Miso Glazed Eggplant & Why I’m Leaving Facebook

Miso Glazed Eggplant & Why I’m Leaving Facebook

I’m sneaking this next recipe in.. just before it starts to really cool down. I think it kind of should have by now, considering that we’re halfway through November. But hey, you certainly won’t find me complaining about the long days of sunshine and warmth. I found these tiny Fairy Tale Eggplants just the other day, and I had to buy them because they were so cute. I really can’t help it. When food is miniature, I fall instantly in love and want to buy eat, eat it and hold it in my hand forever all at once. Eating it usually wins in the end. I decided they should be roasted, with a miso-tahini glaze. Sweet, salty, umami, creamy goodness. Spruced up by some lovely green onions and sesame seeds. Ingredients: 6-8 Fairy tale eggplants, or 2 medium Japanese eggplants 2 Tbsp Miso 3 Tbsp Tahini 2 tsp Mirin A sprinkling of Sea Salt A sprinkling of brown sugar Sesame seeds, black and/or white for garnish Green onions, bias sliced for garnish Directions: 1. Slice eggplants in half lengthwise. Peel if desired. Score the cut half lightly with a knife. Sprinkle with salt and allow to sit, scored side up for about 20-30 minutes. 2. Preheat oven to 400 F. Wipe salt and any liquid accumulation off of the eggplants. Place on a cookie sheet lined with parchment and bake for 15-30 minutes. Timing will depend on the size of your eggplants. Bake until they are nicely softened, but watch closely so they don’t burn. 3. While the eggplants are baking, prepare the glaze. In a small bowl, whisk...
Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

This might be my favorite soup ever made. Ever. It hardly needs an introduction. The flavor of the acorn squash is subtle and the toasted pecans give it a creamy goodness and depth I didn’t think was possible. I used a Chile Lime Seasoning for this soup, but if you don’t have it, you could always sub in some smoked paprika and ground cumin. This recipe serves two people and is best served with a hearty, crusty bread on a snow day…. in April. Ingredients 1 medium acorn squash, about 2 cups 1 Tbsp extra virgin olive oil 1 pinch sea salt 1 dash black pepper 3/4 c pecans, toasted 1 Tbsp maple syrup 1 1/2 c vegetable broth 1 tsp Peruvian Chile Lime Seasoning 1 1/2 tsp sea salt 2 tsp white miso paste Garnish: 1 small bunch daikon radish microgreens 1 pinch Colorado Bee Pollen, purchased from Mondo Market 1 pinch Peruvian Chile Lime Seasoning Directions 1. Preheat the oven to 400 F. Cut the acorn squash in half and scoop out the seeds. Coat the squash halves in olive oil and sprinkle with salt and pepper. Place on a cookie sheet and bake until fork tender, about 20 minutes. 2. When the squash is cool enough to handle, peel the skin off and discard. Place the squash, toasted pecans, maple syrup, vegetable broth, Peruvian Chile Lime Seasoning, salt and miso in a blender or Vitamix. Blend until smooth. Adjust seasonings to taste. 3. Garnish with homegrown microgreens, bee pollen and a sprinkle of Peruvian Chile Lime Seasoning. Serve hot and enjoy every bite. Soundtrack: School Bus...
Crepes with a Lemony Kale Filling and Tahini Sauce

Crepes with a Lemony Kale Filling and Tahini Sauce

When a chef-friend told me about this kale salad she made for her last cooking demo, I couldn’t help but drool a little. Then she sent me the recipe and I decided to make a variation of it and put it in some crepes. Because crepes are amazing – savory or sweet. I always feel so fancy pants when I make a batch. They’re a bit of work, but you can easily make them the day before you serve them, store them in a container in the fridge and reheat them quite quickly in the oven. They also freeze well if you layer small pieces of parchment paper between each crepe. Ingredients Crepes 1 c chickpea flour 1 c Bob’s Red Mill Gluten Free All Purpose Baking Flour 1 1/2 tsp sea salt 1 pinch freshly ground black peppercorns 1 1/2 c warm water 2 Tbsp minced chives, or fresh herb of choice 2 Tbsp lemon-infused extra virgin olive oil (regular EVOO will do just fine as well!) 1 Tbsp extra virgin olive oil, for the crepe pan Filling 1/4 c lemon juice, freshly squeezed 1/3 c extra virgin olive oil 1 tsp white miso 1/2 tsp red chili flakes, more to taste 1 Tbsp fresh dill, minced 1 pinch sea salt, add more to taste after adding miso if necessary 2 bunches Lacinto kale, stems removed from larger pieces, chopped into bite-sized pieces 1/2 c kidney beans, rinsed Tahini Sauce 3/4 c tahini 1/4 c lemon juice zest of 1 lemon 1 pinch of sea salt 1/4 c warm water Directions 1. Make the crepe batter: whisk together flours, salt...
My Heart Beets for You.

My Heart Beets for You.

I confess – I don’t celebrate Valentine’s Day. However, I do celebrate amazing food. And I do that everyday. At least three times – usually more. And what better way to celebrate deliciousness than to make a fun appetizer?? So, today I did just that. Beets are all around awesome. They contain high amounts of antioxidants, phytochemicals, iron, magnesium and fiber. Recent scientific studies have even shown that beets are high in nitrates, which are converted to nitric oxide in the body. This helps maintain blood vessel elasticity and lower blood pressure. Cashews are high in protein and heart healthy fats. Neither contain any cholesterol. More importantly, they are both delicious. Ingredients 1 large beet 1 dash extra virgin olive oil 1 pinch sea salt 1/3 c raw cashews, soaked overnight 2-3 tsp fresh lemon juice 1 tsp freshly minced thyme 1 tsp white miso, or nutritional yeast 1 tsp minced chives for garnish Directions 1. Slice off both ends of the beet. Thinly slice into rounds either with a Japanese mandolin, or by hand. Then, cut the beet slices into heart shapes. (Dinosaur shapes would be pretty neat too.) You can use a cookie cutter, or free hand your heart. I free handed my heart with a paring knife, then used the first beet as a guide to cutting the rest of my beet slices. 2. Drizzle a teensy bit of olive oil over the hearts and add a dash of sea salt. Carefully massage the olive oil and sea salt into your hearts until they are slightly softened. This step is not to be confused with open...