Tzimmis is one of my favorite traditional Jewish dishes. It’s a sweet potato stew, sweetened with honey, cinnamon, and dried fruits. It’s usually made with butter or lard. But why? It is delicious on its own. In my version, there are no added oils. Just pure natural sweetness. This is a great side to any…
Mock Mushroom Barley Soup
I love barley soup. Problem-I can’t eat it anymore because barley contains gluten and gluten is a no-go for me. So….I had been meaning to try out a replacement for barley. I have landed with oat groats! Oh my, why had I not done this before????! So warm, so satisfying, sooooo much like barley! I…
Pomegranate Pistachio Quinoa
I made this to go with a Moroccan themed party I threw. It’s light and refreshing and went perfectly as a base to a chickpea stew I made (recipe forth coming, shown above). This salad is so easy to throw together, as all parts can be prepared in advance, and tossed together the day you’d…
Moroccan Kale Salad
I held a Moroccan-inspired feast the other night for some good friends. All the dishes I served were infused with the warm spices of Morocco. Perfect for the cold nights in Buffalo right now. Oranges, carrots, cumin, turmeric, golden raisins, and curried cashews graced this creamy salad. If you want to pack in the antioxidants…
Peppers Stuffed with Italian Lentils and Rice
I created a stew made of lentils, brown rice, carrots, garlic, and onions. It’s been so cold here, and we wanted something comforting but different. I traditionally make lentils with Middle Eastern or Indian spices. I decided to switch it up. In comes Italian Lentils. I had never made stuffed peppers as a main meal….
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