Healthy, Delicious Summer Fare

Colorful, Too! Tori Ritchie Serves Up Recipes

(CBS)  Italian-style Grilled Eggplant

Rich in antioxidants that protect the brain and memory, blue and purple fruits and vegetables are easily incorporated into daily cooking, as you'll discover with this grilled eggplant. Serve them alongside other grilled vegetables as part of an antipasto platter.

1/3 cup extra-virgin olive oil
2 globe eggplants
1 1/2 tsp. salt
1 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley
1 tsp. fresh thyme
2 Tbs. balsamic vinegar
1 garlic clove, minced

Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil.

Cut the eggplants lengthwise into slices 1/2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.

Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature.

Serves 4.

Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).

Blackberry Granita and Cream Parfait

Purple and blue fruits are among the richest in disease-fighting antioxidants. Blueberries, in particular, have been studied extensively for their ability to improve memory and brain function, and blackberries share many of the same characteristics. At their peak in summer, blackberries are delicious in this recipe, where they are transformed into a granita and layered with sweetened whipped cream and yogurt.

For the granita:
1 1/2 cups granulated sugar
1 cup fresh or frozen blackberries or
boysenberries
1/4 cup fresh lemon juice

For the parfait cream:
1/2 cup cold heavy cream
3/4 cup plain low-fat or whole yogurt
3 Tbs. confectioners' sugar

2 or 3 meringue cookies, crumbled (optional)
Fresh blackberries or boysenberries for garnish (optional)

To make the granita, in a non-reactive saucepan over medium heat, combine the granulated sugar and 3 cups water and cook, stirring until the sugar is dissolved. Add the berries, bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice. Using a blender, puree the mixture until smooth. Pour into a large, shallow metal baking pan and freeze until icy, about 4 hours. Break up with a fork and freeze for 2 hours more. Break up again, then refreeze. About 2 hours before serving, break up the mixture again with a fork and refreeze.

To make the parfait cream, in a bowl, whip the cream until soft peaks form when the whisk is lifted. Stir in the yogurt and confectioners' sugar. Cover and refrigerate.

To serve, spoon alternating layers of granita and parfait cream into serving glasses, sprinkling the crumbled meringue cookies between the layers. Finish with a layer of parfait cream. Garnish with fresh berries and serve immediately. Serves 6 to 8.

Notes: All kinds of acidic fruits can be added to a sugar syrup base for granita. Lemon or lime juice works well with a little mint. Store the granita in a sealed container in the freezer for up to 4 weeks. Serve without the cream if desired.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006).