A Feast of Flavors

Cranberry Eggplant Farro with Goat Cheese

1 cup Farro
8 Japanese eggplants
1/2 cup parsley
1/3 cup goat cheese
1/4 cup pecans
1/2 cup dried cranberries
Dijon mustard
Lemon
Olive oil

Boil farro with water (as you do with rice).

Dressing:
Whisk 1 tablespoon of Dijon and 1 Lemon’s juice with olive oil. Add salt and pepper.

Asian Barbecue Drummettes

2 lbs chicken drummettes
1 TBS ginger
Poultry seasoning
Cajun seasoning
Garlic powder
Ground ginger
Saracha hot sauce
1/2 cup Tamari
1 cup Hoison
1/4 cup honey
Two garlic cloves

Spanish Salad

Antipasti platter

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