Lia’s 16-1/2 Minutes in the Limelight

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It has been an interesting month. Some of you know that Cooking Light trained me to be one of their West Coast spokespeople back in May of 2008 (some of you may even remember sputtering oil that drowned out microphones and questions about caraway seeds). But a full 18 months passed by after those first initial segments before I got the call to go back on air (could it have been the oil?). And then, suddenly, I was in the midst of a media blitz.

VFTB-postAt ABC’s View from the Bay with hosts Spencer Christian and Janelle Wang

My first stop was San Francisco’s View from the Bay on ABC, where I talked about how to make healthy lunches fun for kids . . . host Spencer Christian enjoyed them, acting like a kid to get a taste of the peanut butter banana roll-ups.

Next up was KTLA Morning News in Los Angeles where I talked viewers through how to pick a whole grain bread–I loved how everyone on the set came over to learn about what to look for on the label.

Then it was back to San Francisco for another segment on View from the Bay; this one on how to choose–and use–healthy carbs. I even got host Janelle Wang to cook!

I have to admit, I had a ball with all of these, and I really enjoyed sharing information and encouraging people through a new medium. I’ve also been so impressed by how down to earth and just-plain-fun everyone has been, from producers to interns to hosts. Such an experience for someone who (confession) doesn’t have television. Thanks to Cooking Light and to everyone at KGO and KTLA for everything.

And keep an eye out . . . I may just be coming to your screen sometime soon!

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Obscenely Good Eggplant-Ricotta Tartine

This grilled eggplant sandwich should come with a rating–and not because it’s topless (tartine is the French word for open-faced sandwich). Because it’s that good.

Obscenely Good Eggplant-Ricotta Tartine


Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: Serves 4

Obscenely Good Eggplant-Ricotta Tartine


  1. 1 pound eggplant, sliced into 1/2-inch slices
  2. 1-1/2 tablespoons olive oil
  3. Salt and pepper
  4. 1/4 cup fresh ricotta
  5. 2 tablespoons grated Parmigiano-Reggiano cheese
  6. 2 tablespoons mixed fresh herbs
  7. 1 clove garlic, minced
  8. 4 slices rustic, whole grain bread
  9. 1 cup arugula


Preheat grill to medium-high.

In a large bowl, toss the eggplant slices with the oil, salt and pepper. Grill for 5-8 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.

Mix together herbs, garlic, ricotta and Parmigiano-Reggiano and spread evenly on the four slices of bread. Toast in a toaster oven or broiler for 3-4 minutes, until cheese just starts to bubble.

Mound arugula onto the sandwiches and top with eggplant.

  • Christine Gable

    Way to go, Lia! Great job on these — gonna try those peanut butter banana roll-ups too. Bet my kids will love ‘em!

  • Lia Huber

    Christine . . . I have to admit, I like them as much as Noemi does ;-).

  • Julie Strong

    you are a rockstar!!! I love hearing your voice on my computer – I think i’d fall out of my chair if I saw you on TV!!! you go girl! if you come to Texas – anywhere in Texas – you better call me – I’ll be your assistant for the day!!!
    congrats, Lia – your success is hard earned and much deserved.
    love you- Jules

  • Jacqueline Church

    Great job! You have such a terrific personality it shines through!

  • kvignos

    Lia, you are MADE for TV!!! Brilliant!

  • Lia Huber

    Thanks so much, you guys!