Ingredients:
1 onion, finely chopped
1 small carrot, shredded (optional)
1 ounce mushrooms, sliced
2 tablespoons butter
1-1/2 cups buckwheat
2-3/4 cup water
bacon pieces
salt, to taste
2 tablespoons dill, chopped
Cook onion, carrot, and mushrooms in the butter. Add the buckwheat and water. Cover and cook until tender. Stir in the bacon pieces and salt halfway through. Remove from heat and fold in the dill before serving.
Ingredients:
butter beans
cherry tomatoes, halved
parsley, roughly chopped
basil, chopped
zatar, roughly chopped
red onions, thinly sliced
garlic powder
salt and red pepper
sumac
olive oil
lemon juice
sesame seeds (optional)
feta (optional)
Toss all ingredients together and garnish with the feta and seasame.
Ingredients:
oil
1 teaspoon fennel seed
1 onion, finely chopped
2 carrots, chopped
2 celery sticks, chopped
2 cloves garlic, minced
1 tablespoon thyme, chopped
1/2 tablespoon basil, chopped
1 tablespoon rosemary, chopped
red pepper, to taste
black pepper, to taste
3 cups stock
1 tablespoon flour
3/4 cup cream
parmesan cheese, grated
1/2 lb gnocchi
bacon pieces
salt, to taste
Cook fennel and onion in the oil and add carrots, calery, and garlic. When they are slightly softened, add the herbs and spices. When they become aromatic, add the stock and whisk in the flour. Cover and simmer until vegetables are tender. Add the cram, some of the cheese, gnocchi, and bacon. Season with salt and allow to simmer.
Ladle into bowls and sprinkle with remaining parmesan. Serve with crusty bread.
Ingredients:
1 teaspoon oil
1 leek, chopped
1 small onion, finely chopped
2 cups water or stock
1/2 lb yam, peeled and diced
1/2 can evaporated coconut milk
salt and black pepper, to taste
croutons
Cook leek and onion in the oil. Add the water and yam and cook until soft. Transfer to blender with evaporated milk. Return to saucepan and season with salt and pepper. Add more water if needed. Serve with croutons.
Ingredients:
1 small cauliflower, cut into small florets
bell peppers, finely chopped
cucumber, finely chopped
red onion, finely chopped
cashews
cilantro, chopped
tomato, finely chopped
lemon juice
old bay seasoning (optional)
avocado, mashed
avocado oil
almonds, toasted
sesame seeds, toasted
garlic clove
morita chili, dried and toasted
salt, to taste
tostadas
Combine cauliflower, bell pepper, cucumber, onion, cashews, cilantro, tomato, and lemon juice. Add salt to taste. Set aside.
Mash the avocado and set aside.
In a blender, puree the oil with remaining ingredients.
Arrange by spreading avocado on the tostada and spooning the ceviche over it. Sprinkle with the sauce.
Ingredients:
fusilli paste, cooked al dente
1 red bell pepper, diced
2 cucumbers, diced
large handful of dill, chopped
kalamata olives, halved
red onion, chopped
chickpeas
toasted pine nuts (optional)
1/2 cup tahini
1/3 cup water
juice of 1 large lemon
1 small clove garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon cumin
1 teaspoon paprika
salt, to taste
Toss the salad ingredients together and whisk the dressing ingredients together. Mix before serving.
