It’s winter, even here in sunny Florida the weather has decided to take a dip and cruise into the 50’s. All those up north are probably thinking, 50!!!, that’s a heat wave but down here that is down right frigid. Every morning on my way to work, I laugh out loud at all of the puffy coats, pom pom hats and wool scarves that have been pulled out dusty closets and thrown on to guard the ‘cold’.

I suppose it is all a sense of contrast, dipping to the 50’s from the 80’s is quite a shock but one that I welcome, I love the touch of briskness in the air and the ability to sleep with a cuddly blanket without sweating and I also love that I can make soups and stews for dinner!

Chili is one of my favorite dishes, not only is it packed with nutrients and good for your vitamins, filling and delicious but the best part is that a big batch last for a whole week! I love just being able to through some in a bowl and chow down after a busy day.

This chili is an invention of mine that plays on the sweet and spicy flavor palette. Using super hot chilis such as ghost peppers and peach habaneros is tempered by the sweetness of pineapple and a touch of espresso and chocolate giving it a complex flavor. The chili can be loaded with whatever toppings you like, chips, cheese, avocado in order to make it your own and add variety to a week long meal.

I hope that you enjoy! Happy and healthy eating!

Sweet & Spicy Ghost Pepper, Sweet Potato & Pineapple Espresso Chili

2 Sweet Potatoes, cubed

1 Onion, chopped

3 Garlic Cloves, chopped

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 ear Corn, kernals removed

1 small Chocolate Ghost Pepper, minced

1 Peach Habanero, minced

1 tbs Cumin

1 tsp Chili Power

1 tsp Smoked Chili Powder

1 15oz can Black Beans

1 15oz can Red Kidney Beans

1 28oz Can Stewed Tomatoes

1 oz Dark Chocolate

2 oz Espresso

1/4 cup Pineapple

2 tbs Olive Oil

Pink Himalayan Sea Salt

In a large pot heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes, and peppers, sauteing until softened. Add the hot peppers and spices, stirring until fragrant. Add the tomatoes and simmer, cooking covered for 20 minutes or until the sweet potatoes are cooked through. Add the beans, espresso and pineapple, cooking until warm and then adding the chocolate in the last 5 minutes.

Add salt to taste and enjoy!

As we begin the slow decent from the scorching heat of Florida's August into the milder temperatures of the 'winter' months I start to look for darker leafy greens and crave a bit of a richer taste. Florida's summer heat lends itself to the endless varieties of salad that can be consumed, avocado salad, watermelon salad, tomato salad, all juicy and light to compliment the 90+ sun that beats down every day.

Once it begins to level out and we head into the 70's and 80's of winter I begin, probably out of habit to want dark leafy greens, more substantial salads with kale, beans, and root vegetables with richer sauces as opposed to light vinaigrettes.

That is where this salad was born, a delightful mix of kale, garlic roasted eggplant, blackberries, almonds and jasmine rice layered with the salty flavors of miso and tahini. It is a simple dish, that can be thrown together quickly and eaten for many days as kale has the unique ability to hold its structure unlike other greens.

I am hoping to develop a number of new recipes this winter that focus on products that are in season in the south. After a year, I have still not gotten used to the fact that the growing season begins in November here and am looking forward to finding a CSA and having a winter filled with an abundant of farm fresh veggies! I will keep you posted on my food adventures and will continue to work on tips on how to eat veggies all year long! I hope that you enjoy this great recipe!

Garlic Roasted Eggplant, Blackberry, Almond and Rice Salad with Miso & Tahini

Miso Tahini Dressing

2 tbs Miso

2 tbs Tahini

2 tbs Olive Oil

1 tsp Mirin

1 tbs Rice Vinegar

1 tsp Ponzo

1 tsp Ginger

3 Garlic Cloves, chopped

2tsp Coconut Oil

1 3/4 cups of Water

Add all of the ingredients into a small sauce pan. Heat over medium high heat until it reaches a boil, simmer and reduce the sauce until it thickens. Add salt and pepper to taste.

Roasted Eggplant Salad

1 Eggplant, Cubed

2 tbs Olive Oil

3 Cloves of Garlic, chopped

Pink Himalayan Sea Salt, Black Pepper, Dash of Smoked Paprika

1 pint Blackberries

1/2 cup sliced Almonds

2 cups cooked Rice (I used Jasmin)

1 cup Kale chiffonade

Preheat the oven to 375, cut the eggplant into cubes and toss with the olive oil, garlic, salt, pepper and paprika. Roast for 30 minutes until the eggplant is tender but the outside begins to brown.

Place cooked rice, roasted eggplant, blackberries, almonds and kale into a large bowl and stir to combine. Top with Miso Tahini Dressing and serve warm or at room temperature. Enjoy and Healthy Eating!