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Walnut Fougasse or Focaccia
Andrew Scrivani for The New York Times What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty...
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Harissa Eggs in Purgatory
This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick. I bought a jar of Mina Harissa on Amazon, a bright red Moroccan condiment...
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Mediterranean Quinoa Salad
A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad...
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Whole-Grain Pasta With Mushrooms, Asparagus and Favas
Andrew Scrivani for The New York Times Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some...
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Coconut Dukkah
Andrew Scrivani for The New York Times Ana Sortun adds coconut to her dukkah, which introduces a sweetness to the nutty/spicy mix. She serves hers with crudités and bread, and sprinkled over a carrot...
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Hazelnut Dukkah With Fennel Seeds and Mint or Thyme
Andrew Scrivani for The New York Times Some versions of dukkah, like this one, are herbal as well as spicy. 1/2 cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a...
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Lemon Asparagus Couscous Salad with Tomatoes
Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a...
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Summer Pasta Salad with Baby Greens
I love making this mayo-less pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil. It’s great for lunch or dinner, and has a...
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Orange and Arugula Salad with Red Onion and Gorgonzola
Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself. I...
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Focaccia With Cauliflower and Sage
Andrew Scrivani for The New York Times I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia. 1 recipe Whole-Wheat Focaccia 1 pound...
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Millet and Greens Gratin
Andrew Scrivani for The New York Times Millet can be dry, but here there’s lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that...
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Naked Turkey Bruschetta Burger
Lean, delicious, juicy turkey burgers made with zucchini and topped with a summer garden tomato bruschetta topping over a bed of baby arugula – no bun required! Last week I went out to dinner with the...
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Sauteed Julienned Summer Vegetables
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and...
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Amazingly Sweet Slow-Roasted Tomatoes
Andrew Scrivani for The New York Times These don’t look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But...
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Tacos With Green Beans, Chiles and Tomatillo Salsa
Andrew Scrivani for The New York Times This is another summer taco filling that can also stand alone as a delicious salad. 1 pound green beans or a combination of green and yellow beans, trimmed 1 to...
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Skillet Mexican Zucchini
This zucchini is incredibly delicious with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It’s also easy and quick, a must try! I’m a bit of a cookbook addict....
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Chipotle Gazpacho
Andrew Scrivani for The New York Times I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing. 2 slices red or white onion 2 pounds...
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Summer Frittatas to Go
Andrew Scrivani for The New York Times Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that...
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Grilled Stone Fruit Salad with Honey Goat Cheese Dressing
Grilled peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious utilizing some of my favorite summer fruits. While I hate to...
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Zoodles and Meatballs (zucchini noodles)
The weather is changing, and I kind of like it. I’m looking forward cooler weather, but I’m not quite ready for zucchini season to end – we’ve been eating “zoodles” all summer long! This is sorta a...
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