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.

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4

• 4 sweet potatoes (about 7 ounces each)
• 3 tsp. olive oil
• 1 1/2-2 tsp. salt-free Cajun Creole seasoning or cinnamon sugar
• Ketchup (optional)
• Cinnamon sugar:
  Mix 2 Tbs. sugar with 1/4 tsp. cinnamon

Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4 (2 large nachos per serving)

• 2 large low-fat flour tortillas, cut into quarters
• 1 15-oz. can reduced sodium black beans, rinsed and drained
• 1 cup canned no salt tomatoes, drained or
• 1 cup fresh chopped tomatoes
• 1 cup frozen corn kernels
• 1/2 cup sliced green onions
• 2 chopped garlic cloves
• 2 jalapeño chilies, seeded and chopped
• 1/2 tsp. ground cumin

This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix. Find more of local chef Robin Asbell’s recipes in her latest book: The New Whole Grains Cookbook, available at Linden Hills Natural Home. Robin suggests that you serve these right away while the nori and dulse are still crackling. You can find most of the ingredients on aisle 3.

1 cup organic sweet brown rice or short grain brown rice, soaked overnight.
¼ teaspoon salt (optional)
¼ piece kombu (optional)
1 ½ teaspoons umeboshi vinegar
1 teaspoon sugar

Adapted from a recipe in Gourmet Magazine, these savory wings have a Thai twist.

For wings

• 4 lb chicken wings, halved at joint, tips removed if desired
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 garlic clove, minced

For sauce

• 2 tablespoons natural peanut butter
• 1 tablespoon fresh lime juice
• 3 teaspoons tamari soy sauce
• 1 tablespoon sugar
• 1/4 to 1/2 teaspoon dried hot red pepper
  flakes
• 1/4 teaspoon salt

Makes 64 chips

• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon oregano, crumbled
• pinch cumin
• olive oil
• 16 corn tortillas
  1* ½ cups (6 ounces) grated Monterey Jack cheese

Line two baking sheets with parchment paper. Preheat oven to 400°F. Whisk together chili powder, salt, oregano and cumin. Brush olive oil lightly onto one side of each tortilla; sprinkle tortillas first with seasoning mixture and then grated cheese. Cut each tortilla into fourths and arrange wedges on prepared baking sheets. Bake at 400°F until golden and crisp, 12 to 15 minutes.

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.

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.

Place on the lowest rack of the oven and bake for 10 minutes.

Remove from oven and stir so that kale can get crispy all over.

Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4
These are so good tasting and good for you, too!

• 3 large onions, outer layer removed, sliced and separated into1/4 inch thick rings
• 1 cup buttermilk, plain yogurt (without stabilizers), or plain kefir
• 1/2 cup all-purpose flour or whole-wheat flour
• 1 tsp. paprika
• 1/2 tsp. salt
• 4 egg whites
• 1 1/2 cups cornflake crumbs

Preheat the oven to 375ºF. Spray a baking sheet with nonstick vegetable spray or line with parchment paper.

Like the traditional party mix, but with a more natural twist!

• 6 tablespoons Pastureland butter or any margarine
• 4 teaspoons Worcestershire sauce or The Wizard’s Organic Vegetarian Worcestershire sauce
• 6 cups Nature’s Path Eco-Pac Cereals (try Oaty Bites, Heritage Bites, and Heritage O’s)
• 3/4 cup unsalted mixed nuts
• 1/2 cup soy nuts
• 3/4 cup Sesmark sesame snack sticks
• 3/4 cup Cheddar Guppies or Annie’s Cheddar Bunnies
• 1 tsp. sea salt
• 1 cup Newman’s Own thin pretzel sticks