Do you like beets? No? Even just a little? If you’re a beet-doubter then I dare you to try this hearty, earthy, eggy breakfast. I have it almost every day nowadays, especially if I’ve worked out in the morning, and I’ve posted it on my Instagram a few times. Several people have asked for the recipe after seeing my (scrumptious, decadent, purple) creation on social media. So here we go.
I’ve been meaning to post this recipe for ages! It’s my go-to quick lunch nowadays. My friend Miriam and I just spent a long time trying to figure out what to call it: it’s sort of like a stew, since it’s nearly soupy and you can eat it over rice, but it’s more like a curry due to its spice. We came up with Creamy Tomato Melanzane (melanzane = another word for eggplant). Give this a try on its own or over some basmati!
Hi, friends. I am not a vegetarian. But I do love vegetables, and I find most vegetarian-friendly foods quite delicious. The thing is, I didn’t set out to make veggie burgers when I accidentally created this wonderful culinary Frankenstein. (Does that description make it sound bad? Because it tastes amazing.) No, friends, I was trying to make my Oma’s veggie pancakes, and neither she nor I could remember what she used to put in them. So I experimented a bit, and a patty-shaped star was born.
I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!
I know it’s been a while… I’m currently on fieldwork and it’s hard to cook in the field, so I’ll leave you with this quick lunch recipe I make all the time. It’s foolproof!
I’ll be honest: I recently purchased a roll of pre-cooked polenta. I usually make polenta myself–it’s very easy, for those of you who haven’t tried–but I was feeling pretty lazy, so I wanted to see what I could do with it fast. This simple dish comprises only polenta, garlic, broccoli rabe, and ricotta cheese (with the addition of some spices, if you like). It’s a nice start to cooking with broccoli rabe if you haven’t before.
This recipe is probably the most requested of all the things I make, but it’s not my own: the original comes from Orna and Ella in Tel Aviv, and there are tons of reproductions of their recipe online, including this one from Food 52, which is the basis for the one I’m sharing here. The sauce is really versatile, and can be used as a dip for veggies or pita, or spooned onto nachos in the place of regular old sour cream. It’s also really great on fish.