eggplant Archives -

Our last of summer CSA shares have been brimming with tomatoes, eggplants, and onions, and I thought a sicilian caponata would be perfect for this time of year when such produce is still in abundance. Today I’m over at Bethany Douglass’ Cloistered Away sharing the recipe for this flavorful caponata to go along with a simple grilled rosemary chicken. Bethany’s inspiring blog focuses on simple, purposeful living, and she has a gift of being able to capture beauty in the everyday. She has just started a new series “In the Kitchen” to introduce a variety of perspectives on how families connect around food and life in the kitchen. For those of you wondering about some of the behind the scenes of the recipes you find here, I offer a glimpse into our kitchen and how I approach working with my children to prepare meals as part of her new series. I hope you will join me there.

I cannot remember exactly when I first starting cooking with miso, but I think it was around the time when my dad was struggling with cancer and my mom had been experimenting with the macrobiotic diet to promote healing. Those two years were pivotal in my learning about the role of food in our overall well being and I became much more conscious of health and wellness. Back then we used miso mostly in soups and Asian cooking, but more recently it has become a favorite way to add that umami taste to a myriad of foods. Miso is rich in nutrients and because it is fermented it also contains probiotics. With its growing familiarity there are several varieties widely available in stores ranging from white miso (the most mild) to red miso (much more assertive). I usually use white miso as I find it adds plenty of flavor without being overwhelming.

Caponata with Grilled Rosemary Chicken

Miso Roasted Veggie Flatbreads with Green Tahini Yogurt