Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Ingredients:
2 medium eggplants
Olive oil, for basting
For dressing:
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper
Method:
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.
2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.
3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.
Braised Red Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Ingredients:
1 bunch radishes
3 large shallots
1 tablespoon butter
2 tablespoons balsamic vinegar
½ cup chicken stock or water
½ cup fresh Italian parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Thoroughly wash radishes. On a cutting board, trim each radish top, leaving about ½-inch of the green stem for color. Slice each radish in half from top to bottom. Peel shallots and slice into thin rings.
2. Heat butter in a large skillet over medium heat. Once it has melted, add the shallots and cook, stirring, until they begin to brown slightly. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.
3. Add the balsamic vinegar and the water or stock (the liquid should just come up around the sides of the radishes). Cover, lower heat, and simmer for about 10 minutes.
4. Remove the cover and continue to simmer for about 3-4 minutes, or until the liquid has reduced into a syrupy sauce. Add the parsley and sauté for about a minute, until wilted.
Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.
Ingredients:
Roasted beets, sliced and still warm from the oven
1 Cara Cara Orange
½ cup crumbled fresh chevre
¼ cup toasted hazelnuts or pecans, chopped
Fresh-cracked pepper
For the dressing:
½ cup high-quality olive oil
2 tablespoons white wine vinegar
A large pinch of this week’s La Boîte spice blend
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm beets.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand the orange up and slice to remove the peel and membrane. Then, slice it crosswise into thin wheels.
3. On a serving platter, arrange the beet slices and then top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.
Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.
2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.
3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.
4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.
