Week of 8/9/1999

Grilled Corn Salsa

3 ears fresh corn
1 large sweet onion, cut into 1/2 inch thick slices
1 red bell pepper, halved
2 large tomatoes, seeded and chopped
2 Jalapeno peppers, seeded and minced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. ground cumin
1 Tbls. olive oil
1 Tbls. lime juice
Garnish: fresh cilantro sprig

Grill first 3 ingredients, covered with grill lid, over med-hi heat (350-400 degrees) 8 to 10 minutes or until tender, turning occasionally. Cut corn kernels from cobs. Coarsely chop onion and red bell pepper halves. Combine grilled vegetables, tomato and next 7 ingredients in a large bowl; cover and chill 2 hours or up to 2 days. Serve with chips, grilled chicken, fish or beef. Garnish, if desired. Yield; 5 cups.

Eggplant-Cilantro Spread

1 large eggplant (about 1 3/4 pounds)
unpeeled, cut into 1/2 inch thick rounds
1/3 cup (about) olive oil
1 cup finely chopped mild onions
1/2 cup chopped fresh cilantro
3 Tbls. fresh lemon juice
3 garlic cloves, minced
1 tsp. paprika
1/2 tsp. ground cumin

Prepare barbecue (medium-high heat). Brush eggplant with oil. Sprinkle with salt and pepper. Grill eggplant until tender and golden, 4 minutes per side. Cool.

Coarsely chop eggplant and transfer to medium bowl. Mix in onions and next 5 ingredients. Season mixture to taste with salt and pepper. (can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold or at room temperature with pita bread wedges, whole wheat crackers or toasted slices of French bread. Makes about 3 cups.

Baked Stuffed Zucchini

2 medium zucchini
2 tsp. olive oil or butter
3 Tbls. finely chopped onions or scallions
1 clove garlic, minced
1 large egg, lightly beaten
1/2 cup grated Parmesan or aged Monterey Jack cheese
1/3 cup dry unseasoned bread crumbs
2 Tbls. chopped fresh parsley
2 tsp. chopped fresh marjoram, tarragon, basil or thyme
1/2 tsp. grated lemon zest
Salt and fresh ground pepper to taste
Additional olive oil for drizzling

Preheat the oven to 400 degrees.

Halve lengthwise the zucchini and with a small spoon, carefully scrape out the pulp, leaving a 3/8 inch thick shell. Steam the shells cut side down for 5 minutes. Coarsely chop the pulp. In a small skillet heat the olive oil and cook the onions until softened, about 3 minutes. Meanwhile, squeeze the moisture out of chopped zucchini, then add to the pan along with the garlic. Cook for 2 minutes and turn into a bowl and combine with the egg, Parmesan cheese, bread crumbs, fresh parsley, fresh herbs, zest and seasoning. Spoon the filling into the shells and set them in a baking dish.

Drizzle the tops with olive oil and add water to come 1/8 inch up the sides of the shells. Bake until the zucchini is tender and the top is browned, about 30 minutes. Let cool for a few minutes before serving. Can be served as a side dish for four or a main dish for two.