Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
With Labor Day right around the corner (Monday) and another school year off to a fresh start, many of us have turned our thoughts to fall. But summer isn't over yet, and many gardens are still going strong with favorites like eggplant, cucumbers, squash and even tomatoes.
Combining the recipes in this week's column would make a delicious and impressive vegetarian spread for Labor Day, or any day.
"[This is] a quick and easy recipe that has been a summertime favorite of my family for decades," writes Jackie Starling.
"It takes just minutes to make, and has a healthful and a decadent version, and makes a lovely first course for dinner or a good companion for a sandwich at lunch."
Cold Cucumber Soup
2 tablespoons olive oil
1 clove garlic
2 cucumbers, peeled
1 (10.5-ounce) can condensed chicken broth, undiluted
2 cups sour cream OR plain Greek yogurt OR a combination
Dash salt
Chopped fresh chives or thinly sliced cucumber, optional garnish
Blend oil and garlic in a blender. Add cucumbers and a little chicken broth. Blend until smooth. Add remaining broth, sour cream or yogurt and salt. Blend again. Serve cold.
If it separates while chilling, just shake up or blend again before serving. Garnish with chives or cucumber, if desired.
This eggplant recipe comes from Ann Blaylock. She says it is a Weight Watchers recipe, "but I changed a few things to make it even better."
Eggplant Parmesan
4 teaspoons vegetable oil, divided use
1 cup chopped onion
1 cup chopped green bell pepper
2 cups canned Italian tomatoes (with liquid)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
Ground black pepper, to taste
1 medium eggplant (about 1 pound) cut into rounds, about 1/2-inch thick
8 ounces parmesan cheese, shredded
8 ounces mozzarella cheese, shredded
Heat oven to 400 degrees. If not using a nonstick baking sheet, line a baking sheet with parchment paper or a nonstick baking mat.
In a 1-quart saucepan, heat 2 teaspoons oil over medium heat; add onion and bell pepper and saute for 2 minutes. Add tomatoes with liquid and seasonings. Mix well; reduce heat to low and simmer, 20 to 25 minutes. Set aside.
Brush each eggplant slice on one side with oil; arrange slices oil-side up on a baking sheet. Bake until browned, about 10 minutes.
Turn slices over and brush with remaining oil; bake 10 minutes more.
Dredge baked eggplant slices in parmesan cheese, evenly coating both sides. Reserve remaining cheese.
In a casserole dish spread 1/3 of the tomato mixture; top with eggplant slices in a single layer. Repeat layers, ending with tomato mixture. Sprinkle with remaining parmesan and top with mozzarella. Bake until cheese is lightly browned, about 20 minutes.
This delicious-sounding tart is baked in a smoker.
"This took first in tomato [category] at the Dillard Bluegrass & Barbeque Festival in Dillard, Ga.," Candy Weaver writes.
Tomato Tart
3 or 4 tomatoes, thinly sliced
Sea salt
2 sheets puff pastry, thawed
1 egg beaten
4 ounces (or more) shredded Monterey Jack cheese
4 ounces (or more) shredded parmesan cheese
Fresh basil leaves
Put tomatoes in a single layer on a paper towel. Salt the tops and let rest 20 minutes. This pulls moisture out.
Unfold thawed puff pastry out on a cooking surface [such as a baking sheet]. Brush with beaten egg, then pierce the center part with a fork. Leave the edges whole so they will puff. Spread shredded jack cheese evenly in the middle of the puff pastry, leaving sides bare. Cook in smoker, rotating regularly so it browns evenly. Remove from smoker when done.
Blot top of tomatoes with paper towel. Place on puff pastry and cover top with parmesan cheese. Bake in the smoker until the cheese melts. Cut with pizza wheel and garnish with cut basil leaves.
Makes 1 tart.
If you weren't able to make it to the beach this summer, this recipe from Martha Davis can at least take your taste buds there with tropical flavors of pineapple, citrus and banana.
"My mother brought this recipe home from a trip to California. It has been in our family at least 50 years," Davis writes.
Summer Fruit Pie
1 (20-ounce) can crushed pineapple, undrained
1 (14.5-ounce) can sour cherries, undrained
1 1/2 cups sugar
1/4 cup flour
1 (6-ounce) box orange gelatin
4 bananas, peeled and sliced
1/2 cup chopped pecans
2 (9-inch) pie shells, baked
Whipped cream or ice cream for serving
In a saucepan, combine pineapple, cherries, sugar and flour and cook over medium heat until thick. Cool 15 minutes. Add gelatin, bananas and nuts. Pour into pie shells. Refrigerate until set. Top with whipped cream or ice cream to serve. Refrigerate leftovers.
Makes 2 pies.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 08/30/2017