SUMMER EGGPLANT AND TOMATO PIE
1 large eggplant 6 Roma tomatoes, sliced into half-inch rounds 1 medium red onion, diced 2 cloves garlic, chopped 1 cup panko breadcrumbs 1/4 cup grated parmesan cheese 1 egg 3 tablespoons butter, melted 1 tablespoon prepared pesto 4 ounces mozzarella cheese, shredded Fresh chopped, flat-leafed, Italian parsley Salt and pepper to taste
Peel and cube eggplant, and boil in salted water until soft, about 10 minutes. While eggplant is cooking, sauté onions and garlic over medium heat until translucent and fragrant, being careful to not burn the garlic, and then set aside.
When eggplant is soft, drain water and mash. To eggplant mash, add sautéed onion, garlic, breadcrumbs, parmesan, egg, melted butter, pesto, and mix well.
Lubricate the pie pan with non-stick cooking spray. Layer on the bottom of the pan with tomato slices. Add eggplant mixture. Top mixture with the rest of the tomatoes. Add shredded mozzarella and sprinkle with the fresh parsley.
Bake at 350 F for 30 minutes or until golden brown.
TOMATO, PEACH AND BURRATA SALAD
1/3 cup balsamic vinegar
2 large tomatoes cut into pieces
2 large peaches cut into pieces
6 ounces burrata cheese cut into pieces
3 tablespoons freshly chopped basil
To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.
Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.
Drizzle the balsamic reduction over the salad and serve.
Note-you can find burrata cheese in most grocery stores in the cheese section. If you can't find it you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad!
WATERMELON AND PEACHES DESSERT
4 cups watermelon cubes
2 lemons (juice squeezed from them)
1/8 cup raw or organic white sugar
1/2 teaspoon ground cinnamon
2 cups vanilla yogurt
1 tablespoon butter
1 cup slivered almonds
In a saucepan over medium heat, melt the butter and then add the almonds to the pan. Stir the almonds until they are toasted and golden. Remove the almonds from the pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add the watermelon cubes to the bowl with the peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over the watermelon and peaches. Sprinkle the almonds over the top. Serve immediately.
CHEESY SUMMER VEGETABLE BAKE
1 yellow squash
1 sweet yellow onion
3 cloves garlic minced