September Recipe Ideas
GET YOUR SUMMER VEG ON
Italian Eggplant Parmigiana
A Veggie Masterpiece
Ingredients
3 pounds large eggplants, sliced lengthwise into ¼-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable or avocado oil for frying
2 tablespoons flour for dredging
Tomato Sauce:
2 tablespoons SLO Olive Italian Herb extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
Salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese
Directions
Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
Preheat oven to 350 degrees F.
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Minestrone Soup
Ingredients
2 tablespoons SLO Olive extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, grated
1 (28-ounce) can diced tomatoes
1½ cups cooked white beans or kidney beans, drained and rinsed
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
¾ cup small pasta, elbows or shells
½ cup chopped fresh parsley
Red pepper flakes
Grated Parmesan cheese, optional, for serving
Directions
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
Season to taste and serve with parsley, red pepper flakes, and Parmesan, if desired.
Arugula Salad with Fresh Mozzarella
Ingredients
5 oz baby arugula
1 to 2 vine ripe tomatoes, cut into wedges
½ English cucumber (or 1 slicing cucumber peeled), halved lengthwise, then sliced
1 shallot, sliced
Sliced fresh Mozzarella
Roasted pine nuts
Vinaigrette:
1/4 cup SLO Olive extra virgin olive oil
Zest and juice of 1 large lemon
1 to 2 garlic cloves, minced
1 tsp dry oregano
Kosher or flake salt
Black pepper
Instructions
In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
To the same bowl, add arugula, tomatoes, cucumbers, shallots, sliced mozzarella and pine nuts. Toss to combine. Taste and adjust seasoning to your liking.
Transfer the salad to a serving platter. Serve immediately.
