Spicy Egglpant Stirfry

Ingredients
1 eggplant
2 spicy peppers, seeded and diced
1 large tomato, chopped
1 T extra virgin olive oil
salt and pepper to taste

Directions
Chop eggplant and toss with salt. In a large nonstick frying pan, heat about 1/2 cup water. When water is hot, add eggplant and cook until water has been absorbed. Next add olive oil and remaining vegetables and stir fry for a few minutes and until all oil is absorbed. Add salt and pepper to taste. There are very few seasonings in the recipe because I the eggplant I used was so fresh and flavorful. If you have freshly picked local organic eggplant, the taste of the eggplant itself is so fabulous that other seasoning is really not necessary.

Kohlrabi and Spicy Pepper Salad with Mixed Greens

We went to the farmer's market at Harvard Square for the second time this Sunday. This weekend we picked up another Kohlrabi (one of my new favorite vegetables), several gorgeous spicy peppers, some tomatoes and lettuce. I wanted to make a huge healthy salad with the fresh vegetables and I decided to toss the salad with a healthy honey mustard vinaigrette. I usually add some hot sauce to the vinaigrette, but since the salad already had some spicy peppers I left out the hot sauce.

Salad
mixed greens
1 Kohlrabi, peeled and diced
2 spicy peppers, seeded and diced
1 large diced tomato
dash of salt
ground black pepper

Dressing
1 T mustard
1 T honey
2 T apple cider vinegar

Mix salad ingredients together in a large bowl and toss with dressing.

Kohlrabi

Spicy Peppers

Salad

Spiced Granola

Ingredients
3 cups old-fashioned rolled oats (not instant)
1/2 cup coarsely chopped pecans (raw)
1/2 cup chopped almonds (raw)
1 tablespoon ground cinnamon
1/4 tsp chinese five spice
1/4 tsp nutmeg
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons olive oil
1/2 cup agave nectar
1/2 cup dried cranberries
1/2 cup golden raisins

Directions
Preheat oven to 325 degrees F (165 degrees C) and line a baking sheet with parchment paper.

Combine oats, nuts, flax seeds, cinnamon and salt in a large bowl.

In a separate bowl combine the oil, honey and vanilla. Pour this mixture over the oat mixture and stir together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for 30 - 45 minutes or until golden brown. Remove granola from the oven and toss with dried fruit. When the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.