Lotus Root Salad With Ponzu Dressing

Lotus root, pickled turnip, green bean, red pepper, persian cucumber, shredded purple cabbage and carrot, dried cranberries and mixed greens with cilantro-ponzu dressing.

Crunchy and slightly sweet, the sacred lotus root is less than 10 calories and under 1 gm of carb per slice. Delish in soups, salads or as quick snack with a dab of almond butter

Korean chili and Agave roasted Japanese eggplant, green beans with roasted chestnuts and steamed brown rice with chopped walnuts.                                                                                                                             

              Eggplant is fab roasted or grilled and prepared this way does not absorb the absurd amounts of oil when it's prepared on the stove top with oil

Salad Season II

Grilled Japanese eggplant on a bed of gingered black lentils. Dressed with thyme, lemon juice, walnut oil and chopped walnuts    

Black & Blue, Broiled Steak Salad 

Filet mignon, avocado, marinated red onion and mushroom, steamed purple potatoes, carrots, 

black lentils, blue cheese crumbles on a bed of mixed greens. 

Lightly dressed with a fresh herb (thyme, rosemary) and red wine vinaigrette 

Herb Roasted Japanese Eggplant, Fennel, and Carrot

 

Vegetables love to be roasted!

All that fabulously fresh farmers market produce can be simply dressed in olive oil, whole garlic cloves, plenty of fresh herbs and roasted in a hot oven (450) for an awesome dinner tonight, and two or three more meals over the next several days.

After roasting, cool and refrigerate in sealed containers, ideally glass. 

Roasted veggies turn simple mixed leaf lettuce in to a gourmet salad, sandwiched between artisan slices of bread with a few slices of chesses and grilled creates a superior hot sandwich,  or  gently rewarm the veggies and serve with a cooked whole grain such as kasha (buckwheat), brown rice or quinoa

Veggies shown here are from the 7th and Fig Farmers Market in downtown Los Angeles. Thursdays from 10-3

Grilled Aubergine with Purple Onion

Eggplant and purple (red) onion may be grilled, broiled or oven roasted at 400 degrees, remove any charred skin, rough chop, add sea salt and coarse pepper. 

Serve with a squeeze of Lemon, Meyers if possible

No need to add olive oil, who needs the extra calories? 

Ready to eat as shown or mix in tahini, garlic, olive oil and  lemon juice for a fresh and fab babaganoush. 

Grill several eggplant, and other veggies, store in refrigerator for fast, and easy dinners for days.  Brown rice is great made ahead, and the perfect accompaniment to grilled or roasted veggies

Originating in India, eggplant is a berry from the nightshade family, and has been on the menu longer than history has been written. Eggplant comes in a magical array of sizes and shapes, and colors from lavenders, purples and blues, to ivory, ecru and gold. And eggplant contains an equally powerful assortment of vitamins, nutrients including copper, potassium, manganese, and thiamine (vitamin B1). Eggplant is also a good source of vitamin B6, folate, magnesium and niacin.

Eggplant is high in fiber and its low soluble carbohydrate content make them a super food for diabetics. 

Healthy, One Pot Lusciousness

 

So easy! Brown rice, short grain is best for this dish, assorted vegetables, fresh herbs, a few small pieces of fish, and a 2 quart saucepan with a lid.  Bring 2 cups of water to a boil, add one cup of brown rice, return to a boil, add root veggies, reduce heat to a simmer and cover with lid, simmer aprox 35 minutes. ...DO NOT REMOVE LID BEFORE 35 MIN*...Turn off heat, add fish, fast cooking veggies, tofu if you have it, and fresh herbs, cover, and let stand 15 minutes-with no heat...

  serve with a splash of soy sauce and a few drops of sesame oil, or a drizzle of olive oil.

As shown with cilantro, mushrooms, eggplant, green beans, carrots, and cilantro. The above dish was prepared with a cutting board, sharp knife, and a single burner hot plate in an artist studio with no kitchen.  Ingredient cost was $6.00 using sushi grade fish, and a hand full of veggies from a local Korean market.

*The secret to steamed rice is very simple, after bringing rice and water to a boil, cover and reduce heat to low, and Do Not Remove the Lid. That's it, just that easy.

   

Shiitake, Walnut and Goat Cheese Stuffed Eggplant

Slice Japanese or Chinese eggplant lengthwise, 1/4" thick, spread with a thin layer of goat cheese, chopped shiitake mushroom, chopped walnuts, minced garlic and finely chopped flat leaf parley...gently roll up and secure with a toothpick, bake 30 minutes at 350
This is one of those delicacies that's even better the next day, hot or cold...make extra!