Ingredients:

2 large eggplants

1 to 2 large garlic cloves minced

⅓ c. red onion, finely chopped, more for garnish

1 c. chopped fresh parsley packed, more for garnish

Kosher salt and black pepper

½ t. each ground cumin and crushed red pepper flakes, more to your liking (optional)

1 lemon zested and juiced

¼ c. extra virgin olive oil, plus more for later

A few pitted kalamata olives sliced, for garnish (optional)

Feta cheese a sprinkle for garnish (optional)

Crackers, pita, or crusty bread for serving

Method:

Keep eggplant whole and pierce with a fork in a few places. Place eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and eggplant is quite tender. (*See instructions for baking instead, below)

Place in a bowl and set aside until cool enough to handle. Peel off charred skins and discard. Cut eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).

Transfer eggplant to a mixing bowl. Add garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine, using a fork to break up eggplant into smaller chunks. For a smoother dip, you can use a food processor: pulse gradually until desired consistency is reached.

Cover and chill one hour before serving.

Transfer dip to a serving plate. Drizzle with extra virgin olive oil. Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta.

*To bake eggplant: pierce with a fork in a few places and place it on a baking sheet. Bake at 400°F. for about 1 hour or until the skin is charred and the eggplant is quite tender (you should still turn it around every so often using some tongs).

Servings: 4-6

Recipe source: themediterraneandish.com

Ingredients:

1 large fennel bulb, sliced into 1" thick wedges

4 large shallots, quartered

1 medium red sweet pepper, cut into ½" strips

2 lemons, halved crosswise

4 T. olive oil, divided

1 t. kosher salt, divided

½ t. black pepper, divided

8 6-oz. bone-in, skin-on chicken thighs

1 T. chopped fresh thyme

3 c. loosely packed baby arugula

Method:

Preheat oven to 425°F with racks in upper and lower thirds. Toss together fennel, shallots, bell pepper, lemons, 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper on a rimmed baking sheet. On a separate rimmed baking sheet, rub chicken thighs with remaining 2 tablespoons oil. Season with thyme and remaining ½ teaspoon salt and ¼ teaspoon black pepper.

Roast vegetable mixture on top rack and chicken on bottom rack until vegetables are tender and lightly charred, 35 to 40 minutes. Remove vegetables from oven and transfer chicken to top rack. Increase heat to broil and cook until chicken is cooked through and golden brown, 4 to 5 minutes more.

Add arugula to baking sheet with vegetables and toss until wilted. Squeeze 1 roasted lemon half over vegetables; serve with chicken and remaining lemons.

Servings: 4

Recipe adapted from: realsimple.com

Ingredients:

8 oz. green beans, trimmed

½ ripe watermelon, deseeded

4 T. seeds (such as sunflower or pumpkin)

Small bunch of fresh basil, roughly chopped

8 oz Feta cheese

Extra-virgin olive oil for drizzling

Juice of 1 lime

Method:

Blanch green beans in boiling water for 2 minutes, then refresh quickly under cold water.

Chop watermelon into bite-size chunks; put into a large serving bowl. Toss through the blanched beans, seeds of your choice and basil.

Crumble feta over mixture, drizzle over a little oil, then squeeze over the lime. Serve with a glass of crisp, chilled white wine.

Servings: 4

Recipe adapted from: deliciousmagazine.co.uk

Ingredients:

4 T. olive oil

1 bulb fennel, finely sliced 

1 red onion, ½ finely sliced and ½ finely chopped 

1 large eggplant, diced into 3⁄4" cubes 

4 fat cloves garlic, finely sliced 

2 t. fennel seeds (optional)

Big pinch of chili flakes (optional) 

14 oz tomatoes (fresh or canned)

2- 14 oz cans lima (aka. butter) beans

Parmesan, grated to serve (plus the rind if you have it)

2 T. capers

1-2 T. sherry or red wine vinegar

A small bunch of basil leaves (about 4 oz)

Method:

Heat a large saucepan over medium-high heat. Pour in a good glug of olive oil, add fennel and sliced red onion along with a big pinch of salt. Cook, stirring regularly for 5 minutes, add eggplant. Cook for a further 10 minutes until vegetables have collapsed, softened and begun to caramelize.

Add garlic and fennel, chili if using, and cook for 1 minute; add tomatoes, and beans along with their bean stock (or veg stock, if using tinned beans). Add a Parmesan rind if you have one.

Simmer for 10-15 minutes, meanwhile make the vinaigrette.

Mix the remaining chopped red onion in a small bowl with the capers and vinegar. Add a good slosh of olive oil (you want about 3 T.) Season vinaigrette to taste - it should be tangy, so add some more vinegar if it needs.

Season the stew to taste then ladle into bowls. Serve topped with vinaigrette, grated Parmesan and basil leaves.

Servings: 4

Recipe adapted from: boldbeanco.com

Ingredients:

4 c. cantaloupe, peeled and cubed

1 t. ground cinnamon

1⁄4 t. nutmeg

1⁄2 t. vanilla extract

1⁄2 c. orange juice

1 c. flour

1 c. oatmeal

1⁄4 c. brown sugar

1⁄4 t. sea salt

1½ T. baking powder

3⁄4 c. butter

3 T. sugar in the raw

Method:

Preheat oven to 350° F.

In 8" x 8" baking dish, combine cantaloupe, cinnamon, nutmeg, vanilla and orange juice. Toss together to coat.

In a small bowl, combine flour, oatmeal, brown sugar, salt and baking powder. Stir to blend. Add butter and mix until crumbly. Sprinkle topping onto cantaloupe, spreading evenly. Bake for 50 minutes, or until golden brown. Serve warm.

Servings: 4-6

Recipe adapted from: kroger.com

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