Litha draws us to the great outdoors, from dancing the night away under the mantel of the midnight sky to camping out and waiting for it to get dark and seeing that it never really did. The level of activity has switched from busy school days to cruise mode. Let’s enjoy the season with picnics, kayaking, farmers’ markets … and good summer eats!
Grilled Eggplant Subs
I like to use Italian eggplant for this dish, but if you find another sort that are fresh, firm, and shiny, then use those and portion accordingly. You don’t have to use an outdoor grill to prepare this; a grill pan is actually preferred, and a heavy skillet will work as well.
Prep time: 15 minutes, plus 30 minutes rest time for eggplant
Cooking time: 20 minutes
Serves: 6
2 medium Italian eggplants
Salt for sprinkling
Salt and pepper to season
Garlic powder to season
6 6-inch crusty sandwich rolls
Olive oil pan spray
1 24-ounce jar mushroom marinara sauce (I like Muir Glen)
6 ounces mozzarella, grated
Soft butter for spreading
First, trim eggplants and peel. Slice into ½-inch rounds, place in a large bowl, and sprinkle heavily with salt. Set aside for 30 minutes.
While the eggplant is resting, pour the marinara sauce into a pan to heat thoroughly, and keep warm at low temperature. Slice the rolls most of the way through, keeping a hinge on one side. (You can toast these under the broiler for a couple minutes if you have time.)
Rinse eggplant well and pat dry with a towel. Season with salt, pepper, and garlic powder, and coat lightly with olive oil spray. Spray grill pan with olive oil, then heat to medium-high. Place the eggplant in the pan without crowding and grill until it begins to soften and you have some nice grill marks on the bottom. Use tongs to turn over and grill until done, which should take about 10 minutes total. Remove from pan and repeat with the remaining eggplant, wiping out pan if necessary to keep it clean. Keep eggplant warm in a covered casserole.
To prepare the submarine sandwiches for eating, spread some butter on the rolls, then dab a little sauce on each side. Layer a few pieces of eggplant on each, sprinkle with cheese, then a little more sauce, and serve hot. If you can eat this without making a mess, you deserve a prize.
Artichoke Cannellini Salad
I have been taking this salad to potluck dinners for years, and I know I’m not the only one who totally loves it. It takes no planning except to chill, because nearly all the ingredients are already on your pantry shelves. It can be served as is, or on a bed of fresh garden greens.
Prep time: 10 minutes, plus a couple hours chill time
Serves: 6
1 16-ounce can cannellini beans, rinsed and drained
1 6-ounce can whole ripe olives, drained (reserve the brine)
1 6-ounce jar marinated artichoke hearts with liquid
1 clove garlic, minced
1 tiny jar pimientos, drained
2 teaspoons balsamic (or apple cider) vinegar
½ teaspoon dried oregano
Salt and pepper to season
In a large mixing bowl, place the beans, olives, artichokes with liquid (trim off any tough leaves and cut in half if necessary), garlic, pimientos, and vinegar, and stir together gently. Add the oregano, salt and pepper. If the salad seems like it needs a little more dressing add a splash of the olive brine. Chill for at least 2 hours before serving.
Peaches Baked in Amaretto
Peaches are part of what summer is all about. They are a cousin to almonds, with whom they pair wonderfully. The caramelized syrup and crumbly shortbread just add to the allure of this wonderful baked dessert.
Prep time: 15 minutes
Cook time: 30 minutes, plus 15 minutes of cooling
Serves: 6
10 almond (or plain) shortbread cookies, crushed
6 tablespoons soft butter, divided, plus extra for baking dish
½ cup natural sugar, divided
½ cup amaretto liqueur, divided
½ cup chopped almonds
3 large ripe free-stone peaches, halved and peeled
3 tablespoons lemon juice
¼ cup water
Heat oven to 400 degrees F. Butter a shallow casserole dish large enough for the peaches. Stir together the cookies, half the butter, half the sugar, 2 tablespoons of the amaretto, and the almonds until well mixed. Have a little sip of the amaretto.
Brush the peaches with half the lemon juice, then dip in the remaining sugar. Combine remaining amaretto and lemon juice with the water, then pour into prepared casserole. Arrange peaches in the dish.
Sprinkle the cookie-crumb mixture onto the peaches, making sure to pack the cavity where the stone was removed. Dot each peach with remaining butter. Cover dish with foil, turn oven down to 350 degrees F, and bake for 10 minutes. Then remove the foil and bake another 20 minutes or until crumbs are lightly browned and the syrup is bubbly. Remove from oven to cool 15 minutes before serving.
Optional: Serve each peach with a scoop of vanilla ice cream. Summerlicious.
Spiced Lemon Water
This is an incredibly thirst-quenching drink with a little bit of a bite. Just how much bite is up to you. We try to keep a pitcher of it going in our kitchen on a regular basis as a healthful tonic drink, but if you’ve never tasted it before, you will appreciate the unexpected flavor.
Prep time: 5 minutes, plus 1 hour chill time
Serves: 6–8
1 large, heavy (which means juicy) lemon, juiced
¼ cup pure maple syrup, or to taste
A couple shakes of cayenne powder
In a two-quart pitcher, combine the lemon juice, maple syrup, and cayenne, then fill most of the way full with cold water. I don’t usually worry about the seeds, since they fall to the bottom, plus I like the pulp. Taste for sweetness, but leave it on the tart side. Most likely you won’t need any more cayenne since it gets a little spicier as it sits. Chill for an hour before serving in small glasses.