Grilled Eggplant and Cilantro Dip
*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes
Middle Eastern
Meat and Vegetable Casserole with Pomegranate (Kowaj)
I am so sorry it’s been so quiet around here! The truth is, behind the scenes things have been anything but: for the past few weeks, I’ve been busy working
What I’ve Been Reading + Lamb Stuffed Eggplant from Jerusalem: A Cookbook
I’ve acquired a number of wonderful books in the past few months. I’ve mentioned a few here and there in the context of recipes that I’ve featured…now I’m going to
Amaranth Tabouli
Amaranth is an extremely tiny, yet extremely nutritious seed that cooks up like a grain (like quinoa). It is gluten-free and high in protein, calcium and magnesium. It has a
Roasted Beet Salad with Mint and Feta
Roasting is my favorite cooking method for beets. After I roast the beets, I love to add them to salads like this one. This Roasted Beet Salad features flavors that
Mezze for the Daring Cooks
The 2010 February Daring Cook’s Challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey
Eggplant and Feta Salad
I absolutely adore eggplant. I like roasted eggplant, grilled eggplant, stuffed eggplant, and eggplant in ratatouille, but I think my favorite way to eat eggplant is when it’s fried in