Baked eggplant with feta cheese
adapted from From Asparagus to Zucchini
Heat broiler or grill. Cut several eggplant into ½-inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on an oiled baking sheet. Sprinkle feta cheese or Gorgonzola over slices. Bake in 350-degree oven 10 minutes or until cheese is bubbly and eggplant is soft. Sprinkle finely chopped basil over eggplant and serve hot.
Grilled summer vegetable pasta salad
adapted from From Asparagus to Zucchini
Heat outdoor grill. Slice various summer veggies into long ½-inch “planks” (some veggie ideas: zucchini/squash, eggplant, tomatoes, mushrooms, etc.). Toss veggies with light coating of olive oil. Sprinkle with garlic powder, season with salt and pepper. Grill until lightly charred and barely tender. Chop and place in a large bowl with cooked and cooled penne pasta, fresh sliced mozzarella, toasted pine nuts, and chopped basil. Toss with a light balsamic vinaigrette. Season with salt and pepper.
Summer squash/zucchini with herbs
adapted from Chez Panisse Vegetables
Trim and slice or cut squash/zucchini into julienne. Sauté in olive oil in a sauté pan until tender and just beginning to brown. Add a generous amount of freshly chopped garlic and basil, and season with salt and pepper. Cook just a minute more, until the garlic releases its aroma; squeeze over a bit of lemon juice, and serve.
Cucumber salad
adapted from The Joy of Cooking
Combine in a small bowl: ½ cup rice wine vinegar, 3 Tablespoons sesame seeds, 4 teaspoons superfine sugar. Add and toss to coat: 2 large cucumbers, peeled, halved crosswise and cut into thin strips or thinly slice crosswise. Cover and refrigerate until the salad is cold, about 1 hour. Serve.
Double chocolate zucchini cake
adapted from From Asparagus to Zucchini
¾ cup oil
1 ¼ cup sugar
2 eggs
1 teaspoon vanilla
2 cups grate zucchini
½ cup sour milk or buttermilk
3 tablespoons cocoa or carob powder
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon each cinnamon and cloves
2 ½ cups flour
small bag or chocolate or carob chips
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes.
Chilled cucumber soup
In a blender, combine 3 cups plain yogurt, 1 or 2 chunked peeled cucumbers, some coarsely chopped scallion or sweet onion (if on hand), and a handful or chopped fresh dill. Season, to taste, with salt and pepper. Ladle into bowls and garnish with diced tomato and a dill sprig.
