Panzanella Salad with Roasted Green Beans
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.
Roasted Cauliflower and Peppers Shakshuka
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.”
Roasted Potato Salad with Okra and Arugula
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.
Moroccan Spiced Lentils
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”.
Roasted Cauliflower and Chickpeas with Blue Cheese Dressing
A satisfying meal, perfect for vegetable lovers. The blue cheese dressing, is just the right sidekick.
Asparagus, Red Pepper and Goat Cheese Frittata
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 the freshness of new season asparagus.
Fettuccine with Salt Cod and Fennel
Pasta con Baccalà e Finocchio, a venerable recipe form 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.
Wax Bean Salad with Shrimps and Chorizo
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.
Baked Zucchini Boats with Prosciutto
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.
Orzo Salad with Roasted Sweet Peppers and Peas
An appealing and delicious choice for a summer cookout. Amazingly simple to prepare and the best of all in less than 30 minutes.
Chickpeas and Spinach
Garbanzos con Espinacas is a “raciones” dish from Seville, very popular during Lent. The addition of dried fruits, in this case dried raisins, is a reminder of the Arab influence in the Andalusian cuisine. Best of all it can be prepared within 30 minutes – muy conveniente!
Portuguese Salt Codfish and Shrimps Stew
Ensopado de Bacalhau e Camarão is a beloved recipe in Portugal. There are many variations for this comforting, soul warming food for gray winter days. Above all simple to make and very tasty.
Bacalhau à Portuguesa
Salt cod fish and Chorizo are popular features in the Portuguese and Spanish cuisine frequently using the same ingredients but in a different way. In this version, chickpeas play the sidekick instead of potatoes.
Orecchiette with Roasted Cauliflower, Cherry Tomatoes and Pancetta
Load your plate with colors and layers of flavor. Perfectly roasted cauliflower florets, juicy cherry tomatoes, a slightly peppery arugula, and pancetta make this a notable pasta dish. Comfort food pure and simple, the right recipe for a pasta night.
Swiss Cheese and Vegetable Soup
A hearty meal which makes good use of any vegetables you might have on hand. You can use any reasonably sharp melting cheese to obtain a velvety texture.
Coconut Lemon Cake
A nice and moist cake with a tropical twist of toasted coconut and tangy lemon-coconut milk glaze. Perfect with a freshly brewed tea or coffee. A rainy afternoon pick-me-upper for sure!
Moroccan Carrot Salad with Harissa and Lemon Dressing
This fragrant and quick salad with a spicy kick is traditionally made with preserved lemons. They add an aromatic lemony tang to the carrots’ sweetness. Preserved lemons, a popular condiment in the North Africa cuisine, can be bought at Amazon, Walmart or Middle Eastern specialty stores.
Menestra de Legumbres
Menestra de Legumbres, a specialty from Navarra is a good example of the Cocina Norteña of Spain. I love to prepare this recipe as a main dish with poached eggs on top. I use whatever veggies I have on hand. A heartwarming dish.
Spaghetti with Brussels Sprouts, Gorgonzola and Walnuts
Brussels sprouts are very versatile and are at its best in the winter time. Together with a creamy Gorgonzola sauce they are a great alternative to meat laden pasta sauces.
German Potato Salad
Having lived in Germany for a while I encountered many variations of this traditional dish.This one is the favorite of mine and always a “hit” to bring and share at parties and BBQs. Some details to watch: Use Golden Yukon potatoes, not baking potatoes, like Idaho or Russet and do not slice them too thin.
Almond Plum Tart
Torta de Ameixas e Amêndoas, a lovely recipe from the Confeitaria Tavi in Oporto. The original recipe uses fresh plums or apricots in season, but it works equally well with dried ones. Serve with crème fraîche.
Nectarine Coffee Cake
A light and fruity cake, studded with juicy nectarines that comes easily together. Terrific on its own, irresistible with icing sugar on top and a dollop of cream on the side. Anything else? A nice cup of coffee or tea. Blissfulness on a Sunday afternoon!
Bolo de Fubá (Brazilian Cornmeal Cake)
Bolo de Fubá, cornmeal cake, is a Brazilian traditional dessert served during the “Festas Joaninas” in honor of Saint John the Baptist, Saint Peter and Paul and celebrating the corn harvest which occurs in the month of June.
Carrot Cake Cream Cheese Frosting and Layer Filling
Delicious and easy! The quantity of frosting is enough for frosting and filling of two 9 inch cake pans. The cake is better on the second day.
Braised Fennel, Cannellini Beans and Italian Sausage
A “sheltering” recipe that answers the call for a tasty, quick, and simple meal. Nothing fancy, easy to prepare, in other words, “soul food” to dig in. Fresh fennel and good pork sausage links should not be difficult to find.
Tuna with Braised Onions (Atún Encebollado)
A pretty simple and tasty dish served in small “cazuelas” in almost every tapas bar in Spain. I like to add a touch of salsa verde on top of it. Not traditional but downright delicious.
Braised Monkfish in Red Pepper Almond Sauce
A quick Spanish recipe that presents beautifully. If I am pressed for time I use good quality roasted red peppers in a jar rather than roasting them myself. The result is quite similar. Monkfish flesh is covered with a gray membrane that needs to be removed as it shrinks when cooked and looks unpleasant in contrast to the whiteness of the fish.
Spicy Thai Chicken and Asparagus Soup
This soup is not only a feast for the eyes but flavorful as well. A happy contrast between hot and creaminess. If you find it too spicy add a bit more sugar. If you think it is too bland and needs a bit more zing, add a dash of soy sauce or a squirt of lime juice.
Ravioli Salad with Marinated Feta and Asparagus
A super easy salad that is anything but spartan. It can be made ahead for up to 3 days. Bring it to room temperature before digging in.
Patatas Bravas
In Spain, Patatas Bravas is a key tapas dish. The pan-fried potato cubes are traditionally served with Salsa Brava, a fiery sauce flavored with smoked red peppers from La Vera in the Extremadura region. Instead of frying, I roast the potatoes. It’s less of a hassle in the kitchen.