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I spent the afternoon gathering eggplants and tomatoes with my sweet baby girl to make Amy Chaplin’s “Spicy Roasted Tomatoes & Eggplant” from her most recent cookbook Whole Food Cooking Everyday.

I’ve had this recipe bookmarked since the spring and wanted to make sure to whip it up before the eggplants and peppers are completely done for the season. They’re still producing at the farm but are slowing down as the cooler weather creeps in. Thankfully we still have a few more weeks left to enjoy them and this recipe will definitely make an appearance on our dinner table at least once or twice more. It was divine!

This sweet babe of mine has been a trooper in the fields and she took her job very seriously gathering the ingredients for this meal!

This dish has so many possibilities with how you choose to serve it. It would be a lovely compliment to grilled meat or fish. We served it alongside steamed rice and roasted chicken thighs. Amy suggests serving it with some plain yogurt on the side. I think this would also make a fine topping for pasta or risotto. The sauce is addictive and I highly recommend doubling it and saving the extra for drizzling over whatever else you choose to serve this with!

Local folks, you can grab eggplants and tomatoes from us tomorrow (Saturday 10/9) at the Hood River Farmers market from 9-1pm. You can also find local chickpeas from Sungold Farm and local miso paste from Joriniji Miso

I hope you all enjoy this sheet pan dish as much as we did! Thank you Amy for the inspiration!!