August is NH Eats Local Month. It’s the time to celebrate the abundance of local products and support those who supply them. When we eat local, we get fresh, healthy food, we help the environment by not buying packaged products trucked in from hundreds or thousands of miles away, and we help small businesses that create jobs. So hit your local farm stand, farmers market, or CSA. You will find produce, baked goods, dairy, meats, cheeses, jams, condiments, and more. You will feel better knowing that you are eating healthier, and doing the right thing for our local economy, and the planet.
I was able to make this with produce entirely from my weekly CSA bag. It makes a wonderful side dish or make it a main with a kale Caesar salad and a crusty loaf from the farmer’s market.
Prep time 30 minutes. Cook time 70 minutes. 6 to 8 servings.
■3 tbsp extra virgin olive oil, divided use
■2 cups (1 large) yellow onion, sliced
■1 cup bell peppers (mix of colors), sliced
■1 eggplant (about 1 ½ lb), should be slender, not a large globe
■1 large zucchini or yellow squash (about ½ lb)
■2 medium tomatoes
■3 cloves garlic, minced
■1 ½ tsp salt
■2 tbsp chopped fresh parsley
■2 ounces provolone cheese, shredded
■3 tbsp grated Parmesan cheese
Preheat the oven to 350 degrees. Place the rack in the center position. In a large skillet heat 2 tablespoons olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently. Add the sliced peppers and minced garlic and continue to cook until the peppers are soft, and onions are well browned.
Transfer the onions/peppers into a large gratin pan or casserole dish and spread to cover the bottom of the dish. While the onions are cooking, slice the eggplant, squash and tomatoes into ¼-inch thick round slices. Slices should be similar in diameter. Arrange the slices of eggplant, squash and tomatoes on top of the pepper mixture. Alternate each vegetable in a spiral pattern, fanning across the entire dish. Sprinkle with salt and parsley. Top with provolone and parmesan cheeses.
Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the sides of the dish. Cover with foil (greased with olive oil to prevent sticking). Bake for 40 minutes. Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.
This could not be a faster or easier side. I like to grill a bunch of corn, remove it from the cob, and freeze. Then I have a taste of summer all year, and don’t have to buy frozen. Serve over chopped lettuce and top with grilled shrimp or salmon to make it an entrée salad. Make it a main by doing tostadas. Spread tostada shells with refried beans, sprinkle with cheese, and top with the salad.
Prep time 5 minutes. Cook time 10 minutes. 4 servings.
■1 cup cooked corn kernels, preferably from grilled corn on the cob
■1 medium avocado, diced
■1 ½ cups cucumber diced, preferably seedless such as Persian, or seed regular cucumber
■1 cup halved cherry tomatoes
■2 tbsp diced red onion (soak the onion in the lime juice while you cut the other vegetables if you want to mellow the flavor)
■2 tsp extra virgin olive oil
■2 tbsp fresh lime juice
■¼ tsp kosher salt
■Fresh black pepper to taste
Toss all ingredients together and serve immediately.
Finding something different to do with tomatoes can be a challenge, but this flavor profile fits the bill. Make it a main by serving over couscous, quinoa or rice. Or add a can of chickpeas and serve in a lettuce lined pita. Also, a perfect topping for fish or chicken.
■1 tbsp fresh grated ginger
■2 pints grape tomatoes
■4 scallions sliced, whites and greens separated
■1 tsp curry powder
■1 tbsp fresh lime or lemon juice
■2 tbsp extra virgin olive oil
■Kosher salt and black pepper to taste
Heat the oil in a large skillet over medium heat. Cook the white parts of the scallions, ginger, and curry powder until fragrant, 1 to 2 minutes. Add the tomatoes and cook until beginning to burst, 5 to 7 minutes. Add the lime or lemon juice, stirring just until combined.
Sprinkle with the scallion greens, and salt and pepper to taste. The flavors are bold, so you might try halving the curry powder and lime juice the first time.
This was the result of berry picking at a couple of local farms. A great way to enjoy a beautiful summer day, and it’s so satisfying to see those full baskets. A nice dessert, or breakfast loaf. We prefer less sweet, so I halve the glaze. But no shame in going for it.
■½ cup diced strawberries
■½ cup blueberries
■1 cup plus ½ tsp granulated sugar
■1 ½ cup all-purpose flour
■1 tbsp lemon zest
■2 tsp baking powder
■½ tsp kosher salt
■1 cup sour cream, at room temperature
■½ cup vegetable oil
■3 large eggs, at room temperature
■1 tbsp fresh lemon juice
■1 tsp pure vanilla extract
For the glaze
■1 cup confectioners’ sugar
■1 tbsp lemon zest
■2 tbsp fresh lemon juice
Heat oven to 350 degrees. Spray a 9×5 inch loaf pan with nonstick spray. In a small bowl toss the strawberries with ½ tablespoon granulated sugar to macerate while you prepare the cake batter. In a large bowl, combine the flour, lemon zest, baking powder, salt, and remaining 1 cup of sugar. Whisk to combine.
In a second bowl combine the sour cream, oil, eggs, lemon juice, and vanilla extract. Whisk to combine. Pour the wet ingredients into the dry and stir gently to mix. Lift the macerated berries out of the liquid and add them, and the blueberries to the batter. Gently fold in until incorporated.
Pour into the prepared pan. Bake 60 to 70 minutes, until skewer inserted in the middle comes out clean. If it appears to be overbrowning on top, tent with aluminum foil. Cool in pan for 10 minutes then unmold and transfer to a wire rack to cool completely. To make the glaze: in a small bowl combine all the ingredients until smooth. Pour over the cooled loaf and let stand until set.