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End of Summer Recipes

September 3, 2011

Homemade tuna salad

This one was adapted from Claire Robinson’s recipe. I made a few changes, though: I used the zest of an orange on top of the tuna, instead of lemon, and then juiced the orange into the Greek yogurt. I let that sit in the fridge while the tuna cooked to give the yogurt some flavor. I also would have added diced raw fennel bulbs to the recipe if I had had any, kind of mimicking celery in a chicken salad. Number one tip for this one is to season the fish well. Really though, any tuna salad made with a tuna steak is going to be delicious. I browned some leftovers and used them for a tuna melt the next day. Crazy good.

Broiled sweet potatoes, onions, and mushrooms in an apple cider dressing

This was inspired by Mario’s recipe in Molto Gusto, which features many fantastic vegetable dishes to be eaten in small portions, several dishes at a time. I cut up about three sweet potatoes and tossed them with olive oil, salt, pepper, a dab of honey, a splash of balsamic vinegar, and some fresh sage. I broiled them for ten minutes, until they started to char, then added a sliced onion and chopped cremini mushrooms (8oz) which were tossed in the same oil mixture. Then I broiled those with the sweet potatoes, about ten more minutes. Meanwhile, I reduced a cup of apple cider until it was thick. When the vegetables came out, I tossed them with the cider.

Eggplant and tomatoes under the broiler

Another quick vegetable dish. Toss in some oil, season, broil, eat. Hot, room temperature, or refrigerated, these vegetable dishes are the perfect things to just have around.

Ratatouille

Mark Bittman’s recipe–a beautiful way to use up a bunch of summer vegetables.

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