Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!
Starting to wonder what to do with all this summer squash? Our good friend and former NYC Chef Elias Kushner, now calls CNY home, and he has just the answer – Summer Ratatouille! Learn more about Elias and his food adventures on his website, What’s Edible, and follow him on Instagram! Summer Ratatouille By Elias Kushner, What’s Edible Makes 4 servings. Ingredients: 2 1/2 tbsp. Olive Oil 4 Cloves of Garlic – sliced thinly 1/4 tsp. Chili Flakes 2 medium to large Tomatoes, diced 1 small Onion, sliced thickly 1 Zucchini or Yellow Squash, diced finely 1 Cubanelle Pepper, sliced thinly in short pieces 1 large or 2 small Japanese Eggplants, diced (Optional) 2 tbsp. fresh Basil, roughly chopped 2 tbsp. fresh Oregano, roughly chopped 2 tsp. + 1 pinch Salt Black Pepper to taste Instructions: Heat Olive Oil in a large, tall-sided pan or stew pot over a medium-low heat. Add Garlic, Chili Flakes, and pinch of Salt and cook, stirring frequently until aromatic. Add Tomatoes and stir until combined. Cook on medium heat for approximately 5 minutes. Add Onions and stir. Let simmer for 2 minutes. Add Squash, Eggplant, Pepper, Salt, and Black Pepper and stir. Simmer on medium-low heat for 15-20 minutes or until liquid has thickened. Enjoy.
Flour City Pasta has done it again! Jon Stadt brings us yet another seasonal recipe that pairs grilled eggplant and homemade herb relish – a twist on traditional pesto – with his tomato basil fettuccine to create a combination of flavors that capture the essence of summer. Grilled Eggplant & Garden Pesto with Tomato Basil Fettucine By Jon Stadt, Flour City Pasta Makes 4 servings. Ingredients: Herb Relish – 1 lb. Tomato Basil Fettuccine (Learn more about where to buy Jon’s delicious pasta here.) 2 cups fresh Parsley leaves 1/2 cup fresh Mint leaves 1 1/2 tbsp. fresh Oregano 3 Green Onions, chopped 2 tbsp. Capers 3 tbsp. Pine Nuts 1 tbsp. Red Wine Vinegar 2 tbsp. Olive Oil 5 tbsp. Water Salt and Pepper to Taste Eggplant – 2 Eggplants, sliced 1 tbsp. Olive Oil Salt and Pepper to taste Instructions: Cook pasta for 6-8 minutes. While Pasta is cooking, puree all relish ingredients in blender. Add Salt and Pepper to taste. Brush Eggplant with oil and sprinkle with Salt and Pepper. Grill or cook in large skillet over medium-high heat, 3-4 minutes per side. Place warm Pasta in serving dish and top with Eggplant and Pasta. Additional Suggestions: To add a little extra flavor, whisk a couple tablespoons of Pesto in with the Olive Oil and use to marinate Eggplant slices for 1 hour before grilling. Try substituting or adding sliced, grilled Zucchini or Summer Squash to replace or complement the Eggplant. When tossing warm Pasta with Pesto, mix in one medium-sized diced Tomato, to add a pop of flavor and color.