Mixed Greens with Grilled Chicken and Vegetables dressed with Blueberry Balsamic Reduction

After a long day, grocery stores are a welcome respite from the day for me. I like to find produce on the cheap and see what develops from there. Here's a quickie, feel healthy dinner sparked from fresh blueberries on sale. Again, all measurements for ingredients are about right, but since I never really keep track, just be sure to taste as you go along.

Mixed Greens with Grilled Chicken and Vegetables

dressed with Blueberry Balsamic Reduction

For Salad:
2 chicken breasts
2 vine ripe tomatoes
1 red pepper
1 package mini bella mushrooms
olive oil for glazing
salt and pepper
enough mixed greens for salad servings

For Reduction:
1 small container of blueberries
2 Tbsp dark brown sugar
1/8 c balsamic vinegar
1/2 lemon, juiced and zested
1 Tbsp honey
1/4 c extra virgin olive oil

Glaze the chicken and grilling vegetables with oil and season with salt and pepper. Throw on grill with medium high heat until done. For reduction, add blueberries, vinegar, and lemon juice to saucepan on medium high heat. Reduce to about half. Mix in brown sugar, honey, and lemon zest. Remove from heat and let cool. Emulsify with oil until desired consistency for dressing salad. Slice chicken for presentation and assemble salad. Glaze salad with the reduction.

Red Miso Grilled Eggplant

My girlfriend and I wanted to eat light tonight, so we thought a dish of grilled eggplant with a red miso paste glaze would hit the spot, and the weather was perfect to knock the dust off my outdoor gas grill.

We are a big fan of this dish, ... quick, easy, and so flavorful with the sweetness of the eggplant paired perfectly with the bold flavors of the miso paste. Miso paste comes in a large variety, with the main two types generally categorized as white or red miso. I find the red variety to be much more bold in flavor and is my preference for this recipe.

Red Miso Grilled Eggplant

3-4 small eggplants
2 Tbsp red miso paste
3 Tbsp sake
3 Tbsp mirin (seasoned vinegar)
3 Tbsp water
2 Tbsp sugar
1/2 Tbsp soy sauce

Cut the stem portion off of the eggplants and cut in half. Place the eggplant halves into a large bowl of salted water and soak for 5 to 10 minutes to leach out some of the bitterness. In a bowl, mix together all the miso ingredients and combine until smooth. Add additional water if miso paste is too salty, but remember to keep the paste with a bold flavor; the grilling will mellow the miso flavor. Drain and pat dry the eggplants and place on high heat grill, flesh side down. Grill over medium heat for 4-5 minutes and turn over. Glaze the flesh side with miso paste mixture and continue to cook other side for an additional 4-5 minutes. Remove from heat and serve with hot steamed rice and tea.