September's Eat This! Drink That!

Zucchini Tomato Gratin

Author: eatyourselfskinny

Makes: 6 Prep Time: 5 mins Cook Time: 25 mins

Wine pairing:
Cecchi Torrebona Chianti

Ingredients:

• 2 medium zucchini, sliced

• 4 -5 roma tomatoes, sliced

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Italian seasoning

• 1/3 cup grated parmesan cheese

• 1/4 cup panko breadcrumbs

• fresh basil

• salt and pepper

Instructions : 

Step 1:
Preheat oven to 375°F. Lightly coat an 8x8 baking dish with cooking spray, then layer alternating slices of zucchini and tomato.

Step 2:
Drizzle with olive oil, season with garlic powder, onion powder, Italian seasoning, salt, pepper, and top with parmesan and breadcrumbs. Cover with foil.

Step 3:
Bake for 25-30 minutes until tender, remove foil, and bake another 10 minutes until golden. Top with fresh basil and serve.

Spanish Fried Eggplant

Author: kelliesfoodtoglow

Makes: 4 Prep Time: 5 mins Cook Time: 15 mins 

Wine pairing:
Real de Aragon Garnacha

Ingredients:

• 1 large eggplant or two smaller ones

• 300 ml milk of choice

• 120 g cornmeal flour or fine polenta

• 120 ml olive oil

• 3 sprigs rosemary (use leaves of 1 sprig minced)

• 3 tbsp best quality molasses

• flaky salt

Instructions : 

Step 1:
Slice the eggplant into 1/4-inch rounds. Place them in a shallow dish, pour over the milk and soak for 30 minutes to reduce bitterness and absorb less oil.

Step 2:
In a large cast-iron skillet, heat about 1/3 inch of oil in a skillet over medium-high heat. Add 1-2 rosemary sprigs for 1 minute to flavour the oil, then rosemary. The oil is ready to fry when a flick of the cornmeal sizzles.

Step 3:
On a plate, spread some cornmeal. Coat the eggplant in cornmeal after shaking off excess milk. Working in batches, fry the eggplant, turning a few times until golden brown or about 2-3 minutes on each side. Transfer to a paper towel-lined plate and season with salt.

Step 4:
When all the eggplant rounds are cooked and crispy, place them on a serving plate, drizzle with the molasses and sprinkle over chopped rosemary.

Beet Salad with Goat Cheese and Balsamic

Author: loveandlemons

Makes: 4 Prep Time: 15 mins Cook Time: 1 hour

Wine pairing:
The Hatch Pinky Submarinee Rosé

Ingredients:

• 4-5 medium beets

• extra-virgin olive oil

• 2 cups salad greens, arugula or spring mix

• ½ shallot, thinly sliced

• ½ green apple, thinly sliced

• ¼ cup toasted walnuts

• 2 ounces goat cheese, torn

• microgreens, optional

• balsamic vinaigrette

• flaky sea salt

Instructions : 

Step 1:
Preheat the oven to 400°F. Wrap each beet in foil, drizzle with olive oil and season with salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes or until soft and fork-tender.

Step 2:
Remove from the oven, remove the foil and set aside to cool. Peel the skins off under running water, then chill in the fridge until ready to use.

Step 3:
Slice the beets into ¼-inch rounds. Assemble the salad with greens, shallots, apples, walnuts, cheese and microgreens, if using. Drizzle with balsamic vinaigrette, season with salt and pepper and serve.

Balsamic Glazed Chicken with Peach Salsa

Author: chelseasmessyapron

Makes: 2 Prep Time: 25 mins Cook Time: 10 mins 

Wine pairing:
Costa & Pampa Chardonnay

Ingredients:

Peach Salsa

• 1 1/2 cups diced fresh peaches

• 1/2 cup red pepper, diced

• 1 tablespoon jalapeño pepper, finely diced (seeds/ribs discarded)

• 1/3 cup red onion, diced

• 1 tbsp lime juice

• 1/3 cup cilantro leaves, coarsely chopped

• 1/8 tsp chili powder, optional

• Salt and pepper

Chicken and Glaze

• 1 lb boneless skinless chicken breasts

• 1 cup peach preserves

• 1 1/2 tbsp olive oil plus more for brushing

• 1 tbsp light soy sauce

• 1/2 tbsp Dijon mustard

• 1/2 tbsp garlic, finely chopped

• 1 1/2 tbsp jalapeño pepper, finely diced

• Olive oil

• Salt and pepper

Instructions : 

Step 1:
Preheat the grill to medium-high (400-450°F) and generously oil the grill. Halve and remove the pits then lightly brush the sides and the skins with oil. Grill for 4-5 minutes until tender and lightly charred, flipping halfway through.

Step 2:
Chop the grilled peaches into small, even pieces and add to a medium-sized bowl. Add diced red pepper, diced jalapeño, diced red onion, lime juice, coarsely chopped cilantro, chilli powder, salt and pepper. Toss and adjust seasoning to taste and refrigerate until ready to use.

Step 3:
In a bowl, mix peach preserves, olive oil, soy sauce, mustard, garlic, and jalapeño. Season with salt and pepper and set aside 1/3 cup of this glaze.

Step 4:
Halve the chicken breasts horizontally and pound to even thickness. Drizzle with olive oil, salt, and pepper on both sides. Grill for 8-10 minutes, flipping halfway, while brushing with the peach glaze (except the reserved 1/3 cup). Cook until the internal temperature reaches 160-165°F. Tent chicken with foil and let stand for 5-10 minutes.

Step 5:
Brush the remaining 1/3 cup of the peach glaze over the cooked chicken and top with peach salsa. Serve while hot.