Summer Recipes

Brenton doesn't know it yet, but we're going vegetarian (we'll see how long it takes him to figure it out :).  Tonight's dinner was yummy Grilled Eggplant Provolone - a perfect (and beautiful) summer dish.  So perfect, I thought I'd share.  :)



Recipe Courtesy of RealSimple.com

Grilled Eggplant Provolone

  • 1 1/2 T Balsamic Vinegar
  • 3 T Olive Oil
  • 1/4 t Dried Oregano (I just used various Italian spices)
  • 2 Small Eggplants (cut in half length wise)
  • 1/2 t Salt
  • Ground Black Pepper
  • 4 Slices Deli-Sliced Mild Provolone Cheese
  • 1 Large Tomato (thickly sliced)
  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper. 
  2. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
  3. Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more.
* I sliced a large tomato and grilled it and added it to the eggplant and topped it with cheese and served with slices of avocado.  Otherwise it would be a bit bland as your main course.  

Enjoy!!


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Oh my goodness!  So we've been totally obsessed with Mango Black Bean Salsa this summer!  It's been a staple item in our fridge lately.  Try it and let me know what you think!




Mango Black Bean Salsa
  • 2 Ripe Mangos (peeled and cut into small cubes)
  • 1 Red Bell Pepper
  • 1 Can Black Beans (Rinsed & Drained)
  • 1/2 Can Sweet Corn
  • 1/4 Cup Coarsely Chopped Cilantro
  • 1/4 Cup Finely Chopped Green Onions (use to taste)
  • 1 Teaspoon Garlic Salt
  • 1 Tablespoon Olive Oil
  • 1-2 Limes (depending on how citrusy you like it)
Combine all ingredients in a large bowl.  I recommend refrigerating for a few hours before eating (the flavors meld and it's simply divine!).  Works great as a salsa with corn chips or a topping to freshly grilled fish or chicken.  Enjoy!



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More to come soon...

2 comments:

sfeeley said...

Thanks for the eggplant recipe...a deffinite winner, can't wait to try.

sfeeley said...

That last comment and this one is actually Carol...not Steve...ha ha...you already knew that, I'm sure.