Quinoa is my favorite kitchen sink grain. In my years of making quinoa and adding a variety of greens, nuts, sauces, and spices into it, I’ve always come out with something good. So when I was thinking about uniting eggplant and quinoa, I went a little crazy. Usually I keep it fairly straight forward when I make quinoa dishes: throw in a green or vegetable, the occasional legume, some spice, maybe a nut for some crunch and I call it a day….
Eggplant spans across many countries and cuisines. This week, we enjoy some Italian-style eggplant with Eggplant Caponata. The versatile caponata originates from Sicily and can play any role in your meal. You need a side? Main? Maybe a fun appetizer? Picnic food? Go with caponata. Caponata takes just as good warm or cold….
One of the pluses I mentioned about eggplants yesterday in the Nutrition DL post is that eggplants are an excellent source of fiber. When you’re looking for a meal to fill you up, fiber can play a big role in satiating you. To me, this makes meaty eggplant a perfect vegetable to use as a main course, rather than just a side….
Like tomatoes, eggplants have taken over the farmer’s market and grocery store this season. A great meat substitute and grilling vegetable, eggplants aren’t just for pasta dishes! For the next few weeks I’ll be featuring some recipes that highlight this nutrient-packed, calorie-light fruit (yes, it’s a fruit!). …
Regardless of the season, there’s something calming about soup. It makes you slow down a bit, wait for the intense, right-off-the-stove heat to pass, then carefully take a taste. It’s second nature to me to wrap my hands around the bowl, almost in prayer to the soup gods. Eating soup is meditation in a bowl….