vegetarian

Mejadra, Lentils and Rice with Caramelized Onion

Mejadra, lentils and rice with caramelized onions, is considered to be a the ultimate comfort food in the world of...

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Artichoke Balls

Every party in New Orleans in the 60's and 70's, especially our family parties, served artichoke balls as an appetizer....

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Bulgur with eggplant, tomato and yogurt sauce

This scrumptious bulgur wheat is seasoned with onions, garlic, tomato, and bold spices. The lemon and mint yogurt topping enhances...

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Spring Frittata with Asparagus, Mozzarella, Parmesan and Calendula

The delicate pale green tender asparagus spears are making their appearance in our gardens and at the market and are...

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Roasted Cauliflower and Broccoli with Preserved Lemon

This recipe for roasted cauliflower and broccoli with preserved lemon is a great starting point to begin to use your...

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Caramelized Fennel

Do not let the licorice flavor of fennel deter you from its many versatile uses in your cooking. It is...

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Shirazi Salad

Shirazi salad hails from the city of Shiraz in southwestern Iran. This classic yet simple tomato, cucumber, and onion salad,...

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Lentil Loaf

I am always searching for new ways to make lentils and other tasty, heart healthy, and plant based foods. The...

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Preserved Lemons

If you are going to cook Mediterranean cuisine, particularly cuisine from North Africa, then having a jar of preserved lemons...

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Persian Spiced Vegetable Soup

My Persian spiced vegetable soup does not use the typical ingredients that you may find in your grandmother's vegetable soup....

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Savory Spinach and Mushroom Pies

These savory spinach and mushroom pies are filled with veggies and cheese wrapped in a flaky, buttery crust.

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Portobello Mousse, Dirt Candy

This is my rendition of a portobello mousse I tried at Dirt Candy by Chef Amanda Cohen on a trip...

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