Rooibos Banana Bread

Pairing the right drink with your food can make all the difference in the world. Have you ever had a meal where the wine shined and the food tasted better with every sip? That's what will happen when you pair warm banana bread with a cup of Rooibos tea.These two are such a good combination, we decided to put some rooibos in the banana bread, too! The tea gives the bread a warm, nutty flavor and an aftertaste of honeysuckle. The hot cup of rooibos will taste even more Rooibos-y next to this delicious treat. It's a perfect snack that won't get you wired on caffeine. Now, you get to drink your Rooibos and eat it too!

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Fried Eggplant Roll-Ups

One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean's, and a love of vegetables blended with walnuts and vibrant herbs. This recipe from Naomi Duguid's book Taste of Persia shows up how the combination of eggplant and a rich walnut paste can make for one delicious dish. From the author: "These succulent roll-ups are one of the treasures of the Georgian table. Strips of fried eggplant are coated with spiced walnut paste and rolled up. They're best if made an hour or more ahead of time and slightly chilled, so that the filling firms up and the flavors have time to blend. Badrigiani make a great appetizer, though in Georgia they are usually served as part of a wide selection of dishes at a meal."

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Five Seed Roasted Potatoes

This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of the late restaurant, Poppy, here in Seattle. The spice mix is a version of Bengali Five Spice, a.k.a. Panch Phoron, using ajwain seed in place of fennel. I made this for a celebratory Sunday evening feast after enjoying the sunny afternoon harvesting potatoes. Lots of love went into growing our potatoes this year, and it was a joy to toss them with this exquisite mixture. Thanks, Jerry!

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