What's Cookin'

Salads, veggies and more salads...... 'tis the season! Take advantage of summer's bounty and make your cooking time easy, fun and healthy. This month we help to keep you out of a hot kitchen, while maximizing the best that area farmer's markets have to offer. Eating light is just what we need when the thermometer hits 90! Enjoy!

Chicken-Rice Salad with Tomato
3 boneless, skinless chicken breast cutlets
5 medium tomatoes, cut into thin wedges
1⁄2 C. chopped fresh basil
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. chopped garlic
3 C. cooked white rice
1 bunch of watercress

Preheat oven to 400°F. Season chicken and bake just until cooked through. Can saute chicken if you prefer. Let chicken cool and cut into 1/2-inch strips.

Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand about 20 minutes. Add rice and chicken to bowl and blend. Season to taste. Spoon into center of platter and surround with watercress. Garnish with fresh basil leaves. Serve at room temp.

Chef's Layered Salad
4 C. torn Romaine
2 scallions, thinly sliced
4 tomatoes, thinly sliced
1 12 oz. can tuna packed in water, drain well
1 C. fresh basil leaves
8 oz. part-skim mozzarella cheese, shredded
1 1⁄2 C. alfalfa sprouts
1 medium red onion, thinly sliced
12 oz. marinated artichoke hearts, drained & quartered
1 large red pepper, seeded & thinly sliced in rings
1 lb. asparagus, blanched and cut in 1-inch pieces
1 C. mayonnaise
2 Tbsp. grainy Dijon mustard
1⁄2 C. sour cream

Toss the greens with the scallions. Arrange in bottom of a large glass bowl. Top with tomatoes. cover with the flaked tuna. Sprinkle with half the basil leaves, then all of the cheese.

Top with separate layers of alfalfa sprouts, red onion, marinated artichokes, half the red pepper and half the asparagus. Top with remaining basil leaves, remaining red pepper and asparagus.

In a small bowl, combine mayonnaise, mustard and sour cream. This should be used as dressing when serving the salad. P.S. You could use your own choice of dressing, switch out tuna for salmon or other seafood.... make this salad your own and enjoy!

Penne with Grilled Eggplant
2 small eggplants
1 large head of radicchio, cored and quartered
7 Tbsp. olive oil
1⁄3 C. finely chopped onion
3 garlic cloves, thinly sliced
2 Tbsp. fresh Italian parsley
1 Tbsp. chopped fresh thyme
1 C. chopped, seeded tomatoes
1⁄2 C. vegetable broth (use bouillon if desired)
1⁄2 C. dry white wine
1⁄2 C. chopped fresh basil
1⁄4 tsp. dried crushed red pepper
12 oz. penne, cooked
6 oz. soft goat cheese, crumbled bleu or feta cheese

Cut eggplants in half lengthwise, then cut crosswise into 1⁄2 inch thick slices. Brush eggplant and radicchio with 3 Tbsp. oil and broil until tender. (Be careful not to burn.) Remove from broiler and chop radicchio coarsely. (Can also be prepared on an outside grill.)

Heat 3 Tbsp. oil in large skillet. Add onion and garlic, and heat about 2 minutes. Add parsley and thyme. Reduce heat to low and saute until onion is soft. Add next five ingredients and simmer about 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste.

Toss pasta with 1 Tbsp. olive oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled cheese and serve.