Wellness Center's Blog

Cook Your Way Into Fall With These 3 End-of-Summer Eats

By: Piedmont Staff

September 17, 2019, 10:00 am - Categories: Healthy Tips

Cook Your Way Into Fall With These 3 End-of-Summer Eats
Summer is a time for family BBQs, backyard celebrations, pool parties and graduation celebrations. Do you ever find yourself bringing the same dish to every event? Maybe, it’s time to switch up your signature platter before the season ends with one of these three summer noshes:

Pickled Watermelon Rind (yields 1 pint)
Ingredients
-1/2 lb. watermelon rind (about 1/4 watermelon), some flesh still attached
-2 cups water
-1 tbsp salt
-2 cloves garlic
-1/2 tsp mustard seeds
-1 sprig fresh dill

Instructions
-To get your brine ready, boil the water, remove it from heat, stir in salt and allow to cool to room temperature (should take about 30 minutes)
-As you wait for the brine to cool, cut up and peel the hard-green part of rind using vegetable peeler
-Place cut pieces of watermelon rind into pint-sized jar along with garlic cloves, mustard seeds and dill
-Once brine is cool, pour into jar until it’s near li
-Store in dark, warm place for five days
-After five days, the watermelon will have yellowish hue and slightly pickled taste

Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze (yields 4 stacks)
Ingredients
-4 large nectarines or peaches sliced into rounds
-12 leaves large basil
-12 ounces fresh mozzarella sliced into 8 thick round slices
-1 cup panko breadcrumbs
-1/4 cup flour
-1/3 cup parmesan cheese grated
-2 eggs beaten
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/4 teaspoon cayenne
-1/2 cup balsamic vinegar

Instructions
-Add vinegar to small saucepan and bring to boil
-Reduce to very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy
-Remove from heat, pour vinegar in bowl or glass and set aside to cool and thicken
-In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine
-In a small bowl, lightly beat eggs, take each slice of fresh mozzarella and coat in beaten egg
-Dredge mozzarella through bread crumb mix, pressing both sides to adhere, repeat with remaining slices
-Heat large skillet over high heat, add 1 teaspoon of olive oil and sear both sides of nectarines until warm, but still somewhat firm
-Add remaining olive oil to skillet and when hot, fry coated mozzarella, turning once or twice until golden and cheese starts to melt
-Drain on paper towels
-To assemble, place one nectarine on plate, top with 1 slice of fried mozzarella and then a basil leaf, layer one more time and top with nectarine
-Garish with basil and freshly-grated pepper, drizzle on balsamic glaze

 Eleven Madison Park’s Strawberry Gazpacho (yields 4–6 servings)
Ingredients
-1 tablespoon plus 1/2 cup extra-virgin olive oil
-2 cloves garlic, crushed but kept whole
-1 ¹/₂cups whole grain bread, crusts removed, cut into 1-inch cubes
-2 sprigs thyme
-6 cups strawberries, hulled and quartered
-2 ¹/₄cups English cucumbers, peeled, seeded, and diced
-1 ¹/₄cups diced red bell pepper
–³/₄ cup diced green bell pepper
-6 tablespoons tomato juice
-3 tablespoons red wine vinegar
-1 ¹/₂teaspoons salt
-Tabsco sauce
-2 tablespoons extra-virgin olive oil
-2 cloves garlic, crushed but kept whole
-2 cups diced (1/4 inch) whole grain bread, crusts removed
-3 sprigs thyme
^-1/₂teaspoon salt

Instructions
-Heat small sauté pan over medium-high heat, coat bottom with 1 tablespoon of olive oil and add 1 clove of garlic
-When garlic begins to sizzle, add bread cubes
-Toss occasionally until bread begins to color, being careful not to burn
-Add thyme and continue to toss until bread is golden brown
-Transfer bread to large bowl, discard garlic and thyme
-Add strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar and salt to bowl
-Toss to combine and cover tightly with plastic wrap
-Marinate at room temperature for 3 to 6 hours
-Puree ingredients and their juices in small batches until very smooth
-Strain through chinois and chill in refrigerator until very cold
-Serve chilled and garnished with tiny basil leaves

Reference: https://www.huffpost.com/entry/summer-recipes_n_57c6d6c7e4b0e60d31dc447c