(2017) Ratatouille Quiche

Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.

(2017) Pasta with Eggplant Sauce

I love eggplant and was so tickled to see it in the box today. Maybe for today, maybe for later in the summer when you need some other eggplant ideas, try this slow-cooker recipe for an eggplant sauce. Love it. The original came from Better Homes and Gardens magazine. It calls for canned tomatoes, but when the tomatoes start coming in, it’s delicious made with fresh tomatoes.

Woody Back’s Charred Tomato Soup, with Eggplant Chow Chow

Charring vegetables is one way Woody Back, executive chef of Roswell’s Table & Main, likes to add flavor to his dishes. When he’s cooking, he’s looking for six components – fat, acid, salt, aromatic, sweet and bitter. The charring provides the bitter in this soup. He demonstrated these recipes at the Morningside Farmers Market and Peachtree Road Farmers Markets this year.

He likes garnishing the soup with crumbles of soft goat cheese, but croutons offer a way to add a little crunch. He’s adamant about his crouton preparation though. No toasting squares of bread in the oven. “That just dries out the bread and gives you something like a rock. Melt butter in a skillet and toast your croutons until the surfaces are golden.” One more tip for crouton making – no little cubes. Just tear small pieces of bread from the loaf for irregular pieces with lots of craggy surfaces to soak up butter and provide a satisfying crunch.