by Chef Justin Timineri Florida's Culinary Ambassador

As the New Year begins and the last one fades into memories, it’s time for resolutions that bring new hope and expectations. We make our New Year’s resolutions with full intent to keep them. However, that is not always the case.

America is putting on the pounds; there is no doubt about that fact. Therefore, many of us use our New Year’s resolutions as a healthy beginning—in many cases, to start new diets or join a gym. Let’s face it, we all want to lose those stubborn 10 pounds or fit into smaller jeans. What better way to do that than by making the right food choices?

We look for convenience when preparing meals, but sometimes this comes at a cost. Is convenience more important than our health and well-being? I don’t think so. What we eat is directly related to our health.

Farmers throughout Florida grow an abundance of fruits and vegetables that can make sticking to a healthful New Year’s resolution a little easier. Let’s make a resolution together—take just a small amount of time from our busy lives to invest in ourselves. Here’s to healthy beginnings!

EGGPLANT DIP

11⁄2 large Florida eggplants, halved
Olive oil cooking spray
1 Tbsp. olive oil
1 onion, coarsely chopped
1 clove Florida garlic, minced
11⁄2 Florida tomatoes, coarsely chopped
1⁄2 Tbsp. hot paprika
11⁄2 Tbsp. plain low-fat yogurt
Coarsely ground black pepper and salt, to taste
11⁄2 Tbsp. sliced Florida basil

Heat oven to 350° F. Coat eggplants with cooking spray. Roast one hour. Scoop pulp into a sieve lined with cheesecloth; drain one hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion five minutes or until soft. Add garlic; cook three minutes or until soft. Add tomatoes and paprika; cook three to five minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables. Makes 4 servings

GINGER STIR-FRIED CABBAGE

2 Tbsp. olive oil
1 Tbsp. Florida ginger, minced
1 2-pound Florida green cabbage, quartered, very thinly sliced
6 green onions, chopped
1 Tbsp. oriental sesame oil
Salt and pepper, to taste

Heat olive oil in large, heavy pot over medium-high heat. Add ginger and stir 30 seconds. Do not let ginger burn. Add half of cabbage and toss until wilted, about 4 minutes. Add remaining cabbage, green onions and sesame oil. Toss until all cabbage is crisp-tender, about 4 minutes. Season to taste with salt and pepper and serve. Makes 6 to 8 servings.