Green Beans with Almonds and Goat Cheese

Judias Verdes con Almendras y Queso de Cabra is a Spanish vegetable recipe worthwhile trying. A great side dish or, on its own, an excellent vegetable choice.

Mustard Roasted Potatoes

This potato recipe, using pantry supplies, creates a delicious tangy coating on the outside of the potatoes while keeping the inside moist and buttery.

Zucchini and Feta Fritters

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.

Zucchini Flan

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.

Roasted Red Pepper Involtinis

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.

Roasted Broccolini with Salsa Rossa

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.

Lemon Roasted Green Beans with Almonds

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.

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.

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.

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.

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.

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.

Baked Potatoes with Olives

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.

Jalapeno Corn Fritters

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.

Cannellini Beans with Broccolini

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.