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”

Avocado Pineapple Cabbage Salad in Ginger Basil Turmeric Vinaigrette

Avocado Pineapple Cabbage Salad in Asian-inspired Ginger Basil Turmeric Vinaigrette. Enlarge

This sweet, sour, savory, creamy, crunchy salad will get your senses dancing and put a spring into your step!

Imagine… creamy avocado chunks, crunchy green cabbage, and sweet pineapple in a this jazz septet vinaigrette: ginger, basil, turmeric, apple cider vinegar, soy sauce, honey, and evoo (extra virgin olive oil).

This Asian-inspired salad is also extremely healthy and even frugal (costs about 60¢ if you score avocados on sale as I often do, i.e. 49¢ a piece). In addition, it has no animal ingredients if that is important to you (I love meat, but I oft eat vegetarian).

Read on for how to make it in about seven minutes. You can easily have it as an entire meal, or it works well before or after your main course. Continue reading “Avocado Pineapple Cabbage Salad in Ginger Basil Turmeric Vinaigrette”