A spicy Moussaka made with thick slices of summer eggplant, a meaty layer of ground turkey, red lentils, tomatoes, zucchini and carrots, topped with sliced potatoes and a cheesy yogurt and basil topping, and flavored with saffron, red wine, cinnamon and fresh turmeric.
A deliciously fresh Vegetarian Summer Corn and Vegetable Chowder with lots of corn, zucchini, chilies, white beans, goat cheese and saffron topped with Crunchy Honey Lime Corn Nuggets, radishes and fresh cilantro.
Eggplant Stuffed with Couscous Salad is a completely vegan meal full of red lentils, whole wheat couscous, zucchini, carrots, peppers, pine nuts, cranberries and spicy harissa paste.
Spring Green Cauliflower Soup is loaded with cauliflower, zucchini, leeks, fennel, avocado and lots of fresh ginger and herbs with a kick of spice.
Springtime asparagus, green peas, fresh herbs, and salty pecorino romano cheese come together beautifully with the nutty, chewy goodness of farro dressed with lemon and olive oil for an easy to make spring salad.
A delicious tender yellow eggy Challah bread recipe made with farm fresh eggs and local raw honey, adapted from Joan Nathan’s Chosen Challah recipe.
The sweetness of potatoes, onions and eggs come together in a harmony of simplicity in the Spanish Tortilla.
Start your day out right with creamy baked eggs in ricotta, mixed baby greens, fresh herbs and cherry tomatoes.
The simple goodness of a warming slightly less than authentic Dublin Coddle made with a tasty broth, lots of vegetables and plenty of pork.
Tomato and Herb Bread tastes like a slice of spicy tomato soup making it perfect for grilled cheese sandwiches.