And make an EGGPLANT BRUSCHETTA

Simply brush a loaf of ciabatta bread with olive oil, and grill it till crisp. In the meantime, mix together your favorite goat cheese, along with some mascapone, to even out the tang.Mix in some lemon peel and fresh herbs, I used basil and parsley, set aside.

After you have grilled your eggplant that was also brushed with olive oil, salt and pepper, lightly toss it in a balsamic vinaigrette. ( a very important step!)

Now spread that creamy mixture over that crispy ciabatta and layer your eggplant on top, oh yeah, I also grilled up some red pepper for a little color and added flavor! Serve at room temperature. I hope you eggplant lovers try this!!

GRILLED ZUCCHINI RIBBON SALAD

This recipe is adapted from Michael Chiarello. Take a mandoline or a vegetable peeler and make length wise strips of zucchini. Toss them in some olive oil and place on grill, he suggested cooking only one side, but I did both. It cooks up fast so watch it, you just want it lightly wilted with light grill marks. Place them all on a platter. In the meantime, whisk together a fresh lemon and olive oil dressing, adding some crushed garlic, just a hint! of course salt and pepper to taste.

Lilac’s are popping up everywhere here in Chicagoland! They are in full bloom right now, and the smell is incredible! These were taken from a big bush I have in my backyard. Thought I’d share this bouquet with all of you.