| It's funny how often we've heard — and said, at least in my case! — the admonition not to play with your food. Look, I like cleaning up thrown corn kernels off the floor about as much as any other parent, but the truth is that food is inherently playful. It's fun to experiment, get your hands into it and explore different ways to present it. That's one of the things I love about several of this week's recipes we shared on Voraciously. Take Ellie Krieger's Grilled Eggplant Roll-Ups With Spinach and Goat Cheese. First you grill thin planks of eggplant, onto which you pile a lasagna-esque mix of spinach, cheese and parsley. Then roll into a tidy little cylinder and bake nestled in a fresh tomato sauce — enjoyable to make, look at and eat. I'm also always into the novelty of food on a stick, so the Sate Daging (Soy and Ginger Beef Satay) Daniela Galarza shared from Lara Lee got me especially interested in the spicy, sour, sweet and salty Indonesian skewers. If building your own grain bowls (and/or artfully arranging them so you can photograph them for social media) is your thing, don't miss Joe Yonan's post about the Green Goddess Grain Bowls from the always-reliable vegetarian authors Justin Fox Burks and Amy Lawrence. Interested in more advice on how to add some sparks to your cooking? Be sure to come along for our live weekly chat, which kicks off Wednesday, Sept. 15, at noon Eastern. You must register, but you don't have to be a Post subscriber to participate in our weekly chats. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post) Straddling summer and fall, these eggplant rolls-ups feature fresh, healthful comfort. By Ellie Krieger ● Read more » | | | Chef Lara Lee's Indonesian sate skewers recipe from "Coconut & Sambal" is easy and easily adaptable. By G. Daniela Galarza ● Read more » | | | Grain bowls can be made from pre-prepped elements — or you can make this recipe from scratch. By Joe Yonan ● Read more » | | | Marcella Hazan's tomato sauce, with a stick of butter, a whole raw onion and lots of summer tomatoes, is one of the greatest sauces ever. By G. Daniela Galarza ● Read more » | | | Prized by Brazil's fitness crowd, green bananas feed the good bacteria in our gut, and their neutral flavor helps them fit into a variety of recipes. By Emily Codik ● Read more » | | | Green bananas team up with oat flour and cacao to make these brownies chewy without eggs or butter. By Emily Codik ● Read more » | | | |
Email 
