Caponata

Caponata is summer simmering in a pot. This appetizer of Sicilian origin features eggplant and many other fave summer veg such as zucchini and peppers. This dish is meant to be served at room temp, and it tastes better the longer the flavors have to blend together. So, it's a great one to make ahead.

I enjoy caponata with fresh bread and some Italian cheese, but it is a perfect accompaniment meat, chicken and fish. It also would rock over a bed of creamy polenta.

Many versions call for raisins and capers. Feel free to add some to my version if you like!

I like to salt the eggplant and set aside while chopping all the other veg.

The final step is adding a simple syrup, which brings a little sweetness to the savory. You can also up the amount of hot pepper flakes you use if you want it spicier. Please note, I don't add much salt to this dish as the olives are salty. Feel free to add some after tasting if you would like. 

I hope you get to try this while summer's bounty of eggplant, zucchini and peppers is still in full force.

Here's a glimpse of some of the prep work:

And next up, is the recipe. Enjoy!

Caponata

Makes 10-12 servings

1 medium eggplant, skin peeled in 1/2 inch strips so that it is not fully peeled, chopped into 1/2-inch dice

1/2 tsp. salt

1 zucchini, chopped in 1/2-inch dice

1 red bell pepper, diced

2 cubanelle peppers or 2 green bell peppers, diced

1 onion, diced

2 celery stalks, diced

5 cloves garlic, sliced

1 can (28 oz) San Marzano tomatoes

1/4 cup olive oil, plus 3 Tbsp. olive oil

1 cup green Calstelvetrano olives, pitted and sliced

1/2 tsp. red pepper flakes

1/4 cup white wine vinegar

1 Tbsp. sugar

Ground pepper

1/2 cup fresh basil, torn

Place eggplant in a colander. Toss with 1/2 tsp. salt. Set aside for 20-25 minutes.

In a large Dutch oven, add 1/4 cup olive oil over medium high heat. Saute eggplant for 8-10 minutes until lightly browned. Remove to a plate using a slotted spoon.

Add remaining 3 Tbsp. olive oil to the same Dutch oven over medium high heat. Add red pepper flakes, zucchini, celery, onion, red peppers, cubanelle peppers and olives. Saute for about 10 minutes, stirring occasionally. Add garlic. Saute another 2 minutes. Return eggplant to pot.

Place San Marzano tomatoes in a medium sized bowl and crush with your hands or a potato masher. Add to the pot. Stir.

Season with pepper. Bring to a simmer. Partially cover and cook for 20-25 minutes.

In a small sauce pan, bring white wine vinegar to a boil. Add sugar. Stir over high heat until mixture thickens slightly. About five minutes. Add vinegar mixture to the pot of vegetables. Stir in basil. Simmer for 5 minutes.

You may season with salt to taste if desired. Due to the saltiness of the olives, I don't add extra salt to the caponata.

To serve: Bring to room temperature. Serve with bread or cheese. You may also use the caponata to accompany meat or fish or to top a sandwich.

Extra servings may be frozen for later use.

Pork Souvlaki

This Pork Souvlaki recipe from Ina Garten is a total KEEPER.

I strongly recommend marinating the pork as soon as you can. The longer, the better. I did mine for 6 hours. I definitely think the marinade helps tenderize the meat. The recipe calls for pork shoulder, which is typically roasted slow and low. But this recipe cooks the meat super duper fast - like in less than 10 minutes!! So, the longer it marinates, the more tender and juicy the meat will be on your plate.

The recipe suggests using resealable plastic bags for marinating, but I used a glass Pyrex bowl with a lid.

If you only have one cast iron skillet, be sure to cook the meat in batches. I used two skillets. Overcrowding the meat and veggies will prevent the meat from getting that beautiful sear on the outside that guarantees an unforgetable flavor.

The fresh herbs in the marinade are an absolute must. As always, be sure to zest your lemons BEFORE juicing them.

The marinade is fantastic for both the veggies and the meat! Yellow bell pepper and red onion are full of flavor and color!

My family loved this dish. Now, my crew is totally small - just three of us. So we had leftovers, and they were just as fab the next day. But, I would totally make this if we had company and I think all me readers with lot of kids would enjoy this dish for a family-style dinner.

I served this with lemon rice, hummus, warmed pita, cut up veggies, feta and tzatzki. 

This recipe is so good.

Pork Souvlaki

Makes 6 servings

From "Cook Like a Pro" 

By Ina Garten

2 lbs. boneless pork shoulder, trimmed, 3/4-inch diced

1 red onion, cut in 1/2-inch wedges through the root end

1 large Holland yellow bell pepper, seeded and cut into 1/2-inch strips

Grated zest of 1 lemon

1/3 cup freshly squeezed lemon juice (2 lemons)

3 garlic cloves, grated on a Microplane zester

2 Tbsp. roughly chopped fresh oregano leaves

2 tsp. roughly chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper 

6 warmed pita breads for serving

Tzatziki Sauce (recipe is below)

Julienned fresh mint leaves, for serving

Combine pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 tsp. salt and 1 tsp. black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.

Preheat one very large (14-inch) or two medium (10-inch) dry cast iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!

Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded Tbsp. of tzatzki on the other half. Sprinkle with mint, lemon juice and salt and serve hot.

Tzatziki Sorta Sauce
By Susan Leiser

10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
2 Tbsp. parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead. This sauce is more flavorful the longer the ingredients marinate together. I like to give it at least an hour. 

Roasted Veg Pasta Salad

I'm always looking for new ways to rock out a pasta salad. As the weather warms up, I feel like a little pasta and veg is the perfect side to your grilled faves. 

Plus, it's an easy dish to make ahead so that you can enjoy that sweet sunshine.

This is a take on a Barefoot Contessa recipe called Orzo with Roasted Vegetables. I followed it pretty closely, but I used zucchini instead of eggplant because that's what I had on me. I sprinkled the veggies with 1/2 tsp. garlic powder in place of chopped garlic because I was worried the fresh garlic would burn. I also omitted the pine nuts, since I have the food allergies to those little rascals.

This tastes really nice at room temperature. Roasting the veggies makes the kitchen smell magnificent. Just saying. Making it a bit ahead allows the flavors to all marry well, in my opinion.

I served this lovely dish with turkey burgers. For that recipe, click here.

Orzo with Roasted Vegetables

Serves 6

From "Barefoot Contessa Parties!"

By Ina Garten

1 small eggplant, peeled and 3/4-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inched diced

2 garlic cloves, minced

1/3 cup good olive oil

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 pound orzo

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

1/4 pignolis, toasted

3/4 pound good feta, 1/2-inch diced (not crumbled)

15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees Fahrenheit. Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta and basil. Check the seasonings and serve at room temperature.

Please note: The Jersey Girl used 1 zucchini, unpeeled in lieu of the eggplant and 1/2 tsp. garlic powder in lieu of the fresh garlic. She also omitted the pignoli nuts due to a food allergy.

Cheesesteak Stuffed Peppers

I don't order takeout frequently, but when I do it's often a cheesesteak. Yummy!

Here is a stuffed pepper recipe inspired by the delicious sandwich that is a mainstay in South Jersey and Philadelphia. 

Old Neighborhood shaved beef is the product I use for this dish. You can use any steak sandwich style meat or even ground beef.

Be sure to have your oven mitts on hand because you go in and out of the oven a bit to prepare this. 

This is a good one for people cutting out carbs. But the peppers are quite filling, in my petite girl opinion. 

Cheesesteak Stuffed Peppers

Makes 8 halves

4 bell peppers, cut in half from top to bottom, seeded

1 lb. package shaved beef, (I like Old Neighborhood)

1 medium onion, sliced

2 cups white mushrooms, chopped

1 tsp. garlic powder, divided

Salt and pepper

2 cups shredded mozzarella

3 Tbsp. extra olive oil, divided 

Cooking spray

Preheat oven to 400 degrees Fahrenheit.  

Line a 13-by-9 inch baking dish with aluminum foil. Spray evenly with cooking spray. Place pepper halves cut side up onto baking sheet. Brush with olive oil, about a tablespoon's worth for all eight halves, give or take. Sprinkle with salt and pepper. Bake uncovered for 20 minutes.

While the peppers cook, heat a large skillet over medium high heat. Add a drizzle of olive oil. Add meat. Season with 1/2 tsp. garlic powder, salt and pepper. Brown the meat. Once browned, remove to a large mixing bowl.

In the same pan, add the mushrooms. Cook for about five minutes. Add onions. Season with remaining garlic powder, salt and pepper. Cook until onions are soft, about 8 minutes. Once veggies are cooked, add to bowl with meat. Toss gently with tongs or a spoon.

Remove peppers from oven. Lower oven temperature to 375 degrees.

Carefully (the pan and peppers are hot!) fill the peppers with the meat and veggie mixture. Tongs work nicely for this task. Top filled peppers with shredded mozzarella, about 1/4 cup each. Drizzle with a little olive oil.

Cover pan with aluminum (use oven mitts!). Return pan to 375 degree oven and cook for 30 minutes. Remove aluminum foil and cook for 10 more minutes uncovered.

Dig in!

Greek pasta salad

I feel like the summer calls for a go-to pasta salad. So here is one that is inspired by Greek flavs. This is perfect to make for a BBQ or to go as a side with your fam's din. I also eat my Greek Pasta Salad for lunch. 

It really comes together quickly, and I always have all of the ingredients on hand. 

Short pasta works best to match the sizes of your chopped veg. I used pipette, which are so super cute. I love their curves!

You can also make this ahead. It holds up pretty well in the fridge.

Here, I served it with my turkey burgers. For that recipe, please click here.

Greek Pasta Salad

Makes 6 side dish servings

1/2 pound short pasta such as pipette, shells or elbows

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 cup quartered grape tomatoes

1/2 cup chopped cucumber

1 can chickpeas, drained and rinsed

Greek dressing

Zest and juice of 1 lemon

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 red wine vinegar

1/2 cup extra virgin olive oil

Salt and pepper to taste

To serve: Crumbled feta

Bring a pot of water to a boil. Salt the water. Cook pasta according to instructions on the pasta box. Drain pasta in a colander and run under cool water for a minute. Set aside to cool.

In a liquid measuring cup, add zest and just of lemon, garlic powder, oregano salt and pepper and red wine. Whisk in olive oil to emulsify. Set aside. 

In a large serving bowl, add red and green peppers, grape tomatoes, cucumber, chickpeas and pasta. Pour dressing over the veggies and pasta. Gently mix with a big spoon. Set aside to marinate for an hour. Serve at room temp or chilled with crumbled feta.