Vegetarian-friendly, great for any occasion and with little kitchen work. Different spices, like turmeric and fennel seeds transform a humble vegetable into a delectable dish. This seasonal salad combines roasted and raw ingredients into satisfying meal. The blue cheese dressing, is just the right sidekick. Servings: 4 Time: 30 minutes Ingredients: US MeasuresMetric 8 cups cauliflower florets 1 can of 14 oz chickpeas, rinsed, drained and blotted dry with towel paper 6 garlic cloves, unpeeled, lightly smashed with the knife side 6 Tbsp olive oil 2 tsp Turmeric powder 2 tsp fennel seeds pinc ..read more

Pasta con Baccalà e Finocchio, a venerable recipe from the Roman-Jewish cuisine. Salting changes the nature of the fish. Even after desalting, the fish has a firm and distinctive texture, a fortified and particularly tasty version of itself. Servings: 4 Time: 30 minutes + desalting time Ingredients: US MeasuresMetricICYMI Poaching Stock: water 1 celery stick, roughly chopped 1 small carrot 1 small onion fennel top trimmings parsley stalks 5 black peppercorns Pasta: 1 lb salt cod, previously desalted 1 medium onion, thinly sliced 1 medium fennel, thinly sliced 4 Tbsp olive oil 14 oz fettuc ..read more

Day old bread and soft tomatoes get a new delicious life and make for a great make-ahead dish. Another variation of Insalata di Pane, a venerable Italian classic. Servings: 4 Time: 60 minutes Ingredients: US MeasuresMetric 4 cups day old Italian bread cubes about 1 inch in size 1/2 lb green beans, trimmed and cut in half if too long 2 cups multi-color cherry tomatoes, cut into halves lengthwise 1/2 cup extra virgin olive oil 3 garlic cloves, peeled and left whole 2 Tbsp white balsamic vinegar or to taste juice of 1 lemon + zest 1 cup fresh mozzarella cubes, about 1 inch in size 1/4 cup rou ..read more

A tasty and versatile dish for many occasions. Easy to prepare. Great as a hot or cold appetizer, brunch mezze or light lunch choice. A drizzle of balsamic glaze adds a rich chocolaty color and a savory tangy zest. Servings: 4 Time: 25 minutes Ingredients: US MeasuresMetric 4 medium zucchinis, halved lengthwise 4 Tbsp olive oil 2 Tbsp finely minced shallots 1 small hot chili pepper, seeded and finely minced 2 garlic cloves, finely minced 4 prosciutto slices, cut in the middle lengthwise 4 Tbsp flat-leaf (Italian) parsley, finely chopped salt and freshly ground pepper to taste 1 Tbsp balsam ..read more

Shakshuka, it’s fun to say, to make and above all to eat. The word shakshuka comes from the Arab language, and means “a haphazard mixture” or “mixed up.” Traditional shakshuka features poached eggs in a spicy tomato and pepper sauce. There are many different recipes for this easy weekday dish or brunch. I prefer mine with roasted cauliflower, a spin off the classic shakshuka, a perfect nesting for the eggs and with an extra veggie touch. Servings: 4 Time: 30 minutes Ingredients: US MeasuresMetric 1 medium head cauliflower, about 1 1/4 lbs broken into florets 4 Tbsp olive oil salt and fresh ..read more

An appealing and delicious choice for a summer cookout. Amazingly simple to prepare and the best of all in less than 30 minutes. Servings: 4-6 Time: 25 minutes Ingredients: US MeasuresMetric 1 1/2 cups orzo pasta 2 cups water a pinch of saffron threads 1 cup frozen petite peas 1 cup jarred roasted red peppers in oil, drained and roughly diced 1/4 cup + 2 Tbsp extra virgin olive oil 2 Tbsp red vine vinegar or to taste 1 Tbsp finely chopped fresh thyme 1/2 cup flat-leaf (Italian) parsley, finely chopped 1/2 cup Feta cheese or to taste, roughly crumbled salt and freshly ground pepper 280 ..read more

For many, okra falls into the category love-it or hate-it. Roasting okra, brings out its natural sweet and slight grassy taste and reduces the “sliminess”. This native of Africa is the star in many dishes of the Southern cuisine in the US. Servings: 4 Time: 40 minutes Ingredients: US MeasuresMetric 1 lb small Golden Yukon potatoes, quartered 2 cups fresh okra, tops slightly trimmed, but not cut off 3 cups arugula, washed and long stems trimmed short 2 scallions, sliced into thin rounds 4 Tbsp flat-leaf (Italian) parsley, finely chopped 4 radishes, sliced into thin rounds 4 Tbsp olive oil p ..read more

French Puy lentils or their counterparts, the Italian Castelluccio lentils, are considered by many the best. They are smaller and firmer than the brown lentils and the choice in dishes where the lentils need to keep their shape like salads and side dishes. This simple dish is elevated by the piquant spices “a la marocaine”. Servings: 4 Time: 40 minutes Ingredients: US MeasuresMetric 1 1/2 cups Puy or Castelluccio lentils 2 tsp Turmeric 1 cup carrots, diced 1 cup green beans, trimmed and cut into 3 inch pieces 5 cups low salt vegetable stock 1/4 tsp Cayenne pepper 1 cup flat-leaf (Italian ..read more

Frittatas are much like a quiche without a crust. They are great as an appetizer, light lunch or a bit more substantial course when served with a side of your favorite veggie or salad greens. Goat’s cheese adds a tangy note to the freshness of new season asparagus. Servings: 4 Time: 45 minutes Ingredients: US MeasuresMetric 3 Tbsp olive oil 1 Tbsp unsalted butter 8-10 green asparagus spears 1 large red pepper, slivered 8 large eggs 1 tsp dried thyme 2 Tbsp finely minced Italian parsley salt and freshly ground pepper 4 ounces creamy goat cheese or feta cheese 3 Tbsp olive oil 1 Tbsp uns ..read more

Wax beans or yellow beans are a relative of the better known green beans. The lack of chlorophyll is responsible for their nice bright color. They taste the same, thus you may substitute them with their green counterparts. A sunny choice for the golden days of summer. Servings: 4 Time: 30 minutes Ingredients: US MeasuresMetric 1/2 lb wax beans, trimmed 1/2 cup + 2 Tbsp extra virgin olive oil 1/2 cup Spanish dried Chorizo rounds 1 medium red pepper, seeded and cut into slivers 16-20 medium sized shrimps 1 1/2 Tbsp flat-leaf (Italian) parsley, finely chopped 4 Tbsp sherry vinegar or to taste ..read more