This past week has seen an explosion of beautiful veggies at the farm. It’s so easy to put a meal together in a jiffy.
My inspiration this week was “cocktails and finger foods”. Put out this platter for guests and they may never leave!
Tonight’s cocktail: The Fearless Mimosa!
Get a cup of The Fearless Cook’s Blueberry Hibiscus iced tea, then pour it into an ice cube tray and freeze until solid. Put a few cubes into a pretty glass, then fill with cava, champagne, or other sparkling white wine. Use seltzer or berry kombucha for a non-alcoholic version.
Grilled Fairy Tale Eggplant with Feta
Ingredients
Curried Mayo
;1/2 cup prepared mayonnaise
1/2 – 1 t curry powder
2–3 t fresh lemon juice
Stir together until combined, then add water a teaspoon at a time until you reach the desired consistency.
Instructions
Cut fairy tale eggplant in half lengthwise and toss with olive oil and salt. Lay in a preheated grill pan or on a grill and let cook until starting to brown around the edges. Flip, then cook until the eggplant are soft but not falling apart, about 4 – 6 minutes per side.
Remove to a platter then sprinkle with some fresh lemon zest, a squeeze of lemon juice, salt, pepper, minced shallots, minced fresh oregano, and crumbled feta.
Blistered Shishito Peppers with Curried Mayo
Rinse and dry peppers (I use a salad spinner). Remove to a bowl and toss with olive oil. Spread in a single layer in a preheated skillet. Allow to cook several minutes until charred, then flip them over to cook the other side. BE CAREFUL because they will pop.
Remove to a platter, sprinkle with coarse salt, and serve with curried mayo.
