Recipes of the Week - August 15th

EGGPLANT SALAD

1 big eggplant, peeled and cut in chunks
6 tbsp olive oil
4 tbsp Balsamic vinegar
salt and pepper to taste
pinch of sugar
1 crushed garlic clove
1 red onion chopped
3 tomatoes chopped
1 cup plain yogurt

Place eggplant in steamer basket or metal colander over boiling water. Cover; steam 8 minutes or until tender. Combine with remaining ingredients. Chill thoroughly before serving.

EGGPLANT SAUCE
This is an unusual, but classically Italian sauce. Not only is it delicious as a first course pasta sauce, but it complements roasted veal and poached eggs, as well.

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 medium-size onion, chopped
1 medium-size eggplant, diced
2 large, ripe tomatoes, peeled, seeded, and chopped
1/4 pound fresh mushrooms (especially porcini), cut into large pieces
1 teaspoon chopped fresh sage or oregano
Salt and freshly ground black pepper to taste

Heat the butter and oil in a large, heavy skillet over medium heat. Add the onion and saute until transparent, about 5 to 8 minutes; be careful not o let them burn.

Stir in the eggplant, then add the tomatoes, mushrooms, and sage or oregano. Season well with salt and pepper and simmer, covered, over low heat for about 20 minutes. Serve very hot.

Squash with Caraway

These colorful steamed vegetables are scented with garlic and caraway. A layer of fresh tomatoes decorates this dish.

2 tablespoons water
1 summer squash, trimmed and sliced
1 green bell pepper, seeded and sliced
1/4 cup sliced celery
1/4 cup chopped peeled onion
1/2 teaspoon caraway seed
1/8 teaspoon garlic powder
1 tomato, sliced

Heat water in a large skillet until almost boiling. Add summer squash, bell pepper, celery and onion. Cover and cook over medium heat until vegetables are tender-crisp, about 4 minutes.

Sprinkle with caraway seed and garlic powder; top with sliced tomato. Cover and cook for an additional 2 minutes on low heat.

Green Rice

2 cups uncooked rice
2/3 cup green pepper, finely chooped
1 cup green onion, sliced
1/3 cup chopped parsley
1/4 cup olive oil
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 quart beef broth

Preheat oven to 350 degrees. Grease 2-quart casserole. Combine all ingredients. Pour into casserole. Cover and bake for 45 minutes. After cooking, toss rice and serve. May be prepared in advance.

David's Summer Squash Bread

3 cups yellow squash, unpeeled
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
6 oz. small curd cottage cheese
1 (6-8 oz.) box corn bread mix
1/2 stick butter, melted

Cut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince. Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese. Stir in corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top and bake in a preheated 375* oven for 30 minutes. Will serve about 6 folks.

Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.

Picnic Pasta Salad Ideas from: www.recipelink.com
For a simple summer supper, cook rotini (pasta twists) and combine with steamed green beans cut in one-inch lengths plus rounds of yellow summer squash. Toss with marinated artichoke hearts in their liquid, sun-dried tomatoes sliced thin, a splash of red wine vinegar, chopped fresh oregano, diced part-skim mozzarella cheese and black pepper.

To keep cooking to a minimum in the summer heat, try cooking fresh produce in the same water as the pasta. Add the longest cooking vegetables first. Toss drained pasta that's been cooked with baby carrots, squash, zucchini and green beans with some cherry tomatoes and a tangy mustard vinaigrette.

Grilled vegetables are delicious in pasta salads. Grill eggplant, zucchini, green and red pepper, red onion and plum tomatoes. Then chop the vegetables into bite-sized pieces. Combine in a bowl with olive oil, fresh chopped basil and thyme, then add a few shakes of salt and pepper. Toss with cooked fettuccine.

Seafood pasta salads can be a light main course. Marinate sea scallops and shrimp in a lemon juice and olive oil marinade. Then purée olive oil, basil leaves, lemon juice, garlic, salt and pepper in a blender until smooth. Grill the seafood until just cooked, and toss with the basil mixture and cooked bowtie pasta.

The following recipe makes a colorful, tasty pasta salad that will be welcomed at any summer picnic.

Picnic Pasta Salad

1 can (15 oz.) unsweetened pineapple chunks, packed in juice
2 Tbsp. reserved canned pineapple juice
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1/2 tsp. dried basil
2 cups fresh broccoli florets
3 cups triple color corkscrew (or penne) pasta, cooked
1 cup frozen petite peas, thawed
1 cup chopped celery
1/4 cup chopped scallions (spring onion)
1/2 cup chopped red bell pepper
1/2 cup chopped parsley, for garnish (optional)

Drain pineapple, reserving 2 tablespoons juice for dressing. In a small bowl make the dressing by whisking the reserved pineapple juice with garlic powder, oil, vinegar, lemon juice, mustard and basil. In a large bowl, toss together remaining ingredients. Drizzle in dressing and toss to combine well. Chill before serving. Garnish with parsley, if desired.