Bruschetta

Grilled Bread, in-season veggies, fresh herbs, creamy cheese.  A delicious way to enjoy the foods of our summer season.  Of course the classic Plum Tomato-Basil-Garlic topping is a must, but think outside of the box too. Step away from this standby and try something different from the famers market, chop it up and top a sliced baguette - you will love this just as much.  Here's a few ideas:

Heirloom tomatoes - each have their own unique flavor - mix it up.

Grilled Veggies - Onions, zucchini, eggplant.....

Cucumber - add in complementary fresh herbs like Mint or Dill

Local cheese - Chèvre with honey or creamy sheep.

   - top with some Shaved Beets or Carrots

Roasted Red Peppers - do this at home for the best flavor

Sautéed Greens

Melon and aged cheese

The possibilities are endless.  Walk the market and be inspired about what might top a great bruschetta. 

Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil

Ratatouille

Tomatoes, eggplants, peppers, squash..... they are all fresh in the market right now.  After all, it is the height of the summer!  Here’s a super quick ratatouille recipe so you can enjoy the best of this season.  Serve over pasta, as a side to grilled chicken or fish, or on it’s own if you’d like.  Thin-skinned eggplant will serve you best if you are in a rush because you don’t have to bother peeling it.  Try a Japanese version of eggplant if you can find one in your farmers market.  Make a double batch - it freezes beautifully too.

Makes 4-6 servings

2 tablespoons Extra virgin olive oil
2 cloves Garlic, thinly sliced
1/4 teaspoon Red pepper flakes
½ Red onion, chopped 
1 Red bell pepper
1 Green or Frying pepper
1-2 Eggplants, cubed
2 Zucchini, cubed
4 medium Tomatoes, chopped
1/4 cup Fresh Herbs, chopped - such as Basil, Oregano, Parsley
Sea Salt and Ground pepper to taste
Grated cheese

In a large skillet heat oil over medium heat, add garlic, red pepper flakes, onion, red and green pepper.  Cook until softened, about 4 minutes.

Add eggplant and zucchini and cook until tender, about 4 more minutes.

Add tomatoes and herbs.  Cook until just heated though: retaining the freshness of the herbs and the shape of the tomatoes, about 3 more minutes.  Add sea salt and ground pepper.

Serve hot or room-temp with grated cheese.

Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil

Grilled Vegetables

Does it get any better?  Any easier? Any fresher?

This is summer!  Get the beautiful grill-able vegetables this Saturday at the farmers market; toss them with olive oil, fresh herbs, salt and pepper. Then grill and serve - hot * cold * or room-temp = it's all good!

What are some of the season’s best vegetables to grill?

Summer Squash

Both Zucchini and the Yellow variety hold up famously on the grill – slice them lengthwise or quarter them on a kabob.

Green & Wax Beans

Beans grill very nicely and develop a nutty flavor – just got to use a grilling basket to keep them out of the fire.

Eggplant

Just like squash slice them or skewer them up.  Make sure to marinate.

Bell Peppers

Char them whole for wonderful ‘roasted’ peppers, or grill them up in a medley basket.

Tomatoes

Quickly grill halved tomatoes, mix cherry tomatoes with other veggies, or slice them up and toss them with the hot grilled veggies off the grill – they will hold most of their shape and add flavor and moistness to the bunch (the latter is what I did above)

Mushrooms

Marinate and grill – easy and delicious.

Onions

Grill thick rings for a sweet caramelized flavor, or slice them up with your other veggies.  Grilled Scallions are great too!

Corn

On the cob or shucked – however you like it.  Make extra for a wonderful salad or salsa component.

Potatoes

Yes. Great on the grill.  Parboil first, or slice and wrap in foil.  So good.

This is just the beginning and the possibilities are endless.  Why not carrots, beets, or grilled lettuce?  I would love to hear about your unconventional vegetable grilling success.  Please share.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Pink Potato Chips with Lavender

I walked away from the Farmers' Market yesterday with some wonderful fresh produce. Among the veggies were some medium-small sized pink potatoes grown by Deep Roots Farm in Orient, NY. At first glance they appear to be a simple red skinned potato, but the flesh of the potatoes are a beautiful pink color! So, I decided to make some fresh potato chips and added lavender from the garden (Lavender is in the rosemary family so it is a great complement for these chips). They held their crisp and color too - they will be part of our next party for sure!  They are about 100 calories for 12 chips depending on the potato size.

Pink Potatoes, skin on, sliced very thinly ~ preferably on a mandolin
Olive Oil Spray*
Sea Salt
2-3 sprigs of Lavender, finely minced

Heat a large non-stick pan over medium high heat, spray well with olive oil. Cook potatoes in batches in a single layer and fry about 3 minutes, flip each potato slice and cook 3 minutes more or until crispy. Remove cooked chips to a paper towel or bag and sprinkle with sea salt and lavender. Serve immediately.

* I use a refillable pump olive oil sprayer ~ these can be found in the oil section of your grocery store.


Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil