So, you are trying to enjoy the last of summers bounty while it lasts? Maybe you have grown tired of the same old recipes? Here are some genius ways to make the most of summers finest goodies!
Roasted Asparagus with Egg and Tomato
- 1 pound thin asparagus, woody ends trimmed
- 1/2 cup cherry or grape tomatoes, halved
- 1 1/2 tablespoons olive oil
- 1 tablespoon balsamic vinegar, optional
- 4 large eggs
- 2 tablespoons coarsely shaved Parmesan
- 1 tablespoon chopped chives
- Crusty whole-grain bread, optional
How to Make It:
Preheat oven to 425ºF. Toss asparagus and tomatoes with oil in a shallow baking dish just large enough to hold vegetables in a single layer. Roast, shaking pan halfway through, until asparagus is just tender and tomatoes have wilted, about 12 minutes. Immediately drizzle with vinegar, if desired.
Crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, about 7 minutes. Top with cheese, sprinkle with chives and serve. Offer crusty bread on the side, if desired.
Quick Twist on Caprese
Slice heirloom tomatoes and layer with baby romaine leaves. Top with blue cheese (add a little crumbled cooked bacon, if you like), toasted almonds and fresh basil leaves. Finish with a splash of sherry wine vinegar and a sprinkling of sea salt.
Raw Beet Salad
Thinly slice or grate raw peeled beets. Toss with feta, fresh mint and minced red onion. Whisk together fig or cherry balsamic vinegar, extra-virgin olive oil and freshly ground black pepper. Drizzle over beet mixture and serve.