To celebrate the start of the fall season, on this chilly San Francisco night, I made a delicious and super easy Autumn vegetable ragout and served it atop creamy white cheddar polenta. I’ve had this recipe in the hopper for quite some time, just waiting for the right time to make it. Now that I’ve eaten it, I think it will become a fall/winter staple since you can add or substitue a bunch of different veggies. Continue reading →
This is actually an older recipe that I created for Spa Week. Although when I first made it it was May and Eggplants were not quite in season yet. However, now they are and I thought I should try my hand at this soup again with the ripest and most seasonal vegetables that are out there.
It started off as a base for a roasted caponata sauce and turned into a velvety soup that left us licking the bowl. I added garbanzo beans to the soup at the end to give it a different texture and a protein boost. It really enhanced the mediterranean flavors.
This recipe is a filled with Super Foods that are known to combat specific skin problems from winkles to sun damage. Sounds too good to be true right? Think again!
Eggplant (which is actually a fruit, it is classified as a berry) contains a potent antioxidant called nasunin. While this antioxidant specializes in brain function, it is still like all antioxidants and helps you age gracefully. It is also very high is Vitamin B1 which prevents you from getting bug bites and Vitamin B6 which is known to combat acne.
Roasted Tomatoes are a terrific source of lycopene which helps to fight against sun damage and wrinkles. And according to the American Cancer Society, they may even help prevent and treat skin cancer.
While this soup will help make your skin glow like the goddess you are, it is also easy on your waistline. 1 cup only has about 150 calories and under 2 grams of fat. Continue reading →