cut into 1/4 inch pieces
*1 medium onion, slivered
*1 medium red bell pepper, thinly sliced
*3 cups mung bean sprouts
*1 tbsp minced fresh ginger

1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tbsp of the mixture to a small bowl; stir cornstarch into small bowl until combined. Set aside.

2. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until almost all pink is gone, 2 to 3 minutes. Transfer to a plate.

3. Increase heat to medium high. Add remaining oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Stir in broth mixture and bring to a boil. Reduce heat to medium; add the reserved cornstarch mixture and pork (with accumulated juices) and cook, stirring until slightly thickened, about 1 minute.

Peach Cobbler

From Emily

Combine in baking pan:
*1 1/4 cup flour
*1 cup sugar
*1 tsp salt
*1/8 tsp baking powder
*1/2-3/4 cup milk
*1 stick butter, melted

The batter should have the same consistency as pancake batter.
Next, combine in a saucepan over medium heat for 5 minutes (or until syrupy):
*1 bag of frozen peaches
*1/2 cup brown sugar
*1/2 stick butter
*2 tsp cinnamon

Spoon the peaches over the batter. Drizzle a little bit of the syrup over the batter too. Bake at 350 for 30-45 minutes, when toothpick comes out clean.