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.”
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”.
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.
Eggplant and Crispy Tofu with Sweet and Sour Sauce
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.
Indonesian Baked Tofu with Spicy Peanut Sauce
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.
Indonesian Sweet and Spicy Cauliflower
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.
Spinach with Garlic, Olive Oil and Red Pepper Flakes
Sautéed spinach can be made in a snap and its mild flavor adapts easily to garlic and other spices like red pepper flakes.
Spinach with Caramelized Onions
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.
Roasted Rosemary Fingerlings
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.
Lentils with Eggplant, Tomatoes and Yogurt
Yield: 2 servings as main course, 4 servings as a side dish Time: 45 minutes A …
Mushrooms à la Provençal
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.
Provençal Potatoes
Yield: 4 servings Time: 60 minutes Tian à la Comtadine is a traditional potato recipe of the Provence. …
Cannellini Beans with Broccolini
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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Green Beans and Potatoes (Fagiolini e Patate)
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.
Lentil, Sausage and Mushroom Gratin
I use green lentils, brown mushrooms and a good quality savory sausage. Bitter greens, like chicory, escarole salad are just the right partners.
Portuguese Punched Down Potatoes
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.
Asparagus with Tomato Vinaigrette
Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired. Serve on its own or as a side dish to grilled meats.
Zucchini, Mozzarella, Red Pepper and Anchovies Bake
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.
Baked Potatoes with Olives
Yield: 4-6 servings Time: 60 minutes A humble potato recipe spiced up. Potatoes, red onions, red peppers, and …
Jalapeno Corn Fritters
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.
Eggplants with Chermoula
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Eggplant Caponata
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.
Roasted Potatoes with Persillade
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.
Lemon Roasted Green Beans with Almonds
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.
Broccoli with Olive Oil and Lemon
Tender broccoli florets pair well with olive oil and the zesty taste of lemon. A tasty side dish ready in a snap.
Roasted Broccolini with Salsa Rossa
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.
Zucchini Flan
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.
Braised Belgian Endives
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 and Feta Fritters
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.
Mustard Roasted Potatoes
Yield: 4-6 servings Time: 60 minutes Potatoes are without a doubt one of the most …