This potato recipe, using pantry supplies, creates a delicious tangy coating on the outside of the potatoes while keeping the inside moist and buttery.
A different twist on a pasta salad recipe. No mayonnaise or any creamy dressing. Refreshing with a salty kick of feta cheese and a garlicky oregano sauce.
Simple and quick garlic oregano sauce to liven up grilled chicken, beef, shrimp or anything on the barbie. Who needs a bottled barbecue sauce?
A popular recipe. Zucchini Fritters are served in cafés and bars in the Middle East as a quick bite, accompanied by either Labneh or a spicy tomato sauce.
This tasty salad recipe with baby lima beans, peppery arugula leaves, cherry tomatoes and cubed feta cheese in between make for an eye-catching presentation.
Endives Braisées a classic recipe of the Belgian cuisine. Endives, are popular in Europe as comfort food. I like them best braised or roasted.
For recipe, I selected small zucchinis, large ones are too coarse and seedy. In order to add color I left the skin of the zucchinis on, a nice touch I think.
Figues au Roquefort a delicious recipe from France. Use young Roquefort or any medium sharp blue cheese, like Gorgonzola, Great Hill Blue , Humboldt Fog.
This red pepper mini roll recipe is a delight. The sweet, smoky taste of the roasted red peppers contrasts well with the tangy flavor of the soft goat cheese.
A popular Greek summer dish, Domates Yemistes, an ideal way to use those ripe and tender tomatoes which your neighbor just happened to bring to your door.
I much prefer broccolini than broccoli rabe or regular broccoli. Broccolini’s mild and sweeter taste is a perfect contrast to the sweet and sour Salsa Rossa.
Tender broccoli florets pair well with olive oil and the zesty taste of lemon. A tasty side dish ready in a snap.
This recipe is a great alternative to chickpea hummus. It’s lighter with fewer calories but with a similar texture and taste of the traditional hummus.
The tangy, earthy taste of goat cheese combines well with the spinach. The tart is a breeze to make and a winner with a salad.
A variation of Haricots Verts aux Amandes, a green bean dish so popular in France. Roasting green beans brings out their sweetness and intensifies the flavors.
Inspired by the traditional Portuguese Caldo Verde, this richly colored soup is a meal on its own. Chorizo sausages give a spicy addition to the soup.
Sarde in Tortiera is a dish from Italy’s Campania region The combination of sardines and potatoes is typical of the “Cucina Povera” (the poor’s kitchen).
Roasting asparagus intensifies its flavor so much more than when they are simply steamed. This dish is an elegant choice for a first course or light lunch.
Moules à la Marseillaise, a traditional Provençal recipe from the port city of Marseille. You can serve it as an appetizer or as a main dish.
Cauliflower fritters make great tapas or appetizers. I normally pair it with a yogurt lime sauce or I add smoked salmon rolls for an elegant brunch choice.