As a new season arrives, so does new produce at the grocery store. During the summer in Louisiana, expect kale, peppers, tomatoes, corn, peas, cucumber, eggplant, okra and squash on the shelves.
With this produce and more, there’s a bounty of recipes to be made. Below are four recipes from the newspaper’s archives that are great together for a dinner party or separately for a dinner for two.
Eggplant Mozzarella Bake
Recipe is by Teresa B. Day
Yields 6 servings
1 pound ground Italian sausage
1 onion, chopped
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
1 (6-ounce) can tomato paste
1 medium eggplant
2 tomatoes, sliced
1 (8-ounce) ball fresh mozzarella cheese
1 teaspoon Italian seasoning blend
1 tablespoon fresh basil, chiffonade
Eggplant Mozzarella Bake
1. Preheat oven to 425 F.
2. In large skillet or Dutch oven, sauté sausage, onion, garlic and mushrooms.
3. Once sausage is cooked through, fold in tomato paste until fully incorporated.
4. Grease a casserole dish. Spoon meat mixture into the dish and spread to cover the bottom.
5. Slice eggplant into 1/4-inch rounds and lay them in the pan to cover the meat.
6. Slice tomatoes and lay over the eggplant.
7. Slice mozzarella with a thin or serrated cheese knife, about 1/4-inch rounds.
8. Lay the slices over the tomatoes. Sprinkle seasoning blend over the cheese.
9. Bake for 20-30 minutes or until cheese is browned and bubbly. Serve warm topped with fresh basil strips.
Greek Avocado and Chicken Salad
Recipe adapted by Judy Walker from gimmedelicious.com
Makes 2 to 4 servings
Note: Make the dressing here or substitute about 1/3 cup ready-made Greek dressing.
Greek Avocado and Chicken Salad with Greek Dressing
For the dressing
1/4 cup olive oil
2 tablespoons cider vinegar
Juice of 1/2 lemon
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the salad
About 14 ounces boneless skinless cooked chicken breasts (two large), chopped*
2 cups chopped romaine
1 avocado, peeled, pitted, chopped
1 cup chopped cucumber
1 cup halved cherry tomatoes or chopped tomato
1/2 red onion, chopped
1 jar (6.5 ounces) marinated artichoke hearts, drained, OR 1 can (14-ounces) artichoke hearts packed in water, drained
1/4 cup crumbled or cubed feta cheese
1/4 cup pitted Kalamata olives or black olives
2 cups chopped romaine
1. Combine dressing ingredients in a small jar and shake until well mixed. In a large bowl, place chicken, cucumber, tomatoes, onion, artichoke hearts, feta and olives. Pour dressing over and toss lightly but thoroughly. Top with layer of romaine. Cover and refrigerate 2 hours before serving.
2. To serve, toss salad to incorporate lettuce.
Roasted Summer Vegetables Over Couscous
Recipe is by Teresa B. Day
Yields 4 servings
Roasted Summer Vegetables Over Couscous
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon Steen’s Cane or balsamic vinegar
2 large tomatoes, cored
1 medium red onion
2 medium zucchini or yellow squash
1 cup sliced mushrooms
1 red or yellow bell pepper
1 package couscous
2 cups chicken or vegetable broth
3 tablespoons prepared pesto
Sliced fresh basil leaves plus sprigs for garnish
1 cup fresh feta cheese crumbles
1. Heat oven to 500 F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together oil, salt, pepper and vinegar.
4. Slice tomatoes, onion and squash into 1/4-inch rounds. Seed and cut bell peppers into strips.
5. Place vegetables and mushrooms in a large bowl.
6. Pour the dressing over the vegetables and toss to coat.
7. Spread the vegetables on the prepared baking pan. Bake for 15 to 20 minutes.
8. Prepare couscous according to package directions, replacing the water with chicken or vegetable broth. After it’s done, stir in the prepared pesto.
9. Spoon the couscous into a large serving bowl, top with roasted vegetables and feta. Garnish with basil and serve warm.
Floating Islands
Sometimes simple is good. Take floating islands, for instance, a dessert that often appeared on many restaurant menus years ago in New Orleans. Pastry chefs continue to reinterpret this dish, which is nothing more than creamy custards on which puffs of meringue float. But oh, how this cooling dessert pleases the palate, especially after a heavy, rich meal.
This is a great dessert to make for small dinner parties, or when children are visiting, as they are enchanted by the islands of meringue floating happily on the custard. And the best part is, they can be made ahead of time. The custard is also delicious over angel food or pound cake.
Recipe from “Cooking up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans,” edited by Marcelle Bienvenu and Judy Walker
Makes 6 to 8 servings
6 cups milk
1 2/3 cups sugar
6 large eggs, separated
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1. Preheat the oven to 360 degrees F. Pour 1 inch of warm water into a baking pan and set aside.
2. Heat the milk in a heavy saucepan until warm.
3. With a whisk or electric mixer, beat together 2/3 cup of the sugar, the egg yolks, and the cornstarch in a medium mixing bowl, and then add the mixture to the milk. Cook over medium heat, stirring constantly, until thick enough to coat a spoon. Remove from the heat and pour into a mixing bowl. Stir in the vanilla.
4. With an electric mixer, beat the egg whites with the cream of tartar in a mixing bowl until stiff. Slowly add the remaining 1 cup of sugar, beating well until glossy. Drop the egg white mixture by spoonfuls into the pan of warm water and bake the islands for 20 minutes to set.
5. With a slotted spoon, transfer the islands to the surface of the custard mixture and refrigerate for at least 2 hours before serving.
6. To serve, scoop up each island and some of the custard, and put in dessert bowls.
