Life’s simple pleashahs,
Lobstah on buttered brioche,
Fresh garden veggies,
A home-cooked dinnah,
With New England clam chowdah,
Topped with bacon bits.
meal
Eggplant Pizza
Gluten-free pizza
Use eggplant as pizza crust,
Top with favorites.
Stack or lay them flat
Either way won’t make you fat,
A mean aubergine.
(The cheese doesn’t look fully melted because I used alternative cheese — coconut-based with pea protein isolate)
Ingredients:
- Italian or Indian (aka baby) eggplants
- Shredded cheese
- Sun-dried tomatoes
- Green onions
- Olive oil mixed with garlic powder
- Fresh basil
Instructions:
- Preheat oven at 400 degrees F
- Cut the eggplants in round slices
- Coat both sides of the slices with olive oil mixed with garlic powder
- Place slices on a baking sheet sprayed with olive oil
- Place baking sheet in oven with eggplant slices and time for 15 minutes
- After 15 minutes, turn slices over and time for another 15 minutes
- After second round of 15 minutes, take out baking sheet
- Turn slices over again and put on your favorite toppings and put back in oven for 5 minutes
Summer Pork Plate
Barbecued pulled pork
Paired with garden tomatoes
Side of fresh squash chips.
Bavarian Bratwurst with Peas and Eggplant over Mashed Potatoes
Here’s a recipe to top off the month-long celebration of Octoberfest, as we transition over to Halloween (expect more of that theme in the upcoming posts). This is a simple, but tasty and hearty recipe I concocted. Although I usually use ground breakfast sausage for this recipe, I decided to make some changes and they turned out just right. Continue reading
Kale and Garden Vegetables Stir Fry
Our bountiful garden once again allowed us to enjoy a stirringly delicious vegetable stir fry dish. Chop a bunch of fresh kale, three or four small summer squashes, two medium-sized Japanese eggplants (long and thin), two Italian peppers, and one onion.
Image contributed by Moi
Karina Pinella 
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