This is a classic provençal dish. It’s very simple but what makes it so delicious is the full wholesome flavors of these vegetables slowly roasting in the oven with a good extra virgin olive oil. It always amazes me what a hit this always is with my guests!! It can be served either at room temperature or hot, so it is perfect for all seasons. It is a sure crowd pleaser for a ... Read More »
Simply Cipollini Onions
Their name means “little onion” in Italian, and indeed they are! They are so sweet and tender and lend themselves perfectly to this simple way of preparing them because they caramelize so easily. The only difficulty working with them is trying to peel them because their skin is so fine. The way that I have resolved that issue for me, is by leaving most of their skin on--it ... Read More »
Creamy Cauliflower Soup
I love love love this vegan creamy cauliflower soup! It is creamy but has no cream and no dairy. It is just so satisfying and so very simple. It's basically made up of soy milk and lots of cauliflower! The pepitas on top give it a little crunchiness and the drizzle of extra virgin olive oil add just the right touch! Creamy Cauliflower Soup 2 Tbsp ... Read More »
Galette with Caramelized Onions, Tomatoes & Goat Cheese
Made with my rustic savory galette crust, this is wonderful as an appetizer because you can slice it and eat it with your fingers--no need for silverware here! I use my Simply Cipollini and my Simply oven-dried tomatoes with a little fresh goat cheese (I use a full-fat rich flavorful one but use it sparingly-- a little goes a long way!), fresh thyme as there you have it! ... Read More »
Chicken with Currant Wine Glaze
This dish always gets high praise. This is one of the recipes we featured on our healthy gourmet cooking tour of the central markets in Texas a few years back and WOW was the repetitive response at each and everyone of them! The blend of currants, caramelized onions and wine in this Chicken with Currant Wine Glaze is deliciously sweet, and the capers give it a perfect ... Read More »
Moroccan Tagine (Vegan)
A tagine is a Moroccan covered earthenware pot traditionally used to simmer stews slowly over coals. Of course, I have bypassed the coals, and, even the eartherware pot, but I kept the wonderful flavors and spices of Morocco just the same--cumin, ginger, cinnamon, turmeric, lemon, garlic, green olives....YUM! This delightful vegan dish is a one-pot hearty meal filled with ... Read More »
Spinach Potato with Orange Caramelized Onions
Fresh baby spinach, thinly sliced potatoes and caramelized onions bake slowly in an orange, white wine vinegar and olive oil marinade, and the result is just delicious and nutritious...and oh my goodness, if you are lucky enough to have some leftover, it is absolutely divine reheated in a pan or in the microwave--Perfect to take for lunch at the office! Potato Spinach with ... Read More »
Eggplant Chickpeas & Raisins
This is definitely a feel-good for your soul kind of dish...at least it is for me! It reminds me of a North African dish we used to make for the Jewish holidays when I was a little girl (except it also had chicken). The fresh ginger and blend of sweet spices and raisins simmer slowly with the eggplant and thinly sliced onions resulting in an absolutely luscious sauce! I love ... Read More »
Mediterranean Barley Stew
This is the vegetarian (or vegan, depending on the wine you use) version of my classic Turkey Bean Pot-au-feu! It has all those wonderful Provençal flavors of red wine, garlic, onion, tomato, carrots, cannelini beans and herbes de Provence (of course!), but I use barley instead! My goodness....yum... it fills my kitchen with those wonderful aromas when I make it, much to the ... Read More »
Orange Caramelized Cabbage Couscous
Outrageously delicious! The umami flavor of the slowly sautéed cabbage combines beautifully with the sweetness of the orange caramelized onions and perfectly seasoned wholegrain couscous! The chickpeas are a nice protein addition. The only trick to this Orange Caramelized Cabbage Couscous recipe is to have the patience to cook down the veggies for a good 30 minutes so as to ... Read More »
