GRILLED EGGPLANT WITH HERBED QUINOA

I'm not even sure where to start with the sentiments on this one, because the past week or two has sort of taken me under. I am not necessarily overwhelmed by way of responsibilities, but by emotion. I feel thrilled that the book is out next week, anxious about the feedback, excited to cheers with family and friends, insecure about my work, incredibly grateful for friends sharing recipes and compliments, timid in self-promotion, scared of speaking in front of people... it just feels like... a lot. That's all I can really say. I'm going to keep it short because honestly I'm not sure how to process all this quite yet. I've always been one to really feel things - to get swept up in emotion and feel like my heart has no callus on it. So maybe you can imagine why this season of cookbook release time feels like "a lot."

I included a number of links on the book page of friends who've so graciously posted recipes from the book. I am truly humbled. So many people who I admire are cooking my foods. I think that's crazy. I will be adding to that list, so you can keep up there if you wish. I updated the dates of events as well and would love to see your faces! Hoping this will be the last book related post out of me, I know I've mentioned it quite a bit :)

There isn't a lot of free time at the moment but I wanted to share a simple dish that seems to fit in with the pace lately. It's not fussy, tastes light while still having enough flavor to remind you that vegetables are just magnificent.

GRILLED EGGPLANT WITH HERBED QUINOA // Serves 6 as a side

I've been a big fan of the eggplant and za'atar combination since this pizza. If you don't have any, some dried thyme or a bit of oregano would be nice as well. The sumac in za'atar gives just a bit of smokiness that compliments the grilled flavor. You could use millet or another whole grain if you have something else on hand. The following gives you more eggplant to quinoa ratio, if you prefer it the other way, simply double the quinoa salad instructions.

• 3-4 medium eggplants (maybe 2 larger ones, 4 smaller ones)

• sea salt

• extra virgin olive oil

• za'atar seasoning

• 1/2 cup quinoa, rinsed

• half of a small red onion, sliced thin

• generous handful each of fresh basil, dill and cilantro

2 Tbsp. capers, roughly chopped

• 1 Tbsp. extra virgin olive oil

• 2 Tbsp. red wine vinegar

• 2 tsp. honey or agave nectar

• 1/3 cup toasted pine nuts

Cut the eggplants into 1 1/2'' rounds. Sprinkle with salt and set aside for 30 minutes to release water.

Add the quinoa to a pot with a pinch of salt and 3/4 cup water or stock. Bring it to a gentle boil, cover and cook for 15 minutes. Turn off the heat, fluff with a fork, cover again and leave it to steam another 5 minutes.

Heat up your grill or grill pan (I LOVE this. Obsessed). Press the eggplants between a dishcloth or paper towels to absorb the excess moisture. Brush both sides with olive oil and grill for about 5 minutes per sides until you get nice dark marks and the texture seems pretty soft throughout. I like the softer texture that comes with covering them. Remove to a plate, drizzle a bit more olive oil and sprinkle with za'atar to taste.

To finish the quinoa, toss in the onions, all of the herbs, oil, vinegar, honey or agave and a generous pinch of salt and pepper. Toss to mix. Taste and adjust as you like.

Put the eggplants on a plate, top with the quinoa and garnish with the toasted pinenuts.

PANTRY PEANUT SAUCE

This is the peanut sauce that was intended to be easy, quick, every day sauce and then things just kept getting thrown into the blender. Lots of finger dipping, tasting...more ginger! dip. add coconut! dip. more spice! What I have below is a general recipe, but you'll need to taste and adjust as you wish. I may have lost track of a half teaspoon here or there. We didn't want it so peanuty that it resembled more of a spread for toast than an asian sauce, so the coconut milk and bit of toasted sesame oil help rein that in (see note). We like lots of ginger, always citrus, just enough spice to warm your throat and poof, a great sauce that will be used for a number or quick dishes this weekend. The photo here shows it on a simple asian sandwich with seared tofu, cucumber, carrots and scallions but I also plan on using it as a dressing for a quinoa and kale salad or making some spring rolls packed with veggies with this on the side for dipping. However you wish, meals seem to come together quite quickly with a good sauce on hand.

PANTRY PEANUT SAUCE // Makes about 1.5 cups

I imagine this would last a good two weeks in the fridge without compromising too much on flavor. Don't quote me, I don't see it lasting long enough to tell, but it's an educated guess.

• 3/4 cup creamy, unsalted peanut butter

• 2 cloves garlic

• 3 Tbsp. fresh grated ginger

• zest and juice of one large lime

• 1/2 tsp. red pepper flakes

• 2 Tbsp. honey

• 3 Tbsp. soy sauce or tamari

• 1 Tbsp. rice vinegar

• 2 tsp. toasted sesame oil

• 1/3 cup light coconut milk or water, more as needed*

• 1/4 cup chopped cilantro, optional

Add all of the ingredients besides cilantro to a powerful blender or food processor and run until smooth. Taste and adjust as preferred. Add the cilantro, give it another few pulses and keep in an airtight jar in the fridge.

* I used coconut milk for thinning because I had some open. It also helped cut the peanut butter flavor and made it a bit more savory. Water will work fine to thin, just expect the peanut flavor to be more forward. It will firm up a bit in the fridge, so keep that in mind while choosing your consistency.

PASILLA CHILE + LIME CABBAGE SLAW

sprouted kitchen slaw

{first thoughts on "the book"}

Sara:

I heard the knock on the door from the shower. Threw on a towel, mascara dripping down my cheeks, water soaking the floor, so I could sign for the package from the FedEx man. "This is really important," was my excuse to him for my ultra appropriate outfit. I have been anticipating the printed copy of our book for almost two years. We were entertaining this idea nearly TWO years ago. So much has happened and now I have a real copy in my hot little hands. Hugh and I went through it page by page, slow and thoughtful, to take in every photo, as if we couldn't dictate the book to you from memory. Short stories, glimpses of dinners in my parents' yard, sarcasm, the recipes I (uncharacteristically) took careful notes about, bright colors... it is me, us, work and learning all in a hardcover book with our names on the front. Crazy. I am humbled by how gorgeous it is and proud to show friends what we've created in our little apartment kitchen. I bring it with me everywhere I go. I've already spilled coffee on the crisp white pages, which, as upsetting as it was when I noticed, now marks it as "my first copy," so I'll never misplace it. I am most impressed with Hugh. The photos are indescribably stunning. I'm romanced by them everytime I browse though, and SO proud of how talented that man is. The book is not out until August 28th (you can keep up with details here), but I wanted to document our first thoughts, as I haven't been this giddy in quite some time.

Hugh:

Three years ago, when I gave Sara a domain name and an empty blog for her birthday, there was no way I could have imagined where that project would lead us. From its casual beginning, to its (still casual, I suppose) current publication, it has been incredible to work along side Sara, to watch her talent and excitement bloom and attract a community of like-minded readers, to experience the frustrations and triumphs of developing our voice and image, and finally hold its sum in our hands. Literally. The book is beautiful and full of goodness and soul. I am so proud of Sara and I am so excited for you to share in it.

sprouted kitchen slaw

I wanted to get this recipe out to you quick in case you're still searching for 4th of July ideas. It's so simple - comes together in 10 minutes. On a table full of grilled items, potato salads and cakes, I find that the green vegetables are always a needed addition. This slaw is lighter than a traditional one due to the dressing, while still giving lots of crunch and flavor. A happy day of food + friends to you all!

PASILLA CHILE + LIME CABBAGE SLAW // Serves 6 as a side

The dressing is the consistency of a creamy vinaigrette. If you like it to cling to the slaw a bit better, a Tbsp. or two more of greek yogurt or mayonnaise will help with that. You could bulk it up with some cucumbers, maybe black beans if you need to stretch it. Or if cabbage is a bit harsh for you, you could add in some chopped romaine to calm down the roughage quality.

// dressing //

zest and juice of two large limes

1 Tbsp. honey

1/2 tsp. sea salt

1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)

1/4 cup olive or grapeseed oil

2 Tbsp. greek yogurt or mayonaise (see note)

1 head green cabbage

1/4 cup finely diced red onion

1 bunch of cilantro, roughly chopped

1 ripe mango, peeled and diced

3/4 cup toasted macadamia nuts

sprouted kitchen slaw

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.