Sweet summertime! Season of fresh and more fresh

Summer brings an amazing abundance of produce that lasts such a short time. During this time, I try to use all I can in recipes to enjoy the fresh fruits and vegetables of the season.

Today I am sharing with you just a few recipes that might have you thinking about ways you, too, can enjoy the season's bounty.

Eggplant with Shrimp and Crab Meat

1/2 pound butter

3 large onions, chopped fine

2 medium bell pepper, chopped fine

2 celery ribs, chopped fine

4 medium eggplant, peeled, cut into 1-inch cubes, boiled in water until tender, drained and pureed

2 cups shrimp stock (seafood stock is a good substitute)

2 teaspoons Big Al's Jazz It Up Seasoning, Tony Chachere's Creole seasoning, or Old Bay

1 1/2 teaspoons salt, or to taste

1 teaspoon dried thyme or tablespoon fresh thyme

1 teaspoon dried basil or 1 tablespoon fresh basil

1/2 teaspoon dried oregano or 2 tablespoons fresh

2 pounds medium shrimp, peeled

1 pound cooked crab meat, claw or white

1 cup chopped green onions

1 cup chopped flat-leaf parsley

Bread crumbs (1/2 to 3/4 cup)

Melt butter over medium heat in a large Dutch oven or other heavy pot. Add onions, peppers and celery. Cook until very soft, stirring occasionally, 30-45 minutes. Add eggplant, shrimp stock, seasonings and herbs to vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally. Add shrimp and continue to cook over medium-high heat just until the shrimp turn pink, 5-7 minutes. Add crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Add bread crumbs to bind all ingredients. Serves 10 to 12.

Tuscan Quinoa Blackberry Salad

For the dressing:

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil

2 tablespoons chopped flat-leaf parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

For the salad:

2 cups water

1 cup quinoa, uncooked

1/4 teaspoon salt

1/2 tablespoons vegetable oil

1/4 cup green onions, sliced

1/2 cup thinly sliced red pepper, sliced lengthwise

1 pound chicken Italian sausage, cooked and sliced

1/2 cup parsley

1 cup fresh or defrosted frozen blackberries

1/2 cup shaved Parmesan cheese

Whisk dressing ingredients together in a small bowl. Set aside

Bring water to boil in medium saucepan. Stir in quinoa, salt and oil. Reduce to low; cover. Simmer 10-15 minutes or until water is absorbed and quinoa is fluffy. Transfer to large bowl. Cool 10 minutes. Toss quinoa with dressing. Stir in green onions, pepper slices, sausage and parsley. Mix well. Gently stir in blackberries to combine. Top with shaved Parmesan. Serve immediately. Serves 4.

Fruity Chicken Salad with Raspberry Dressing

This nutritious salad abounds with berries and melon. You'll love the creamy raspberry dressing.

1/4 cup raspberry yogurt

2 tablespoons fat-free mayonnaise

1 tablespoon honey

2 lettuce leaves

1/2 pound shredded cooked chicken

1/4 medium cantaloupe, cut into thin slices

1/2 cup fresh raspberries

1/4 cup fresh blueberries

In a small bowl, whisk the yogurt, mayonnaise and honey. Place lettuce on two salad plates; top with chicken and fruit. Drizzle with dressing. Serve immediately. Yield: 2 servings.

Grilled Summer Vegetables with Herbed Vinaigrette

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon minced fresh oregano

1 teaspoon minced fresh basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 medium zucchini, trimmed, halved lengthwise, then crosswise

1 yellow squash, trimmed, halved lengthwise, then crosswise

1 red bell pepper, seeded and quartered

1 green bell pepper, seeded and quartered

1 ear corn, shucked and chopped into 4 pieces

1 small yellow onion, peeled, leaving ends intact, and quartered through stem ends

1/4 pound fresh green beans, trimmed

Prepare grill to medium-high heat. While grill is heating, make vinaigrette by shaking together in a glass jar olive oil, vinegar, oregano, basil, salt and black pepper. In a large bowl, toss 2 tablespoons dressing with all vegetables.

Lightly oil a grill rack. Place vegetables on rack and grill, turning often, until just tender and slightly charred, about 7-8 minutes. Remove vegetables to a serving bowl and toss with remaining dressing. Serve warm. Makes 4 servings.

Grilled Peaches

Grilled peaches are great with pork or chicken and in salads or topped with whipped cream and chopped nuts or vanilla ice cream.

4 ripe medium peaches

2 tablespoons canola oil

1 tablespoon honey

Salt

Prepare a grill to medium-low. Cut peaches in half and remove stones.

Combine oil and honey and brush on insides of peaches. Sprinkle lightly with salt. Place peaches on grill, cut sides down, and cook until charred and soft, about 2-3 minutes. Turn and cook until heated through and soft, 2-3 minutes. Serves 4.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.