Balsamic Eggplant, Corn on the Cob and Spinach Salad

With the end of summer drawing nearer, we like to take advantage of Farmer's Markets.  The freshness of foods offered are enough to inspire even the most apathetic of cooks to don the chefs hat and prepare a meal to awaken the senses.  The bonus of this meal is that it's easier than you think and allows you to use up leftovers.


Balsamic Eggplant
Serves 6

Ingredients:
1 Tbsp. olive oil
2 small eggplants
sea salt
1 small onion, chopped
1 clove garlic, minced
1 organic red bell pepper, seeded and sliced thin
1/4 c fresh basil, chopped
1 Tbsp. fresh thyme, chopped
1/4 c balsamic vinegar
black pepper to taste

Directions:
1.  Line cookie sheet with parchment paper, set aside.
2.  Wash eggplant, cut off stem and 1/4 inch on bottom.  Slice eggplant into 1/2 inch rounds and place on cookie sheet.
3.  Generously sprinkle sea salt over each round, flip and salt the other side.  Allow salt to breakdown eggplant for at least 15 minutes.  Prepare other parts of your meal during this time.
4.  After eggplant has sat, brush off excess salt, wipe down cookie sheet, set aside.
5.  Preheat oven to 200.  
6.  Place large skillet over medium high heat and add oil, heat for about a minute.
7.  Add eggplant and cover with lid.  Heat for about 5 minutes or until underside is browning.
8.  Flip eggplants to cook other side, then add onions, garlic and red peppers, cover and cook another 5 minutes.  Reduce heat if cooking too fast.
9.  Remove lid, gently stir onion, garlic and peppers, remove from heat and add balsamic vinegar and fresh herbs.  Season with pepper if desired.
10.  Transfer to cookie sheet, place in oven to keep warm until remainder of dinner is finished.


Corn on the Cob
Serves 4-8

Ingredients:
1 c water
8 ears of corn, husks & silk removed

Directions:
1.  Place water in large stem pot and place pot over high heat.  
2.  Place corn in stem basket and place inside pot, cover with lid.
3.  Heat for 10-15 minutes.  Remove from heat and serve.

Tip = quick way to prepare corn, butter a piece of bread then slide corn around in bread.


Spinach Salad
Serves 6

Ingredients:
4 c organic spinach, washed and chopped
2 organic carrots, peeled and shredded
1 cucumber, peeled and chopped
10 cherry tomatoes, sliced
Leftover beans, quinoa, lentils, whatever is in the fridge

Directions:
1.  Place all ingredients in large bowl, toss and serve.

This meal will be on your plate's and ready to eat in 45 minutes or less and your taste buds will thank you.