Shahir Massoud's Recipes for Summer Entertaining

Grilled Zucchini Salad with Whipped Feta, mint, and lemon

5 Zucchinis, cut in half lengthwise

50g feta cheese, crumbled 

1/2 cup whipping cream

1/2 bunch mint, picked

1/4 cup pine nuts, toasted and coarsely chopped

1 lemon, juiced and zested

1 tsp dijon mustard

1 tsp honey

2 tbsp olive oil

-Drizzle olive oil, along with salt and pepper to taste all over your sliced zucchinis.  Add them to a greased and pre-heated grill and cook on medium high heat for 4-5 minutes, cut side down.  Flip and cook for another 2 minutes.  Remove and cut the zucchinis on a bias, into 1" chunks.  In a mixing bowl, combine the lemon juice, mustard, honey, and olive oil.  Whisk well, season with salt and pepper, then add the zucchini chucks and toss to combine.  Whisk the feta and cream together (or use a food processor) until creamy and smooth.  Spread some whipped feta on the bottom of your serving platter.  Top with the dressed, grilled zucchini.  Garnish with freshly picked mint, toasted pine nuts, and fresh lemon zest.  Enjoy!
 

Grilled Eggplant Babaganoush w/ Tarragon

1 large eggplant

1/3 cup sour cream

1/4 cup mayo

1 tbsp tahini

1 clove garlic, minced

2 tbsp lemon juice

1 tbsp olive oil 

1 tsp salt

1/2 bunch tarragon, finely chopped

-Poke your eggplant all over with a sharp knife.  Roast the eggplant on the grill, turning regularly, for 20 -25 minutes.  Remove and cut in half lengthwise.  Scoop out the softened flesh with a spoon and place in a strainer sitting on top of a bowl, allowing the excess liquid to drain.  Remove the blackened bits of skin, and leave the eggplant to strain for 20 minutes.  Press down with the back of a spoon to speeden the process.  Combine the sour cream, mayo, tahini, garlic, lemon juice, olive oil, and salt in a mixing bowl  Whisk well to combine, then add in the strained eggplant flesh.  Add the tarragon then whisk everything gently to combine.  Transfer to a bowl, garnish with a generous glug of olive oil, and serve with veggies and bread for dipping!

Grilled Portobello Sandwich w/ Provolone and Red Pepper Romesco

4 Kaiser buns, halved and toasted

4 Portobello mushroom caps

4 slices provolone

2 red peppers

1/2 cup almonds

1/4 bunch parsley

1/3 cup olive oil 

1 tsp paprika

3/4 tsp salt

1/2 tsp chili flakes

1 garlic clove 

1 tsp red wine vinegar

2 cups arugula

-Preheat your grill to medium high.  Coat your red peppers in olive oil then add to the grill, cooking and turning regularly for 18 -20 minutes or until blackened and cooked through.  Transfer the roasted red peppers to a bowl, then cover tightly with plastic. Let sit for 15 minutes.  Meanwhile, add your portobello mushrooms and cook for 4-5 minutes, then flip and cook for another 3-4 minutes.  Top with the provolone and allow to melt.  Set aside on the cooler side of the grill while you finish the romesco.  To make the sauce, peel the red peppers then add to your blender.  Add the almonds, parsley, olive oil, paprika, salt, garlic, and vinegar. Blend well until very smooth (add splashes of water if necessary).  Build the sandwiches.   Spread some of the romesco on each side of your toasted kaiser bun.  Top with arugula, followed by your portobello and provolone. Top and enjoy!