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.
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.
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.
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!
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Ready-made gnocchi are a fast cook’s dream. Sauteing them in butter and olive oil sears them in a crispy mantel. A quick and healthy option for dinner.
Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyere cheese is a perfect match to the the endives.
A tasty recipe for roasted potatoes Provence style: Leaving the potato skins on is healthy and the Persillade adds zest. Goes well with meat dishes.
The mustard soup with bacon and leek is one of the classic Dutch recipes. Instead of Dutch mustard, use equal amounts of whole grain and Dijon mustard.
The famous Moroccan recipe for a spicy marinade and sauce, a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil.
For this recipe, you can use lima beans, butter beans or fava beans. This cool lemony salad is one of my favorites and quick to prepare.
I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! Beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.
Originally from the Canary Islands, this recipe is now popular all over Spain. It’s used for potatoes (Spanish are consummate potato eaters), roasted vegetables, fish, salads, soups you name it, you got it.