Summer Feast

Last night we grilled eggplant and Cook's Valley grown purple potatoes and grilled our marinated Jamie Sullivan's special pork chops. I sauteed fresh garlic in olive oil and cooked the chopped red stemmed Swiss chard with a dash of red wine and soy sauce and cut corn. COLORFUL!! I chopped the pork chops into scrabble-sized bites and sprinkled them over the Swiss chard mixture. I love vegetables and grains but occasionally I like meat as a spice!

This morning I ate leftover eggplant on toast with oil cured black olives.