HealthyWeek

Our CSA Farm has begun to produce an abundance of tomatoes these past few weeks. Aside from eating them like apples, as my three-year-old often chooses to do, you can make fresh tomato salad, salsa, or fresh tomato sauce. Our very informal uncooked recipe goes something like this: Chop a bunch of tomatoes and put them in a bowl. Add enough balsamic vinegar and olive oil to cover them. Stir fresh minced garlic and chopped fresh basil into the tomato mixture. Season with seas salt and freshly ground black pepper to taste. Let marinate at room temperature at least 30 minutes before serving. This is such a refreshing summer meal when served on pasta with a green salad, or a tasty snack as a bruschetta topping.

This weekend, our family went to a Mexican Fiesta party. I gotta say, not only were the food offerings delicious -- and plentiful! -- they were also healthy. From guacamole and veggies to slow-cooked beans with cilantro, there was something to satisfy every taste, and every nutritional need. My favorite had to be the Mexican chopped salad with honey lime dressing . This salad had greens, chunks and color, color, color. Everything is fresh and the balanced ingredients are oozing nutrition. Talk about a masterpiece: romaine, black beans, corn, tomato, avocado, jicama, radishes, red pepper, and a delectable dressing, complete with fresh garlic.

Substantial enough to substitute for meat in a meal, eggplant is chock-full of phytonutrients as well as being rich in many vitamins and minerals. Other than in pasta dishes, I haven't cooked much with eggplant in the past. I don't know why... I think it's wonderfully tasty. Baby eggplants are in season right now, so it's the perfect time to try out some new recipes. Shape Magazine shares a few ideas for trying out this tasty and nutritious food. I love their idea for sauteeing diced baby eggplant, zucchini, and tomatoes in olive oil and then baking in the eggplant skin. I think I'll substitute the tomatoes for summer squash. (I'm not a tomato fan... which is too bad because they're so rich in lycopene.) How about you? Do you have any favorite eggplant recipes to share?