The Great Garden State Sandwich...

On our patch of land in this great garden state of New Jersey we have got the most beautiful, yes beautiful, vegetables ever this year.  I am not sure if it the contraption my husband built in the garden for the tomatoes, the plants we purchased at a local farm market or the time of the year we planted but I am not questioning the bounty of the harvest this year.  The tomatoes are perfect, sweet, red and juicy.  The peppers are green, crisp and delicious.  The cucumbers are multiplying by the day right next to the ripe purple eggplant which sit nicely next to the celery which is the new star of the show in my macaroni salad.

To see the garden flourish is a work of art all thanks to my husband.  I do nothing in the garden but hold the bowl filled with the vegetables and complain that its hot outside.  My work starts after they are picked from the vine.  No chemicals, small imperfections and the occasionally bug in the kitchen sink excite me because I know something delicious going to be made from these veggies.

My latest sandwich is the Great Garden State which the perfect meal for lunch or dinner...Enjoy

The Great Garden State Sandwich
1 Large Eggplant (sliced into medium size rounds)
1 Large Onion (sliced)
20 Cherry Tomatoes
Olive Oil
Salt
Lemon Pepper
Ciabatta Rolls
Part Skim Mozzarella Cheese
4 Basil Leaves (per sandwich)

Preheat oven to 350 degrees
Toss the eggplant, onions and tomatoes with enough olive oil to coat
Generously season with salt and lemon pepper
Place in oven for 50 minutes
***Turn veggies over half way through cooking

Remove veggies from oven a cool slightly
In the meanwhile slice the rolls open and lightly toast

Assemble the sandwich
On one side of the bread place two slices of eggplant
Top with a slightly generous portion of onions and tomatoes
On the other side of the bread place two thin slices of mozzarella cheese and 4 basil leaves
Season with a little grind of salt
Close sandwich and cut in half

Alternatively the veggies can be cooked on the grill for a different great flavor!

Let's Celebrate Soup Season...

With a slight flurry of snow yesterday in the great Garden State the temperature, I thought, was going to stay cold which means one thing to me...it is officially Soup Season.  Much to my dismay it is going to be 50 degrees tomorrow!  Nonetheless I am celebrating soup season in my kitchen which happens to be one one my favorite seasons of the year.  I often get carried away and make soup in an over abundance.  So much so that I could swim in it till spring.  With the endless possibilities of chicken, lentil, broccoli, split pea, black eyed peas, potato, corn, creamy soups, chowders, vegetable soups how could you not get washed up in a great big bowl of soup. So join me in celebrating soup season with one of my favorites...

Potato & Leek Soup

2 Tablespoons Butter
***2 Large Leeks (sliced)
2 Russet Potatoes (peeled and diced)
1 Quart Low Sodium Chicken Broth
1/2 Cup Heavy Cream
Salt/Pepper


In a large stock pot melt butter over medium heat
Add leeks and saute for about 5-7 minutes
Add potatoes and stock
Season with salt/pepper
Cover pot and cook for 20 minutes
Allow mixture to cool (be careful when blending hot foods - make sure soup is cool enough to handle before pureeing)
Puree until smooth with either the blender (two batches is recommended) or with an immersion blender
Stir in heavy cream
Re-season with salt/pepper if necessary
Serve warm and topped with croutons


***Leeks tend to be very sandy inside. slice leeks only reserving the white portion of the stalk. Place leeks in a colander and rinse well before adding to the recipe***