I got to apend time with family yesterday— I started some bread dough Thursday night, proofed it in the fridge overnight, shaped focaccia in the morning, and transported it up to my niece's house for lunch. My great-nephews had researched how to use various sliced veggies to decorate and make focaccia art, I provided the palette and they did the art. We had a great day and great food and memories at the end of it.

For the recipes this week, welcome to summer. First up, it's a grilled eggplant dish that welcomes in summer. The next one is a full on celebration of my love of tomatoes; I miss my Creole tomatoes from Louisiana, but I'm getting great tomatoes here in California. And finally, a coleslaw that I have been making for decades and had forgotten about; found when browsing through files for you this week. It's delicious and on my list. 

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Previous week's recipes:

 • Slow-Grilled Pork Butt • Grilled Shrimp Tacos • Garlic Shrimp Spaghetti

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Grilled Eggplant

This recipe has the flavors of summer. It works as a starter course or as a side to something more substantial; it can be served at room temperature, so if you run out of room on your grill, cook it first and then the main course.

Chilled Tomato Platter

I make this platter of goodness with the ripest summer tomatoes I can find, and serve everything very cold. Soaking the sliced onion in ice water takes a bit of the bite out of them. (This one's in the cookbook.) Note to self: Add capers to the grocery list!

Gingered Spicy Coleslaw

This is one of my favorite summer coleslaws, and I'd forgotten about it until browing through back issues. I've been making it for years, and it's a great choice for pot lucks because it holds up well. I've never brought home leftovers. On really hot days, I add a simple protein to the slaw and call it dinner.