Eggplant Tomato Pizza with Cornmeal Crust

Eggplant Tomato Pizza with Cornmeal Crust

Congress did kids a favor a few weeks ago by declaring pizza as a vegetable because of the tomato paste … um … sauce. Meanwhile, health food advocates and families gasped in horror at the news. Usually made with processed and poor quality ingredients, pizza is the symbol of unhealthy cafeteria school lunches. What’s a health advocate to do when the government demonstrates it doesn’t care about kid’s diets? Continue reading Eggplant Tomato Pizza with Cornmeal Crust

Mediterranean-Inspired Open-Faced Sandwiches

Mediterranean-Inspired Open-Faced Sandwiches
At this time of year, the energy switches from laid-back, long days of summer into tightly packed schedules for the fall. For the kids (and adults), it’s back to school time. Maybe, it’s back to work after returning from a relaxing vacation. It’s about organizing and preparing for the future, including packing healthy lunches. Continue reading Mediterranean-Inspired Open-Faced Sandwiches

Chicken and Roast Eggplant-Tomato Tacos with Turnip Salsa

Chicken, Roast Eggplant-Tomatoes Tacos with Turnip Salsa

It’s quite sad that vegetables are considered boring and bland. Truthfully, that’s how it’s presented. A former co-worker and I were at a buffet. It had fried and barbecue chicken, rice and peas, mac and cheese, and all the delicious ceremonial dishes. In the midst of the buffet was the notorious tasteless vegetable platter with grape tomatoes, carrots, broccoli, cauliflower, and green bell pepper. Usually, there’s a gooey ranch dressing in the center of the platter. Honestly, I skip over the vegetable tray. The dry taste is not worth the “must-eat-your-vegetables” guilt. As my co-worker grabbed a few pieces, she said, “…Must take a few ‘feel good’ vegetables, but no one ever wants to eat them.” As predicted, the lightly nibbled vegetables were scraped into the garbage when she was done eating. Continue reading Chicken and Roast Eggplant-Tomato Tacos with Turnip Salsa

Ginger Lentil Soup with Eggplant Puree

Ginger Lentil Soup with Eggplant Purée
 
Lessons in Moments of Silence
A couple of weeks ago, a beloved neighbor passed away unexpectedly. Of all the people I know, why did it have to be him? My neighbor is known for being bright and positive, and such a statement is not of his spirit. That being said, I realize it’s a terrible thought to utter into words. Grief over a loss has mostly been my experience of late, for his passing is the fourth memorial in less than six months. My perception of life has tilted toward the negative. Attempting to wake up happy, I’m moving with a heavy heart against a strong wind that doesn’t cease to take a break. Continue reading Ginger Lentil Soup with Eggplant Puree

Roast Japanese Eggplant

Roast Japanese Eggplant

Ingredients

  • 1/4 c. rice-vinegar
  • 3 tbsp. low-sodium soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. honey
  • 3 tbsp. minced fresh ginger
  • 3 garlic cloves, minced
  • Sea salt & fresh ground black pepper
  • (Optional) A pinch of crushed red pepper
  • 2 tbsp. sunflower or safflower oil
  • 5 Japanese eggplants; chopped into about 1-in. pieces
  • Garnish: Thinly sliced scallions

Directions

  1. Preheat oven to 425°F. Line baking sheet with foil for easier clean up.
  2. Whisk vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt, both peppers and oil to make the sauce.
  3. Toss the sauce with the chopped eggplant.
  4. Place eggplants in the oven and roast for 35 to 45 min or until they’re just starting to brown.
  5. Garnish with sliced scallions and serve.
Japanese Eggplant