Sweet Egg Scramble with Purple Paneer Eggplant and Purslane by Chef Brittan Wilson Egbert 1 dozen eggs  2-4 tbsp of sugar (to your taste, you can always sprinkle some on at the end if needed) 1 tbsp salt 3 small Purple Paneer eggplants, small dice 1-2 cups purslane leaves 1 clove of garlic, minced Olive […]

Chinese Long Beans by Chef Brittan Wilson Egbert Ingredients: 1 bunch or bag of Chinese Long Beans, trimmed and cut into serving-sized pieces 1 small sweet yellow onion, minced 2-3 cloves garlic, minced olive oil Method: Saute Chinese long beans in olive oil over medium heat for 3-4 minutes. Add minced onion and saute for […]

Melon and Pear Salad by Chef Brittan Wilson Egbert Ingredients: 1 whole cantaloupe, peeled and diced 4 small pears, peeled and diced handful of mint, chopped handful of Thai basil, chopped Terra Verde Pineapple Balsamic Vinegar Terra Verde Olive Oil Method: Mix together first four ingredients and generously drizzle with the pineapple balsamic and then lightly drizzle with […]