August is about tomatoes, eggplant, zucchini…and berries, too.
My favorite past time is trekking to the local farmer’s market in Baltimore, sampling the summertime treats, and then experimenting in my kitchen with all the goodies I bought.
Summer is full of color, flavor, and even the smells of the sunflowers…ahhhh. My senses come alive!
I picked up a bunch of tomatoes and eggplant…
…and concocted these tasty recipes:
Cucumber + Tomato Salad with Dill
1 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
1 tsp. sea salt
2 tsp. freshly ground pepper
2 medium tomatoes, cut into 1/2-inch wedges
2 English cucumbers, thinly sliced
1/2 red onion, sliced
1 Tbsp. fresh dill
In a large bowl, combine the lemon juice, salt, and pepper
Add the chopped tomatoes, cucumber, and red onion. Toss everything together and refrigerate for at least 15 minutes.
When ready to serve, strain the salad to get rid of any extra moisture and toss in the fresh dill. Add salt and pepper to taste.
Makes 2 servings
Roasted Eggplant Bites with Veggies
1 eggplant, halved, quartered (2 cups)
1 red bell pepper, cut into 1/2 inch strips (1 cup)
1 Tbsp. extra virgin olive oil
1 garlic clove, minced
1 cup cherry heirloom tomatoes, sliced in halves
1 Tbsp. chopped fresh parsley
1 tsp. fresh thyme
Sea salt and freshly ground pepper
Preheat oven to 400 degrees F.
Toss together eggplant bites, bell peppers, and oil in a roasting pan. Season with salt and pepper and roast for 20 minutes. Stir in garlic, tomatoes, parsley, and rosemary and roast for 15 minutes more or until eggplant bites are tender. Remove from oven and serve warm.
*I topped the mixture over a bed of spinach for a nice, filling lunch.