This quinoa bowl pairs the excellence of Mediterranean cuisine with feta cheese, Kalamata olives, tomatoes on the vine with a flavorful tri-color quinoa that has been infused by a Greek vinaigrette, aromatics, and broth. The result is a the most delicious yet nutritious Mediterranean bowl!
For the classic pairing of cheese with crackers, this combination of hard Spanish cheeses with crisp, almond crackers is a delight for the senses. Assembled in just 5 minutes, the buttery Manchego and Iberico cheeses pair perfectly with the nutty Simple Mill’s crackers, without one (more).
With my Freshest Ever Greek Salad, every bite is a burst of flavors—with either a crisp crunch of cucumbers, mixed with a nutty note of black olives and an earthy hint of oregano, or a salty touch of feta cheese, coupled by juicy, sweet tomatoes. (more).
This Heavenly Caprese with Pesto Panini is so blissful that it transports you out of this world. Truly, nothing can beat the perfect flavor equation of Genovese pesto, heirloom tomatoes, fresh mozzarella cheese, and sourdough bread. With only 4 ingredients and 10 minutes to make, (more).
My Genovese Pesto with Bowtie Pasta is the perfect marriage of homemade pesto, made with a mortar and pestle, served with bowtie (farfalle) pasta, pine nuts, olive oil, and topped off with a sprinkle of Pecorino Romano cheese. It’s truly a match made in heaven! (more).
My Classic Chicken Caesar Salad is a medley to savor on the palate as each ingredient contributes its own keynote but doesn’t distract from the overall symphony of flavors. On one hand, you have the mild trio of crisp romaine lettuce, crunchy croutons, and breaded (more).
This unconventional Bolognese ranks in my top ten favorite recipes with its infusion of hickory-smoked bacon that permeates the garlic, onion, tomatoes, and freshly shredded Parmesan cheese. Another key to this recipe rests in the sun-dried tomatoes, which are rehydrated, but not preserved in oil. (more).
This out-of-this-world pasta is a delight with its overtones of savory prosciutto, caramelized shallots, and fresh English peas, all deglazed with a splash of dry white wine and thickened with heavy whipping cream. Rich in a complexity of flavors, this pasta hadn’t sparked my taste (more).
While the typical tabbouleh recipe calls for a higher proportion of parsley and mint to bulgur, here, I flip-flop the ratio out of personal taste. What results is a grain-rich salad that is still accentuated by mint and parsley. Tell me which way you prefer! (more).
This tzatziki, or yogurt cucumber dip, is worthy of a prize, as it can be combined with my Baba Ganoush, Eggplant Dip and my Ever-So-Delicious Classic Hummus (see Appetizers). Serve these for a Middle Eastern/Greek dinner, and your guests will be moved by your food! (more).
Who knew that this Arabic phrase, bābā ḡannūj, translates to father of coquetry or pampered daddy? And who knew that it was rumored a member of the royal harem supposedly created this glorious dip? * **This dip is regal with its mix of roasted eggplant, (more).
After years of trial and error, you can learn from my blunders and benefit from the right balance of tahini to lemon juice, olive oil, and garlic. This creamy mix is a welcome taste for vegans and the population at large. Try it once and (more).
Here My Chipotle Hummus With A Kick is the perfect fusion of Mediterranean and Mexican cuisines. This tasty starter draws on the heat of Mexican chipotle peppers in adobo sauce but tames it with the cooling effect of absorbent sour cream, garbanzo beans, and tahini. (more).
Try your hand at this lusciously creamy Italian dressing and you’ll see it lives up to its name! Here a rich base of buttermilk and cream cheese is balanced by the tang of vinegar and lemon juice and the pungency of shallots and garlic.
Biscotto, the plural form of biscotti, is derived from the Latin word, biscotus, for twice baked. So, this popular twice baked cookie is perfect for dipping in your morning coffee or capping off a long evening. Full of anise and almonds, this Italian version is (more).
Tuscany is where I first fell in love with this region’s take on that legendary dish, minestrone soup. Who cannot love the creamy consistency of Italian’s homegrown borlotti beans, the vitamin-packed leaves of lacinato kale, and the gritty texture of that nutty yet savory Parmesan? (more).