Eggplant Feta Dip

Great use of your extra eggplant from the garden! Thanks, Jenny!

INGREDIENTS:
1-2 eggplants (depending on size)
1/4 cup feta cheese
2 tbs basil, chopped
1/2 red bell pepper chopped (small, almost minced)
1/2 poblano pepper chopped (small)--jalapeno or green chili will work too.
1/4 cup onion chopped (small)
1/4 cup olive oil
couple pinches sugar
salt and pepper to taste
1-2 tbs lemon juice (lime would work too)

DIRECTIONS:
Broil or grill eggplants on foil lined and sprayed cookie sheet for about 5 min. Turn, cook few more minutes, until soft and blackened (doesn't have to be completely black) let cool until can handle. Then slice eggplant in half and scoop out flesh (seeds ok). Chop eggplant flesh a bit and but in bowl. Add lemon juice and mix.

Add rest of ingredients. Stir. Chill. Serve with pita chips, crackers...etc. Leftovers good on sandwich with olives and tomatoes.

Pear/Bleu Cheese Salad

This is a very tasty salad that is easy to prepare. Thanks, Jen!

INGREDIENTS:

1-2 pears
1/3 cup walnuts
couple oz blue cheese
mix of romaine and red lettuce leaves (chopped)

DIRECTIONS:
Core a pear or two and slice (skins on it okay). Sautee over med-low heat in a raspberry vinagrette (any store bought kind is okay) for approx 5min. Let cool
Sautee walnuts with 1/2 tbs butter and 1 tbs sugar of med-low heat for approx 10min. let cool

Dressing: 1/2 cup canola oil, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1 tbs raspberry vinagrette, couple tbs chopped basil, salt and pepper to taste
add all dressing ingredients in mason jar with lid and shake.

Once ready to serve, combine pear, lettuce leaves, walnuts and blue cheese with dressing. (save a few of the pears/walnuts/cheese to add to top of salad).

Everything can be made a day ahead of time and combined the next day. Dressing stays good for a week in fridge. Walnuts for longer.


NOTE: For a quick side--sautee pears in the rasberry vinagrette and serve with blue cheese or goat cheese on top, warm or cold