Summer is officially coming to an end. The nights are getting cooler, the days are getting shorter and the produce is changing! In an attempt to hold on to summer I have been making salads like crazy! Grilled eggplant and tomato salad, sweet corn and radish salad, chickpea salad, really any salad in which I can throw the flavors of summer into a bowl and memorize their taste. For sooner than I care to think of, those flavors will be missing and we will be back to root vegetables - all. the. time.

Today I saw this beautiful purple eggplant from Royal Acres Farm just sitting in my fridge wilting away and knew that it needed to be spiced, grilled and consumed pronto. I love grilled eggplant, it sweetens the flesh, and imparts a smokiness that I like to draw out with smoked paprika. It is also the perfect base for topping! From tomatoes and hot peppers to this amazing chickpea, cucumber and okra salad enhanced with lemon juice and a touch of tahini.

The best part for me, is that the first half became my dinner and the second half was blended into baba ganoush for lunch the next day. What a treat to enjoy that creamy spread, if you have never tried it I highly recommend giving it a go.

Summer is coming to a close so make sure to absorb that sunshine and eat the freshest vegetables you can get, savoring each sweet and savory bite. Enjoy and healthy eating!

Grilled Eggplant with Chickpea, Cucumber and Okra Salad

1 Eggplant, halved lengthwise

4 tbs Olive Oil

1/2 tsp Smoked Paprika

Pink HImalayan Sea Salt

1 Tomato, chopped

1 Cucumber, chopped

1/2 Onion, diced

2 cloves Garlic, minced

1 Red Pepper (i used a hot Italian but a sweet pepper would be fine), chopped

1 can Chickpeas, drained

1 ear of Corn, removed from the ear

5 pods of Okra

1 tbs of Cajun Seasoning

1 Lemon, juiced

1 tbs Oregano (dried or fresh)

1/4 cup Tahini

2 tbs Water

Preheat the grill, coat the eggplant in olive oil, 1 tbs per side. Sprinkle with smoked Paprika and some sea salt. Grill over medium high heat until browned and the flesh is tender.

In a small bowl, toss okra, a drizzle of olive oil and the cajun seasoning.Grill until browned.

Meanwhile in a large bowl combine the tomato, cucumber, onion, garlic, pepper, corn, and chickpeas. Toss with 1 tbs of olive oil, a sprinkle of sea salt, juice from half of the lemon and the oregano.

In a small container, combine the tahini, the juice from the other half of the lemon, the water and a little salt.

Place the eggplant on a plate, top with the chickpea and cucumber salad, drizzle the tahini sauce over top, sprinkling with parsley and adding the grilled okra. Enjoy!

As you all know, I was just in the south of France enjoying the Mediterranean sea and sky and of course the cuisine. I had the pleasure of sampling many French and Italian specialties as well as Asian and Lebanese delights yet the most memorable food from the entire trip was a simple Thai dish shared among friends.

This Pad Thai was not served in a high end restaurant nor in a quaint Asian bistro but was instead served at a friend of a friends house and that is what made it so special. The dish was put together with the help of all members of the little party. Wine was flowing, carrots were being chopped, limes were being juiced, music played in the background and camaraderie was high. It was a beautiful collaboration that embodied comfort and simplicity that is often hard to find.

The collective joining of each of our elements created one of the most delightful and satisfying dishes of my entire trip. There is something about friends gathered to prepare and enjoy a meal together that warms you from the inside out and that feeling sticks around long after the dishes have been cleaned and you have wandered back home.

This weekend as the warm sun beat down and fall tinged the air, I tried my hardest to recreate that feeling of acceptance, kinship, and love by making pad thai, for that is the dish that holds the fondest memories of this summer past. It is truly amazing how food bonds us to one another; the aroma and taste transporting us to a simple time, a beautiful space, a smile, a laugh, a touch of the hand.

This Pad Thai is slightly different in that instead of rice noodles, it is made with zoodles or zucchini noodles. Traditionally Pad Thai is a stir fry made with noodles, shrimp or tofu, egg and crushed peanuts . This dish relies on vegetables and the potent combination of cilantro and lime with a touch of heat to satisfy the taste buds and to provide as many nutrients and vitamins as possible. The star of the dish is definitely the Cilantro Sauce which can be used in a myriad of ways. I also prefer to use cashews or almonds as opposed to peanuts as peanuts do run the risk of mold based on how they are grown but of course the choice is up to you. I hope that you enjoy!

Vegetarian Pad Thai with Zoodles

Makes 2 servings

Cilantro Sauce

1 bunch of fresh Cilantro

2 clove of Garlic

2 Limes, Juiced

1 Chili pepper

Pulse all ingredients in a blender until loosely combined. Set aside.

Pad Thai

2 Green Peppers, sliced

3 Carrots, sliced

1/2 Napa Cabbage, sliced

2 cloves Garlic, chopped

2 in Ginger, minced

1 tbs Olive oil

1 tsp Sesame Oil

1/2 cup Soy Sauce

1 tbs Thai Chili Sauce

1 tsp Honey

1 large Zucchini, spiralized

1/2 Lime, juiced

Top with Cilantro Sauce, Chopped Peanuts, Almonds, or Cashews, a lime wedge and a sprinkle of cilantro

Heat the tbs of olive oil and tsp of sesame oil in a large saute pan over medium high heat. Add the sliced peppers, carrots, garlic, and ginger. Saute until softened. Add the cabbage, stirring to combine.

In a small bowl, combine the soy sauce, lime juice, honey, and thai chili sauce. Add to the pan and reduce head to medium low , cooking until sauce has thickened and vegetables are tender.

Meanwhile, spiralize the zucchini and divide between 2 plates. Top with the vegetable stir fry, cilantro sauce, fresh cilantro, nuts, and a squeeze of lime. Enjoy and healthy eating!