I got a new cookbook! In foodie world, this is considered most exciting news. The concept of ‘foodie world’ amuses me. I often forget that outside foodie world, things like say, Cook’s Illustrated, Tastespotting, or Giada DeLaurentiis, are neither common knowledge nor truly exciting. How sad right? Glad I don’t live there! For instance, the grocery I frequent has Giada coming next week for a book signing and they’ve got flyers at every register advertising the event. And still when I exclaimed to my cashier, ‘Wow, Giada’s coming here?!’ I was met with a blank stare and a puzzled ‘who’? This is what I mean, said cashier needs to take a trip to foodie world.
But I digress. My new cookbook is fantastic! It’s everything I love about a cookbook, mouth-watering photography, inspiring food concepts and a multitude of recipes perfect for each season. And even better, I got this latest cookbook for free! Yep, that’s right. I won a raffle the other week (I know, who does that?) and the prize was a Barnes and Noble giftcard. And in foodie world, is there really any question what one uses a raffle-winning Barnes and Noble giftcard for? Right. Besides I already have the Hunger Games trilogy.
continue reading ‘Lentils with Broiled Eggplant’
Posted in Eggplant, Gluten-Free, Lentils, Low Sodium, Low-Fat, Vegetables, Vegetarian
Tagged Eggplant, Healthy, Lentils, Ottolenghi, vegetarian, vegetarian cookbook
September is a month I’ve always loved. As a kid I was a big back-to-school fan. The local school supply sale was a huge event and I’d have my backpack packed and pencils sharpened weeks before the big day. In college I couldn’t wait to head back to the Big House in Ann Arbor, Michigan for a new semester. It took years post-graduation to shake that fish out of water feeling sitting in conference rooms working instead of coffee shops studying come Fall.
Nowadays I associate September with a wider net of things. The painful memories of 9/11/01. The US Open. Braking for school buses. Realizing I’ll need to start wearing socks again soon. Apples everywhere! It’s a segueway into Fall. And in the foodie world, segueway-ing into Fall is a fantastic thing. September is particularly special because you can still enjoy the best of both worlds – the summer harvest – and your oven! Comforting almost-autumn dishes like this one take the chill off these cooler nights. This Greek Moussaka casts eggplant in the starring role, my absolute favorite summer harvest vegetable.
continue reading ‘Greek Moussaka with Swiss Chard’