Tropical Salad

1 large mango
1 large papaya
1 English cucumber
1/2 small red onion, thinly sliced

2 T. cider vinegar
2 T. orange juice
1  t. finely grated orange zest
1 T. dijon mustard
1 T. liquid honey
1/2 cup vegetable oil
2 t. poppy seeds
2 T. chopped fresh mint

   Peel and seed the mango, papaya and cucumber; cut into 1” dice. Combine in a serving bowl with the onion.
   Whisk together the vinegar, orange juice, peel, mustard and honey. Slowly whisk in the oil. Stir in the poppyseeds and mint.
     No more than 2 hours before serving, toss together the salad and dressing.

Serves approx. 6 people depending on the menu. Fruit and cucumber can be almost doubled while keeping the same quantity of dressing.

Roasted Eggplant Spread

From ‘The Barefoot Contessa Cookbook’ by Ina Garten.

 1 medium eggplant, peeled
2 red bell peppers, seeded
1 small red onion, peeled
2 cloves garlic, minced
3 T. good olive oil
1-1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 T. tomato paste

     Preheat oven to 400 F.
     Cut eggplant, pepper and onion into 1” cubes. Toss in a large bowl with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once or twice during cooking.
     Place roasted vegetables in a food processor, add the tomato paste, and pulse 3-4 times to chop and blend. Taste and adjust seasoning as desired.
     Cover and refrigerate a day or two if needed. Bring to room temperature before serving. Serve with toasted pita bread.