½ head garlic4 small eggplants2 to 3 tablespoons olive oil1 medium onion, peeled and finely chopped1 red bell pepper, cored, seeded, and cut into 1/4-inch dice1 teaspoon salt½ teaspoon black pepper¾ cup uncooked couscous¼ cup low-fat ricotta cheese¼ cup roughly chopped fresh parsley, plus more for garnish½ pound cherry tomatoes,… Continue reading…
1 large eggplant (or 2 medium)olive oil½ cup feta cheese¼ cup finely chopped and packed fresh basil Heat broiler or grill. Cut eggplant into ½ – inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on oiled baking sheet. Sprinkle cheese… Continue reading…
¾ cup sour cream1 teaspoon chopped onion or chive½ teaspoon saltFreshly ground pepper to taste2 tablespoon vinegar2 medium cucumbers, pared and thinly slicedLettuce or other greensPaprika 1. Mix the sour cream, onion, salt, pepper, and vinegar. Add the cucumbers and toss lightly.2. Serve on lettuce or other greens with a… Continue reading…
4 cucumbers; peeled, seeded, and chopped plus 1 cup peeled, seeded and finely diced1 cup plain yogurt2/3 cup sour cream½ teaspoon English-style dry mustard, to taste¼ cup chopped fresh mint leavesCucumber slices and mint springs for garnish In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and… Continue reading…
4 cucumbers¼ cup chopped fresh mint24 oz plain yogurtSalt and freshly ground pepper to taste 1. Peel the cucumbers and cut into small cubes. Combine cucumbers, mint, yogurt, and salt and pepper. Mix and chill exactly two hours (the flavors reach their peak at this time).2. Drain off excess water… Continue reading…
1 teaspoon cumin seeds1 tablespoon vegetable oil1 teaspoon mustard seeds1 large jalapeño, seeds removed, minced, plus 1 small jalapeño or green chile pepper, thinly sliced, for garnish10 ounces cauliflower florets, cut into 1/4-inch slices¼ cup chopped fresh cilantro, plus leaves for garnish1 tablespoon freshly squeezed lemon juiceSalt and black pepper… Continue reading…
Soaking the carrot strips in ice water makes them curly and especially crunchy.This was my favorite to make as a child3 medium carrots1 small head romaine lettuce¾ cup (3 ounces) feta cheese, crumbled½ cup snipped fresh dill, loosely packed½ teaspoon salt¼ teaspoon black pepperJuice of 1 lemon2 tablespoons olive oil… Continue reading…
Use a blender, not a food processor to purée this soup or it will become gummy.3 large leeks (1 ½ pounds), white and light-green parts trimmed1 medium clove garlic, minced4 small Yukon Gold potatoes (1½ pounds), peeled5 carrots, peeled2 ½ cups chicken stock1 ½ teaspoons salt1/8 teaspoon; black pepper2 cups… Continue reading…
½ a red cabbage – grated2 apples diced½ an onion1 teaspoon red pepper flakes1 cup fresh cilantro (or parsley)¼ cup lime juiceolive oil In a frying pan sauté onion, cabbage and apples in olive oil until tender. Add red pepper flakes mid way through cooking the above ingredients. Just before… Continue reading…
16 oz broccoli florets1 tablespoon butter1 tablespoon roasted walnut oil (can substitute olive oil)2 cloves garlic, finely minced¼ cup finely chopped red onion2 tablespoons lemon juice½ teaspoon saltDash of black pepper 1. Steam the broccoli until just tender.2. In a small saucepan, heat the butter and oil; add minced garlic,… Continue reading…
