1 eggplant, sliced in rounds 1 sweet potato, cubed  1 red onion,sliced 3 ounces of goat cheese  1 tablespoon balsamic vinegar 3 tablespoons oil dash of salt, pepper, cumin, cinnamon, paprika, oregano

1. Preheat oven to 375. Toss sweet potatoes in oil, salt, pepper, cinnamom and cumin and place in their own pan. On a cookie sheet, mist eggplant with some oil and sprinkle salt over the slices. 2. Roast eggplant and sweet potatoes for 20-25 minutes. 3. Caramelize onions by cooking on medium-low heat with a small amount of oil over stovetop. Stir intermittently to prevent onions from sticking. Add balsamic vinegar after five minutes, and continue cooking about 10 minutes longer, until onions are soft. 4. Line eggplant on serving tray and top with onions, then sweet potatoes and lastly, goat cheese. 5. Sprinkle paprika and oregano (or if you have, fresh chives would add beautiful color) on goat cheese for an elegant finish.

1 carrot, grated 1/2 red cabbage, chopped 1 stem of broccoli 1 bunch of greens, chopped (swiss chard,kale, spinach) 1 egg 1 cup of rice 3 tbsp soy sauce 1 tbsp rice wine vinegar 1 inch slice of ginger, grated 2 cloves garlic, minced 1 tbsp sesame oil

1. Cook rice on stovetop. 2. Heat saucepan for two minutes on the stove and then add oil. Allow the oil to heat up and then add garlic, ginger. Shortly after add broccoli, carrots, and cabbage. Lastly, add greens. 3. Add soy sauce and rice wine vinegar. Remove from heat to maintain some crunch in the vegetables. 4. Fry egg while vegetables cook, or while preparing rice and vegetables. 5. Serve rice in a bowl and with vegetables on top. 6. Place egg in bowl and drizzle with sriracha.

*bibimbap is easier to make when you cook vegetables together rather than blanching separately the traditional way ** add whatever veggies you think will taste good (zucchini, mushrooms, kale, green onions) 

1 bunch of swiss chard, chopped 1 leek, chopped 2 carrots, grated whatever else ya got (veggies, altho may need to adjust eggs/flour depending on how much you add) 1 egg 1/3 cup flour 1 cup quinoa

1. Saute leeks. After 5 minutes add in carrots and swiss chard.

2. Season with salt, pepper, garlic. (add cumin, cayenne for spicy indian, add soy sauce, ginger for asian, oregano/basil for italian or keep it simple)

3. Transfer to bowl and mix in egg and flour.

4. Shape into balls and flatten well to ensure proper cooking.

5. Place in skillet (with hot oil) and cook 2 minutes each side.

1 red onion, sliced 1 bunch of kale, chopped 1 bulb of fennel, sliced 10 mushrooms, diced olive oil balsalmic vinegar salt, pepper