We were so thrilled to debut the cover for our Where To Eat Summer Issue yesterday, and today, we are even more excited to share one of the featured recipes found inside!
While many of you are planning your weekend around beaches, roof decks and patios, we wanted to give you a summer recipe that is sure to please your warm weather appetite. Well actually, recipes: Eggplant Salsa, Lentil-Bulgar Dip and Seasoned Ricotta.
Nubar's Chef de Cuisine, Bill Flumerfelt, is a Cape Ann native and your go-to guy for the freshest, most quality ingredients. He is quite a fan of vegetables, as reflected in the recipes that make up Nubar's Mezze Plate, a selection of small dishes served in the Mediterranean and Middle East. We love the simplicity and diversity of this meal that is equally as perfect for a classy evening of entertaining outdoors or a picnic on the beach.
For more Where To Eat recipes from our featured chefs, pick up your copy of Where To Eat at Whole Foods, Borders, Barnes & Noble, amazon.com or any of the fine retailers listed here.
Happy weekend and as always, bon appetít!
Eggplant Salsa
2 large eggplants
1 c plum tomato peeled,
seeded & chopped
1⁄2 c chopped cilantro
1 clove garlic, microplaned
1 jalapeño, seeded & finely chopped
1⁄2 bunch scallions, cut into fine rings
2 T olive oil
salt & ground black pepper to taste
Pierce eggplants with a fork and char, dry, on a grill until blackened all over. Finish cooking in the oven. When
eggplants are cool enough to handle, remove the skin and coarsely chop. Combine with remaining ingredients and adjust seasoning.
Lentil-Bulgur Dip
2 c lentils
11⁄2 c bulgur soaked in
3 c boiling water
1⁄2 c olive oil
5 c onion, diced
1+ T alleppo pepper
1⁄4 tsp cinnamon
1 T salt & black pepper to taste
Simmer lentils in 2+ quarts of lightly salted water until very tender, appx 30 min. Meanwhile, cook the onions over medium heat in olive oil until golden brown. Reduce heat to low and
continue cooking, stirring regularly, until they onions are dark brown (caramelized). Add the spices and combine all. It shouldn’t be too soupy, but still have some liquid that the
lentils and bulgur will soak up. Adjust
seasoning to taste.
Seasoned Ricotta
2 tubs Calabro ricotta
zest of 2 lemons
2 cloves garlic, microplaned
1 c parsley, chopped
1 bunch chives, minced
2 T tarragon, chopped
1⁄4 c olive oil
1 T salt & black pepper to taste
Combine all, taste & adjust seasoning.
