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In this final day of August, we are just starting to get these warm days that lean comfortably into autumn. I love the way people talk about how you can just feel the change in the air.
In general most of us consider tomatoes, basil, peaches, cucumbers, zucchini and eggplant exclusive to the hottest days. In truth when I think about the many of the places I have lived this produce is less about June and more abundant in August & September. This also means, cooking indoors is not a recipe for a hot evening in your home.
Because I have a tiny crush on eggplant, I had to share two options for this week. First, the Eggplant Napoleon is a simple stack it and toss it in the oven dish that just sings with the Baby Greens Pasta Salad. The next day, serve the pasta salad for lunch with the Parmesan Pine Nuts.
For an Asian flavor profile try the vegan Spicy Almond Eggplant served with Brown Rice and a sassy Thai Melon Salad. In addition, mix & match these Asian recipes including the Thai Fish Cakes with not one, but two simple soups: the Spicy Cucumber and the Ginger-Basil Cantaloupe Soup.
Of course, we are still hanging out by the grill. And we cannot let summer escape without dining on Chicken Pomodora paired with the Zucchini Marinated Salad and Grilled Polenta.
A trio of sides including the Swiss Cheese Zucchini Sauté, the Corn Vichyssoise with Roasted Chile Cream and the Tomato Plate is one of my favorite summer meals as it brings veggies together in the simplest ways.
Finally, for a farm fresh start to the day, try the Peach Puffed Pancake with Whipped Yogurt Cream or the more savory Tomato Omelette.
Cook seasonally. Eat consciously. Live well,
