Turkish Potato Salad

Ingredients:

2 yellow potatoes, cut into small cubes
2 tablespoons red onion, finely chopped
2 green onions, chopped
1/3 cup parsley, chopped
1/3 cup cilantro, chopped
1/4  cup dill, chopped
1/4 cup mint, chopped
2 banana peppers, finely chopped
2 cucumbers, cut into quarter rounds
1/2 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon sumac
1/2 teaspoon black pepper
2 tablespoons olive oil
juice of 1/2 large lemon
salt

Boil the potatoes and add salt halfway through cooking. Allow to cool before tossing with remaining ingredients.

Ethiopian Black Eyed Peas

Ingredients:

3 cups black eyed peas
2 tablespoons coconut oil
1 red onion, finely chopped
1 tablespoon ginger, minced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon coriander
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teasoon all spice
1/2 teaspoon fenugreek
a pinch of clove
1 teaspoon turmeric
4 roma tomatoes, chopped
1 cup coconut milk
1 cup vegetable stock
1/3 cup cilantro, chopped
1/4 cup green onion, chopped
salt, to taste

Cook onion, garlic, ginger, and habanero in the oil until softened. Add the spices and stir until fragrant.

Add tomatoes and cook until soft. Add the stock and coconut milk. Cover and simmer about 20 minutes. Add the black eyed peas and return to simmer.

Remove from heat and stir in cilantro and green onion.

Arugula Dill Salad

Ingredients:

arugula
dill
red onion, thinly sliced
pitted kalamata olives, chopped
feta cheese, crumbled
roasted hazelnuts, chopped
red wine or flavored balsamic vinegar
olive oil
garlic, minced
salt and pepper, to taste

Combine all salad ingredients and all dressing ingredients separately. Toss together and serve immediately.

Fajitas

Ingredients:

4 portobello mushrooms, sliced (optional)
1 red bell  pepper, cut into strips
1 poblano pepper, cut into strips
1 green bell pepper, cut into strips
1 red onion, sliced
1 clove garlic, minced
1 chipotle pepper, chopped or 1/4 teaspoon tabasco with chipotle (optional)
zest of one lime
juice of 1 lime
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
salt
2 tablespoons cilantro, minced
flour tortillas

Cook mushrooms in a skillet until wilted. Remove from pan and set aside.

Add some oil to the pan and add red bell pepper. Cook for 2 minutes and add poblano. Cook an additional 2 minutes and add green bell pepper and red onion. Stir in chipotle pepper, lime juice and zest, cumin, chili powder, and paprika. Season with salt and stir in cilantro just before removing from heat. Serve on tortillas.

Chickpea Tagine

Ingredients:

2 cups chickpeas
1/4 teaspoon saffron
2 tablespoons boiling water
1 onion, diced
2 cloves garlic, thinly sliced
1 tablespoon butter
2 teaspoons cumin
3 inch cinnamon stick
1/4 teaspoon red pepper
1/2 lb butternut squash, cut into 1 inch cubes
2 medium red potatoes, cut into 1 inch cubes
1 can diced tomatoes
salt and pepper
1 zucchini, cut into 1 inch cubes
1 tablespoon preserved lemon, chopped
1 tablespoon olive oil
2 tablespoons cilantro, minced
yogurt and harissa

Steep crumbled saffron in the water and set aside.

Cook the onion and garlic in the butter until softened. Add cumin, cinnamon, and red pepper. Cook an additional 30 seconds and add squash and potatoes. Saute for 5 minutes and add enough water to cover. Bring to a simmer.

Add saffron water and tomatoes. Cover and allow to simmer for 30 minutes.

Add zucchini and preserved lemon. Simmer an additional 5 minutes, adding olive oil during the last minute. Discard cinnamon stick.

Serve over couscous with yogurt and harissa as well as a sprinkle of cilantro.

Enchilada Quesadilla Pizzas

Ingredients:

8 small flour tortillas
oil
1 onion, thinly sliced
1/2 each red, green and yellow bell peppers, chopped
1/4 teaspoon cumin
alt and pepper, to taste
1/2 cup enchilada sauce
1/4 cup green spanish olives, sliced
1 cup pepper jack cheese, shredded
2 tablespoons cilantro, minced
sour cream

Cook onion in the oil until softened. Add the bell peppers and cook on high heat until charred, adding cumin, salt, and pepper to season. Set aside.

Bake tortillas until puffy. Flip over and spoon enchilada sauce on top. Sprinkle bell pepper mixture and then the cheese. Top with the olives. Cook until cheese has melted.

Sprinkle with cilantro and cut in half. Add a small dollop of sour cream to each.

French Onion Soup

Ingredients:

3 onions, thinly sliced
2 tablespoons butter
6 cups vegetable stock
1 sprig thyme
1 bay leaf
1 tablespoon sherry vinegar
2 tablespoons flour
gruyere and parmesan cheese, shredded
sourdough or french baguette
salt and pepper, to taste
1 tablespoon parsley, chopped

In a saucepan, melt the butter and caramelize the onions, adding water as needed to prevent burning.

Add bay leaf, thyme, vinegar, salt, and pepper. Allow liquid to reduce and stir in flour. Add stock, stir well and allow to reduce on low heat.

Meanwhile, slice bread and cut into shape of bowl. Season with olive oil, salt, and pepper. Bake until golden brown and crispy

Fill bowl with the soup and top with cheeses. Broil until the cheese is melted and bubbly. Allow to set 10 minutes before sprinkling parsley and serving.