{"id":10241,"date":"2013-08-07T13:09:32","date_gmt":"2013-08-07T20:09:32","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=10241"},"modified":"2013-08-07T13:09:32","modified_gmt":"2013-08-07T20:09:32","slug":"recipes-cooking-with-summer-veggies","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-cooking-with-summer-veggies","title":{"rendered":"Recipes: Cooking with Summer Veggies"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=10242\" rel=\"attachment wp-att-10242\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-10242 pk-lqip pk-lazyload\"  alt=\"eggplans\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/08\/20065243\/eggplans-80x53.jpg\"  width=\"507\"  height=\"338\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 507px) 100vw, 507px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/eggplans.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/08\/20065243\/eggplans.jpg 507w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/08\/20065243\/eggplans-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/08\/20065243\/eggplans-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/08\/20065243\/eggplans-80x53.jpg 80w\" ><\/a><br \/>\nTo get those taste buds jazzed for Sassi restaurant&#8217;s August 14 <a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/sassi-teaches-how-to-cook-with-summer-veggies\" target=\"_blank\" rel=\"noopener\">Cooking with Summer Veggies <\/a>class (part of the North Scottsdale restaurant&#8217;s Summer Food &amp; Wine Series), Chef Nicosia shares three recipes using the tastiest summer vegetable bounty.<br \/>\n<strong>Eggplant Involtini<\/strong><br \/>\nserves 4<br \/>\nlarge eggplant, thinly sliced lengthwise into 1\/4 inch slices 3 each<br \/>\nextra virgin olive oil 1\/4 cup<br \/>\nricotta, drained 1 cup<br \/>\nmozzarella di bufala, diced 1\/2 cup<br \/>\negg, beaten 1 each<br \/>\nchile flakes 1 tsp<br \/>\nparsley 1 Tbsp<br \/>\nparmesan, grated 1\/4 cup<br \/>\ntomato sauce 2 cups<br \/>\nfresh marjoram, picked 1\/4 cup<br \/>\n<em>Preheat oven to 400 degrees. On a parchment-lined sheet pan, lay eggplant slices side-by-side. Do not overlap. Bake in batches until edges of eggplant start to brown. Cool eggplant completely in a mixing bowl. Mix the ricotta, mozzarella, egg, chile flakes, parsley, and parmesan together. Lay the eggplant on a work surface and spoon 1 1\/2 tablespoons of filling at the base of each slice. Roll the eggplant around the filling. Continue until all eggplant slices and filling are used. Spoon the tomato sauce into the bottom of a baking dish. Lay eggplant involtini, seam side down, into the dish. Return to oven and bake for 10-15 minutes. Remove from oven, scatter the fresh marjoram over the top and serve.<\/em><br \/>\n<strong>Cucumber and Tomato Panzanella<\/strong><br \/>\nserves 4<br \/>\nfresh bread sliced into 1\/2 inch pieces 4 slices<br \/>\nolive oil 1\/2 cup<br \/>\ncucumbers, sliced into 1\/2 moons 1\/2 each<br \/>\nmint leaves, picked 1\/2 cup, packed<br \/>\nfresno chiles, thinly sliced 2 each<br \/>\nred onion, thinly julienne 1\/2 each<br \/>\nheirloom tomatoes, 1 lg or 2 sm-med<br \/>\nred wine and mint vinaigrette 1 1\/2 cups<br \/>\nparmigiano reggiano, shaved 4 oz<br \/>\n<em>Heat olive oil in a large saute pan over medium heat. Add bread slices and turn to coat both sides in oil. Fry until golden brown and crispy outside, but soft inside. Cut bread slices into 1&#8243;-1 1\/2&#8243; squares. In a mixing bowl, add croutons and 1\/2 of the vinaigrette and toss to coat. Add remaining ingredients, except shaved parmesan, and toss to coat. Add more vinaigrette if desired, and season with salt and pepper. Divide among 4 salad plates, top each with shaved parmesan.<\/em><br \/>\n<strong>Red Wine and Mint Vinaigrette<\/strong><br \/>\nred wine vinegar 1 cup<br \/>\nshallots, minced 1\/3 cup<br \/>\ngarlic, chopped 1 tbsp<br \/>\ndried oregano 2 tsp<br \/>\nfresh mint leaves, packed tightly .5 cup<br \/>\nPecorino, grated .5 cup<br \/>\nParmesan, grated 3 tbsp<br \/>\nolive\/ canola oil blend 2 cup<br \/>\nsugar 1 tsp<br \/>\nsalt and pepper to taste<br \/>\n<em>Place all ingredients, except oil, in a blender. Blend until smooth. With the blender running, slowly drizzle oil in, and blend another 10 seconds. Season with salt and pepper. Taste, and adjust seasoning to your liking. If too tart, add a bit more oil and blend again. Store in a container with a tight fitting lid in the refrigerator for no more than 1 week.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"To get those taste buds jazzed for Sassi restaurant&#8217;s August 14 Cooking with Summer Veggies class (part of&hellip;\n","protected":false},"author":5,"featured_media":10242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[3510,3734,4552,4971,7090,10143,11400,12114,12138,12141],"class_list":{"0":"post-10241","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-cooking-with-summer-veggies-sassi","9":"tag-cucumber-recipe","10":"tag-eggplant-recipe","11":"tag-featured","12":"tag-italian-summer-recipe","13":"tag-panzanella-recipe","14":"tag-recipes-summer-veggies","15":"tag-sassi","16":"tag-sassi-scottsdale-chef-nicosia","17":"tag-sassi-summer-food-wine-series","18":"cs-entry","19":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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