Kale and Tri-Color Beet Salad
This is a great recipe for late summer when all the different colors of beets are available fresh in the market (or your garden of course!). In this salad I used classic red beets, golden beets and white beets. You can use any colors that you like – even just the classic red beets would be wonderful!
Oven Roasted Tomatoes
These tomatoes are absolutely delicious! The flavours are full bodied, caramelized and crazy sweet! You can eat them as a side dish on their own or serve with a nice piece of baguette or even use them to top pastas and sandwiches. I like to make a big batch when tomatoes are in season and freeze in resealable bags. You can just pop a few out as you need in the winter!
Curried Chickpea and Potato Pockets
This is like an Indian calzone! Curried potatoes and chickpeas are wrapped in a pizza dough and baked. A really a yummy treat for a snack or lunch! Make a big batch and freeze in resealable freezer bags. Just take them out as you need and enjoy! This recipe will make 8 pockets.
Sesame Date Broccoli Salad
This is a beautiful Middle Eastern twist on a broccoli salad. Adding toasted sesame seeds with the tahini gives you a double dose of sesame! I also love the sweet chew of the dates in contrast with the fresh crunchy broccoli! This salad is great to pack up for a picnic or bring to a potluck!
Babaghanouj (Lebanese Eggplant Dip)
An absolutely great classic Lebanese dip! For the authentic experience, serve with warm pita bread! It is also great with pita chips, crackers or fresh veggies. You will notice my trick here is to roast the garlic within the flesh of the eggplant. Since roasted garlic has a smoother flavour than raw, it is better in this dip. The eggplant serves as a great device to prevent the garlic from burning, while allowing itself to be infused with the delicious roasted garlic flavor!
Thai Sweet Potato – Coconut Spread
This dip has really special flavor combinations! It can be served with crackers, or as a sandwich spread or even as a dip for fresh veggies.
Cucumber Sesame Salad
This is a really nice refreshing picnic basket salad! For this salad I used a spiral veggie slicer to get the cucumbers so thin. If you do not have one, you can use a mandolin or just a very sharp knife and slice as thinly as possible. This salad can keep in an airtight container in the refrigerator for up to 1 week.
Fresh Mango and Cilantro Salsa
This is a great and refreshing salsa to serve over tacos or enchiladas. It is also great as a dip with tortilla chips to be served as an appetizer when you have company over.2. This salsa can be made up to 2 days in advance – store in an airtight container in the refrigerator.
Roasted Red Pepper and Cumin Hummus
The sweetness of the roasted peppers combines beautifully with the cumin for a new take on the classic loved hummus! For this recipe, you can use store bought, jarred roasted peppers or make your own.
Gigantes Plaki – Greek Style Giant Beans
These giant lima beans are just so melt in your mouth creamy! This recipe is inspired by a dish I like to order in one of my favourite Greek restaurants. I like this dish served over rice or couscous.
Asparagus and Broccoli in a Gingery Orange Sauce
I love this slightly sweet, tangy and spicy orange sauce over crunchy Asian greens! This dish is best served immediately when you cook it. If you would like to prepare in advance here are a couple of tricks. Prepare the sauce a day or even two in advance and store in an airtight container in the fridge. You can also wash and chop all your veggies the day before and store them in resealable plastic bags in the fridge. Just before serving, all you need to do is quickly stir fry and add the sauce!
Spiced Red Lentil and Herb Dip
This is a great dip to serve with pita or even tortilla chips. It’s really healthy, high in fibre and protein and very low in fat!
Black Bean and Mango Salsa
This is a great salsa to serve over tacos or enchiladas or even as a dip with tortilla chips. The black beans make it a bit more substantial than the average salsa as they are full of protein and fibre! The mango and cilantro add a really fresh nice flavour. This recipe will give you about 3 cups of salsa. This salsa can be made up to 2 days in advance – store in an airtight container in the refrigerator.
Classic Middle Eastern Lentil Soup
This is a recipe for the traditional Middle Eastern lentil soup. It is one of my favourite comfort food recipes! Full of lentils and veggies and flavoured with cumin and coriander seeds, just an overall delicious soup! Although I usually encourage you to season with salt throughout your cooking, in this recipe it is important to not add the salt until the very end. The reason is because I use dried lentils, and they will not soften if you add salt at the beginning!
Basic Couscous Recipe
Couscous makes a great side dish to serve with veggies, but there are just so many different ways to prepare couscous out there – some involving a double boiler and a couscousiere. If you are looking for a really simple method that works great every time try this one out!
Chickpea and Rutabaga Tagine with Dried Fruit
In this classic Moroccan dish, the sweetness from the light honey glaze and dried fruit is offset by rutabaga – a bold flavour combination! Serve with a side of couscous for a delicious meal! If you like the dish a little sweeter you can double up on the honey, and put half of it with the veggies while they are baking at the beginning.
Vegan Penne Bolognese
In this recipe finely chopped veggies and TVP are combined to make a hearty Bolognese sauce! If you prefer not to use the TVP, that’s fine – the veggies are hearty and delicious enough on their own!
Makhloube (Rice with Eggplant and Pine Nuts)
This is a traditional Middle Eastern rice dish. Makloube directly translated to English means to flip over, that is because in this dish the eggplant is cooked under the rice and when ready to serve you flip over the dish allowing the eggplant to shine on top for a spectacular display!
Swiss Chard Stuffed with Lentils and Couscous
So delicious and fresh especially in the spring when local Swiss chard is in season!
Perfect Moroccan Mint Tea
Fresh mint leaves give this hot drink such a beautiful flavour and aroma. A tiny bit of sugar is added here, not for sweetness, but to bring the flavours together. If you like the drink sweeter you can double the sugar.