Recipes

In a medium pan, I usually use a Crueset, saute 6 - 10 fresh garlic cloves, minced, with a pinch of red pepper flake and a pinch of fennel seed in approximately 3 tablespoons of extra virgin olive oil until soft. Halve approximately three pints of cherry, grape, and/or pear tomatoes. I use a combination of all three to add color to the dish and a depth of flavor from each type of tomato. Add to the oil and garlic. Simmer until the skins start to "pop",…

Eggplant is such a versatile cooking medium. The Middle East uses it extensively in all forms - fried, basked, roasted and more. It isn’t nearly as popular elsewhere. Here is a recipe that might make this a more popular vegetable in your house. INGREDIENTS 2 medium eggplant (shiny skin, lightweight) 1 tsp cooking salt 1 tbsp olive oil 1 tbsp lemon juice 1.5 tsp EACH coriander, paprika, cumin, ginger powder, turmeric 1/2 tsp cinnamon 1…

INGREDIENTS 2 lbs. fish filets 6 Yukon gold potatoes, halved 3 carrots, sliced 2 juicy tomatoes, cubed 1 onion, thinly sliced 1 lemon, juiced 2 tbsp. Parsley, chopped 4 branches thyme 2 tbsp. Chopped dill 1/2 tsp. Paprika 1/2 tsp. Powdered ginger 2 spoons olive oil Salt and pepper INSTRUCTIONS Preheat oven to 400F. Make a marinade from all ingredients except for the carrots and potatoes. Marinade the fish for 30 minutes in the fridge.…