Definitely one of my favorite recipes to serve potatoes; very easy to make and the result is spectacular; rich, creamy and bursting with flavor. Goes well with fish, poultry or beef and a simple green salad on the side.
Category: Vegetables
Authentic Mexican Pico de Gallo
Pico de Gallo is a chunky Mexican salsa made with fresh, raw ingredients. Delicious as an appetizer or topping.
Cucumber and Tomato Salad
The preparation takes only 10 minutes. However, to allow the salad to develop its full flavor, I recommend that you set it aside for 20 – 30 minutes before serving. As a variation, try the cucumber and tomato salad with an addition of crumbled feta cheese.
Roasted Potato Wedges
A crispy, spicy alternative to french fries, perfect as a side dish to meat or poultry.
Authentic Baba Ghanoush (Eastern Mediterranean Aubergine Dip)
Baba Ghanoush is a popular Levantine appetizer of puréed roasted aubergine mixed with tahini, olive oil, lemon juice, and various spices. Some recipes also include freshly minced garlic. I decided to skip the garlic, but free to add some if you prefer.
Italian Bell Pepper Salad
Serve it with grilled meats or as an antipasto with crispy white bread.
Italian Spinach with Raisins and Pine Nuts
Yes, I admit, rinsing the spinach is a bit time consuming, but once that part is done it takes only a few minutes to make this flavorful, Mediterranean dish.
Moroccan Couscous Salad
Like every Moroccan dish, this salad offers an explosion of flavors and colors. Light and fresh tasting, yet perfectly satisfying. It can be served as a meal by itself or as a side dish with meats and pita bread.
Baked Sweet Potato
Any variety of orange- or red-skinned, orange-fleshed sweet potato can be used in this recipe. When shopping, look for sweet potatoes that are uniform in size. Personally, I prefer smaller potatoes. Top potatoes with butter or with one of my two suggested sauces; Garam Masala Yogurt or Garlic and Chive Sour Cream (recipes follow).
Ratatouille
This ratatouille recipe should be part of your summer cooking rotation. It’s simple to make, packed with flavor, and just as good eaten cold the next day as it is served hot.