Butternut Squash and Tahini Dip
From Jerusalem, A Cookbook by Yotam Ottolenghi and Sami Tamimi One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors – two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas. They didn’t know…
Greens Salad with Strawberries, Pistachios and Basil
This is a refreshing springtime salad, using whichever greens you have available. I used half arugula and half spinach. Try a taste of strawberry with a shred of fresh basil – great combination! As always, feel free to substitute different greens, different berries. The cucumber slices add some crunch and take up the taste of…
Sprouting Lentils – Getting More From These Legumes – Toasted Lentils or in a Lentil Salad
I used to sprout lentils a lot when my kids were younger but stopped for a while as some of the cooking patterns changed at our home. Recently, I started sprouting beans and lentils again and am enjoying using them in any recipe that call for lentils or beans. Basically, you can use the same…
Berry Tart With Honey – Yogurt Filling
Here’s a perfect red, white and blue dessert for 4th of July weekend, adapted from the Washington Post!. I rarely bake, so on the few occasions I’ve needed a graham cracker crust, I’ve always grabbed Keebler right off the supermarket shelf. Well, the crust in this recipe takes about 5 minutes to prep and is delicious!…
Mango and Cabbage Slaw
Adapted from cooking class with Ms. Vy in HoiAn, Vietnam March 2016 See Asian chicken BBQ recipe for more details This mango salad was meant to be prepared with prawns. I can’t remember if we had tofu or chicken or nothing in it’s place. At home, I tried it again with 1 cup of napa…
Italian Vegetable Soup – Ribollita
I’m guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines’ Day, but here’s a healthy one to keep you warm and content. From Ellie Krieger at the Washington Post: “Ribollita, which means “re-boiled” in Italian, is a homey Tuscan stew…
Moroccan Carrot and Chickpea Salad
From Once Upon A Chef Servings: 6 – 8 (as a side dish) This is very tasty! If you prefer less curry taste, add a LITTLE extra lemon or honey. Ingredients: For the Dressing1/4 cup extra virgin olive oil1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon1/4 cup freshly squeezed orange juice,…
Yummy Apple, Walnut and Lettuce Salad
Make this salad when you need a fresh, flavorful accompaniment for dinner or a nice healthy lunch! Ingredients for Salad: 1 small head of lettuce or a mixture of salad greens, torn coarsely2 small Granny Smith apples finely diced6 oz. of walnuts 6 oz. of FetaThinly sliced red onions (optional)4 oz. dried fruit, (craisins, chopped apricots,…
Sweet Potato Salad-Colorful and Delicious
This is a tasty salad full of nutritious ingredients, especially the sweet potatoes! Ingredients: 2 lbs sweet potatoes1/2 lb of garbanzo beans (not canned). If you can get the ones with the skin (called kala channa from an Asian store, it is even healthier) 1 red onion cut into fine pieces (optional) Salt to taste 2 tablespoons…
Minestrone Soup Can Be A Meal
As you may have noticed, the Washington Post Wednesday Food Section is the source of many of my recipes. I’m sort of addicted to reading recipes and trying new ones, even though I currently possess more than I could possibly make in a lifetime. I only share with you the ones I really like –…