This recipe is a favorite of mine from Zahav, Michael Salmonov’s restaurant and cookbook. Unlike most green bean recipes I make that leave them crisp and crunchy, this recipe slow cooks the beans in a spicy sauce of middle eastern flavors until the beans have broken down and take on the intense tomato and spice flavors.
If you’re like me and prefer a savory breakfast for dinner instead of a sweet one, this is an easy and flavorful breakfast for dinner. This recipe for huevos rancheros has a base of beans and is topped with a homemade salsa, fried egg, feta and cilantro, but feel free to play around with this and use your favorite vegetables and condiments. You can add sour cream, guacamole or anything else you have on hand. (Adapted from Sunny Anderson)
If you are a lamb person, you must try this. The ground lamb is seasoned with bold flavors like lemon zest, coriander and cumin and then placed in between two pita halves and grilled. This may be the best grilled lamb you have had in quite some time. Serve alongside Bamiya Style green beans (Adapted from Cooks Illustrated)
Sometimes you just want a nice hearty side of greens. I happen to love collard greens simply sautéed. You can serve these either barely sautéed, bright green and with some bite left in them or you can stew them until they are braised and soft. Either way, they are delicious!
This recipes has your favorite bold Mexican flavors, chipotle and poblano peppers, with creamy Italian polenta. Talk about fusion! This dish was inspired by a recipe in Cooking Light magazine and my version bumps up the veggies to create a full meal.
This is my go-to company fish dinner, if I am having guesys on a weeknight. The creamy and buttery sea bass topped with crunchy garlic rosemary breadcrumbs is already a delicious mouthful. Plating the fish over warm potatoes, leeks and a pungent balsamic dressing pushes this dish over the top. It is rich tasting, and just filling enough for a special weeknight dinner.
The secret to this dish is lots of onion and very thinly sliced purple Cabbage. My Grandmother, who always made this without a food processor, cut the cabbage into superfine thin shreds and it was also so tender. To give it some extra flavor, she would add a few tablespoons of her chucksteak gravy towards the end.
This is a simple Hungarian weeknight pasta meal. Instead of the traditional tomato based pastas that so many of us are used to, this pasta gets its flavor from the sweet carmelized onions and salty sautéed cabbage that get mixed in with the noodles. When I make this, I like to have almost equal ratio of cabbage/onions to noodles. The cabbage and onions are the best part!
This is the Hungarian version of crepes, although much easier to make, once you get the hang of it, and much more fun to eat. These very thin pancakes are traditionally served with a mixture of ground nuts, cinnamon and sugar, which are sprinkled generously on the palacsinta, after which you roll it up and eat it like a long jellyroll! For a more updated version, swap out the cinnamon, nut mixture for your favorite Jam. You’ll never forget the recipe, as its 1:1:1: egg, milk and flour. I always make at least double, since there never seem to be enough to go around!