Tender broccoli florets pair well with olive oil and the zesty taste of lemon. A tasty side dish ready in a snap.
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.
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 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.
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.
A lentil gratin recipe from France, using Puy lentils, smoked sausage and mushrooms. You can make the gratin ahead, just pop it into the oven shortly before.
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.
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.
Potatoes, onions, red peppers, olives and a few spices baked in olive oil – it’s amazing what a few good ingredients can do to a simple dish. It could even serve as a vegetarian main course.
The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad.
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for the summer season to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
A versatile dish with great color and contrasting flavors done in a jiffy thanks to a pantry staple, canned Cannellini beans. Comfort food in many shapes. A satisfying vegetarian choice, a side dish to your choice of meats and a great pic-nic take along.
Parmigiana di Zucchini, Mozzarella e Acciughe, a dish which has been around since Roman times. Because of their long shelf life, anchovies were used then as today to flavor dishes. No wonder, anchovies are still the “little secret” in many Mediterranean dishes. Please use good quality anchovies, not the dismal canned ones you find in many US supermarkets.
A great side dish to roasted meats. Serve this favorite from Liguria in Italy on its own or as a side dish with an extra drizzle of extra virgin olive oil.
Batatas a Murro, meaning punched down potatoes, is the name of this traditional Portuguese dish. Potatoes “get to know your fist” while still warm and then drizzled with garlic olive oil and a dash of vinegar. Frankly, I rather punch gently with a coffee mug.
Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired.
Serve on its own or as a side dish to grilled meats.
To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. Its a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.
Spring in the Provence, mounds of white asparagus deck the stalls of weekly green markets. They are often referred as “the vegetable of the kings”, rated far superior as their green counterparts. Unlike green asparagus, white ones need to be peeled to remove the bitter skin before cooking.