Spaghetti with Shiitake Mushrooms, Zucchini and Broccoli

This, once again, was a recipe born of necessity. On top of that, shiitake mushrooms are just the best to Continue reading →

Penne with Eggplant, Mushroom and Black Olive Tomato Cream Sauce

This is yet another great example of use what you have and cook what you know. This is such a Continue reading →

Fava Bean and Pea Crostini

This comes as a result of good timing between a large bag of fresh fava beans coming in from one Continue reading →

Eggplant & Tomato “Turkish” Salad

This one takes a bit of patience, but, if you have the time, it is well worth it. It has Continue reading →

Hummus (made with canned chickpeas)

This is a great accompaniment as it is listed below or with added elements, e.g. more garlic, paprika, thyme, red Continue reading →

Flash Fried Broccoli with Soy and Sesame Oil

This is such a simple and delicious side to add to almost anything. Not sure where it came from but Continue reading →

Fusilli with Artichoke Hearts, Broccoli and Tomatoes

This is another classic use-what-you-have pasta. This happens probably once a week but we finally got around to writing it Continue reading →

White Shakshuka

This comes from David Tamarkin via Mark Bittman and is an easy and really tasty way to have eggs for Continue reading →