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Fast.

Easy.

DELICIOUS!!!

Ingredients

• 4 boneless skinless chicken breast halves (about 6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter*
• 1/2 cup blueberry preserves
• 1/3 cup raspberry vinegar
• 1/4 cup fresh or frozen blueberries
• 3 tablespoons Dijon mustard
• Minced fresh basil or tarragon, optional   ****I used fresh basil…I wouldn’t leave it out!!

Directions

• Sprinkle chicken with salt and pepper. Grill for 7 minutes per side or in a large skillet, cook chicken in butter* over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
• In sauce pan or the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired. Yield: 4 servings.

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or someone you know is looking
for photography that helps to create a more artful and beautiful life,
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Combine  about 5 cooked and cut red potatoes with jalapeno peppers, celery, red onion, pickles, cilantro, apple cider vinegar & olive oil–and chocolate mint, if you have it!

Yum. I used 1/3 cup of vinegar which I poured over the hot potatoes and then added everything else.

If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

Thank You God for this morning’s bounty of eggplant from my garden.

Tonight I will be making Bruce’s Garden-Fresh Grilled Eggplant Parmigiana which I plan to serve with a small pasta pesto salad and a green salad.

Ingredients*

3 peeled eggplants, cut lengthwise into 1/4 inch slices
2 jalapeno peppers, seeded and cut into thin slices
1 red pepper, seeded and cut into thin slices
1 Vidalia onion, sliced
1/4 cup red wine
2-3 cups mozzarella cheese
1 cup Parmesan cheese
A handful of basil
1 tomato
Salt, Pepper, Olive oil

Directions

Saute jalapeno peppers, red pepper and Vidalia onion in oil till soft. Add wine and reduce.

Salt and pepper eggplant slices, brush with olive oil and grill (about 3-5 minutes per side):

Top with a bit of the pepper & onion mix:

Then top with a bit of mozzarella:

Add another layer of eggplant:

Top with a bit of pepper & onion mix and some fresh basil:

Add a third layer of eggplant:

Top with remaining pepper & onion mix:

And then add sliced tomato:

Add the mozzarella and Parmesan:

Cook (in the aluminum pan) on covered grill for 5–10 minutes and serve:

YUM!!!

*The eggplants, peppers, tomato and basil all fresh from my garden.

If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

Inspired by the Sicilian eggplant appetizer, Caponata—and what is growing in garden!

Ingredients

6 tablespoons olive oil
2 Japanese eggplant, trimmed, pared, sliced into small rounds*
1/2 chopped red onion
1 cubanelle pepper, seeded and chopped
1 jalapeno pepper, seeded and choped
1 stalk celery, chopped
1 large red tomato, seeded and chopped
1/4 cup chopped green olives
1 tablespoon rinsed and drained small capers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian flat-leaf parsley
2 teaspoons red wine vinegar
salt and pepper

1. Heat 4 tablespoons of the oil in a large nonstick skillet over high heat. Add the eggplant. Saute stirring constantly, until eggplant is tender and browned, about 10 minutes. Transfer to a plate lined with paper towels to drain.

2. Add remaining 2 tablespoons oil to skillet. Add onion, peppers and celery. Saute, stirring, until tender, about 5 minutes. Stir in eggplant, tomatoes, olives, capers, basil, parsley, vinegar, salt and pepper. Cover and simmer 5 minutes.

3. Toss with cooked hot ravioli (or any pasta) and serve at once.

*You could substitute one small eggplant.