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.

Summer Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a meal to share with your nearest and dearest: Slow-simmered beef and mushroom ragu crafted from a treasured family recipe, air-dried imported Italian pasta, herb-kissed foccacia bread and ingredients for a summery cherry-rhubarb fruit crisp to serve for dessert. Side dish-worthy produce like eggplant, rainbow beets, baby carrots and Swiss Chard round out this robust Italian meal.

Here are some recipes ideas for the week:

Rainbow Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for summer and beyond.

Italian Swiss Chard Tart
Topped with breadcrumbs and Grana-style cheese, this tart from chef Mario Batali captures the deep, rich flavor of Swiss chard.

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

Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, chicken or fish.

Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious paired with sharp cheese and crusty bread!

Cherry-Rhubarb Crisp
A quick and easy dessert—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

Late-Summer Bounty Recipes

recipes-aug-20-2015-archived

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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