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A fun food farewell to summer

Traditionally, Labor Day marks the end of summer, but don’t put away that patio furniture yet. There’s still time for one final gathering and Donata Maggipinto, author of “Real-Life Entertaining: Great Food and Simple Style for Hectic Lives” shares some simple dishes for your last bash of the season.PROVENCAL STUFFED VEGETABLESDonata MaggipintoServes 6-In a medium saucepan, melt the butter
/ Source: msnbc.com

Traditionally, Labor Day marks the end of summer, but don’t put away that patio furniture yet. There’s still time for one final gathering and Donata Maggipinto, author of “Real-Life Entertaining: Great Food and Simple Style for Hectic Lives” shares some simple dishes for your last bash of the season.

PROVENCAL STUFFED VEGETABLESDonata Maggipinto

Serves 6

-In a medium saucepan, melt the butter with the olive oil over medium-high heat.

-When hot, add the mushrooms and saute until tender and most of the moisture has evaporated. Remove to a bowl with a slotted spoon; reserve.

-Add the onion to the pan and saute, stirring, until soft.

-Add the rice, reduce the heat to medium, and cook, stirring, for 2 minutes.

-Add the chicken broth, reduce the heat to low, cover and simmer for 20 minutes,

until the stick is absorbed and the rice is tender.

-Stir in the mushroom, tomatoes, olives, parsley, and salt and pepper, to taste.

-Preheat the oven to 350F. Lightly brush a baking dish with the melted butter.

-Bring a saucepan of water to a boil. Add a generous pinch of salt, and when the water returns to a boil, add the whole zucchini and cook for 3 minutes. Drain.

-When the zucchini are cool enough to handle, cut them in half lengthwise. Using a melon baller or a spoon, scoop out the pulp, leaving a 1/4-inch shell. Cut the tops of the tomatoes and scoop out the pulp, leaving a 1/4-inch shell. Cut the eggplants in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell.

-Fill the vegetables with the rice mixture and arrange in the baking dish. Bake until the vegetables are tender and the stuffing is heated through, 30 minutes.

912358860575325483613260492unsalted butter2tablespoon2 tablespoons unsalted butterolive oil2tablespoon2 tablespoons extra-virgin olive oilmushrooms1.5cup1 1/2 cups finely chopped mushroomsonion.51/2 small onion, finely choppedshort grain rice1.5cup1 1/2 cups short grain ricechicken broth3cup3 cups chicken brothtomatoes1cup1 cup finely chopped tomatoesblack olives.251/4 chopped black olivesparsley2tablespoon2 tablespoons finely chopped fresh parsleyKosher salt and freshly ground pepperbutter2tablespoon2 tablespoons unsalted butter, meltedzucchini22 medium zucchini, trimmedtomatoes22 medium tomatoes, trimmedjapanese eggplants22 Japanese eggplants, trimmed

Reprinted by permission of Donata Maggipinto. Recipes excerpted from, “Real-Life Entertaining: Great Food and Simple Style for Hectic Lives” by Donata Maggipinto. Copyright 2000. All rights reserved.