Roasted Eggplant, Ricotta & Tomato Crostini

Since reading Eating on the Wild Side, I’ve been trying to fill my grocery basket with more nutrient-rich purple vegetables and to roast them to get the most nutrition out of them. Deep purple eggplant is rich in a number of vitamins, fiber, and antioxidants that fight disease and even help lower bad cholesterol. I love the almost-melted texture of roasted eggplant, and here its softness complements crunchy toasted bread, a pillowy layer of cheese, and a sprinkling of sliced tomatoes and parsley.

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Citrus & Mint Hibiscus Iced Tea

I was lucky enough to spend a rainy afternoon in good company sampling teas from all over the world at Steven Smith Teamaker in Portland, Oregon, a couple years ago. I came away with a clear favorite — Big Hibiscus — for its ruby red color, its slight tartness, its unexpected splash of fruity flavor, and the way it made me feel at peace while I sipped it.