August is eggplant time — the plants are big and beautiful, and their purple fruit heavy with promise. And then there are the tomatoes — not flooding in yet, but just starting. There is nothing quite like a garden tomato warm from the sun. I was remembering an eggplant and tomato salad I used to make from an international cookbook, called caponata. I looked everywhere for the cookbook, but it seems it has moved elsewhere…then I thought I would find a duplicate of what I used to make online, but not so. It seems that what I used to make was more of a pickled eggplant salad. Light and delicious. Here is the closest to what I remember:
Eggplant not really Caponata Salad
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Eggplant not really Caponata Salad
SERVINGS
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COOK TIME10mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
- In a medium pot, boil the eggplant in salted water for about 8 to 10 minutes, or until tender.
- Remove from heat, and place in a colander to drain.
- Transfer to a bowl, allow to cool slightly. Add the rest of the ingredients, and let meld together for a couple of hours at room temperature.
I happen to be one of these people who have a natural love for vegetables and never had to be coaxed or made to eat them – I realize that this is not the case with everyone. Just recently I overheard two mothers talking about this. One was telling the other that the only way she can get vegetables into the family diet is to blend them into spaghetti sauce. Of course a good Bolognese sauce already has carrots, onions, and celery in it. I suppose one could slip a little green vegetable in if they were careful not to overdo it.
The other mother maintained that her trick was to always serve them with tasty dips and sauces. I would like to offer another suggestion that works especially well with broccoli, the widely acclaimed miracle food, medically proven to be a nutritional super star. Hidden within each stalk and floweret is a powerful substance effective in lowering cholesterol and preventing cancer and contributing to overall health in general.
Try my Broccoli Bake and see for yourself if you don’t immediately feel stronger, healthier and more satisfied than you ever have after eating this nutrient rich vegetable!
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Broccoli Bake
SERVINGS5servings
|
COOK TIME5minutes |
PREP TIME |
READY IN |
Ingredients
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Beat egg whites until soft peaks form.
- Fold in mayonnaise.
- Stir in cheese, parsley, and lemon peel.
- Arrange cooked broccoli in oven-proof serving dish.
- Pour melted butter over broccoli.
- Top with egg white mixture.
- Sprinkle with paprika.
- Bake 5 minutes or until puffy and lightly browned.
The Sisters have so grown to love and appreciate fresh vegetables, that if occasionally we do not have a full salad bar for lunch they actually feel deprived. Each day they look forward to new and interesting combinations of ingredients which keep the lunches from becoming dull or boring. Their enthusiasm gives incentive to the cooks to creatively come up with bright new healthy additions. One of the more popular combinations of late that has made a hit with most everyone is a crisp cauliflower creation. It’s color appeals to the eye while it’s crunch and zesty flavor pleases the palate.
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Crisp & Crunchy Cauliflower Salad
SERVINGS
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COOK TIME |
PREP TIME |
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Ingredients
Instructions
- Cut cauliflower in half and slice fairly thin crosswise.
- Slice black olives.
- Chop red peppers and scallions.
- Crumble cheese.
- Combine all ingredients and toss with oil and vinegar dressing.
- Sprinkle with parsley.
- This can be eaten immediately for a fresh taste or served the following day if you prefer it marinated.
I’m often amazed at the speed with which different foods become popular once they are introduced to the public. Growing up we always had homemade Greek yogurt available in our refrigerator for snacks, desserts, or general cooking. (This was before it was sold commercially). A cup of fine demitasse and a little dish of yogurt topped with a spoonful of homemade peach or cherry preserves was a typical dessert at our house. Often we had crumbled Feta cheese in our scrambled eggs for breakfast, and almost daily sprinkled it on our salad. None of my friends had it at their homes. Back then it literally was “foreign” to them. Today it’s very common. You can seldom make your way through a homemaker’s magazine without finding Feta cheese sprinkled somewhere on something! Here is a dish using both Feta cheese and yogurt that was once considered out of the ordinary and is now a familiar favorite of many. This is Spanakopita, Greek spinach pie… a healthy, flavorful, easy to make meatless meal.
Spanakopita (spinach pie)
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Spanakopita (Spinach Pie)
SERVINGS15servings
|
COOK TIME25 - 30mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Wash spinach, cut off stems, dry and chop.
- Brown scallions in 1/2 cup olive oil until tender.
- Combine spinach, mint, parsley, cheese, yogurt, lemon peel, lemon juice and add beaten eggs.
- Add salt and pepper to taste and mix well.
- Grease a 9×13 inch baking pan and begin by layering one phyllo sheet, brush with butter/olive oil mixture.
- Continue for 10 layers then spread with the spinach mixture.
- Top with remaining sheets each brushed with the butter/olive oil mixture.
- Score the top into diamonds.
- Bake 25-30 minutes until golden on top.
