Chef Jay Pierce from Lucky 32 stops by to show us some quick and easy recipes that the kids will love.
2 Tbsp canola oil
1 cup cubed eggplant
2 cups half-moon sliced zucchini and squash
1 cup large dice tomato
1 tsp kosher salt
¼ cup basil pesto
1 Tbsp lemon juice
3 cups cooked bowtie pasta
½ cup shredded pepperjack cheese
Heat skillet, heat oil and sauté eggplant until browned on edges (about 2 minutes). Add zucchini and squash, cook another minute. Add remaining ingredients, except cheese, and mix well, heating through. Transfer to a casserole and top with cheese and broil until cheese is bubbly. Feel free to triple the amount of cheese if desired.
Serve family of four or three adults.
2 cups diced watermelon
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons fresh mint, chiffonade
1 ounce country ham, chiffonade
1 ounce feta cheese
Cut watermelon pulp into 1 inch cubes
To a bowl, add watermelon, vinegar, oil and 1 teaspoon mint; mix well.
Transfer to a chilled soup bowl.
Top with ham, cheese and remaining mint.
Makes - 1 serving