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Nectarine Shortcakes
Nectarine Shortcakes
Love traditional shortcakes but want to use your seasonal fruit? Try this nectarine variety as seen in Martha Stewart and similarly by Anne Burrell of the Food Network.
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender (or two knives), cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Remaining shortcakes can be stored in an airtight container up to 1 day.
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Eggplant (Aubergine) Salad
Eggplant (Aubergine) Salad
INGREDIENTS
For the Salad:
For the Dressing:
For the Garnish:
DIRECTIONS
Remove vertical strips of skin from each eggplant with a peeler but leave some skin all around. Cut in 1 inch thick slices. Salt the slices and leave to drain in a colander for 30 minutes. Rinse under running water. Squeeze gently to remove excess water. Pat dry with paper towels.
Heat oilve oil in thick bottomed frying pan (coat the bottom) and fry the eggplant slices a few at a time over high heat until they are golden on both sides. Drain excess oil. Chop eggplant slices coarsely then mix with garlic and spices. Return to frying pan and conitue to fry until excess liquid evaporates. Transfer pulp to salad bowl and sprinkle with lemon juice. Add salt and fresh ground pepper to taste.
Just before serving toss the cooked eggplant salad. Reseason, sprnkle with parsley or coriander and surrond with lemon halves and olives.
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Vegetable Grilled Cheese
Vegetable Grilled Cheese
INGREDIENTS
DIRECTIONS
Preheat the grill/grill pan. Place the strips of red pepper and summer squash on the grill and cook for 2-3 minutes per side, until grill marks appear. Place four slices of whole grain bread on the grill on indirect heat. Top each with slices of pepper and summer squash, and then a 1/2 cup of arugula. Place a slice of mozzarella cheese on top of each. Place the remaining four slices of bread on the grill as well. Cover and cook for 3-4 minutes. Close the sandwiches, press down and remove from the grill. Serve immediately..
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