Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

MAKE YOUR OWN

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. 

Ingredients

- 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. 

MAKE IT YOUR OWN!