Summer Grilling: Grilled Eggplant (my favorite way) with Goat Cheese, Fresh Basil, and Fire-toasted Bread

Finally, it seems like it’s summer here. Vancouver can’t ever brag about its early summer, but this year the cold and rainy spring seemed particularly lengthy. As soon as the weather permitted, and the tedious task of grill-cleaning was accomplished, I grilled my all time favorite vegetable. I love to layer freshly grilled, hot eggplant slices with garlic-balsamic-evoo dressing and fresh basil. Then I quickly toast a sourdough bread and serve it spread with goat cheese and topped with the eggplant. It is a great meal of its own. Good wine is a must, though.

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Roasted Yams with Spinach and Sautéed Onions

Roasted Yams with Spinach and Sautéed Onions

This is a result of my experiments in attempt to invent a new filling for a yeast dough pie. The final product happened to be so good that I decided it’s worth a life on its own. It will be terrific as a side dish with a roasted bird.

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