Smoky Italian Red Pepper & Eggplant Salsa

This smoky salsa is a wonderful boost for burgers, sausages and more.

Ingredients:
2 Italian red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 Piment d’Espellete pepper, minced
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill

Method:
1. Roast the eggplant and peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from bell pepper and chop finely; cut stem off eggplant and chop finely.

2. Heat 1 tablespoon oil in a skillet, add onion and garlic, and sauté for about 5 minutes until soft. Transfer to a large bowl and add bell peppers, eggplant, the remaining oil, chile pepper, sugar, salt, lemon juice, cilantro and dill, and mix well.

Chili-Lime Sweet Corn Salad

Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.

Ingredients:
4 ears sweet corn, shucked
1 red Bell pepper, seeded and diced
1 jalapeno or Anaheim pepper, seeded and diced
½ Walla Walla sweet onion, minced
2 tablespoons fresh cilantro or parsley, chopped
2 limes
1 teaspoon chili powder
Sea salt and fresh ground pepper

Method:
1. Preheat grill to medium-high and grill corn, rotating every few minutes, until entire husk is slightly charred. Remove from heat and allow to cool.

2. In a large bowl, set each piece of corn stem end down and using a sharp knife, cut kernels from the cob. Add chopped peppers, onions and cilantro or parsley to bowl.

3. In a small bowl, prepare the dressing by zesting the limes into a bowl, then juicing. (You’ll need about ¼ cup lime juice for reference.) Whisk in chili powder and salt and pepper to taste. Toss dressing into corn salad to coat and check for seasoning again before serving.

Late-Summer Bounty Recipes

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From juicy heirloom tomatoes and crisp peppers to fragrant peaches and lemons, summer’s late-season bounty continues this week with a fresh and flavorful meal starring a creamy polenta entree topped by all-natural chicken Italian sausage, smoky-sweet peppers and summer squash. Add alongside a robust red wine, our housemade pickled cauliflower to pair with Pain au Levain bread and Grana-style cheese, plus crisp produce including fresh cranberry beans, cucumbers and baby beets, and you’ve got all the makings of an al fresco feast.

Here are a few recipe ideas for the week:

Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.

Chilled Tomato & Peach Soup
This creamy, cold soup is bursting with spicy appeal.

Cantaloupe & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely side for a summer barbecue, these beautiful beans are also tossed with fresh herbs.

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Smoky Bell Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

No-Bake White Peach Crumble
The perfect no-fuss dessert for a hot summer’s day!

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