Here’s a quick and easy salad I just put together, which was inspired by small, slender eggplant I purchased at the Farmers Market. Quinoa is a pantry staple and I try to keep bags of frozen shrimp at the ready. Garden mint is flourishing, so put them all together and dinner is decided.
Cherry tomatoes and feta would have been delicious additions to this simple salad. It was tasty as is, but if I had them on hand, you would have seen them in the photo above.
I used black eggplant, but if I’d used purple Asian eggplant, there would have been no need to remove a portion of the skin. In my experience cooking Michigan-grown eggplant, I’ve found the long purplish Asian varietals more tender than the black-skinned ones.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
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waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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