Alive and Cookin’

Eggplant Parm

"One-pan Parm"

Heirloom Tomato, Watermelon and Feta

Quinoa Salad

Sometimes it’s cook OR blog, not cook AND blog. That being said, a game of blog catch up is in order. Here are a few of the meals from the last week(s).

The Eggplant Parm really needs a new name since nary a sprinkle of Parmigiano-Reggiano made it into the dish. Just lots of fresh mozzarella layered between pretty lavender farm-share eggplant, farm peppers, tomato sauce and basil.

The “Parm” was a one-panner– baked in the same pan used to saute the eggplant and veggies (see photo).

My favorite part of the tomato-watermelon-arugula salad is the contrast of light and dark greens and pops of pink. My theory that cheese brings all salads together hasn’t failed me yet. Here the addition of feta reminds me of the tradition (Southern?) of sprinkling salt on your watermelon that I learned from a kid in some backyard in Oklahoma. I wouldn’t be too shocked to see foodie offspring begin to sprinkle feta on their watermelon wedges. Just like Mommy.

The quinoa salad comes from the Modern Vegetarian Kitchen cookbook by Peter Berley. It is loaded with vegetables, dressed in an apple cider vinaigrette, and studded with toasted sunflower, pumpkin and sesame seeds. You can substitute whatever is in season for the vegetables and herbs. My adaptation follows:

Quinoa Salad

For the Salad:

• 1/3 cup hulled sesame seeds
• 1/3 cup hulled sunflower seeds
• 1/3 cup hulled pumpkin seeds
• 1 cup quinoa, rinsed and drained
• Kernels from 2 ears sweet corn
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 bunch red radishes (8 to 10), trimmed and cut into matchsticks
• 1 large carrot, grated

For the Marinade:

• 1/2 cup cider vinegar
• 1/3 cup extra-virgin olive oil
• 1 small bunch cilantro, leaves and tender stems chopped
• 2 scallions, white and green parts, trimmed and sliced
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, minced
• Coarse sea salt
• Freshly milled black pepper

1. In a medium saute pan, stirring over medium heat, toast the seeds until golden brown. Pour them into a bowl and set aside to cool.
2. In a small saucepan, bring 6 cups of water and a large pinch of salt to a boil. Add the quinoa and simmer 14 minutes or until done. Drain in a mesh colander and rinse with cold water. Set aside to drain.
3. In a pot fitted with a steamer, combine the corn kernels with the red onion. Steam for 3 to 5 minutes, until crisp-tender. Remove to a colander and rinse under cold water; drain.
4. To make the marinade, in a large mixing bowl, combine the vinegar, oil, cilantro, scallions, jalapeno pepper, garlic, 2 teaspoons salt, and black pepper to taste; whisk.
5. Add the toasted seeds, quinoa, steamed vegetables, red pepper, radishes and carrot to the marinade. Mix well and refrigerate for 20 minutes to marry the flavors. Taste for seasoning, add more salt and black pepper, if desired.

Yield: 4 – 6 servings

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