Summer Simplicity: Raspberries & Cream

So some recipes are complex (e.g. "steep the lavender in the cream until fragrant" is still perhaps the most ridiculous, unjustified step I have ever taken in the pursuit of dessert), but some are beautifully simple.

That's an important life lesson. Ponder the thought for a while.
 I saw a quote once by Alice Waters (I have no idea who that is, and I'm not going to search Wikipedia to find out before I post this, so maybe one of y'all out there can fill me in) hanging on the wall in one of my favorite restaurants in Utah. The simplicity and truth of the statement has stayed with me for a while. "When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is."

In some cases, you just want the food to taste "like what it is," because what it is is amazingly good and amazingly fresh. That's why I love the summertime, when my garden is in full bloom (or at the moment, a little sad looking from the heat, but there's still good stuff in there), and I can just grab a red pepper or a handful of basil off the plant and taste it in it's full glory. It's when dessert needs to be nothing more than ridiculously sweet, tart raspberries fresh from someone who grew them with love, a spoonful of sugar, and  some cream that came from a cow who lives down the road.

There's no ornamentation needed. No crazy steps. No laborious slaving away. Just the acquisition and presentation of inherently good things that taste "like what they are." So dig in.

Raspberries and Cream

• Fresh raspberries
• White sugar
• Heavy cream

Gently but thoroughly wash the raspberries and let them dry thoroughly. Check carefully for any bad berries (they go bad so quickly, it's a shame), leaves, twigs, etc. Place a few berries in a serving bowls or cups, and sprinkle generously with white sugar (use more or less as you like). Pour a little cream over them, again as much as you like. My first instinct was to stir them to coat evenly, but I'm pretty sure you'd break them apart completely.

White Peach and Raspberry Cobbler

Peaches and raspberries are some of my favorite reasons to have summer (notwithstanding the big ticket items like beach, warm, and happiness).  This is a relatively simple dessert with unadorned flavors, but the freshness of the fruit and a big old dollop of [real] whipped cream really delivers a tasty, seasonal punch.

Makes 4 individual cobblers.  Double the recipe and use a casserole dish if you want to make a larger batch to serve family style.  You'll probably need to up the cooking time by a bit, also.  Watch it very carefully, because to burn it would be a tragic loss.

White Peach and Raspberry Cobbler
for the cobbler

• 2 large white peaches
• 1 cup fresh raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch

for the crust

• 1 heaping cup flour
• 1/2 teaspoon baking powder
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 2 ounces (1/2 stick) butter, melted

Preheat the oven to 375.

Slice the peaches into comfortably bite-sized pieces, and place in a bowl with as much of the peach juice as possible.  Add the berries, sugar, cornstarch, and lemon juice.  Gently stir to coat the fruit evenly.

In a separate bowl, mix all the dry ingredients for the topping.  Slowly pour in the melted butter while stirring, and work into the flour until the mixture resembles coarse breadcrumbs.

Grease 4 ramekins.  Evenly distribute the fruit among the 4, and top the ramekins with a layer of the flour mixture.  Place them on a foil-lined baking sheet or pan (to catch the drips) and bake for 25 - 30 minutes until the fruit is bubbling and the topping golden brown.  Serve with freshly whipped cream.

Summer Farmers Market Salad

In the height of the summer when vegetables are fresh (as in, were alive on the plant that day or the day before), you don't really have to do fancy things to make them taste better, because they just taste good the way they are.  You don't have to cover up boring tastes or anything.  This is a great example of how to make a delicious, unadorned salad out of summer produce at its freshest.  I'm sure you could do something similar with just about any vegetable from the market this time of year.

Summer Farmers Market Salad

• baby arugula
• sliced heirloom tomatoes
• sliced lemon cucumber
• extra virgin olive oil
• salt and pepper

Layer the tomato slices and cucumber on top of a bed of arugula (peel the cucumber with a vegetable peeler, if necessary).  Drizzle with a little olive oil, and season with salt and freshly ground pepper.

Tomato, Mozzarella Bruschetta

Okay, people, I know.  You don't have to tell me.  The last recipe which I posted 2 measly days ago was a tomato, mozzarella, basil recipe, and here I am, giving you another one.  I will remind you that I warned you I would do this.  And in my mind, I had planned on saving this recipe for later, putting a little buffer of other zucchini or squash recipes (as my garden is mass-producing them at the moment), but I couldn't wait.  This stuff is good.

You also don't have to tell me that it doesn't look that pretty, because I know that it doesn't.  I also didn't really get a chance to take a great photo of it all fancy on little toasts (that look like this), so you're not getting the full effect.  However, trust me.  I may have led you astray a time or two before, but stay with me.  This was made with tomatoes from the vine, and basil that had been attached to a plant 2 minutes before it was served.  Tomatoes are in season, so go buy (or better yet, pick) a million and eat them up.

Tomato, mozzarella bruschetta

ingredients

• 2 French baguettes
• extra virgin olive oil, for drizzling on the bread, plus about 1/4 cup for the tomatoes
• About 1/3 cup pine nuts
• 1 pound fresh, firm tomatoes (you can certainly use more and adjust the proportions, as you like)
• 1 pound fresh mozzarella cheese
• 1 can great northern beans, drained
• Salt and pepper, to taste
• 1 handful fresh basil leaves

Slice the baguettes on an angle about 1/2 inch thick.  Place on a cookie sheet, and drizzle with olive oil.  Broil in the oven for a few minutes, until golden (my broiler on low took about 4 minutes, so watch carefully to not burn them).

Put the pine nuts in a dry frying pan on the stove on medium heat.  Shake the pan every so often until the pine nuts are golden.  Don't let them burn.  Remove from the heat, and let cool.

Dice the tomatoes and cheese to about 1/4 or 1/3 inch cubes.  Drain some of the water from the tomatoes, if necessary (you don't want too much liquid in the mix).  Place them in a large bowl with the beans.  Add up to 1/4 cup olive oil (enough to coat everything without puddling at the bottom), and salt and pepper to taste.  Let  come to room temperature.

Tightly roll the basil, and slice it very thinly.  When ready to serve, add the basil and pine nuts, and stir to incorporate.  Serve on the baguette slices.      

Caprese pasta salad

I love summer, and it's not just for the pool and no school and the beach and contagious happiness and all that jazz.  I love being able to walk to my not-so-little tomato plant, pluck off a big ole' tomato, and then eat it within the hour.    

I had long considered how I would eat my first tomato from the vine, and I decided on this old favorite.  I wanted something simple that wouldn't distract from the tomato's own flavor, and this combination of tomato, basil, and mozzarella never gets old (I will warn you, I'm not done with it this summer, either, so get excited for a few variations).  It was even a better plus that I could grab some fresh basil from the garden. too.

Caprese Pasta Salad


ingredients

• 1 pound dry pasta (I used mini Farfalle)
• 1 pound ripe tomato (I used an heirloom tomato, because that's what I was growing)
• 1 pound fresh mozzarella cheese
• 1 handfull fresh basil leaves
• about 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• Parmesan cheese, to garnish

Boil the noodles in salted water until al dente (don't let it get soggy).  Rinse in cool water, drain, and set aside to cool.

Chop the tomatoes and mozzarella in an approximately 1/3 inch dice.  Roll the basil leaves tightly like a cigarette and slice thinly, making long strips.  Combine the tomato, mozzarella, and basil in a large bowl with the olive oil, vinegar, garlic, salt, and pepper.  Stir to combine and coat.  Let sit for a few minutes, while the pasta continues to cool.

When the pasta reaches room temperature, shake to ensure it's dry, and then combine it with the tomato mixtures.  Stir to coat.  Add more olive oil if necessary to coat everything.  Taste for seasoning, and adjust if necessary.  Top with the Parmesan cheese, and serve at room temperature.

Sautéed Yellow Squash

I hope this doesn't sound morbid, but guys, I grew that squash myself and I have been so excited to eat it.  It was grown in the coolest community garden you've ever seen.  I've had a few squash casualties along the way, so I was pretty happy to get this one out alive and whole and perfect and amazing.  I served it with a little rosemary from the garden, too, making it amazing.   

My good buddy taught me a while ago to sweat zucchini and squash before sautéing them.  This draws out quite a bit of the moisture in them, letting them sear and brown rather than get all squishy.  As excited as I was  to eat the thing, I'm glad I took his advice.  The finished project was beautifully browned and just a little crisp and full of love and earthy goodness.

Sautéed Yellow Squash

ingredients

• one large yellow squash
• up to 2 tablespoons salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• A pinch of chopped herbs, like rosemary or oregano
• Pepper to taste (plus salt, if necessary, but likely not)

Cut of the ends of the squash, and cut into rings, about 1/2 inch think.  In a bowl, toss the squash slices with some salt until well coated.  Place the slices on a few layers of paper towels, then top with a few more layers. Press down lightly, and let sit about 20 minutes.  Adjust the paper towels if they're getting too damp.  When done, give each slice a little rub-down with a paper towel to remove excess salt and moisture.

Heat the olive oil and butter in a frying pan over medium heat.  When hot, add the squash slices in a single, uncrowded layer.  Top with a little pepper and herbs.  Let simmer a few minutes, until slightly golden.  Flip them, and repeat on the other side.  Serve and enjoy summer's bounty.

Guest Post:: Caponata (Tomato and Bread Salad)

Thanks to SHeil for this dish, straight from her authentically Italian grandmother's garden.

This is a central Italian bread and tomato salad. It is a great way to turn fresh tomatoes from the garden into a quick, healthy, delicious lunch. There are many different regional versions of the caponata, but this is the 'correct' one, according to my grandmother, who lives in Salerno (which is in the second wrinkle in the ankle of the boot). This recipe may look long at first, but once you know how much seasoning goes into the tomatoes, it's really very quick and simple: seasoned tomatoes and crunchy bread cubes. If you have been storing the tomatoes in your fridge, shame on you. You've created nasty, inedible, bitter things, only good for sauce, BUT you can redeem yourself SLIGHTLY by leaving them on the windowsill for a few hours before you use them.

I hate to say the best bread for this salad is made only in Italy, but it's true. However, you can cheat relatively well with a good baguette, or other fresh, hearty loaf of crusty bread. For this recipe, I used half a baguette I had in the bread bin, and it was very good. When you season and toast the bread they will look like giant croutons, but making them yourself is essential. You can make them ahead of time and store them, but they only take about 10 minutes to cut and bake, so it really doesn't matter, and fresh will be better.

The ingredients are all rough estimations as this is not a picky recipe. You really just need even proportions of bread and tomatoes; you can use according to taste. Use a little more or less of some things, according to your taste. Just don't skimp on the olive oil, you're skinny enough. Trust me.


Caponata

You'll need:

• several ripe tomatoes (4 big/6 medium should do)
• half a baguette
• 1/3 cup relatively good extra virgin olive oil, plus a little more for drizzling
• a medium handful of FRESH basil, torn into little pieces
• a large clove FRESH garlic
• sea/kosher salt (about 1.5 Tbsp) *Kosher/sea salt is WAY better, but regular salt will not kill you in a pinch. It's just not nearly as good, and you'll have to live with that.
• a little pepper
  

for the tomatoes

Get a medium mixing bowl. Roughly chop the tomatoes and add them to the bowl. Less seeds are better, so leave that seedy juice puddle on the board, but you don't have to be obsessive about removing every seed from the tomatoes. Pour the oil over the tomatoes, about 1/3 c,
enough to generously drizzle over the whole pile.

Salt the tomatoes generously (about 1.5 T, enough to shake evenly and lightly over the whole
bowl--you should be able to see salt, but the tomatoes should not be drowning in it). Tear up your handful of basil (you can chop, but tearing releases the flavor better) and add that to the bowl. Finely mince the garlic clove (I just use a garlic press right in the bowl) and add that to
the bowl. Add around 5 twists of the pepper grinder-you'll want enough to very lightly coat the tomatoes. Toss everything together.

At this point smell the bowl. Yes, smell it. It should smell really fantastic, like a good Italian restaurant, or your Italian grandmother's kitchen, and you should be able to smell the tomatoes, basil, salt, and oil about the same amount. If all you are smelling is tomatoes, add more basil. If it smells fruity, add a little more salt. If there is not a little puddle of oil under the tomatoes (or there are not drops of oil in the juice under the tomatoes), add a little more oil (the tomatoes should glisten). Then, taste a piece. It should taste very slightly salty, because you have to
add seasoning for the bread you'll add later. If it tastes really salty, add more tomato. Again, this is not a picky recipe, adjust to your tastes. It should be tasty all by itself, albeit a little salty, at this point.

for the bread

Slice the baguette half into 1-inch wide slices, then cut the slices into cubes about 1-1.5 inches wide. Dump them all on a cookie sheet, spray them lightly with olive oil, and put them in the
oven at around 400 degrees F. The point is to get them very lightly golden, but crunchy throughout. Crunchy is the important part. You do not want crunchy outside, squishy inside. The whole cube must be crunchy. Seriously. Watch them, as this will not take long, and flip them when the tops become golden, so that most sides have a chance to become golden.

assembly

Simply toss the bread cubes with the tomato/herb mixture. The key is to not toss them together until the very last moment before serving, or the bread will become soggy and unappetizing. The bread should absorb the tomato juice in the bottom of the mixing bowl and be a happy medium between crunchy and chewy.

If your bread is very crunchy, and you do not like the texture, simply dip your bread cubes VERY quickly in water right before adding them to the bowl of tomatoes, again making sure to do this right before serving. You should only have to do this with either really dry tomatoes, or really dense, grainy bread.

Tutti a tavola a mangiare! (the italian equivalent of bon appetito!, literally means "everyone to table to eat!", or "let's eat!")

It really does taste better if it's grown with love

Pictures from our field trip to and lunch from the farmers market. Go buy yourself some local goodness.

Guest Post: Summer Pasta Salad with Basil Lemon Mayo

This one comes courtesy of local foodie, A.Dyer.

Hmm, how to introduce something as glorious and amazing as the idea of Basil Mayonnaise over a pasta salad of sweet peppers, cucumber and Farfalle? Does it really need any introduction? The idea of marrying the flavors of fresh garden basil, tart lemon and stone ground mustard into a creamy fresh mayonnaise is almost indecent it's so good! Add to that the sweet crisp of miniature sweet peppers, the cool crunch of English cucumbers and the delicate texture of al dente farfalle and you have a match made in heaven!


Basil Lemon Mayonnaise

1 c. basil leaves
4 garlic cloves, peeled and crushed
2 extra large egg yolks
1 T. lemon juice
2/3 c. olive oil
2/3 c. sunflower oil
1/3 c. stone ground mustard
salt and pepper to taste

In a food processor, pulse the basil leaves and garlic until finely minced. Remove and set aside. Clean the bowl and add the egg yolks and lemon juice - process them briefly until lightly blended. Stir the oils together and, with the machine running, pour in the oil very slowly, a little at a time, in a very thin stream until all of the oil has been added. With the processor still running, add the mustard and the garlic basil mixture. Pulse until thoroughly incorporated. Season to taste with salt and pepper.

For Salad:
1 lb. box farfalle pasta
1 English cucumber, diced
3 c. sweet miniature peppers, seeded and chopped.

Cook pasta according to package directions; drain and rinse until cool. In a large bowl, toss the pasta with the cucumber and peppers. Add half of the mayonnaise and stir to incorporate. Refrigerator until ready to serve.

Guest Post: Domestic Showcase Summer Salad

Thanks to Ruby for the guest post.

I once gave my sister The Cottage Cheese Cookbook: 101 Recipes with Cottage Cheese.

I ensure you this recipe was not included; however it does include chesse de la cottage in a surprisingly sophisticated way (at least I think so). I adore this salad because of its texture and it feels more substantial than your everyday mix of spinach. I learned to make it from a college friend who we deemed the "Domestic Showcase"--my motto is fake it till you make it and this salad is so easy...

domestic showcase summer salad:

• toss fresh spinach leaves

• about 3/4 a container of cottage cheese

• lots or red or purple grapes- I prefer really flavorful purple ones from the CFM, but that's your call

• a few splashes of zesty italian dressing

• [sunflower seeds or pine nuts optional]

you're done! I don't measure--to get the proportions just right you have to taste and sample until your tastebuds say, "Yes!"

Insalata Caprese Crostini (aka, Tomato, Mozzarella, and Basil on Toast)

I realize I have a very similar recipe on the site already, but it's summer and the tomatoes are straight from heaven (via the dirt of North Carolina's local farms), and I can never get enough fresh mozzarella (especially when it comes from the farmer's market, and you're kind of scared of touching it because it's so soft and creamy), and this one has bread involved, which is amazing, so it's different. I don't care.

At the farmer's market, Hollywood just got a grab bag of different varieties of tomatoes, so I have no idea what kinds we actually ended up using, but having a slightly different color and flavor on each slice was kind of fun. Whatever kind you use, make sure it's ripe and fresh and divine, and you'll be fine.

Some people would have put balsamic vinegar on this dish. I'm told that such is horribly inauthentic (I personally don't care a thing about authenticity), but I really think it isn't needed. The simplicity of this dish really brings out the freshness and quality of the ingredients, so a super-strong flavor like that would be too much, I think.

Insalata Caprese Crostini (aka, Tomato, Mozzarella, and Basil on Toast)

for the crostini

• 1 fresh, French baguette, sliced about 1/2 inch thick on the diagonal
• extra virgin olive oil

for the salad

• Fresh, ripe, firm, amazing tomatoes
• Fresh mozzarella
  
• Fresh basil leaves
• Extra virgin olive oil
• Salt and freshly-ground black pepper

Heat the oven on broil. Arrange the bread slices on a cookie sheet, and brush the tops with olive oil. Broil for a few minutes (maybe 3 -5, depending on your oven), until the tops are golden and crispy, but the interior is still soft.

Cut the tomatoes in half, then slice them into half-circles. Cut the mozzarella into similarly-shaped and -sized pieces. Top the bread with the tomato and cheese, then drizzle some more olive oil over top. Salt and pepper to taste.

Top each slice with the basil, and serve immediately (don't let them get soggy--the texture is half the fun).

Guest Post: Fried Okra

This post comes from J.Deal, and let me tell you, this girl is legit. If you're trying to become authentically southern, this is the girl to listen to. Raised in Georgia and North Carolina, J has authority when it comes to all things southern where I am just pretending. And friends, there's not much else more southern than fried okra.

Everyone's first reaction when they hear the word okra is, "Ugh, it's slimy," which is not true at all in this case. It's crisp, flavorful, deep fried, and amazing. Go make yourself some right now (extra points if the okra is from the farmer's market and is uber fresh to boot).

Southern Fried Okra
Serves 4.

• 1 lb okra
• 1 c cornmeal
• 1 tbsp salt
• 2 tsp ground black pepper
• 1 c buttermilk
• vegetable oil

Choose okra that is an even green color and 2" - 4" long. Trim stem ends from okra and cut into 3/4" lengths. Soak in buttermilk for 15 minutes.

Mix cornmeal, salt, and pepper in a plastic bag. Add okra and toss to coat.

Heat 1/2" oil in a 10" skillet (cast iron is traditional) over medium high heat. When oil begins to shimmer, sift excess cornmeal mixture from okra and add to skillet. Cook, turning occasionally, until golden brown. (Stir gently to avoid losing coating.) Drain on paper towels and salt again if needed.

Grilled Peaches with Honey and Mascarpone

Summer seems to demand grilling for some reason, and to be honest, I'm not exactly sure why. If it's so blasted hot outside, why do we go and hover over a 500+ degree smoke machine? Who knows, but the tradition holds, and personally, I love it. Now, as much as I love myself a big ole' piece of meat grilled to perfection, I think there may just be other foods that say "summer" a little stronger than a slab of cow. Peaches are one of those things for me. Peaches scream hot summer days, so what better way to summer them up even more than to cook them on a grill, and serve them alongside your steak or burger. The flavors here work very well together, and are the perfect accompaniment to your outdoor meal by the pool or on the patio.


Grilled Peaches with Honey and Mascarpone

Ingredients

• Somewhat firm peaches, sliced in half with the pit removed
• About 1 tablespoon of honey for every peach half you'll be cooking
• About 1 tablespoon mascarpone (Italian cream cheese) for every peach half

In heating the grill, create a hotter side and a somewhat cooler section.

Place the peach halves, cut-side-down, on the hot part of the grill for about 3 minutes until char marks are visible and the peach is somewhat softer. Remove the peaches from the grill and turn them cut-side up.

Drizzle the honey over the cut sides of the peaches, and return them to the cooler section of the grill, cut-side-up for 4-5 minutes, until they're soft. Place some mascarpone in the hollow of each peach half, and serve while still warm.

Tomatoes with Fresh Mozzarella

While this is not nearly as much of a "recipe" as some posts on this blog, this colorful plate certainly does pack some punch when it comes to presentation. The simplicity of the flavor, color, and presentation really make this kind of a standout dish, and it so simple. The secret is all really in the quality of the ingredients: without fancy sauces or anything to hide behind, the quality of the tomatoes and cheese shines right on through. Go ahead and splurge a little on this one at the farmer's market or a high-end grocery store. You'll be happy you did.

It's great by itself, or you can serve it with some toasted bread drizzled with a little olive oil.


Tomatoes with Fresh Mozzarella

Ingredients

• Fresh, slightly firm tomatoes
• Fresh mozzarella (yes, it has to be fresh: there's a difference)
• Fresh basil leaves
• Extra-virgin olive oil
  
• Salt and pepper

Optional

• Toasted pine nuts
• Roasted red peppers
• Balsamic vinegar

(If you're using pine nuts: toast the nuts by placing them in a flat-bottomed pan over medium heat. Shake the pan regularly to mix them around, being very careful to not let them burn. Continue for a few minutes until both sides are golden brown. Remove from heat.)

Slice the tomatoes and mozzarella into me dium, even-sized slices. Layer alternately on a platter (if you're using red peppers, too, layer them in as well). Drizzle with the olive oil (and vinegar), then top with torn/chopped basil leaves (and pine nuts).

Simple Peach Tart

This one is modified from a recipe from one of my all-time favorites, Ina Garten. Her "Rustic Apple Crostata" looked amazing, and not that difficult, but I had some fresh summer peaches I really wanted to showcase. The result was a surprisingly easy dish with a clean, unadorned summer flavor. Its kind of lumpy, homely appearance has an endearing charm to it, and it pairs perfectly with homemade vanilla ice cream for a perfect summer dessert.


Simple Peach Tart

Ingredients

For the crust:

• 2 cups flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) cold, unsalted butter, cut up
• 1/4 cup very cold water

For the filling and topping:

• 1 1/2 pound fresh peaches, cut into wedges, skins attached
• 1/4 cup flour
• 1/4 cup brown sugar
• pinch salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons (1/2 stick) cold, unsalted butter, cut up

Preheat the oven to 450 degrees.

For the crust: in the bowl of a food processor with the metal blade, pulse together the flour, sugar, and salt until well mixed. Add the pieces of butter, and pulse until the butter is diced up and mixed with the flour, but still crumb-like. While still pulsing, add the cold water in a thin, steady stream. Keep pulsing until the dough is even throughout, but not yet smooth.

Roll the dough out on a oiled and floured cookie sheet or pizza pan to a circle about as large as a pie tin (make sure the dough isn't so thin that it will tear easily). Place the sliced peaches in the center of the dough, spreading them out but maintaining at least a 1 inch border around the edge.

For the filling/topping: back in the food processor, pulse the flour, brown sugar, salt, cinnamon, and nutmeg together until mixed. Add the rest of the butter and pulse until crumb-like. Sprinkle the mixture over the peaches, then fold over the edges of the crust onto the peaches.

Bake for 20 - 25 minutes, until the crust is golden and the topping is browned. Serve with ice cream.

Kevin's Grilled Vegetables with Red Pepper Viniagrette

Summer = grilling.

Now, depending on what side of the country you may find yourselves on, you may have different names for what is being described in this post. In my family's home state of Utah, anything cooked outdoors qualifies as 'barbecue,' but in my current home in North Carolina, 'barbecue' refers specifically to whole pigs cooked on coals slathered in vinegar. Having spent a few years in Wisconsin, where hamburgers and bratwursts on the grill constitute a 'fry out,' I have no idea what to call this activity, but I know that I love it. Something about standing in front of a hot grill with a giant set of tongs makes you feel completely in control.

This recipe comes from a good friend of mine, probably the one responsible for my culinary experimentation. I will admit, I was very skeptical of grilled avocados, but boy howdy, was I pleasantly surprised.


Grilled Vegetables with Red Pepper Vinaigrette

Ingredients

• Vegetables for grilling: we used zucchini, onions, avocados, and sweet potatoes. Other good possibilities would include eggplant, bell peppers, yellow squash, portobello mushrooms, etc.

Red Pepper Vinaigrette

• 2 red bell peppers (due to a lack of quality produce, we used one red and one orange, but the result was still quite good)
• 1 medium tomato
  
• 2 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Heat a grill to medium-low heat. Cut the vegetables into grill-able chunks: you'll probably want to cut things a little thicker so they don't get soggy. We cut the avocados in fourths, and it worked great. Cut the red peppers for the vinaigrette into 4-5 flat segments.

Place the red pepper segments, skin-side down on the grill. Cook until the skins are charred black. Remove from the grill and place in a bowl with plastic wrap covering. Let set for a few minutes.

Place the rest of the vegetables on the grill. Be aware that many vegetables cook at different speeds: this is kind of an exercise in timing. Sweet potatoes take the longest, while zucchini took the shortest. Put the firmer, denser vegetables on first, then follow after a few minutes with the rest.


While the vegetables are grilling (keep an eye on them!), peel the charred skins off the pepper. Put the pepper flesh, the tomato, olive oil, vinegar, and some salt and pepper in a blender and process until smooth.

Once the vegetables are done (you want soft, but not mushy), serve with the vinaigrette.