Archive for July, 2013

Baby Purée: Carrots

July 4, 2013

Take however many carrots you have and peel and chop into discs. Put in a tinfoil wrap and bake for 30-40 minutes on 350. When fork tender, place in the food processor and add water as necessary to get the desired consistency.


Grilled Eggplant

July 4, 2013


1 large eggplant
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, very finely minced
1 pinch each thyme, basil, dill, and oregano
salt and freshly grated black pepper


Heat grill.
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.