Summer

I realize that most of the country is melting right now, and that everyone is looking for no-bake dinners and salads. But sometimes, in spite of the heat, a girl's gotta have some warm, belly-filling, Italian comfort food, like eggplant parmigiana, or more affectionately, eggplant parm. As far as I'm concerned, eggplant parm is a year-round food, but it's the best from August-October, prime eggplant season.

Eggplants have a long history. The earliest ones were grown in India between 4,000-5,000 years ago. Eggplant was introduced to the Mediterranean region in the early Medieval period. That's when Italians discovered eggplant, and they still prize it for its rich, creamy, flavorful flesh.

Eggplant parmesan, also known as melanzane alla Parmigiana or Parmigiana di melanzane, is a treasure of Neopolitan cuisine. It consists of thick slices of breaded eggplant that are fried in olive oil until golden then layered with tomato sauce, mozzarella cheese, and basil and baked until bubbly.

"This simple, fresh, colorful chopped salad can be found everywhere in Israel, from roadside falafel stands to high end restaurants, and is served for breakfast, lunch and dinner. The variations are endless but the base always includes finely chopped tomatoes and cucumbers. I just returned from a truly memorable trip to Israel and highly recommend it as a travel destination."

One of the highlights of the trip was an excursion to Safed, (also known as Zefat, Tsfat, Zfat, Safad, Safes, Safet, Tzfat, etc.) a charming town located in the northern part of Israel. It’s situated at 900 meters (2952 feet) above sea level in the mountains of Galilee and faces east towards Golan, north to Lebanon, west to Mt. Meron and the Amud Valley, and south to Tiberias and the Kinneret.

Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun.

A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vinaigrette rather than mayonnaise to bind the ingredients - it’s lighter and the abundance of fresh herbs gives it great flavor – and it will hold up a bit longer on a warm summer day.

“Fines herbes” (fēn-ˈzerb) is a classic combination of herbs that is commonly found in French cuisine and usually include fresh parsley, chives, tarragon and chervil. leaves (If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)

This tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!

Recipe courtesy of Omaha Steaks Executive Chef Karl Marsh

INGREDIENTS:

4 Omaha Steaks New Brisket Burgers
4 square ciabatta sandwich buns
1 tablespoon mayonnaise
6 ounces brie cheese, sliced
1 cup Jim Beam Black® Bourbon Onions
2 cup Beef Au Jus*, warmed