Eggplant Sandwiches with Tofu

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I almost never make sandwiches. especially since they, to me, are a very seasonal food. they require fresh tomatoes, that grow near by, and in my case, 200 yards away. Tomatoes are one of those foods that if it isn’t in season and it isn’t local. . . it isn’t good. Onions can be the same way but only because fresh onions are so delicious and crisp that you want them and nothing else.

we are without an oven right now. well we have one, in our possession. and it works. it just isn’t installed. so anything that maybe, normally, I would use the oven for , I have figured out that I’ll just do it on the stove top and hope for the best.

First I sliced the eggplant into about eight slices. A little thicker is better because you really want them to say soft and juicy. I coated them with olive oil in a hot pan and tossed them so they were truly saturated. The more oil the better, you want them to become and stay, super tender. Add some salt, to taste, and as much black pepper as you can stand and let them cook on about medium heat with a lid on for about fifteen minutes, flipping as needed.


While that was cooking, I prepared everything else.

the yield is for two sandwiches

sliced tofu into squares and fried until crispy (you can omit this and the sandwich still taste good)

sliced 1 walla walla sweet onion

sliced 4 small tomatoes

4 leaves of romaine lettuce

garlic chevre


slightly toasted bread, of your choice

assemble however you see fit and enjoy!

MAKE sure that you don’t under cook the eggplant because that doesn’t taste good. and TRY not to over cook the eggplant so that it isn’t juicy and delicious.

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Chevre Toast with Carmelized Onions and Morel Mushrooms


Oh Morels…

When I was a kid my dad and I would go hunting for Morels in the forest after it rained and ticks would be everyone on him and I would have to pick them off and maybe that isn’t the best visual or tone to set for a food blog.

so, anyways…

We harvested our first round of green beans this week and boy oh boy am I excited. I look forward to our green beans every year because they are so delicious and crisp and sweet.

We also harvested all of garlic last week and it is hanging up to dry in the greenhouse and barn. So we have garlic again which is a miracle because we ran out quite a while ago and I have been missing it since!

So, different than what this post is titled I also cooked something before I actually made the Chevre Toast. I quartered some red beets and brought to a boil and boiled them for about ten minutes. Our beets are straight from the field and super tender so your may take longer. just poke em with a fork to see if they are just soft enough. Don’t cook them too much they dry out and they lost nutrients!

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I sliced fennel bulb and walla walla onions and minced ‘special brown’ garlic. I carmelized that all in olive oil while the beets were boiling. in a seperate pan , I melted a tbsp of butter and added halved morel mushrooms. I let them soften and bubble for about three minutes. Right before the beets were about to be done, I added the green beans to the the carmelizing onion and fennel mixture and sauted them in that pan for about three minutes. You want them to be crisp still but softer than they were! and BRIGHT GREEN.


This is when I sliced some local Olive Levain bread and smeared goat garlic chevre onto it and topped with some  carmelized onions. 

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I drained the beets, added them to the plate, topped with green bean concoction and served it. It was all perfectly cooked and delicious and looked somewhat like this…





breakfast tacos with dilly beans


this is less of a recipe post and more of a post to inspire you to make a thought free, nutrient rich meal.

Breakfast tacos are one of my favorite go to meals in the morning or even for lunch. . . but then they are lunch tacos so insert time of day as you see fit. Really anything can go onto your tacos, just whatever you have.

the ingredients that I feel are necessary to make them even remotely tasty are the following:


dilly beans

fried egg

past that point, the options are endless. this morning I matchsticked some new potatoes. (I still have that euphoria of having brand new, straight out of the ground, potatoes!) I heated a skillet with olive oil and added them in there once the oil was hot. I added some salt, pepper, paprika, cumin, and minced garlic.


I let those cook for five minutes or so and while they were cooking, I thinly sliced some red cabbage and french breakfast radishes. I got out the corn tortillas, vegannaise, dilly beans, yogurt, eggs, and cheese.

I cracked the eggs into the skillet and let em fry. I usually do one egg per person which reminds me to mention. this meal requires multiple ingredients but not very much of them. I only used two golf ball sized potatoes for 8 tacos. anymore and you won’t be able to get your taco in your mouth. and if you can’t get it in your mouth        you can’t taste it        and what is the fun in that?


that is all frying (eggs, potatoes)     cabbage and radishes are sliced.

condiments are out.  also I used cheddar cheese this morning because that is all we had. I would recommend a goat feta or cotija, instead.

usually I will try to multi-task, turning on a second burner and warming/toasting the tortillas over it (see photo above). sometimes I get distracted by another task such as retrieving plates and the tortillas will become blackened on the edges, more so than I might prefer..


this is the final product and it always is delicious. you could add lettuce, olives, salsa, onions, beans, meat ( if you eat it) , peas, broccoli, kale- the list is endless, whatever you have, add it and play. decide what flavors you enjoy the most. I always add our homemade dilly beans because they add a special punch that gives em life.

I topped them with plain yogurt from our friends local creamery. it is the best yogurt I have ever had.

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quinoa with peas

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I went out to the field to harvest shelling peas for dinner and came back with everything else you see. beets, french breakfast radishes, sungold tomatoes (the first ever picked this year!)

I had some quinoa left over that I cooked yesterday afternoon and so was going to make some dinner with that.

the following is a rough recipe of what I created.

any amount of quinoa that you see fit (I used red but any kind will be good)

shelling peas taken out of their pods and boiled for about four minutes

tomatoes, whole if tiny, chopped neatly otherwise (I used sungold cherry tomatoes)

shredded parmesan  or romano cheese

salt, pepper to taste

chopped parsley

olive oil

optional: onion, garlic

the way that I prepared this meal was cold (because the quinoa was in the refrigerator) and I just topped the quinoa with all the listed ingredients. The outcome was great but really kept all the individual flavors, so they were distinct which is something I can appreciate. However, if you are looking for a richer, deeper flavor then perhaps an option would be to take the olive oil, pepper, salt, parsley and maybe even some garlic or mild red onion and blend it all together into a dressing. Combine this with the quinoa and let it mingle anywhere from ten minutes to a few hours so that the flavor develops and then top with left over ingredients. and I would side this with toasted baguette drizzled with olive oil.