This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps. INGREDIENTS: 1 large eggplant (be sure it’s not overly mature, which can be bitter) 1/4 cup tahini 3-4 tablespoons fresh lemon juice 2 garlic cloves 1/4 teaspoon salt, and more...Read More

INGREDIENTS: 2 medium-sized bitter melon 1 teaspoon salt 1/2 cup chickpea flour 1 tablespoon rice flour 1 teaspoon red chili powder 1 teaspoon chaat masala Peanut or canola cooking oil to deep fry the chips Salt to taste METHOD: Wash the bitter melon and pat dry. Cut off the top and tail and then cut...Read More

This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More

Save money and make your own flavored almonds! Serve these spicy almonds warm with your favorite icy-cold beer! INGREDIENTS: 1 tablespoon ground chipotle chili pepper 2 tablespoons sugar 1 teaspoon coarse salt 1 1/2 cups whole natural almonds 1 tablespoon almond oil METHOD: Stir together chipotle chili pepper, sugar, and salt in a small bowl,...Read More

INGREDIENTS: 1 1/2 lbs. whole potatoes, unpeeled (about 3 large) 1 tablespoon canola oil 1 teaspoon black mustard seeds 2 cloves garlic, thinly sliced 1/2 cup minced onion 1/4 cup minced cilantro 1 jalapeño pepper, finely chopped 2 tablespoons lemon juice 1 teaspoon salt 1 cup frozen peas, thawed 1 cup chopped walnuts 1 package...Read More

Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead if you wish. And use the best imported balsamic vinegar! The intensity of balsamic vinegar...Read More

INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More

INGREDIENTS: 1 lb. of ripe ground cherries, halved (about 2 cups) 1/2 lb. of ripe dry farmed tomatoes or cherry tomatoes, diced (about 1 cup) 1 large jalapeno chili, seeded, finely minced 1/2 cup minced red onion 1 small clove garlic, minced 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon salt Pinch of ground pepper...Read More

This dish was inspired by a small plate that a chef sent out one hot night almost thirty years ago. It was one of those things where the chef was being thrifty, but I would have paid gladly for this great combination of cool crunch and silky, nutty-flavored sauce. As it was, the waitress brought...Read More

This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas.  Serve with your favorite corn chips or use as a topping for broiled salmon. INGREDIENTS: 1 1/3 cups diced peeled avocado (about 2 avocados) 3 tablespoons fresh lime juice 2 cups clementine sections (about 6 clementines)...Read More