Earthly Eating

These quick, healthy and easy meals can be made tonight. With a little preparation you can set the table for success and your family will wonder where you found the time to do it all.

• Grilled Eggplant Slices with Capreses Salsa
Serves: 6

For the eggplant:
2 (1 pound) eggplants, trimmed and cut into 1/4-inch thick rounds
2 tbs. coarse salt
3 tbs. extra virgin olive oil
2 tsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. hot red pepper flakes
3 cloves garlic, minced
3 tbs. chopped fresh flat-leaf parsley

For the salsa:
1 large ripe tomato, diced
1 (5-ounce) chunk fresh mozzarella cheese, diced
8 basil leaves, slivered; for garnishing
2 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
Coarse salt and freshly ground black pepper

1. Place eggplant rounds in a single layer on a large baking sheet. Sprinkle both sides with salt; let rest 30 minutes (beads of liquid will appear on the surface as they are left to sit).

2. Preheat grill to medium high heat.

3. Rinse eggplant slices under cold water and blot dry on both sides with a paper towel. Rub oil on both sides of eggplant and sprinkle with oregano, black pepper, pepper flakes, garlic and parsley.

4. Arrange eggplant slices on grill and cook until browned on both sides, 5 to 8 minutes per side, lowering the heat and moving the slices as necessary to percent scorching. Transfer to a platter and cover with aluminum foil to keep warm.

5. To make salsa, combine tomato, mozzarella, basil, oil and lemon juice. Stir to mix. Season salsa with salt and pepper.

• Barley Risotto with Wild Mushrooms
Serves: 4 to 6

1/2 ounce (about 1/2 cup) dried porcini or other dried mushrooms, rinsed
1 tbs. olive oil
2 cups chopped leeks ( white and light green parts) or onion
1 tsp. whole fennel seeds
1 cup pearl barley
2 tbs. black barley (for color)
1/3 cup dry sherry or red wine
3 cups vegetable broth
3 to 6 tbs. grated Parmesan or Romano cheese, to taste, plus more for garnish
3 tbs. minced flat-leaf parsley
Salt and fresh black pepper to taste

1. Place mushrooms in a heatproof glass measuring cup and pour 2 cups boiling water on top. Cover and set aside.

2. In a 4-quart or larger cooking pot with a tight fitting lid, heat oil. Add leeks and fennel seeds and cook over medium-high heat, stirring often, until leeks soften, about 4 minutes.

3. Stir in barley, lightly coating it with oil. Add sherry and continue cooking until it evaporated completely. Stir in broth. Add soaked mushrooms and soaking liquid they were in, taking care to leave behind any settled particles behind.

4. Cook over high-heat. Reduce heat and cook for 18-20 minutes. Remove lid, tilting it away from your face to avoid the steam that will come off.

5. Set uncovered over high heat and cook, stirring frequently, until barley is porridge like, about 5 minutes. Season with salt and pepper. Ladle into dishes and serve with additional cheese.

• Oven-Ready Peach Cobbler
Serves: 9

For the filling:
2 pints fresh peaches, peeled, pitted, and thinly sliced
3/4 cup sugar
1 1/2 tsp. cornstarch
1 tsp. fresh lemon juice

For the cobbler:
1 1/2 all=purpose flour
1/4 cup plus 1 tsp. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/8 tsp. ground cinnamon
2 1/2 tbs. cold butter
1 tsp. lemon zest
3/4 cup buttermilk

1. Preheat oven to 350°F. Lightly oil a 9-inch pie plate and coat it with sugar, tapping out the excess.

2. Combine peaches with sugar, cornstarch and lemon juice in a bowl and gently stir to mix. Transfer to prepared pie plate and set aside in a cool place.

3. Whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Stir together remaining 1 tsp. of sugar and the cinnamon in a small bowl; set aside.

4. Using a fork or your fingers, cut butter into the flour mixture until it is similar to coarse meal. Blend in lemon zest. Make a well in the center of the flour mixture and pour in buttermilk. Stir with a fork just to combine it. Turn dough out onto a lightly floured surface and pat or roll it into a rough 9-inch circle. Carefully lift dough and place over the peaches. Using your fingers, pinch and lift dough to create a bumpy surface, then prick the dough all over the top with a fork. Sprinkle dough with reserved cinnamon sugar, then place cobbler in the oven. Bake for approximately 1 hour, or until crust is golden brown.
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Earthly Eating Recipe

Pickled Baby Carrots

1 pound organic baby carrots
1 1/2 cups water
1 cup white wine vinegar
1/4 cup sugar
2 cloves garlic, minced
2 tbs. dill seeds
2 tbs. sea salt

Bring a large pot of salted water to a boil and cook carrots for 1 minute, drain in a colander and run under cold water. Place carrots in a heatproof bowl and set aside. Mix water, vinegar, sugar, garlic, dill seeds, and salt in a saucepan and bring to a boil over high heat. Reduce heat and let simmer for 3 minutes. Pour over carrots and let cool. Transfer carrots and liquid to airtight container; refrigerate at least 24 hours before serving. The pickles will keep for three weeks in the refrigerator.

Happy Eating!