Kabobs are a great way to literally spice up the usual meatball or hamburger dinner. This recipe uses garlic, fresh parsley and mint as well as some traditional middle- eastern spices to create a warm and pungent kabob. If you don’t feel like making these on skewers, you can also turn them into sliders. Be sure to serve with the spicy parsley sauce on the side for dipping – some in my family think this is the best part! (Adapted from Giada de Laurentiis)
This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
This bowl brings together some southern BBQ favorites: Coleslaw, sautéed greens, BBQ- with a twist… its vegan! Instead of BBQ beef, this recipe features BBQ tofu cubes. The base of the bowl is nutty and chewy farro, and you top it with a mix of colorful BBQ classics.
I am always in search of the best wings and these slow BBQ cooker wings are unexpectedly delicious and crispy! The cook for a number of hours in the slow cooker, which makes them incredibly tender on the inside, and then you grill them for 5 minutes on each side and when they come off, coat them in a pungent BBQ sauce. They come have tons of flavor with an amazingly crunchy exterior. Eat these at your superbowl party or any weeknight! (Adapted from America’s Test Kitchen, Slow Cooker)
I love a tangy slaw with lots of lemon and crunch from the cabbage. This one hits the spot, especially eaten along with BBQ beef sandwiches. I like to use less mayo for a lighter version, and this one uses considerably less mayo than many others. If you like your slaw less crunchy let it sit for a few hours before serving.
I like sweet potato fries even better than regular French fries. There is something about the sweet, salty and spicy mix that gets me every time. And these are baked and not fried, so there is no mess to deal with. Try these alongside my vegetarian Deli Reuben sandwich or any other sandwich for dinner 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.
Rakkot Krumpli is Hungarian comfort food at its best. My husband jokes that Hungarian foods use the same few ingredients over and over in different ways, and this one is no exception. It brings together many of the Hungarian classics: sour cream, paprika, potatoes and eggs - all which come together in this creamy and delicious one dish meal. My mother used to make this for us as kids and now my children love eating this slightly modernized (sorry Mom) version of the original dish.
This cucumber salad is easy, refreshing, and the recipe is really easy to remember: Equal parts sugar and vinegar and double part water. You can make more or less liquid depending on how many cucumbers you are using. Once the cucumbers have been eaten, you can even add new cucumbers to the liquid and after a half hour, you will have a new batch of cucumber salad for lunch the next day!
When you have lots of summer corn, and have had your fill of corn on the cob, this is a great way to enjoy fresh corn. The creamy soup, with the crunchy fresh corn and a hint of nutmeg come together nicely to turn this soup into something special to start off a weeknight dinner.