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My sister Kate works on a farm in Red Hook, Brooklyn. She spends majority of her week harvesting vegetables. Lucky for me, she brings me some seriously amazing produce. This week I got a black beauty eggplant, scallions, red cabbage, garlic, radishes and thyme. 

I sat around for about three minutes; thinking what the heck was I going to do with all these veggies. But it hit me, being an intuitive person, I can definitely be an intuitive chef. So I got going. 


- 1 organic eggplant (chopped to your liking) - I just cubed them

- 1 bunch of organic scallions (chopped)

- 1 organic red cabbages (chopped)

- 1 organic white onion (chopped)

- 1/2 cup of chilled and already cooked quinoa 

- 3 cloves of organic garlic (pressed)

- 1 stem of thyme

- choice of oil - I LOVE SESAME for this one. 

First: heat up your sesame oil in a dutch oven or wok. I like to heat up for about 7 to 10 minutes before starting to cook, but that's just because I like to use lower heat. 

Add in your chopped onion and pressed garlic. Sauté until the onions are transparent. 

Add in the eggplant. Sauté until fragrant. (Eggplants take a while to soften) BE PATIENT!  

Next, if you haven't already, pour a glass of wine or make a cocktail. 

Add chopped scallions and red cabbage. After about 10 minutes of the eggplant sautéing. Plus the thyme after you stir in the cabbage and scallions. 

Add salt and pepper. I like a little fresh grated ginger. A splash of soy sauce or coconut aminos. Allow for your veggies to cook for another 5 minutes before adding in the quinoa. I love for this to cook another 7 to 10 minutes. Add another splash of soy or sesame oil if you want. 

Top off with micro greens or add to the top of a bed of greens. Drizzle some siracha sauce or soy. ENJOY!!!!! 

*I had some pre-roasted cauliflower in my fridge so I added it in to cook a little more towards the end.