A very colorful salad which can be made ahead of time. A great bring along to a summer party. If you are unable to find Halloumi cheese, feta cheese is a great substitute. Yield: 4 – 6 servings Time: 30 minutes Ingredients: Dressing: 1/3 cup (80 ml) extra-virgin olive oil plus 3 Tbsp 2 Tbsp red wine vinegar 1 Tbsp lemon or to taste 1 large garlic clove, finely minced 1 tsp dried oregano salt and pepper Salad: 1 cup (175 g) broccoli florets 1 small red bell pepper, seeded and diced into 1/2 inches (1,25 cm) pieces 1 small onion, roughly chopped 3/4 cup (80 g) cherry tomatoes, halved 1 can (1 ..read more

Risotto is perfect for any occasion. Creamy carrot risotto with a spicy kick from chili crisp transforms it into an elegant dish. Chili crisp, an infused oil with chili pepper, onions, garlic, and spices, adds a peppery note, making the risotto stand out. This versatile condiment, now popular and a pantry staple, is a must-have. Yield: 4 servings Time: 60 minutes Ingredients: 2 lbs (900 g) of carrots, washed and peeled 1 Tbsp chili crisp or to taste 1 Tbsp olive oil, if needed salt and freshly ground pepper 1 small onion (about 70 g), finely minced 2 garlic cloves, finely minced 1 tsp turmeri ..read more

A light meal that comes together with a few ingredients and little effort. A savory stir-fry dinner in less than 30 minutes. Yield: 4 Time: 30 minutes Ingredients: 3 cups (720 ml) green beans, trimmed and cut into 1 1/2 inch (3.8 cm) pieces 1 medium sized red pepper, thinly sliced 1 cup (240 ml) scallions, thinly sliced 1 tsp fresh ginger, finely minced 2 garlic cloves, finely minced 1 tsp Chili garlic sauce or Sriracha to taste 4 Tbsp light soy sauce 2 Tbsp Shaoxing rice wine 1 tsp cornstarch mixed with 2 Tbsp (30 ml) water 1 1/2 lbs (680 g) large shrimps, peeled and de-veined 4 Tbsp canola ..read more

A hearty dish that perfectly combines eggplant and chickpeas and okra with aromatic spices. Serve alongside basmati rice or warm naan bread. Yield: 4 Time: 20 minutes Ingredients: 2 Tbsp olive oil 1 large eggplant, diced 1 onion, finely chopped 3 cloves garlic, minced 1 Tbsp ginger, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric powder 1/2 tsp cayenne pepper (adjust to taste) 1 can (15 oz/425 g) chickpeas, drained and rinsed 2 cups baby okra 1 can (14.5 oz/411 g) diced tomatoes 1 can (13.5 oz/400 ml) coconut milk salt and pepper to taste fresh cilantro or parsley, chopped (fo ..read more

“Pomodori secchi sott’olio”. A classic recipe from Italy. This is a very easy recipe for reconstituting store bought sun-dried tomatoes. The flavor is excellent and requires very few ingredients. Good organic sun-dried tomatoes and a quality olive oil is preferable. If you decide to add some herbs to your tomatoes, use only dried ones. Fresh will spoil. Sun-dried tomato olive oil can be used in salads and many other dishes. Yield: about 16 oz (450 g) Time: 20 minutes Ingredients: About 6 to 8 oz (170 to 225 g) store bought sun-dried tomatoes 3 cups (710 ml) of water 3 cups (710 ml) of white v ..read more

Chicken Rollatini is a great way using simple ingredients to create an impressive dinner meal. It is perfect for making ahead and can be served with your favorite sauce. I personally prefer “marinara sauce” giving the dish an Italian touch. Roasted cauliflowers are a good side kick, as are roasted broccoli or roasted lemon potatoes. Yield: 4 Time: 60 minutes Ingredients: This recipe is fairly labor-intensive, but its saving grace is that most of the work can be done in advance. Ask your butcher to slice the chicken breasts thinly for you. It saves a great deal of time in the preparation. Dredg ..read more

Roasting cauliflower imparts a new dimension to a rather bland vegetable. Cauliflower can absorb any spice added to it. A combination of turmeric, cumin, salt, and pepper produces a toasty and crispy veggie worthy of eating straight out of the oven with a sprinkle of lemon. It’s a rich, golden addition to any salad or side dish. Yield: 4 Time: 30 minutes Ingredients: The key is to cut the florets in a way that there is one flat side for browning and to roast at a high temperature. 6 cups (600 g) cauliflower florets, about 1 small head 3 Tbsp olive oil 2 tsp ground turmeric 1 tsp cumin 1 tsp c ..read more

A risotto that brings together 2 bountiful summer veggies, eggplant and tomatoes. Easy to make and delicious, a perfect combination. If time allows, make your own tomato pulp. After all, summer tomatoes are plentiful and bursting with flavor. Yield: 4 servings Time: 60 minutes Ingredients: 4 Tbsp olive oil 2 medium-sized eggplants, cut into 1 inch (2,5 cm) dices 3 fat garlic cloves, finely minced 1 large shallot, finely minced 1 cup (230 g) canned tomato pulp 1 cup (200 g) carnaroli rice 4 cups (1 L) vegetable stock 1 Tbsp unsalted butter 2 Tbsp grated Parmesan cheese plus more for serving sa ..read more

Fasolia Gigantes are very large butter beans which are grown in Northern Greece. They have a special place in the Greek cuisine and are particularly popular during Lent time. They are often served at room temperature as part of a Mezze. Canned Fasolia Gigante (I use the ones from Trader Joe’s) or large butter beans are a great help when preparing this dish. The remaining ingredients are very likely found in your refrigerator or pantry. A more labor and time intensive version of it requires the soaking of the dried beans overnight and cooking before assembling this recipe. Yield: 4 Time: 40 min ..read more

A salad that is an amalgamation of colors, flavors and textures, all dressed up with a warm bacon-vinaigrette. Easily made all year around and a great option as a take along to a party. So good you might decide to eat it all by yourself! Yield: 4 Time: 30 minutes Ingredients: 1 1/2 lbs (260 g) broccoli florets 4 Tbsp extra virgin olive oil kosher salt and freshly ground pepper 3/4 cup (90 g) pecans, roughly chopped 3/4 cup (110 g) pitted dates or dried cranberries 3/4 cup (105 g) diced bacon 2 tsp Dijon mustard or to taste 3 scallions, cut into 1/2 inches (1,2 cm) slices 1 cup (125 g) Gruyère ..read more