Burned eggplant with pomegranate, caramelized fennel with goat curd, rhubarb tarts...

…are part of the overall plan for dinner tonight! The burned eggplant is Yotam’s dish I made a couple weeks back and looooveed, and the caramelized fennel is a new one of his I’ve been eyeing. Now, C.T.-A. obviously hit the jackpot in giving me Plenty, but she also gifted me with a whole grains cookbook, Good to the Grain. Are you kidding?! These two couldn’t have been more perfect for me.

In GttG, I discovered the rhubarb tartlet recipe. It calls for a rhubarb-hibiscus compote but I’ll be damned if I could find dried hibiscus flowers anywhere. One option was to purchase hibiscus tea but the only one I could find that was just hibiscus was $10. I think not. So, I’m going to use the delightful sounding corn crust but put a strawberry-rhubarb compote inside instead.

We’re going to have a mezze spread dinner; I bought some stuffed grape leaves, whole wheat lavash and a feta salsa that is to die for.

Try this: crumbled feta, chopped scallions, chopped dill, chopped sundried tomatoes, chopped kalamata olives, EVOO, s&p. Mix together and chill. LOVE.