Recently, Meatless Monday offered bloggers the opportunity to try some Gardein products to use for the creation of recipe ideas. Gardein has a large selection of vegetarian meat substitute items. I decided to try the crabless cakes, because I live in Maryland, and we love our crab cakes. I have to say, I didn’t tell my family that this … [Read more…]
Garlicky Asparagus Salad
1 bunch asparagus, cut into 2″-3″ pieces 2 Tablespoon extra virgin olive oil 1 teaspoon minced garlic ½-1 teaspoon Italian seasoning ½ -1 teaspoon salt (I used pink Himalayan salt, but any would do) Freshly cracked black pepper, to taste Directions Steam asparagus 5-7 minutes until just fork tender, but still firm. … [Read more…]
Red Cabbage Salad
This is a salad made up of red cabbage, carrots, and onions, with a lemon juice and olive oil dressing. It is a slightly tangy salad, that isn’t heavy or dripping with dressing. My good friend, fellow blogger Corey of Cooking With Corey came up with the idea of a Vegetable Of The Week challenge, which I thought was great for inspiration. So, of … [Read more…]
Meatless Monday: Vegetarian Iftar Menu for Ramadan
This Meatless Monday, a significant percentage of the world’s population is observing the Ramadan fast. I’ve decided to post a vegetarian iftar menu suggestion. It is important to break your fast on whole, nutrient-dense foods, and to keep refined and processed foods to a minimum. Some great sources of vegetarian protein include: Quinoa – a … [Read more…]
(End of ) Summer Mint Macaroni Salad
If you have a little backyard garden going this summer, this macaroni salad could be a good way to use some of your home-grown produce. We have a ton of mint that I wanted to make use of, as well as pepper and tomatoes growing outside. This salad makes use of fresh mint and lemon juice, extra virgin olive, apple cider vinegar, horseradish sauce, … [Read more…]
Minted Cucumber Yogurt Salad- Khiar biLaban
This is a refreshing summer salad, made with fresh cucumbers and mint. The traditional Levantine recipe is nice and garlicky, but I also like to add some finely minced or grated onion. It goes very well with kabobs/grilled meats as well as with rice dishes. It is also good to eat alongside very spicy foods and curries, as the yogurt and mint help … [Read more…]
Layered Pita Eggplant Salad with Yogurt Dressing
As promised, here is the salad recipe from the previously mentioned small dinner party. This is a lovely salad where the whole is quite a lot more than the sum of it’s parts. It brings together the fresh crunchy lettuce, onions, and cucumbers, the warm fried eggplant and potatoes, the crispy bread, and the nutty chickpeas. It is very … [Read more…]
Tahini Salad – Salata Tahina
This is a traditional salad that you’ll find on any Palestinian mezzeh spread. It is a standard Arabic salad of uniformly small chopped cucumber and tomatoes, with a tahini lemon dressing. Salata Tahini – Salad with Tahini Dressing 1 tomato, chopped into small pieces 1 mini cucumber, chopped into small pieces 3 tablespoons tahini juice … [Read more…]
Simple Salad
When you have very fresh summer produce, it is a shame to cover the flavor with heavy, creamy dressing. I prefer the light drizzle of extra virgin olive oil and the bright accent of lemon juice. The sumac adds another tangy layer of flavor. While the typical Levantine salad is finely chopped, being lazy every once in a while is perfectly fine. … [Read more…]