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Light & bright
 THRIVE! MAGAZINE
If you subscribe to the “everything in moderation” theory, there’s nothing wrong with putting a ribeye on the grill every now and then, nor a well-seasoned burger. But summer’s long days and warm nights tend to turn our attention toward lighter, leaner fare: crisp salads and bowls of fruit, a simple supper of seared fish paired with a glass of cool, crisp wine. That’s no reason to let a love affair with your backyard grill turn cold, however. Use it to add smoky flavor to vegetables, fruit and seafood — and keep the heat out of the house. Here’s a three-course menu that makes the most of ingredients you’ll find at a nearby farmers’ market and the corner grocery. (Recipes are from epicurious.com.) Grilled eggplant with caponata salsa Serves 6 as an appetizer Ingredients 1 12-ounce container grape or cherry tomatoes, quartered lengthwise 2 celery stalks, finely diced 1/2 cup chopped Vidalia or Maui (sweet) onion 5 large green olives, pitted, thinly sliced (about 2 tablespoons) 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish 1 tablespoon drained capers, rinsed 1 garlic clove, peeled and minced Pinch of dried crushed red pepper 3 tablespoons red wine vinegar 1 tablespoon extra-virgin olive oil, plus additional for brushing 1 large eggplant (1-1/2 to 1-3/4 pounds), trimmed Preparation Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic and crushed red pepper in a medium bowl, Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in a small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. (Caponata can be prepared 2 hours ahead. Let stand at room temperature.) Start a fire on the grill, or set a gas grill to medium-high heat. Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with olive oil, then sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side. Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs. Serve warm or at room temperature. Grilled salmon with tomato, cucumber and caper salsa Serves 8 Ingredients 1/3 cup fresh lemon juice 1/3 cup extra-virgin olive oil 1/3 cup chopped shallots 1 tablespoon grated lemon peel 1-3/4 teaspoons ground cumin 1 medium English hothouse cucumber, unpeeled and diced 1 12-ounce basket small cherry tomatoes, each quartered 1 large yellow bell pepper, diced 1/4 cup drained capers 2 tablespoons chopped fresh cilantro 1 2-1/2- to 2-3/4-pound salmon fillet with skin (1 whole side) Nonstick vegetable oil spray Fish-grilling basket for grilling salmon, or a rimless baking sheet and a spatula Preparation To make marinade, whisk together first 5 ingredients in small bow; season with salt and pepper Combine 1/2 cup marinade, cucumber and next 4 ingredients in a medium bowl; season with salt and pepper. Let stand 30 minutes, tossing occasionally. Spray barbecue rack with nonstick spray and prepare barbecue to medium-high heat. Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper. To grill salmon using fish basket: Spray basket with nonstick spray. Place salmon in basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon onto serving platter. To grill salmon using a baking sheet: Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on the baking sheet. Spray salmon skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula along one long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve salmon with salsa. Skewered grilled fruit with honey-yogurt sauce Serves 8 as an appetizer or dessert Ingredients For sauce 12 oz (1-1/2 cups) nonfat plain yogurt 3 tablespoons honey 2 tablespoons fresh lime juice 3 tablespoons finely chopped fresh mint For skewers 4 firm-ripe plums, each cut into 8 wedges 4 firm-ripe peaches, peeled and each cut into 8 wedges 1/2 ripe pineapple (1-1/2 lb), peeled, cored, and cut into 1-inch pieces Special equipment: 48 (8-inch) wooden skewers soaked in water 1 hour, or use a lightly oiled, ridged grill pan to cook the fruit. Preparation Prepare grill for cooking. In a small bowl, stir together yogurt, honey, lime juice and mint; chill until ready to serve. (Can be prepared in advance.) Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot, grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.
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