Roasted Eggplant and Garlic Bruschetta
Grilling the eggplants gives this savory spread a divinely smoky flavor. Great on garlic bread, it's also a tasty base for grilled fish fillets.

Preparation time 20 minutes
Serves 6

• 3 med eggplants (about 2½ pounds total)
• 7 large cloves garlic, unpeeled
• 1T extra-virgin olive oil, plus more for drizzling
• 1/4c coarsely chopped flat-leaf parsley
• Kosher salt and freshly ground pepper
• 6 slices crusty whole-wheat bread
• Thinly sliced onions and tomatoes
• Assorted olives

1. Heat the grill to medium. Pierce eggplants all over with a fork. Place 6 garlic cloves on a double thickness of foil, drizzle with a few drops of oil, and wrap tightly. Grill eggplants and garlic 30 minutes, turning every 10 minutes, until eggplants are charred and soft. Remove from grill. When eggplants are cool enough to handle, halve lengthwise and scrape out flesh with a large spoon into a colander; discard skins. Let drain in sink 15 minutes. Unwrap garlic.

2. Transfer eggplant to a blender or food processor. Squeeze the roasted garlic pulp from skins and add to eggplant with 1 tablespoon olive oil. Puree; add parsley and pulse until finely chopped. Transfer to a bowl; season with salt and pepper to taste.

3. Grill or toast bread. Peel remaining clove of raw garlic; cut in half and rub over bread. Brush bread lightly with oil. Spoon eggplant spread on top of bread and drizzle with oil. Serve with onion and tomato slices, and olives.

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Vegetable Mixed Grill with Tarragon Vinaigrette
A glistening showcase for the array of vegetables available at the summer market, this dish will serve four as a vegetarian entr'ee or six as a side. White or red-wine vinegar can be substituted for the tarragon vinegar.

Preparation time 10 minutes
Serves 4 to 6

• 1/4c olive oil 2T tarragon vinegar
• 1/2t salt, plus more to taste
• 1/4t freshly ground black pepper, plus more to taste
• 2 small Japanese eggplants, halved lengthwise
• 2 small yellow squash, halved lengthwise
• 2 small zucchini, halved lengthwise
• 1 small fennel bulb, trimmed of green fronds and cut into thin wedges
• 1 red onion, sliced in thick rounds
• 2T chopped fresh parsley
• 1t chopped fresh tarragon

1. Whisk together olive oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add eggplants, yellow squash, zucchini, fennel, and onion. Toss gently.

2. Preheat the grill to medium heat. Place vegetables on grill, reserving remaining dressing in bowl. Cook until just tender, turning occasionally, 10 to 20 minutes. Remove each vegetable to a serving platter as it is done.

3. When all the vegetables are cooked, drizzle with remaining dressing that rests in the bottom of the bowl. Sprinkle with parsley and tarragon, and season with additional salt and freshly ground pepper.

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Serves 15 fritters

• 2/3c all-purpose flour
• 2t baking powder
• 1/2t ground cinnamon
• 1/2t ground ginger
• 1/4t salt
• 1/2c plain yogurt
• 2 eggs, separated
• 1T unsalted butter, melted
• 2T sugar
• 2c apples, such as Granny Smith or Gala, peeled, cored,
  and grated Vegetable oil for frying, such as canola
• 1/2c honey

1. Preheat the oven to the lowest possible setting (no more than 250 degrees F) and line a baking sheet with paper towels.

2. Mix together the flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, whisk together the yogurt, egg yolks, melted butter, and sugar. Add the flour mixture and stir well. Let sit for at least 30 minutes or up to 1 hour.

3. Squeeze the grated apples completely dry, reserving the juice.

4. Whip the egg whites until they form soft, moist peaks. Add the apples to the yogurt and flour mixture. Fold in the whipped egg whites very slowly and gently.

5. In a heavy skillet, heat about 1/8-inch of oil over medium heat. Drop the batter by healing tablespoons in to the oil, spreading it gently into an oval shape about 2 1/2 to 3 inches long. Avoid pressing or flattening the fritter with a fork. Cook for 2 1/2 to 3 minutes on the first side. Turn and cook for 2 minutes on the other side. The fritters should be quite dark. Place them on the baking sheet and keep warm in the oven. Heat any additional oil used for each batch before frying.

6. While the fritters are frying, reduce the reserved apple juice by cooking in a small, heavy saucepan over high heat until one-quarter of the liquid remains. Skim off any foam. Add the honey and bring to a boil for 3 minutes.

7. Serve the fritters with the apple-honey dipping sauce on the side.

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Preparation time 10 minutes
Serves 2 servings (12 ounces each)

• 1c plain soy milk
• 4t fresh lemon juice
• 1/4t pure vanilla extract
• 2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
• 6 apricots, peeled, pitted, and chopped (about 2 cups)
• 6 to 8 ice cubes
• Lemon peel twists, for garnish

Place the soy milk, lemon juice, vanilla extract, mangoes, and apricots in a blender. Process 8 seconds. Add the ice cubes and process 6 to 8 seconds more, until smooth. Pour into tall glasses, garnish with lemon if desired, and serve immediately.

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