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Do you find that, when entertaining, you are too busy with hosting to enjoy yourself completely? Not with these recipes.
Grilled Egg plant and Goat Cheese Salad
3 TBL olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 TBL chopped mint
3 TBL extra virgin olive oil
3 TBL balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
-Place a grill pan over med-high heat or preheat a gas or charcoal grill. Drizzle olive oil over the slices of eggplant and toss to coat.Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
-Place the eggplants side-by-side on serving platter. Sprinkle with the pine nuts, goat cheese, basil and mint. Drizzle with the extra-virgin olive oil, balsamic vinegar, salt and pepper. Serves 4-6
The Cooking Channel, 6/26/12
Balsamic-Strawberry Pops
2 cups sliced, hulled strawberries (about 1 pound)
1/4 cup sugar (can use 1/2 sugar, 1/2 splenda)
2 and 1/2 TBL good quality balsamic vinegar
Freshly ground pepper
-Place strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; don't puree. Transfer to a bowl and stir in balsamic and a few grinds of pepper.
-Spoon mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
-Unmold by running the outside of molds for 2 seconds, then gently pull the sticks.
Serves 6-8
Epicurious.com, 7/2011 | 
