To usher in Twenty-Ten, a healthy vegetarian dinner seemed like the appropriate thing to prepare. With eggplants overflowing from shelves all over the city, I found an amazing offer of two for $1.00 at our neighborhood Richmond Produce Market. Quickly accessing my Google dashboard for eggplant parmesan recipes, this traditional favorite was delightfully lightened using safflower oil instead of olive oil. Homemade tomato sauce with mozzarella and parmesan cheeses gave it the decisive yum factor. What better than a spinach salad (love that baby spinach from Trader Joe‘s) with radishes and a citrus dressing (one of Food and Wine’s 5-minute dressing recipes) to accompany the eggplant parmesan?! A surprisingly good Trader Joe’s label Dry Creek Valley Zinfandel bridged the holiday imbibing of the past weeks and the forthcoming ZAP (Zinfandel Advocates & Producers) Grand Tasting. Happy New Decade!
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