Hot and Sour Soup

Every time I go to a Chinese Restaurant, I order their hot and sour soup. There is something about the spicy and sour flavors along with the warm broth that makes me want it over and over again. I have played around with many versions of hot and sour soup, to try to get the flavors right without requiring exotic hard to find ingredients and hours of work, and right now, this is the one I am making most. Feel free to add additional ingredients that you love in your hot and sour soup!
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Mediterranean Grilled Lamb in Pita

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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)
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Sauteed Collard Greens

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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!
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Bamiya Style Green Beans

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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.
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Huevos Rancheros

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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)
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Slow Cooker Fava Bean and Lentil Stew

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Mexican Chicken and Peppers over Creamy Polenta

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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.
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Sea Bass over Potatoes and Leeks

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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.
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Stewed Purple Cabbage

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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.
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Hungarian Cabbage and Noodles

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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!
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