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.
I just adore Pesto di Rucola. Its peppery piquancy is an excellent alternative to the classic basil pesto.
Caponata di Melanzane, a traditional dish from Sicily. The sweet and sour combination common in the Arab cuisine is strongly represented in this Sicilian dish.
A quick and easy frittata of spinach, eggs and feta cheese. With a salad on the side its always a winner, hot or at room temperature.
A simple tomato and cucumber salad inspired by a Middle Eastern recipe. Terrific on its own or with grilled Halloumi or feta.
This recipe is my Indonesian choice for a dinner with guests as I can prepare it in advance – no problem if they arrive late. Served with a satay noodle salad.
Utterly scrumptious, moist and with that tangy kick of lemon. The secret is the butter, only the best will do. Let the cake ripe overnight for extra flavor.
This mouth-watering seafood dish from Morocco is full of flavors and colors – as they say, “the eye eats before the mouth”. Serve with Couscous and Chermoula.
Choucroute de la Mer à l’Alsacienne, a dish from the Alsace. Fillets of fish, clams, shrimps, pan-fried or sauteed, are served on a bed of creamy sauerkraut.
This recipe from Israel probably has its origins in Russia. If you can’t get your hands on sorrel use spinach or arugula (rocket).
A cauliflower frittata recipe from a Turkish hole in the wall restaurant in Berlin-Kreuzberg. What a great way to spice up an underrated vegetable!
A cake that is pure comfort and joy. Dense and moist, studded with candied ginger and topped with a honey and apple brandy glaze.