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Summer is the season for simplicity so fire up the grill for this tasty treat.  We hosted a pupsitter fiesta for our pals who took care of Meta while we were in Spain.  The eggplant got rave reviews, even from those who didn’t think they liked eggplant.

It looks beautiful on a platter and works warm or cold.  Place it next to something green for contrast.  You may even want to make a little extra to add to a lunch salad.

2 med eggplants
olive oil
sea salt

Slice eggplant to 1/3 inch thickness, leaving the skin on.  Allow slices to sweat on a towel for 20-30 min.  They’ll expell a bit of their moisture.  Brush both sides with olive oil and take them outside.  Grill for 10-15 min depending on heat intensity, flipping once.  Sprinkle with a little sea salt and serve.

I once read that lentils are the “Ms. Congeniality” of the bean world.  I couldn’t agree more.  I’ve made them about 20 different ways and they’re always hearty and tasty.  Loaded with protein, low in fat and quick - a healthy eating trifecta.

For this recipe I used red lentils.  They don’t hold their shape and create a thick, creamy dish.  If you want it to be a little chewy, use green or french lentils.  You can make them thick or thin, depending on the amount of broth you add.

Interesting lentil facts: about half the world’s lentil production takes place in India but Saskatchewan, Canada, is the world’s largest exporter.

1 onion
1 c carrots
.5 jalapeno
6 plum tomatoes or a small can of chopped tomatoes
1.5 T curry powder
1 t cumin
1 t garam masala
1 t hot peppers
4 c lentils
6 c vegetable broth
1 small can coconut milk

Mince the onions, garlic and jalapeno. Grate the carrots.  And if you have one of my beloved mini-food processors, blend them into a paste that way.  Saute onions and carrots in oil for 5-7 minutes.  Add the garlic, jalapeno and spices, and saute for another 1-2 minutes.

Chop the tomatoes finely (or blend) and add to the pot.  Add broth and bring to a strong simmer.  Reduce heat to low and cook, partially covered, for 45 minutes stirring regularly.  Add broth or water if needed and add the coconut milk last.

Forced age = sweetness.  Reduction = intensity.

Aged balsamic can be a little pricey and you needn’t shell out hard-earned cash when you can create a reasonable facsimile at home.

Cooking balsamic over low heat will turn it into a rich syrup.  It arts up just about anything:  add it to a vinaigrette, or serve over polenta, pork, vegetables or a caprese salad.

.5 c balsamic vinegar
1 T sugar

Dissolve sugar in vinegar.  Add both to a small sauce pan and heat to just under a simmer, stirring constantly.  Turn heat to low and continue to stir occasionally for 30 - 45 min.  Remove from heat.

Avoid high heat and overcooking. It will turn your reduction into a hardened mess.

Tomato soup  is one of the ultimate comfort foods and this version comes without the 700+ milligrams of sodium per serving you get in the canned variety.

So can the cans, make the soup, fix yourself a grilled cheese and be thankful for the simple pleasures in life.  Oh, and if you have leftovers you can pour it over pasta.

1.5 onions
2 ribs celery
4 cloves garlic
9 roasted plum tomatoes*
2-3 c tomato sauce
3 c chicken or veg stock
.75 c whipping cream
1 T oil
2 T butter
1 t baking soda
2 bay leaves
S + P
1.5 T basil (optional)
1-2 T honey (optional)

If roasting tomatoes, get them started first (400 degrees, 30-40 min).  Mince the vegetables and saute onions and celery for 10 minutes in oil and butter.  Why both?  Flavor, my dears.  Add the garlic last so it doesn’t burn and saute another minute or two.  Give it a nice sprinkle of salt and pepper before moving to the next step.

Chop, mince or puree tomatoes.  You choose the consistency.  Add baking soda to tomatoes before adding them to the pot.  Baking soda helps to keep the cream from curdling.  Saute tomatoes with onion mixture for 15 - 20 min adding broth and tomato sauce bit by bit to keep the vegetables from sticking.

Add the remaining tomato sauce and broth.  Start with 2 c of tomato sauce and keep tasting to decide on the intensity you want.  Add the bay leaf and basil (if using) and cook on low for about an hour.  Add the cream last and honey (if using).

*Roasting isn’t imperative.  I was using tomatoes frozen at the end of last summer so roasting served as a carmelizer and a liquid reducer.

Vinaigrette is your all-purpose, add-to-anything-and-make-it-good dressing, and is especially useful in the summer when our diets shift to lighter fare.

Like a utility infielder* in baseball, it can assume multiple roles.  The obvious is salads but don’t overlook it for roasted vegetables, a cold pasta toss or a bowl of braised beans or lentils.

Most folks use more oil than vinegar but I like a half-to-half ratio.  I’ve made this with red wine, balsamic, raspberry and rice vinegars, all with respectable results.  I went nouveau recently and used a pomegranate-infused balsamic vinegar.

.5 c extra virgin olive oil
.5 c red vinegar of your choice
1 T mustard (I prefer dijon or stone-ground)
pinch of thyme
pinch of minced garlic or garlic powder
dash of S & P

Add everything to a bowl for whisking or a jar for shaking.  And make sure your jar has a lid.  That should seem obvious but we do live in the States where every possible risk must be pointed out.

*Note use of a term I’ve only heard in casual conversations.  While I understand the concept of a utility infielder I couldn’t name one, having not watched a baseball game in nearly two decades.