Summer Treasures

As we launch into August, our last summer month, I’m excited about the abundance of late summer veggies. On the cool days and nights we experienced earlier in the summer I was reminded, how fleeting are these treasures. Better get busy and enjoy summer while we can.

Generous friends from Apple Valley brought me cucumbers, green beans and zucchini from their bountiful garden. The zucchini inspired me, along with eggplant, peppers, and basil from the farmer’s market, to make ratatouille. The charming animated movie “Ratatouille” brought the pronunciation of this French word into common usage. Now it’s time to bring it onto the dinner table.

You’ll need two medium sized zucchini, an onion, two or three Japanese eggplant, a red or yellow pepper, garlic, a large tin of crushed or diced tomatoes or 8-10 fresh Romas, skinned and chopped, several sprigs of basil.

Chop onion into bite-sized 1-inch bits. Sauté it in 1 tablespoon of olive oil, in a pan large enough to hold all the vegetables, over medium heat until softened and barely brown about 3 minutes.

Add zucchini halved lengthwise and cut into 1-inch chunks and continue to cook, browning lightly, 3-4 minutes. Stir in the red or yellow pepper cut into 1-inch pieces. When these begin to sizzle, add the Japanese eggplant cut into, you guessed it, 1-inch pieces. No need to peel this delicate vegetable. Add a tablespoon or two of olive oil and cook until lightly browned and beginning to soften, 3-4 minutes more.

Add 2-3 cloves of garlic, minced. Pour in the large tin of tomatoes or the Romas and bring to a simmer.  Add eight leaves of basil. Cover and let cook gently over low heat for 45 minutes into a thick and succulent mélange. Watch so the stew doesn’t catch and burn, adding a bit of water if necessary. Salt to taste – start with a scant teaspoon. When ready to serve scatter with torn basil leaves. This is delicious warm, at room temperature or cold. Even better the next day. We eat ratatouille with fried eggs, grilled fish, sausages, chicken, or on its own with crusty bread and a hunk of cheese. Any leftovers are great as a pasta topping.

Two of my sisters have recently requested salad ideas. I love that they ask me and enjoy conjuring up a recipe. I look forward to hearing their comments. Again, the abundance of summer veggies prompted me to suggest these two salads.

A chopped salad

A cucumber, chopped into ½ inch chunks, peeled in stripes.

8-10 cherry tomatoes cut in half or a garden tomato cut into chunks.

A big handful of steamed green beans, cut diagonally into ½ inch piece

2-3 radishes, julienned

2 very thin slices red onion,  and cut into ½ inch pieces

a peach or two, cut into 1 inch chunks (optional)

Combine these with a vinaigrette:

2 tablespoons olive oil

2 teaspoons red wine or sherry  vinegar

a crushed and minced clove of garlic

salt and pepper

Top with herbs – basil, dill, or chives.

I sometimes add a dollop of yogurt to smooth it all out.

Peach and Tomato Salad

Simply chunks of tomato and peaches in a spicy green salad including arugula, radicchio, a soft lettuce, or watercress.

Dress with the vinaigrette above. Top with toasted pine nuts or sliced almonds.