Go-to Meals: Gluten-Free Summer Pasta Salad & Grilled Eggplant

I passed by the farmer's market last night and decided to pick up whatever I was drawn to, and then go from there for dinner.  Here's what I ended up with...

oh, and the most delicious local lavender honey...you can eat it by the spoonful.

I picked up some unusual cucumbers.  Maybe someone knows their names, I don't...but they were my main inspiration.  I used a recipe that I had from a friend from a while back.  

To make this salad:

You need:

Pasta {I use Lunderg Brown Rice Pasta Rotini}

Broccoli

Tomatoes

Cucumbers

Onions

Dill

Lemon

Olive Oil

Salt & Pepper

Steps:

Boil water

Add broccoli when pasta is still hot

Add oil & put pasta in the fridge

When cool, add in fresh veggies

Add Red Wine Vinegar, Olive Oil and Salt & Pepper

Then toss in LOTS of dill

I've never in my life grilled eggplant.  If you're interested in trying, this is what I did.  

Cut your eggplant lengthwise {not sure what type of eggplant this is}:

Mix together olive oil, fresh dill, dry oregano, dry basil, dry thyme {didn't have fresh} and one clove of fresh garlic.  Spread the mix all over and put on a skillet and then put something heavy over it.  Let cook for a few minutes...

and then serve on the side

Lots of left overs if you have a small family like us!