1 pound Asian or Italian eggplant
1/2 cup good quality extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste (aisle 4, with the peanut butter!)
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 bunch cilantro, leaves only, roughly chopped

Slice the eggplants in half and score the sides. Coat with olive oil and sprinkle with a pinch of salt. Grill or roast eggplants until skins are wrinkled and black and flesh is tender.

Whenever possible, we purchase our cipollinis from local farmers Chris and Kim Blanchard of Rock Spring Farm. Because cipollinis boast a much higher sugar content than your average onion, sauteeing them will accentuate their natural sweetness. Cipollinis are as versatile as they are flavorful. Try these recipe ideas: Roast them alongside turkey, beef or vegetables. Layer them between slices of Gruyere cheese as an elegant accompaniment to steak. Add cipollinis to your next pizza, quiche or tart. Or,try this flavorful dip at your next holiday gathering.

From “Better Eating For Life, Step 10: Make Friends with Fat”

Serves 4

• 1/2 cup pitted and finely chopped green or black olives
• 1 Tbs. capers
• 2 anchovy fillets (optional)
• freshly ground black pepper
• 1 tsp. olive oil

Mash all of the ingredients together to form a paste. Spread on toasty whole grain bread slices.

Per 2 Tbs. serving: 30 calories, 0 g protein, 3 g fat, 1 g carbohydrate, 226 mg sodium, 0 mg cholesterol

1/2 cup balsamic vinaigrette or Italian dressing
1/2 cup fresh raspberries
3/4 teaspoon sugar

Blend all ingredients in a blender until smooth. It’s just that easy!

Recipe adapted from Heidi Swanson’s Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Your Cooking, available at Linden Hills Natural Home. Serve fig spread with walnut bread or as an accompaniment to cheese.

1 ½ lbs ripe fresh black Mission figs
(stemmed and cut into ¼ inch dice)
¼ cup freshly squeezed lemon juice
1/3 cup honey
¼ tsp freshly ground black pepper, plus more as needed
¼ cup toasted unhulled sesame seeds

Toss the chopped figs and lemon juice together in a large bowl.

The Forti Family of Hibbing Minnesota, makers of Sunrise Deli Ravioli, was kind enough to share this recipe with us. They recommend serving their alfredo sauce over their Three Cheese or Porcini & Provolone ravioli.

1 tbsp butter
3 cups lowfat milk
1 cup parmesan cheese
1/4 cup flour
1 tsp salt
1tsp pepper
1 tsp garlic powder
Pinch nutmeg

1 pint cherry or sungold tomatoes, halved
1/2 teaspoon sea salt
1/2 cup fresh corn kernels, cooked
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons olive oil
Sea salt and freshly ground black pepper

Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt and pepper and toss well.

Serve this dip with assorted veggies. Try sugar snap peas, Beauty Heart radishes, Easter Egg radishes, cherry or grape tomatoes, English cucumbers, sliced jicama, baby carrots or sliced mushrooms.

3/4 cup sour cream (Nancy’s is the best!)
1/2 cup mayonnaise
1/4 cup eachchopped fresh parsley, dill & chives
1/4 teaspoon chopped garlic or shallots
Salt and pepper to taste

Stir together sour cream, mayonnaise, herbs, garlic, salt, & pepper until well combined. Chill for at least 1 hour.

1 poblano pepper
2 red bell peppers
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
Sea salt and fresh ground pepper, to taste

Grill red & poblano peppers until charred. Cool and peel peppers. Rough chop the red peppers and set aside. Combine poblano pepper in a blender with the garlic, pine nuts, honey. Blend until smooth.

Pour the mixture into a bowl and stir in the bell pepper, vinegar, cilantro, salt & pepper.

4 large ripe heirloom tomatoes, rough chopped
1 small sweet or red onion, diced
1 bunch cilantro, leaves only, minced
1 hot pepper, minced, optional
Juice from one lime
salt and pepper to taste
Splash aged balsamic vinegar, for sweetness, if desired.

Combine all ingredients and serve with chips or over grilled chicken.