Fall Stir-fry with Zucchini Pineapple Eggplant Pepper Sausage

Fall Stir-fry with Zucchini, Pineapple, Eggplant, Pepper, and Sausage

Tie into this vivacious tangy stir-fry that is complete with warm fall colors and gently piquant flavors. Its gentle yet strong taste is perfect for reviving you after a dynamic day at the office!

Onion and sausage form a savory foundation on which we layer the pineapple and ginger sauce while the squash and peppers play moderators.

Best of all, this stir-fry is very simple to make, and it’s paleo and frugal, so the proverbial triple play.

Here’s how to make it. Continue reading “Fall Stir-fry with Zucchini Pineapple Eggplant Pepper Sausage”

Stir Fry with Broccoli Eggplant Yellow Squash and Red Pepper [Vegetarian]

veg_stirfryDip into the magic of Asian spices that transform these colorful vegetables into a light stir fry that’s bursting with ginger/garlic/coriander flavor and pairs beautifully with a stout Lung ching or Oolong. The chewy creamy eggplant is a nice foil for the crunchy broccoli, and the colors make a delightful plate.

Note that I never use corn starch or other grain-based additives for sauce. My hack is the bit of turmeric powder thickens the sauce slightly while blending so harmoniously with the ginger and coriander that it’s undetectable unless you’re looking for it. It adds beautiful earthy mid-tones to the flavors.

By broiling the eggplant, you add a spongy, carmelized garlicky element to the stir fry that adds some texture and flavor, and the vinegar draws the basil out of its shell. Continue reading “Stir Fry with Broccoli Eggplant Yellow Squash and Red Pepper [Vegetarian]”

Eggplant Boats Stuffed with Free-Range Beef and Chorizo

Did you know that baked eggplant turns into a delightful creaminess as it infuses with herbs, spices, and oils? It’s a virtual sponge with a light and creamy texture that really shines here. It is ideal when you want a zesty dish that’s also healthy and light, and that pairs exceptionally with a full range of hearty red wines. I have made this platter many times, and it has me levitating each time I make it: it’s earthy, amazingly flavorful, and filling without being overly so. It also makes great leftovers. Continue reading “Eggplant Boats Stuffed with Free-Range Beef and Chorizo”

Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini

When you’re facing the forever-seeming dank days of winter, replete with on again, off again snow and rain that are ever-chaperoned by gray clouds, this meatball and sausage platter is just the tonic; its deep luscious sauce invites pairing with a robust red, bistro music and low lights.

Sautéed beef meatballs and pork sausage are the foundation of this deep red sauce replete with Mediterranean and Asian spices: fenugreek, cumin, basil, turmeric, garlic, and tomato. The broiled vegetables add a delightful crunchy-chewy texture as well as their distinctive flavors. Enjoy! Continue reading “Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini”