Grilled Eggplant Parm with Tomato Bruschetta

This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.

Ingredients:

(serves 4)

• 2 large eggplants, cut lengthwise into 1-inch pieces

• 4 medium heirloom tomatoes, diced into ½-inch pieces

• 1 clove of garlic, minced or grated 

• ¼ cup extra virgin olive oil

• 2 tbsp chopped basil leaves

• 8 oz fresh mozzarella, sliced into rounds

• Salt and pepper to taste

Directions:

• Heat the grill to medium-high heat.

• In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.

• Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.

• Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)

• Plate eggplants and top with the tomato bruschetta mixture

Simple Roasted Tomatoes

Roasted tomatoes served with goat cheese as a side, paired with salmon with chimichurri and green beans

Tomatoes are so amazing right now. I’ve been obsessed with the cherry tomatoes that are a deep red in color and are so sweet when they burst in your mouth. Tomatoes are known for their antioxidants, which have anti-inflammatory properties. They are also an excellent source of vitamin C, which helps to boost our immune system! I think it’s best to keep it simple when cooking with tomatoes when they are ripe and in season. 

So this recipe is pretty straightforward and simple, but incredibly delicious! You can enjoy the roasted tomatoes as an easy side dish, top them with goat cheese (my favorite) or top a slice of whole grain bread with them! Whatever you decide, you won’t be disappointed!

Ingredients:

(serves 4)

• 2 pints of cherry tomatoes

• 6 cloves of garlic, smashed or minced

• 4 sprigs of thyme

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

• Preheat the oven to 375 degrees.

• Toss the tomatoes with olive oil, salt, pepper, garlic, and thyme

• Bake on a baking sheet for 15-20 minutes, or until tomatoes are beginning to burst

Easy Gazpacho

This gazpacho recipe couldn’t be simpler! All you need is a high powered blender, like a Vitamix, and you can have this soup ready to go in 5 minutes, seriously! It’s October, and somehow we are still getting delicious tomatoes in our CSA farm box and from the farm stands in and around San Francisco. Not complaining! Since we’ve also been having hot days and warm nights, I decided to try a gazpacho recipe, and it is perfectly tangy and refreshing. One thing to note: QUALITY of ingredients really matters here. When preparing a fresh, cold soup featuring fresh vegetables, it’s important to try to use organic, local, and ripe ingredients. You will definitely notice a difference in flavor.

You can try some yellow heirloom tomatoes and a yellow bell pepper if you want to try for a yellow gazpacho. When I first made this, I made the mistake of combining red and yellow tomatoes, with a yellow bell pepper, and while it still tasted great, the color was not appealing at all!

Ingredients:

(serves 4-6)

• 1 small/medium cucumber, seeded and roughly chopped

• 5 large ripe tomatoes, cored and roughly chopped

• 2 garlic cloves, roughly chopped

• 1 red bell pepper, cored and roughly chopped

• 1 shallot, roughly chopped

• 1/2 cup fresh basil leaves

• 1/4 cup good quality olive oil

• 3 tbsp red wine vinegar

• 1 tsp fine sea salt

• 1/2 pepper

Directions:

• Place all ingredients in a blender and blend until smooth.

• Chill the soup for about 1-2 hours before serving. Taste and adjust seasonings if needed.

• Garnish with a drizzle of olive oil, fresh basil, cilantro, cherry tomatoes, or just have it plain!

Peach, Avocado, Corn, and Tomato Salad

Here it is with the lime basil vinaigrette on the side. I encourage heaping amounts of the dressing :)

This dish is so fresh and flavorful, and it features so many tasty and summery ingredients. While it’s a simple dish to create, the flavors are complex, with the sweetness from the peaches and corn mixed with the tang of the vinaigrette and onions and the earthiness from the mint and basil. So good and so fresh! Pair this with grilled lamb chops or grilled salmon for an easy crowd-pleasing dinner.

Ingredients (Serves 4 as a side)

• 3 ears of fresh corn on the cob, husked

• 2 ripe peaches, sliced into ½ inch wedges

• 1 ½ avocados, diced or sliced into wedges

• 2 medium heirloom tomatoes, sliced into 1 inch wedges

• 1/4 a red onion, finely sliced

• ¼ cup of torn mint leaves 

For the lime basil vinaigrette

• 2 cups packed basil leaves

• 1 garlic clove

• Juice from 1 ½ limes (about 3 tbsp)

• 2 tablespoons apple cider vinegar

• ⅓ cup of olive oil

• ½  teaspoon of salt

• ¼ teaspoon of pepper

Directions

• Boil the corn for 2-3 minutes. Let cool and then slice kernels off the cob.

• Assemble remaining salad ingredients in a large bowl or serving dish. Squeeze some fresh lime juice on top if not serving immediately.

• In a blender, combine all ingredients for the basil vinaigrette. To thin it out, use some water or additional olive oil. Taste and adjust for seasoning. Drizzle on top of salad ingredients or serve on the side.

Notes: You can use cherry tomatoes or beefsteak tomatoes too. Use whatever is fresh! Also, feel free to splash some olive oil, apple cider vinegar, lime juice, and sea salt on top in place of the vinaigrette if you’re short on time!

Corn was this week’s “Ingredient of the Week.” love sweet summer corn. It brings back so many childhood memories of sitting out on our porch after a day of swimming and being in the sun. We had fresh Jersey corn all the time with a simple grilled dinner most nights in the summer, and I couldn’t get enough of it. I still can’t! Corn gets a bad rep these days. It is true that it can be an inflammatory food for many people, but what’s important to note is that 92% of corn grown in the United States is grown with genetically modified organisms (GMOs). While there is little research on the long term effects of GMOs on the human body, studies show that there is a strong correlation between GMOs and inflammation and intestinal damage. Therefore, when buying corn, it is essential to make sure you’re buying organic corn! Final note: corn is high in starchy carbohydrates, so I suggest avoiding having other carbs, like grains, potatoes, and legumes with your meal. Keep in mind that when you get fresh locally grown corn, the taste is noticeably so much better.

Health Benefits of Corn:

• Corn is a good source of antioxidants, which supports healthy immune function

• It is a good source of fiber, aiding in digestion and helping to relieve constipation

• Corn is a complex carbohydrate and the fiber in it slows down the rate in which glucose enters the bloodstream (helping to balance blood sugar levels)

• It contains some essential nutrients like phosphorus, magnesium, zinc, iron, and copper 

For more recipe inspiration for cooking with corn, check out this link!

Sources and additional reading:

• https://www.amymyersmd.com/2017/08/3-reasons-to-avoid-gmos-if-you-have-an-autoimmune-disease/

• https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html

• https://draxe.com/nutrition/vegetables/nutritional-value-of-corn/