Beans and Greens: Sauté the garlic in water about 5 minutes. Add the onions and sauté until the onions are translucent. Add the greens and a touch more water, stirring, until wilted. Stir in the tomatoes and beans and simmer about 10 minutes. Remove from heat and stir...
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Spiced Saffron Quinoa: Combine soaked quinoa with 2 cups of water in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes. Add cinnamon stick, cloves and cardamom to the quinoa while cooking. Meanwhile, set a heatproof bowl over a...
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Stuffed Cabbage Leaves: Preheat oven to 350F. In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant. Remove pan from heat and add millet, raisins, and dill. In a large pot of boiling water, submerge the cabbage and allow to...
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Greek Stuffed Zucchini: Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of water,...
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Stuffed Peppers with Spinach: Make almond “cheese”: 2 cups soaked almonds and water (or raw apple cider vinegar) pureed in blender or run through Champion juicer using the blank, set aside. Slice chili peppers in half and seed while preheating broiler to high....
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