Eggplant Caponata

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.

Spinach and Feta Frittata

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.

Tomato Cucumber and Walnut Salad

A simple tomato and cucumber salad inspired by a Middle Eastern recipe. Terrific on its own or with grilled Halloumi or feta.

Cauliflower and Feta Frittata

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!

Eggplants with Chermoula

Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.

Gnocchi with Spring 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.

Baked Endives with Gruyere Cheese

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. 

Roasted Potatoes with Persillade

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.

Dutch Mustard Soup

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.

Chermoula

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.

Beetroot Soup with Feta Cheese

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.

Mojo Verde (Spanish Green Sauce)

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.

Labneh

Labneh, also known as Laban, which means yogurt in Arabic, is a traditional food in the Middle East. It can also be served on its own as an appetizer – sprinkled with some olive oil and herbs and accompanied by some pita bread – a real delight!

Provençal Potatoes

Tian à la Comtadine is a traditional potato dish of the Provence. “Tian” is a gratin dish and “Comtat” means duchy. This is a popular side dish in France for meats and fish. But I also like it as a vegetarian choice accompanied by a green salad.

Pico de Gallo

Pico de Gallo also known as Salsa  Fresca is one of the best known Mexican imports to the American food scene. It’s a versatile sauce that renders itself to a multitude of uses. It is a crisp and tart condiment which enlivens grilled meats, baked dishes and is a great side kick to snacks. Indispensable in a summer party.

Cured Olive (Olives Piquées)

Here is a recipe to prepare your own cured olives. It only works with freshly harvested olives. You can’t obtain fresh ones? Then you might want to take a look at this recipe, so you buy the right variety for your Mediterranean dishes.

Persillade

Persillade (Persil = parsley in French) is a recurrent theme in the French kitchen. No wonder, the irresistible aroma of garlic and parsley makes any dish glorious. It can be added during the preparation of the dish for a more subtle flavor, at the very end to provide a more garlicky taste or even used raw as a garnish.

Cèpes (Mushrooms) à la Provençal

The type of mushrooms normally used for this dish are Cèpes, a French term which should be applied only to the Porcini variety. For this dish, you may also use cultivated mushrooms, like champignons, as long as they are fresh.

Cranberry Chipotle Sauce

No longer your grandmother’s traditional cranberry sauce. A Latino touch has been added to it. Chipotle chilis and dried smoked jalapeno peppers add a spark of heat and smokiness to the sweet/tart cranberries.