Baba Ghannouj

I'm a huge fan of eggplant (see my recipe for Grilled Eggplant Salad) and Baba Ghannouj (or Baba Ghanoush or Baba Ganoush) is such a versatile way to eat it!

This appetizer of eggplant, garlic and lemon juice is one of my favorite things to eat. It goes so well with vegetables and all kinds of bread and makes a great sandwich spread.

For the past few months, I've been trying to replicate the smoky, eggplant-forward taste of the Baba Ghannouj found at a favorite Cincinnati restaurant. Andy's Mediterranean Grille does it so well that my son Sam can't stop eating what he likes to call Baba Gagoose.

After trying recipes from many sources, I think the secret is in using just the right amount of tahini (a paste made from ground sesame seeds.) Too much and your eggplant tastes like hummus. But when you hit on the perfect number of spoonfuls, the resulting texture and slightly nutty flavor can't be beat.

That said, this is one of those dishes that I'm sure will vary with each person, so be sure to adjust the ingredients to suit your own tastes.

Mangia! Mangia!
Andrea

Baba Ghannouj

1 large eggplant
3 tablespoons olive oil, divided
Juice of 1 large lemon, between 1/4 cup and 1/2 cup
1 to 2 cloves of garlic, minced
1 to 2 tablespoons tahini
Salt and pepper to taste
Chopped fresh parsley, optional

Preheat oven to 425 degrees. Wash eggplant. Pierce the eggplant all over with a fork. Slice in half lengthwise. Brush cut sides of eggplant with 1 tablespoon olive oil. Place eggplant on a baking sheet, cut sides down.

Cook eggplant until it is deflated and soft, between 30 and 45 minutes. Remove from oven and let cool. Remove eggplant pulp from the skin and place in food processor or blender. Add 1/4 cup lemon juice, 1 clove garlic and 1 tablespoon tahini. Process until smooth. Add salt and pepper, and blend or stir to combine.

Taste the Baba Ghannouj. Add more garlic, tahini, salt and pepper and parsley (if using) to suit your preferences.

Place spread in a bowl and drizzle with olive oil. Note: Some recipes call for adding the olive oil directly into the spread. Try it – you might like it that way!

Garnish with parsley or cilantro.

Serve with vegetables and breads or use on sandwiches (such as a combo of provolone cheese, cucumbers and peppers.)

Watermelon Raspberry Rum Punch

When you are a mom of school-age kids, the end of summer is bittersweet. The start of school means an end to constant sibling arguing (yay!) and a return to hectic days ruled by schedules, homework, sports practices and lunch making (boo.)

All of this is worth celebrating.

Enter the Watermelon Raspberry Rum Punch. This fruity and frothy cocktail goes down easy.

It's the perfect drink to sip by the pool with a few other mom friends as you savor those last few days of summer break — or to celebrate the first few days of school and (at least for me) a chance to reclaim the house.

Mangia! Mangia!
Andrea

Watermelon Raspberry Rum Punch 

6 cups seedless watermelon, cubed
1 pint ripe raspberries
Juice of 1 lemon (or about 2 tablespoons lemon juice)
1 cup light rum or lemon or citrus-flavored rum
1 to 2 tablespoons sugar or splenda (optional)

Place all ingredients in blender. Blend or pulse until smooth.

Pour through strainer. Serve over ice with a garnish of small watermelon slices or a few raspberries. Drink and enjoy with friends.

Grilled Scallops with Blistered Green Beans

I'm having a love affair with scallops this summer — ever since I realized how well they hold up on the grill.

This main dish is easy to prep and super simple to cook.

The husband and I really enjoy these scallops, and so does my youngest, Sam. Add a beer for the grown ups and it's the perfect summer meal.

Mangia! Mangia!
Andrea

Grilled Scallops

2 pounds large (sea) scallops, fresh or frozen
2 tablespoons olive or vegetable oil
2 to 3 tablespoons lemon juice, lime juice or some of both
Fresh ground black pepper to taste
Salt to taste
1 to 2 tablespoons chopped fresh cilantro or Italian (flat leaf) parsley

Thaw scallops if frozen. Pat dry and place in medium bowl.

Mix together oil, lemon and/or lime juice, salt and pepper and cilantro or parsley. Pour over scallops and gently stir to coat all of the scallops. Let sit in refrigerator for 15 to 30 minutes.

Meanwhile, heat your grill to medium high heat. Spray a grill grate with cooking spray.

Place scallops on grill and cook for about 4 minutes or until lightly browned. Turn scallops and cook for another 4 to 5 minutes.

Remove from grill and plate these babies up with some green beans.

Blistered Green Beans

1 pound or 1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
2 teaspoons fresh ground black pepper
1 teaspoon coarse salt
1 to 2 tablespoons lemon juice (optional)

Toss green beans with oil, lemon juice and salt and pepper in a 9 x 13 metal or foil pan. (I use an old jelly roll pan.)

Cook on grill for 4 to 5 minutes, stirring once or twice. Continue cooking until green beans are lightly browned and blistered on at least one side. Drain off oil before serving.

Turkey Feta Spinach Burgers with Pepperoncini Sauce

These are my all-time favorite burgers because of the way the briny feta cheese, earthy spinach and mellow onions combine with the zing from the sauce. It's a pleasure party for the palate.

If you're looking for a different take on July 4 fare, give these a try.

Mixing the feta and spinach with the turkey keeps the burgers super moist and flavorful. The creamy and spicy pepperoncini sauce delivers a refreshingly cool topper for this casual dinner.

I used to only cook these on the stovetop with my grill pan, but I've been toying with variations to keep the burgers from falling apart on my outdoor grill. Thanks to some collaboration with my nutritionist sister-in-law Karen S., this recipe ensures success with either cooking method!

Mangia! Mangia!
Andrea

Turkey Feta Spinach Burgers with Pepperoncini Sauce
Inspired by chef Sara Moulton

For the burgers
2 tablespoons olive oil, divided
1/2 cup chopped white or yellow onion
5 oz baby spinach
Salt and pepper to taste
3 ounces feta cheese
2 tablespoons chopped fresh oregano
1 pound lean ground turkey
1 egg
1/4 cup or more of old fashioned oats, optional

For the sauce:
1/4 cup nonfat plain Greek yogurt
1/4 cup low fat mayo
2 tablespoons seeded and chopped pepperoncini peppers (from a jar)
1 tablespoon pepperoncini liquid from the jar
1 or 2 teaspoons lemon juice
1 teaspoon minced garlic
Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add onion and cook until it begins to brown, about 5 or 6 minutes.  Add spinach and stir until wilted. Season with salt and pepper. Transfer to a colander and let spinach and onion drain off excess liquid.

As spinach cools, you can mix up the creamy pepperoncini burger topper. In a small bowl, combine all ingredients for the sauce. Stir well and set aside.

Now you are ready to form your burgers. Mix together ground turkey, egg, spinach and onion, feta cheese, oregano, salt and pepper. If mixture seems too moist and loose, add oats to help add form. Shape into patties. You'll get four large or six to eight slider-sized burgers. Use whatever size makes sense for your family.

Spray burgers with cooking spray and grill over medium heat for about six minutes on each side.

If using buns, spread some pepperoncini sauce on the bottom buns and add the burgers. Spoon more  sauce over the burgers and top with bun. Or go bun-less and just use the sauce.

Greek Grilled Chicken

Now that warm weather has arrived, I am devoted to my grill. I love the flavor that cooking over the coals adds to meat and veggies. Plus, I get to spend a few minutes on our back patio sipping a cold drink while I cook dinner.

This marinated chicken is easy to prep and combines the tangy zip of yogurt with the bright freshness of lemon. You can use any cut of chicken, with the skin on or off. I like it best with skinless and boneless thighs. The slightly higher fat content of the dark meat means it stays moist.

Serve with your favorite house salad and a side of minty sugar snap peas. This also tastes great the next day, alone or on top of a salad.

Mangia! Mangia!
Andrea

Greek Grilled Chicken

1 cup plain greek yogurt
2 tablespoons olive oil
Zest of one lemon
Juice of one lemon
2 to 4 teaspoons minced garlic
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped flat leaf parsley
3 to 4 pounds of chicken pieces, such as thighs, breasts, legs

In a medium-sized bowl, mix together all ingredients except the chicken. Pour into large ziplock bag. Add chicken and seal bag. Massage chicken and marinade to coat all chicken pieces. Then place in refrigerator for 30 minutes to an hour.

Heat outdoor grill or a stovetop grill pan to medium. Remove chicken from marinade, and discard the marinade left in the bag.

Grill chicken, about 5 minutes or so on each side. Serve warm or cold.