Wednesday, August 4, 2010

Summer’s Bounty

One of the best things about summer is the wonderful produce you have access to. From the very first time the market is open we are there through the very last day!

We love tomatoes: Big boys, beefsteaks, romas, cherries and more. Then there’s the heirlooms – YUM! A simple tomato sandwich (peeled and sliced tomato, Dukes mayo and salt and pepper) is probably my favorite way to enjoy a summer tomato, but there are SO many ways to enjoy them. My friend Shannon is sharing a great summer treat with us today. She’s combining tomatoes with eggplant for a delicious summer salad.

Check it out!

Eggplant & Tomato Tower


Gorgeous, right?!?! She’s going to tell us how to make this super yummy creation:

1. Cut Eggplant 1/4" thick. Cut tomato and rest on paper towel to eliminate some of the liquid.
2. Heat large skillet, then add olive oil. Place eggplant in pan, sauté and turn, (salt and pepper both sides while cooking). Eggplant is done when its getting hard to turn, almost mushy in the middle! Sauteed_Eggplant

3. Create a base of arugula on plate and crumble goat cheese on top! Yum!


4. Add first slice of cooked eggplant to the arugula & goat cheese layer.
5. Crumble more cheese on eggplant, this should melt slightly between layers, double yum!
6. Add thin slice of tomato on top of that...same size if possible :o) Crumble more goat.


7. Repeat process a few times and crumble goat on top of final layer.
8. Garnish with arugula leaf and drizzle with olive oil and balsamic vinegar! Salt and pepper all over lightly.

Thanks so much for sharing the recipe Shannon! I cannot wait to try it!! Shannon will hopefully be back with us soon letting us in on her NEW venture! I can’t wait to show you what she’s cookin’ up!

What’s your favorite way to enjoy summer’s bounty? Any great recipes we should know about?

1 comment:

  1. Do you mind a l-o-n-g comment? If not, I'll share one I've posted on my blog, its6am.blogspot.

    Tomato, Onion, Goat Cheese Tart
    We have company visiting; both are vegetarians so in an effort to be the ultimate hostess, I gave considerable thought about what to cook. Last night's late supper is something that has immediately been added to my list of favorites and will reside as part of my current repertoire. And the best part -- it's so simple!

    I had never made a tart before, although I've made plenty of pies. The only difference in making a tart as opposed to a pie crust is the way you deal with the edges. For a tart, you fold the excess (a half-inch or so) over inside the pan and press it against the edge to reinforce it. I made my basic pie crust, pricked the bottom and edges and baked it at 375 degrees for 33 minutes -- 20 minutes with weights (I use navy beans on foil instead of purchased pie weights) and 13 minutes without weights.

    While the crust cooled, I sliced a large onion into very, very thin slices and cooked them for 25 minutes in 2 T. olive oil, adding salt and pepper to my liking. The onions weren't quite caramelized, but they were very close. I spread them evenly over the prepared crust and then took a heaping cup of goat cheese and spread it over the onions. I sliced small tomatoes as thinly as I could and put them on top of the goat cheese, overlapping the edges and covering every single inch of the cheese. A little olive oil drizzle (about 1 T.) and about 1/3 cup more goat cheese, and ta-da, it's ready for the broiler. Put this under the broiler for about 3-4 minutes until the cheese starts to brown slightly.

    I put chopped fresh basil on it before I put it under the broiler, but I would recommend putting the basil on after it comes out of the broiler, just before you serve it. The freshness of the basil was compromised by cooking it.

    My daughter suggested when I took it out of the oven, I should "Hot tart coming through . . . and she's got dinner!" I didn't say it, but I thought it was funny.


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