As we begin the slow decent from the scorching heat of Florida's August into the milder temperatures of the 'winter' months I start to look for darker leafy greens and crave a bit of a richer taste. Florida's summer heat lends itself to the endless varieties of salad that can be consumed, avocado salad, watermelon salad, tomato salad, all juicy and light to compliment the 90+ sun that beats down every day.

Once it begins to level out and we head into the 70's and 80's of winter I begin, probably out of habit to want dark leafy greens, more substantial salads with kale, beans, and root vegetables with richer sauces as opposed to light vinaigrettes.

That is where this salad was born, a delightful mix of kale, garlic roasted eggplant, blackberries, almonds and jasmine rice layered with the salty flavors of miso and tahini. It is a simple dish, that can be thrown together quickly and eaten for many days as kale has the unique ability to hold its structure unlike other greens.

I am hoping to develop a number of new recipes this winter that focus on products that are in season in the south. After a year, I have still not gotten used to the fact that the growing season begins in November here and am looking forward to finding a CSA and having a winter filled with an abundant of farm fresh veggies! I will keep you posted on my food adventures and will continue to work on tips on how to eat veggies all year long! I hope that you enjoy this great recipe!

Garlic Roasted Eggplant, Blackberry, Almond and Rice Salad with Miso & Tahini

Miso Tahini Dressing

2 tbs Miso

2 tbs Tahini

2 tbs Olive Oil

1 tsp Mirin

1 tbs Rice Vinegar

1 tsp Ponzo

1 tsp Ginger

3 Garlic Cloves, chopped

2tsp Coconut Oil

1 3/4 cups of Water

Add all of the ingredients into a small sauce pan. Heat over medium high heat until it reaches a boil, simmer and reduce the sauce until it thickens. Add salt and pepper to taste.

Roasted Eggplant Salad

1 Eggplant, Cubed

2 tbs Olive Oil

3 Cloves of Garlic, chopped

Pink Himalayan Sea Salt, Black Pepper, Dash of Smoked Paprika

1 pint Blackberries

1/2 cup sliced Almonds

2 cups cooked Rice (I used Jasmin)

1 cup Kale chiffonade

Preheat the oven to 375, cut the eggplant into cubes and toss with the olive oil, garlic, salt, pepper and paprika. Roast for 30 minutes until the eggplant is tender but the outside begins to brown.

Place cooked rice, roasted eggplant, blackberries, almonds and kale into a large bowl and stir to combine. Top with Miso Tahini Dressing and serve warm or at room temperature. Enjoy and Healthy Eating!

I hate wasting food, it is one of my pet peeves. I only buy enough for the week but sometimes life has you on a roller coaster and you don't get to eat all those fresh veggies laying around in your fridge so what can you do - make soup of course!

My honey is a chef and he is notorious for buying a ton of fresh veggies so that he has whatever he desires on hand and when I say a ton, I mean a TON. So when I looked in the fridge today I was shocked, so many veggies on their way out! A little brown spot here, mold starting to grow at the stem there, some yellowing kale. When did all these veggies get here and how could I possibly use them all up!

Soup is one of those things that really hit the spot and warm you from the inside out. Its also a great start to a detox or an excellent addition to increase your vegetable consumption especially in the long winter months.

This soup can be adapted to whatever you have on hand but I think there are a few key elements to a great soup. Here are my suggestions;

Always use a wide variety of colors and textures
Saute the veggies first in order to bring out their flavor.
Season those veggies before pouring in your broth.
Don't go light on the seasoning but watch your salt usage.
Don't be afraid to try other things besides vegetable broth - add a little wine, use miso paste, through in a little cider vinegar or splash a bit of soy sauce in there to provide depth.
Simmer longer instead of boiling for a shorter amount of time.
Add any quick cooking items right at the end.

I hope that you enjoy this as much as I am!

A Little Bit of Everything Vegetable Soup

1/2 Butternut Squash, peeled, seeded and cubed

1 Onion, Sliced

8 Garlic Cloves, chopped

3 Celery Stalks, chopped

3 Turnips, peeled and cubed

1 cup baby carrots, halved

4 Tomatoes, chopped

1 Jalapeno Pepper, seeded and minced

3 tbs Olive Oil

1 tbs Italian Seasoning

1 tsp Oregano

1 tsp Parsley

1 tsp Ginger

1 tsp Smoked Paprika

1 tsp Dried Seaweed

1 tsp Pink Himalayan Sea Salt

3 tbs Soy Sauce

4 cups Vegetable Broth

4 cups Water

1 cup Spinach

1 cup Kale

Add olive oil to a large stock pot over medium high heat. Chop and dice all vegetables. Add to the pot and saute for 5 minutes until softened. Add the spices and saute another minute until fragrant. Add the soy sauce and the vegetable broth slowly. Add the water and bring to a boil. Reduce, cover and simmer until vegetables are cooked through about 30 to 40 minutes. Add the spinach and kale. Salt to taste. Enjoy and Healthy Eating!