August Menu

Course #2

1. Drunken Blackbababerry Ghanoush

Course #4

1. Bean-Fruit Dip with Honey, Cumin, Lime, and Cilantro
2. Tortellini Pineapple-Veggie-Aloe Fest
3. Shaved Fennel in Thin Avocado-”Sprite”-Chipotle Bisque
4. Tangy Marinated Rice Salad with Vegetables

Course #4.5

1. Grilled BBQ Tomato Bruschetta

Course #5

1. Dill-Chocolate Chip Bread with Espresso and Cinnamon

Course #5.5

1. Raspberries in Mustard-Yogurt Sabayon
2. Blueberry-Zucchini Pancakes Vichysoisses

Course #6

1. Raspberry-Roasted Tomato-Pecan Blondies with Pesto

Course #7

1. Smoky Japanese Portobello and Veggie Sliders

Drunken Blackbababerry Ghanoush

Serves 3

1 eggplant (¾ to 1 lb.)

2 mint leaves

2 blackberries

¼ cup nonfat plain greek yogurt

1 oz. gin

2 Tbsp. tahini

¾ oz. elderflower liqueur, such as St-Germain

¾ lemon, juiced

1 large clove garlic, finely grated

Dash of agave nectar (optional)

¹/₈ tsp. cayenne pepper

Salt

1 Tbsp. chopped flat-leaf parsley

Extra virgin olive oil, for drizzling

1½ large pitas

½ cup olives

1. Preheat a grill to medium. Prick the eggplant all over with a fork. Grill, turning frequently, until the skin is charred all over, 10 to 15 minutes. Transfer to a cooler part of the grill and continue cooking until the eggplant is very soft, 5 to 10 minutes. Transfer to a bowl and let cool slightly.
2. Peel the eggplant and discard the skin and any juices. Mash the eggplant with a fork. Beat in mint, making sure to crush it to release its flavor; do the same with the blackberries. Beat in yogurt, gin, tahini, liqueur, juice, garlic, agave (if using), and cayenne; season with salt. Top with parsley and drizzle with oil.
3. Grill the pitas until warm; cut or tear into eighths. Serve with ghanoush and olives.

Killer Honey Mustard-Watermelon Chicken

One (3-lb.) watermelon

¾ lb. skinless, boneless chicken breast, pounded thin

¼ cup yogurt

6 oz. vodka

2 Tbsp. honey mustard

6 oz. lemon-lime soda

½ tsp. coarse salt

2 Tbsp. fresh lime juice

¼ tsp. cayenne

Thin green apple slices

1. Slice off top quarter of watermelon. Scoop out flesh, puree and strain into bowl. Reserve watermelon rind whole.
2. Combine watermelon flesh, chicken, yogurt, vodka, mustard, soda, salt, juice, and cayenne in a plastic bag; shake to coat. Grill over medium heat, 4 to 6 minutes per side. Serve inside watermelon rind and garnish with apple slices.