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Potato, Squash and Goat Cheese Gratin
Potato, Squash and Goat Cheese Gratin
Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil. Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper. Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh herbs.
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Grilled Zucchini and Grape Tomato Salad
Grilled Zucchini and Grape Tomato Salad
Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
(If you don’t have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)
Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.
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Roasted Eggplant, Tomato and Arugula Salad
Roasted Eggplant, Tomato and Arugula Salad
Preheat oven to broil. Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the olive oil then drizzle lemon juice over slices. Broil eggplant for 8-10 minutes, turning once until tender and golden, then sprinkle with cilantro. In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat. Add tomatoes, sugar, garlic and sauté for 1-2 minutes until softened but not mushy. Reduce heat to low. Arrange eggplant on salad plates. Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes and place on top of feta cheese then top with arugula leaves. In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds. Drizzle dressing over each salad
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