Soba Noodles with Eggplant and Mango

This soba salad pulls no punches. Piles of fresh cilantro and basil, mango, fried eggplant (and I added tofu) hot peppers, sesame oil, red onion, rice vinegar and fresh garlic (I’m not afraid of fresh garlic. Love me, love my garlic). It has four major components – sauce, noodles, fried things and chopped things – so it takes a little bit of effort. But the … Continue reading Soba Noodles with Eggplant and Mango

Sweet Corn Polenta with Eggplant Sauce

In the last year, I’ve been raving quite about about the grain, vegetable, and citrus zest-happy recipes from the “Simply Natural” cookbooks. As a recipe-referring cook at best, I was shocked to find a cookbook whose recipes I wanted to follow to the letter. Friends, it’s happened again. After reading rave reviews for Plenty: Vibrant Recipes from London’s Ottolenghi<;, I put it on my Amazon … Continue reading Sweet Corn Polenta with Eggplant Sauce

Roasted Eggplant with Peppers, Onion and Yogurt

We’re deep into summer produce now, people. A cooling rain and heavy breeze yesterday convinced me to turn on my oven and roast a few selections from the bounty. A big old eggplant, some green peppers (substituted for the red), onions and heirloom cherry tomatoes got together in the broiler and crisped up nice for this room temperature salad from “How to Cook Everything Vegetarian.” … Continue reading Roasted Eggplant with Peppers, Onion and Yogurt

Marinated Eggplant with Mint and fresh goat cheese

Often I miss Gourmet magazine, and sometimes I plan enough in advance to contribute to Gourmet Unbounds’ website celebrating the recipes of the former magazine. I prepared this recipe on hot evening and served it with homemade goat cheese, fresh that day, and some olive oil crustinis. At first I wasn’t so sure about the mint, but I’m telling you it was delicious, and even … Continue reading Marinated Eggplant with Mint and fresh goat cheese

Eggplant Rollitini from Veganomicon

I’ve been eyeing this Rollitini in Veganomican for quite awhile. The writers make it sound very difficult, but it’s really not. If you get all the steps going in order, you can have the whole thing completed in about an hour. The key is to slice the eggplant very thinly. While the have you cut-off the sides (to avoid more of the peel), I say … Continue reading Eggplant Rollitini from Veganomicon

La Locanda Del Ghiottone

I”ve been wanting to go to this restaurant ever since I smelled the garlic wafting out the front door during my first First Friday in Philadelphia. I finally talked Senor Lanky¬† into going with me. While it was packed, we were able to make a 9PM reservation, were seated promptly when we arrived, and were treated to great service throughout the meal. We started with … Continue reading La Locanda Del Ghiottone

I am so in love with the whole-grain rolls from Metropolitan Bakery, I want to sing about it. They have all kinds of delicious texture, and an almost nutty flavor, and go well with all of may favorite sandwich toppings. I found out that I can order these rolls bulk from the main Metro bakery, so I ordered 5 dozen and made a whole spread … Continue reading