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This Week’s Recipes: July 13th-16th

by Local Fare Jax | Jul 11, 2022 | Recipes | 0 comments

Peach & Jalapeno Salsa

Makes 4 servings

Ingredients

    • 3 peaches, chopped into ½ inch pieces ripe, but not mushy

    • 1 jalapeno finely chopped

    • ¼ cup red onions finely chopped

    • ½ cup cilantro finely chopped

Instructions

Combine all ingredients.

Serve it with tortilla or pita chips.

Recipe from A Red Spatula

Tomato, Eggplant & Zucchini Bake

Makes 6 servings

Ingredients

  • 3 medium zucchini 

  • 1 small/medium eggplant 

  • 1 pint cherry tomatoes 

  • 1 tablespoon extra-virgin olive oil

  • 4 large cloves garlic, minced

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2/3 cup freshly grated Parmesan cheese, divided (about 2 1/2 ounces)

  • 1/4 cup chopped fresh basil, divided

  • 1/4 cup chopped fresh parsley, divided

Instructions

Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.

Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl. Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini.

Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.

Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Recipe from Well Plated

Grilled Summer Squash Salad

Makes 4 servings

Ingredients

Dressing

  • ¼ cup shallot, finely diced

  • 1 tablespoon sherry vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon tarragon, finely chopped

  • ⅓ cup olive oil

  • ½ teaspoon salt

  • ¼ teaspoon pepper

Salad

  • 1 pint mixed cherry tomatoes

  • 2 tablespoons olive oil

  • 1 pound baby squash, cut in half lengthwise

  • 4 heads of baby romaine lettuce or 2 large heads

  • 2 heads of radicchio

  • salt and pepper to taste

Instructions

Make the dressing: Add the shallots, sherry vinegar, mustard, and tarragon to a large mixing bowl. Whisk well to combine and then slowly drizzle in the olive oil until the dressing begins to emulsify. Add the salt and pepper, taste and add more if desired.

Cut the cherry tomatoes in half and add to the vinaigrette, mixing gently. Set aside and allow to marinate as you grill the vegetables.

Toss the squash in a medium bowl with a tablespoon of olive oil and season with salt and pepper.

Heat a grill or grill pan to medium heat and add the squash to the pan cooking for 2-3 minutes on each side until the squash has taken on color and started to soften.

Trim the lettuce and radicchio and cut in half if using small heads or quarters if you are using large heads. Toss with the remaining tablespoon of olive oil and grill cut side down for 2 minutes, turn and cook for another 1-2 minutes. 

Plate 3-4 halves of lettuce, divide the squash into quarters and then drizzle with a few tablespoons of the tomato vinaigrette mixture.

Recipe from Scaling Back

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