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Summer Dinner: Tomato Salad, Grilled Eggplant, and Peach Pie

July 30, 2012

 

 

We harvested two more Zapotec Pleated tomatoes and the big Monomakh’s Hat tomato and put them together with some basil, mozzarella, oil and vinegar. This is the summer treat that makes me most appreciate having a garden.

Zapotec Pleated Tomatoes

Monomakh’s Hat Tomato

Tomato Mozzarella Basil Salad

At the market this weekend we picked up an eggplant as well as some turkey sausage, and we cooked both of them on the grill. I used this recipe for grilled eggplant with parmesan and bread crumbs. It was a great combination. The breadcrumbs provided some crunch, the red pepper flakes gave it a bit of a kick, and the cheese added salty, cheesy goodness. The eggplant really soaks up the smokiness of the grill.

Eggplant and Turkey Sausage on the Grill

The Meal

I’ve been wanting to make a pie all summer, and I finally found the time and some beautiful peaches. I used this recipe for a classic peach pie.   The crust crisped perfectly, and I even waited long enough for it to set so it didn’t fall apart when I cut it. On top of being beautiful and delicious, making the strips for the lattice was the perfect chance to use a new kitchen tool! I finally made use of the fluted pastry cutter that’s been sitting in the drawer for at least a year.

Peach Filling

Finished Pie

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