Summertime Zucchini and Eggplant “Lasagna”
Serves 4

I loved this summer casserole. It was packed with delicious veggies, easy to prepare, and tasted great! It would be perfect for a summer potluck. It was hearty enough to serve as a main dish, but would work equally well as a side. The original recipe calls for cottage cheese—but offered the alternatives of using goat or cream cheese instead. I opted for goat cheese because I knew its tanginess would play well with the sweetness of the fresh summer zucchini and yellow squash.

INGREDIENTS

1 1-pound eggplant, cut into 1/2-inch thick rounds

1 large zucchini, cut into 1/2-inch thick rounds

1 large yellow squash, cut into 1/2-inch thick rounds

1 teaspoon extra-virgin olive oil

1/2 of a large yellow onion, chopped

4 cloves garlic, chopped

1 1/2 cups crumbled goat cheese

2 teaspoons dried oregano

kosher salt and fresh ground black pepper

olive oil cooking spray

6-ounces shredded part-skim mozzarella

fresh basil for garnish

INSTRUCTIONS

Step One: Preheat oven to 375 degrees. Line two baking sheets with parchment paper and spread eggplant, zucchini, and squash out in a single layer on sheets, leaving a slight space between each round. Bake for 30 minutes; remove from oven and set aside.

Step Two: In a large skillet, heat oil on medium for 1 minute. Add onion and cook, stirring often, for 5 minutes or until translucent. Add garlic and cook for an additional 2 minutes. Remove from heat and allow to cool for a few minutes. Stir in goat cheese and oregano. Season with salt and pepper.

Step Three: Lightly coat an 11x7-inch baking dish with olive oil cooking spray. Line bottom of dish with zucchini and squash, using all rounds and overlapping them so dish is completely covered. Top with goat cheese mixture. Arrange eggplant over goat cheese in overlapping rows, then top with mozzarella. Bake at 375 degrees for 30 minutes or until cheese is golden and bubbling. Serve immediately, garnishing with fresh basil, if desired.

Source: Clean Eating, August/September 2011.

Farmer’s Market Bounty Summer Salad with Lemon Vinaigrette
Serves 4

It doesn’t get much better than a colorful salad packed with beautiful fresh produce from the farmer’s market! I love incorporating a sweet element like the pluots, especially with this tangy lemon vinaigrette. I recently came across a great tip—when preparing a salad dressing, always dip a piece of lettuce in when taste testing. It provides a much more accurate flavor reading than tasting the dressing alone.

INGREDIENTS

Vinaigrette

1 tablespoon minced shallot

1 teaspoon chopped fresh thyme

1 teaspoon lemon zest

2 tablespoons fresh squeezed lemon juice

6 tablespoons extra-virgin olive oil

kosher salt and fresh ground black pepper

Salad

4 cups red leaf lettuce, (whole leaves)

1 small heirloom tomato, sliced

1/4 cup yellow beans, trimmed and steamed

1 pluot, sliced

1/4 cup sugar snap peas, (removed from shells)

1 small carrot, shaved

INSTRUCTIONS

Step One: For dressing, in a small bowl, mix all ingredient through lemon juice. Slowly whisk in olive oil until emulsified; season with salt and pepper. (It also works well to mix all ingredients in a lidded container and shake to emulsify).

Step Two: For salad, arrange lettuce leaves in a large bowl. Top with remaining ingredients and serve with dressing on the side.

Source: A Robot Heart Recipes Original.