Stir-fried eggplant and tofu is a delicious meatless dinner loaded with lots of flavors and quickly put together. Tofu’s crispiness is an important step when assembling this dish. It should not be overlooked, even if you are in a hurry. Start by pressing tofu down first, according to instructions. Every bit helps and splattering of oil will be greatly reduced when stir-frying. Serve with Jasmin rice.
Crispy baked tofu and spicy peanut sauce is a rather fortuitous combination. Tofu straight out of the package doesn’t have much taste, but it’s ideal to absorb flavors like the rich and spicy sauce in this recipe. I use Sambal Oelek, the famous Indonesian spicy sauce so popular in Southeast Asia and the Netherlands. This dish rewards you with amazing flavors and instant gratification.
Traditional shakshuka features poached eggs in a spicy tomato and pepper sauce. There are many different recipes, I prefer mine with roasted cauliflowers.
Indonesian food plays a significant role in the Dutch cuisine. Quite a few Dutch are of Indonesian ancestry and cherish their gourmet’s heritage. Over time many of these dishes moved out of the ethnic corner into Dutch mainstream. Nearly everyone in the Netherlands appreciates nowadays the diversity and flavors of the Indonesian cuisine.
Sautéed spinach can be made in a snap and its mild flavor adapts easily to garlic and other spices like red pepper flakes.
Caramelizing onions is simple but demands patience and not straying too far from the stovetop. The reward is an intensely sweet flavored onion that brightens up this spinach dish.
Fingerlings are low starch potatoes that somewhat resemble fingers. Hence the name. They have a creamy and almost sweet taste that pairs well with grilled meats or fish. One of my favorite potatoes.
Yield: 2 servings as main course, 4 servings as a side dish Time: 45 minutes A mouth-watering recipe from France using Puy lentils. They are small, retain their shape and bite …
The mild taste of the cauliflower is the ideal canvas to complement some Mediterranean favorites like olives, capers, anchovies, and peppers.
Use wild mushrooms, preferably Cèpes or other edible wild mushrooms for this pleasing recipe. If unavailable I would go for Cremini mushrooms, also known as baby bella or baby portobello mushrooms.
Yield: 4 servings Time: 60 minutes Tian à la Comtadine is a traditional potato recipe of the Provence. “Tian” is an earthenware dish and “Comtat” means duchy. The recipe originates in the Comtat …
A versatile dish with great color and contrasting flavors done in a jiffy thanks to a pantry staple, canned Cannellini beans. Comfort food in many shapes.
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A great side dish to roasted meats. Serve this favorite from Liguria in Italy on its own or as a side dish with an extra drizzle of extra virgin olive oil.
I use green lentils, brown mushrooms and a good quality savory sausage. Bitter greens, like chicory, escarole salad are just the right partners.
Batatas a Murro, meaning punched down potatoes, is the name of this traditional Portuguese dish. Potatoes “get to know your fist” while still warm and then are drizzled with garlic olive oil and a dash of vinegar.
This simple and tasty bake from Italy, Parmigiana di Zucchini, Mozzarella e Acciughe, is a class of its own with the addition of anchovies. Serve with a crusty bread as an antipasto or a light meal.
Yield: 4-6 servings Time: 60 minutes A humble potato recipe spiced up. Potatoes, red onions, red peppers, and olives. Add a few spices and bake it in olive oil – it’s amazing what a few …
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs.
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Caponata is often made in advance in larger quantities like pickles and other savory preserves. It can be stored in sealed jars for use throughout the year.
Creamy inside with a crunchy garlicky outside. A perfect accompaniment to just about anything. Roasted potatoes Provence style: Home fries with less fat and no ketchup.
Roasting green beans is a delicious alternative to boiling them. It brings out their sweetness and intensifies the flavors. A variation of Haricots Verts aux Amandes, the green bean dish so popular in France.
Tender broccoli florets pair well with olive oil and the zesty taste of lemon. A tasty side dish ready in a snap.
A vegetarian choice or a great way to enhance dinner. Easy to throw together and full of contrasting flavors and textures. I much prefer broccolini than broccoli rabe or regular broccoli.
For this zucchini flan recipe, I selected small zucchinis, large ones are too coarse and seedy. In order to add color I left the skin of the zucchinis on, a nice touch I think.
Endives Braisées a classic of the Belgian cuisine. Great on its own or all dressed up. Endives, are quite popular in Europe as comfort food or as a side dish worth of every dinner party.
Zucchini Fritters are served in cafés and bars in the Middle East as a quick bite, normally accompanied by either Labneh or a spicy tomato sauce. Instead of Labneh, I often use Greek or European-style thick yogurt.
Yield: 4-6 servings Time: 60 minutes Potatoes are without a doubt one of the most beloved vegetables not only because they are easy to prepare but because they are so adaptable. …
A great side dish or, on its own, an excellent vegetable choice. I never forget to add a healthy dose of my best olive oil and some lemon juice drizzle before serving.
Zucchinis are plentiful in the summer and the perfect vessel for a variety of fillings. This Italian recipe is an amazing make-ahead dish. Leaving out the bacon it’s a satisfying vegetarian option.