Off Season Stars

Last January’s freak snowstorm aside, Charleston winters are more light sweater weather than sledding season. Mornings are crisp enough to finally justify that beanie collecting dust in your closet, but flip-flops remain firmly in rotation. In chillier parts of the country, this time of year belongs to slow-cooked braises and root vegetable worship—but here, we do things differently. So instead of hitting you with a hearty, heavy menu that reads like a winter cliché, I decided to call some of my favorite summer stars out of early retirement. Tomatoes, eggplant, and even blueberries are back on the menu—roasted, burst, and coaxed into their boldest, most unapologetic forms. From frittatas to rollatini to cheesecake, everything in this lineup leans bright, punchy, and defiantly lively—and the rest of the dishes follow suit. Who needs snowfall when the food’s doing all the dazzling?

Roasted Eggplant Rollatini with Lemon-Herb Ricotta

Yield: 4-6 servings

Ingredients

6 medium eggplants (about 4 pounds), trimmed and sliced lengthwise into 1/4-inch slices

Coarse salt

3 cups ricotta cheese 

3/4 cup freshly grated Parmesan cheese, divided 

4 tbsp fresh basil leaves, chopped and divided

2 tbsp fresh parsley, chopped

1 tbsp fresh oregano, chopped and divided

1/2 tsp crushed red pepper flakes

Zest of 1/2 lemon

1 tsp freshly ground black pepper, plus more to taste

1 large egg, lightly beaten

6 tbsp extra-virgin olive oil, divided

2 cups marinara sauce  

4 ounces fresh mozzarella, thinly sliced

Directions

1. Preheat the oven to 425°F.

2. Sprinkle eggplant slices generously with salt and set aside to draw out moisture.

3. In a bowl, combine ricotta, 1 teaspoon salt, 1/2 cup Parmesan, 3 tablespoons basil, parsley, 1/2 tablespoon oregano, red pepper flakes, lemon zest and 1 teaspoon black pepper. Fold in the egg.

4. Pat the eggplant dry, drizzle with 4 tablespoons olive oil, season with pepper, and roast until tender and lightly golden, about 15 minutes, flipping halfway through. Let cool to room temperature.

5. Lower oven to 400°F.

6. Drizzle a 9x13-inch baking dish with 1 tablespoon olive oil and spoon in 1/2 cup marinara. Spread a heaping tablespoon of ricotta mixture onto each eggplant slice, roll tightly, and place seam-side down in the dish. Pour remaining marinara over the rolls, layer with mozzarella, sprinkle with remaining Parmesan and oregano, and drizzle with remaining olive oil.

7. Cover with foil and bake 20 minutes. Uncover and bake until cheese is bubbly, about 10 more minutes. Garnish with remaining basil and serve.

Burst Tomato Frittata with Basil Oil

Yield: 4 servings

Ingredients

1/2 cup packed fresh basil leaves

5 tbsp extra-virgin olive oil, divided

3/4 tsp coarse salt, divided

1 1/2 cups baby tomatoes (cherry, grape, or multi-colored heirlooms)

1/2 tsp coarse black pepper, divided

6 large eggs

2 tbsp half-and-half

2 tbsp unsalted butter

1 small shallot, minced

1 cup fontina cheese, grated

2 tbsp Parmesan cheese, freshly grated

Basil Oil

1. Blanch basil leaves in boiling water for a few seconds, then shock in ice water.

2. Dry and purée with 4 tablespoons of olive oil and a pinch of salt.

3. Strain and refrigerate.

Directions

1. Preheat oven to 425°F.

2. Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes, shaking halfway, then broil 1-2 minutes until tops darken.

3. Lower oven to 325°F.

4. Whisk eggs with half-and-half, remaining salt and 1/4 teaspoon pepper.

5. In a small broiler proof skillet over medium-low heat, melt butter and sauté shallot for 1 minute.

6. Pour in eggs, gently lifting edges so uncooked eggs flow underneath. Drop in tomatoes and fontina cheese; cook 1–2 minutes until partially set. Sprinkle with 1 tablespoon of Parmesan.

7. Bake for 5 minutes and then broil 2–3 minutes until fluffy and lightly golden, watching closely.

8. Cut into wedges, drizzle with basil oil, sprinkle remaining Parmesan and serve warm or at room temperature.

Crispy Garlic Herb Chicken

Yield: 4-6 servings

Ingredients

2 large chicken breasts, butterflied into 4 cutlets

2 tsp coarse salt, divided

1 tsp freshly ground black pepper, divided

1/2 tsp crushed red pepper flakes

1/2 cup grated Parmesan cheese, divided

1/4 cup panko breadcrumbs

1 tbsp chopped fresh oregano (or 1 teaspoon dried)

1 tbsp chopped fresh thyme

2 tbsp chopped fresh parsley

1 tbsp garlic powder

2 tbsp unsalted butter

2 tbsp olive oil

Zest and juice of 1/2 lemon, plus wedges for serving

Directions

1. Preheat oven to 300°F.

2. Season chicken with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes.

3. In a shallow bowl, combine the Parmesan with panko, oregano, thyme, parsley and garlic powder. Press chicken into mixture to coat.

4. Heat butter and olive oil in a heavy skillet over medium heat. Cook chicken until golden and nearly cooked through, about 2 minutes per side. Transfer to a wire rack on a baking sheet and bake 5–8 minutes, until fully cooked.

5. Zest the lemon over the hot chicken and sprinkle with an extra pinch of salt.

6. Serve with lemon wedges and cauliflower rice, pasta, roasted vegetables or a fresh salad.

Linguine with Clams

Yield: 4 servings

Ingredients

1 pound linguine

5 tbsp extra-virgin olive oil

4 large cloves garlic, thinly sliced

Pinch crushed red pepper flakes

2 pounds fresh clams (such as Manila or littleneck), scrubbed

1/2 cup dry white wine

Juice of 2 lemons

2 tbsp unsalted butter

1 tsp coarse salt

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh parsley

6 tbsp grated Parmesan

Directions

1. Cook pasta according to package directions, reserving 2 tablespoons of the starchy cooking water.

2. In a heavy pot over medium heat, heat 3 tablespoons olive oil. Add garlic and red pepper flakes, and sauté until lightly golden, about 45 seconds.

3. Add clams and toss to coat, 1 minute. Increase heat to medium-high, add wine and lemon juice, cover and simmer until clams open, 6–8 minutes. Discard any that do not open.

4. Remove clams, letting them cool slightly. Remove about three-quarters of the meat from shells, chopping larger clams into bite-size pieces. Reduce cooking liquid by half, then whisk in butter.

5. Add pasta, reserved cooking water, salt, pepper, shelled clams, parsley and 4 tablespoons Parmesan. Toss to coat and adjust seasoning.

6. Divide among bowls, topping with remaining clams in shells, a drizzle of olive oil, and the remaining Parmesan.

Roasted Blueberry Cheesecake with Candied Lemons

Yield: 8-10 servings

Ingredients

1 1/3 cups granulated sugar, divided

3/4 cup water

1 tsp lemon zest and 2 tbsp juice

2 lemons, thinly sliced, seeds removed

2 cups fresh blueberries

Coarse salt

1 1/2 cups graham cracker crumbs, finely ground

6 tbsp butter, melted

1/4 tsp ground cinnamon

Two 8-ounce packages cream cheese, room temperature

1/4 cup maple syrup

2 large eggs

2 tsp vanilla extract

Candied lemon slices, powdered sugar, for garnish

Directions

1. Preheat oven to 375°F.

2. In a small saucepan, combine 1 cup sugar, water, lemon zest and juice; bring to a boil.

3. Add lemon slices and simmer until translucent, about 10 minutes. Remove and set aside to dry while preparing the cheesecake.

4. Spread blueberries on a parchment-lined baking sheet, sprinkle with a pinch of salt, and roast until they begin to burst, 10–15 minutes.

5. Lower oven to 350°F. Mix graham cracker crumbs, 1/3 cup sugar, butter, cinnamon and a pinch of salt. Press into a greased 8- or 9-inch springform or cake pan to form a crust.

6. In a mixing bowl, beat cream cheese with maple syrup until smooth. Add eggs one at a time, then stir in reserved lemon syrup and vanilla.

7. Pour over crust, top with roasted blueberries and gently swirl. Bake until just set, 30–35 minutes. Cool at room temperature for 1 hour.

8. Garnish with candied lemon slices and a dusting of powdered sugar. Chill 2–3 hours before slicing.