A simple Moroccan vegetable tagine

Miso-glazed dishes are called Dengaku in Japanese. This classic Japanese side dish, Nasu(eggplant) Dengaku is very popular especially this time of year since eggplant is seen as a tasty autumn delicacy in Japan. The juicy eggplant and rich miso flavor really go well with each other!

A yummy Mediterranean toast with grilled aubergine and cherry tomatoes, topped with Bufala mozzarella and a spinach-garlic pesto!

This version of No-Fry Eggplant is light and delicious. Unlike Eggplant Parmesan, it requires no breading, eggs or frying! It’s best to cook the eggplant as soon as you buy it. This dish can be made a day ahead, and reheated the next day. Serve with broiled Brussels sprouts and pasta, or Koos Koos.

A Fruits and Veg-eometry repeat pattern

When I look at my sister's garden - a true work of natural beauty and art - I see how the shapes and arrangement of each vegetable and fruit come together to form it's own version of food geometry!

Watercolor inspired in Superfoods

Super Food Entry, Moroccan style. The tagine is a traditional cooking method using a conical shaped terracotta pot. However, you can cook this dish with whatever you have on hand. Super foods such as pumpkin, eggplant, and garlic pair with super spices such as turmeric, cinnamon and ginger to make a savory stew for those cold weather months. Pair with protein packed quinoa or more traditionally couscous.

Fruits and vegetables are super food, which brings us so much energy and joy!

Super Food Entry

SuperFoods Entry

So-called mis-shaped fruit + veg (usually thrown away) is as good as their well-shaped cousins

Vegetarian egg plant boats, by Italian cook Eugenio

Very tasty vegetarian dish, by cook Eugenio

How do I love thee? Let me count the ways...