Eggplant Parmesan (no pasta)

First, slice the eggplants, salt, and let sit one hour to reduce bitterness.  Rinse and pat dry.

Then sautee in olive oil.

For the tomato sauce, we used a semi-homemade version with canned whole tomatoes from Trader Joe's, onions, oil and fresh basil.

Layer the eggplant with sauce and plenty of fresh mozzarella and Parmesan cheese, then bake at 350 for approx 45 minutes.

Bison ribeye (Linder Farms)

The trick with bison is not to cook it to death. This is a sliced ribeye served with greens and salad.

Cooking calamari at home - more fun with mezcal

Though I love calamari, I've never made it myself.  It turned out to be easy and cheap (from Santa Monica Seafood).  It's already clean, so it was as simple as slicing and sticking it in the pan with olive oil, garlic and a "glug" or two of mezcal.  I had it with an arugula tomato salad dressed in balsamic.