Ingredients: 1 cup julienned carrots 1 cup sliced celery 3 tablespoons olive oil juice of 1 lemon sea salt and freshly ground pepper, to taste 10 radishes, halved 1/2 cup cooked chickpeas 6 cups bite-size pieces of kale leaves, stems removed 1/2 cup fresh mint leaves 1/2 cup fresh parsley leaves 2 tablespoons crumbled feta [...]
Ingredients: 3 medium beets 2 medium carrots ½ celeriac 4 tablespoons lemon juice 4 tablespoons olive oil 3 tablespoons sherry vinegar 2 teaspoons superfine sugar or sweetener of choice ¾ cup cilantro, coarsely chopped ¾ cup mint leaves, shredded 2/3 cup flat-leaf parsley, coarsely chopped ½ tablespoon lemon zest scant 1 cup labneh or plain [...]
Serves 4 This is a Moroccan dish that Karen and I used in a class we taught last week. Thank you, Karen, for such an amazing dish! If you don't have preserved lemon, just add a little lemon juice, about 1 tablespoon. large bunch of flat leaf parsley large bunch of fresh mint large bunch of arugula [...]
Adapted from Alice Waters The Art of Simple Food Makes about 3 quarts: 4-6 servings Heat in a heavy-bottomed soup pot: 1/4 cup olive oil Add and cook, stirring often, over medium heat: 1 large onion, sliced fine a pinch of saffron threads 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 teaspoon tumeric 1 [...]
Serves 6 2 medium onions, sliced 1/3 cup olive oil 1 pound tomatoes, chopped 1 teaspoon sweetener 1/2 cup water sea salt and pepper 2 pounds squash, cut in half lengthwise and sliced 1 teaspoon minced mint leaves 1 teaspoon minced dill (1/2 teaspoon dried) 1. In a saucepan over medium low-heat, gently stew the [...]
Serves 6-8 1 pound carrots, pared and cut into thin strips 4 tablespoons butter 4 tablespoons olive oil 2 gloves garlic, bruised 2 tablespoons minced shallots 2 tablespoons wine vinegar 1/2 teaspoon ground cloves 1/4 teaspoon ground cumin dash of paprika 1/2 cup finely chopped parsley sea salt and pepper to taste 1 tablespoon fresh [...]
Serves 4 Sumac is a Middle Eastern spice with a pleasantly sour and rather astringent flavor, but without the sharpness of either vinegar or lemon juice. It is mixed with yogurt and herbs to make a light refreshing sauce. This spice was used by the Romans before lemons reached Europe for its fruity sourness. If [...]
