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by Angela Trentadue

This dish was one of my favorites from the farm that I worked on. The eggplant would be fine roasted or diced and sauteed, but grilling gives the best flavor. Make it a main dish by adding some tofu or chicken, a handful of torn fresh basil leaves, and some fragrant basmati rice.

Ingredients

1 large globe eggplant, cut lengthwise into 1/2″ slices
1/2 c creamy peanut butter
1 tbsp toasted sesame oil
4 tsp soy sauce
1 clove garlic, minced
2 tsp chili oil (more or less if you like)
pinch of sugar
juice of 1/2 lime
coconut milk, or water, to thin

Directions

1. Combine peanut butter, sesame oil, soy sauce, garlic, chili oil, sugar and lime juice in a bowl. Mix in water or coconut milk a little at a time until the mixture is smooth and creamy. Set aside.
2. Prepare your grill.
3. Meanwhile, cut eggplant lengthwise into 1/2″ slices. Brush each slice generously on both sides with olive oil, season with salt and fresh ground pepper.
4. Grill eggplant over medium-high heat for about 4-5 minutes per side.
5. Remove to plate, drizzle with peanut sauce. Serve any remaining sauce in a bowl at the table so diners can add more if they like.

by Angela Trentadue

To me, peppers are the sirens of summer. Their burgeoning colors calling to me from the piles on each market table. The simplicity of this recipe requires lush, juicy produce, but it also allows for easy variations – smoked paprika and chicken, olives/capers with rice pilaf, cilantro and black beans for burritos, grilled italian sausage and crusty bread…

Ingredients

1/2 c olive oil
3 onions, sliced thin
1# red, yellow or orange bell peppers, cored and deseeded, cut into 1/2″ strips
salt & pepper

Directions

1. Heat the oil in a heavy saucepan and sweat the onions until translucent.
2. Add the peppers, season with salt and pepper.
3. Cook peppers over low heat, stirring occasionally, until the peppers are soft, about 20 minutes. Check seasoning and serve.