Recipes of the Week - August 18th

Grilled Eggplant, Tomato and Goat Cheese http://allrecipes.com/Recipe/Grilled-Eggplant-Tomato-and-Goat-Cheese/Detail.aspx

• 1 medium eggplant, sliced into 1/4 inch rounds 2 large tomatoes, sliced 1 (11 ounce) log goat cheese * or substitute mozzarella cheese 4 tablespoons olive oil 2 tablespoons balsamic vinegar salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes. FOOTNOTES To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious! Fresh mozzarella can easily be substituted if you don't like goat cheese. Easiest Eggplant http://allrecipes.com/Recipe/Easiest-Eggplant/Detail.aspx From the submittter “if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried."

• 1 medium eggplant, peeled and sliced into 1/2 inch rounds 4 tablespoons mayonnaise, or as needed 1/2 cup seasoned bread crumbs

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side. Sweet and Tangy Sautéed Collard Greens http://allrecipes.com/Recipe/Sweet-and-Tangy-Sauteed-Collard-Greens/Detail.aspx "Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!"

• 1 tablespoon vegetable oil 1/2 Vidalia or other sweet onion, sliced 1 1/2 pounds collard greens - rinsed, trimmed and chopped 1/2 cup water 3 tablespoons balsamic vinegar 2 tablespoons honey 1 teaspoon grated fresh ginger root 5 tablespoons melted butter salt and freshly ground black pepper to taste

Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain. Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm. Beet Red Onion and Horseradish Relish http://www.justvegetablerecipes.com/veg-0063328.html

• 3 Beets (2 1/2"-diameter); trimmed
• 1/2 c Olive oil
• 3 tb Balsamic vinegar
• 1 ts Coarse salt
• 1/2 ts Pepper
• 1 1/2 c Chopped red onion
• 1/3 c Prepared white cream-style horseradish

Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish. Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days. Makes 4 cups