Summer, we wish we knew how to quit you. But in the meantime, we'll be feasting on some of the best produce of the season, from tender and sweet grilled Japanese eggplant with fresh hot sauce to a crispy chicken cutlet sandwich topped with a cool and crunchy slaw. Bring it on, August.
This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon....) Taste the greens first to gauge their intensity. You might want extra Parm and dates.
Meaty and flakeable, these fillets don't mind being tossed. Want to get this on the table for dinner tonight? Here's your step-by-step 30-minute game plan.
Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that's been topped with a cool slaw. We use savoy cabbage for a tender and sweet slaw, but any green or purple cabbage—heck, even black kale—would do well here too. These cruciferous vegetables are all sturdy enough to hold their own when dressed, retraining their crunch factor.
When you put an egg on eggplant, you get a veg main course. Eggplant and eggs might sound like an odd combination...if you've never had sabich (pronounced suh-BEEKH). Our favorite Middle Eastern sandwich was the inspiration for this unexpected, weeknight-friendly dinner of grilled eggplant paired with a fast-and-loose hot sauce and oozy, crispy eggs. When it comes to eggplant, we'd rather turn to Japan (no offense, Italy). This bright-purple variety doesn't need salting to cook up creamy and tender without a trace of bitterness. We even use it for (gasp) eggplant Parm.