In The Kitchen
Ah, summer time and the delicious fragrance of fresh vegetables. This month we offer some tasty suggestions for preparing those farm fresh veggies. Check out the sauces that make them even better. And the Zesty Butter is a nice complement to your grilled corn. Summer and fresh vegetables go hand in hand. Yum! Bon Appetit!!
Bruschetta w/Tomatoes, Beans & Herbs
TOPPING
6 oz. seeded and diced ripe beefsteak tomato
51/2 oz. well drained cannellini beans
11/4 oz. seeded and diced cucumber
2 Tbsp. thinly sliced scallion
1 Tbsp. fresh chopped oregano
1 Tbsp. chopped fresh basil
Freshly ground black pepper
BRUSCHETTA
8 slices country-style white bread cut into 21/2 inches wide & ½ inch thick
1 large garlic clove, cut in half
4 tsp. olive oil
Combine all topping ingredients in bowl. Season to taste. Toss well, cover and refrigerate for about 24 hours.
Arrange cut bread on broiler or grill rack and toast for about 2 minutes. Turn slices so as not to burn. Once brown, rub garlic clove on bread and brush with olive oil.
Pile topping on garlic-rubbed side of each slice of bread. Yum!
Grilled Vegetable Salad
2 red onions, unpeeled
¼ C. red wine vinegar
1 tsp. salt
½ tsp. black pepper
1 large clove garlic, minced
3 Tbsp. coarsely chopped fresh oregano
2/3 C. olive oil
1 medium eggplant
1 zucchini
1 yellow crookneck squash
1 bulb fennel
1 large bell pepper, seeded, quartered
Lettuce leaves
Preheat broiler or grill. Place unpeeled onions on small baking dish and cover with aluminum foil. Place pan in broiler or directly on grill rack. Broil or grill until charred on outside and soft inside, turning every 5-10 minutes. Remove from heat and cool.
Whisk vinegar with salt, pepper and oregano. Slowly add olive oil, whisking constantly.
Trim ends of eggplant, squash and any stalk from fennel. Cut lengthwise into quarters. Place in a bowl with bell pepper and half of vinaigrette. Toss to mix. Arrange vegetables on broiler pan or directly on grill rack. Broil for about 5-10 minutes. Fennel might take a little longer. Remove from heat. Be careful not to burn veggies!
Peel onions and cut into pieces. Cut remaining vegetables and place in bowl. Pour over remaining vinaigrette and toss. Arrange veggies on lettuce leaves and serve.
Sauces for Grilled Veggies
Peanut Satay Sauce
Combine 8oz. chunky peanut butter in top of double boiler with 4 fresh chilies, seeded and sliced, 2 cloves garlic, minced, 2 Tbsp. sugar, 1 tsp. cayenne pepper, 5 Tbsp. fresh lime juice, 5 Tbsp. dark soy sauce, 3 Tbsp. peanut oil and 2 Tbsp. water. Cook sauce, stirring until well blended for about 5-10 minutes. Makes about 21/2 cups.
Olive Aioli
Process 3 cloves garlic, peeled, with 3 Tbsp. pureed Kalamata olives, 1 tsp. chopped fresh rosemary and ½ C. mayonnaise in food processor until smooth. Add 2 Tbsp. olive oil through feed tube, until aioli is soft and smooth. Add ½ tsp. fresh lemon juice and process. Keeps for up to 1 week in refrigerator. Makes about ¾ C.
Zesty Cheese Butter
3 oz. margarine or softened butter
11/2 oz. shredded sharp Cheddar, Swiss or crumbled Blue cheese
¾ oz. finely chopped scallion
½ tsp. white wine
Worcestershire sauce
¼ tsp. chili powder
¼ tsp. pepper
Combine softened margarine or butter with cheese, scallion, wine, Worcestershire sauce, chili powder and pepper in a medium mixing bowl. Stir until blended. Cover and set aside until ready to use. Let stand 30 minutes to soften before using.
