The combination of shrimp and arugula is absolutely perfect in this rich sauce imbued with Provençal flavor--fresh cherry tomatoes, calamata olives, thyme and garlic--just luscious! I love to serve it over wholegrain pasta or whole farro. I make it for you in my kitchen here...you won't believe how much arugula goes in that dish!! Shrimp Arugula Provençal *I use a ... 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 »
Seared Black Rice & Beans (Vegan)
If you like traditional beans and rice, you will absolutely LOVE this seared black rice & beans recipe! The black rice (also called forbidden rice--here is why) just adds a nuttiness and almost meati-ness to this dish and because the rice is pan-seared in olive oil with the onions, garlic and fresh tomatoes before you add the liquid to it, it has that slightly ... Read More »
Eggplant Fricassée (Vegan)
A Fricassée is a southern French dish, halfway between a sauté and a stew, typically prepared with chicken or meat. Here, I do away with either and just have eggplant take center stage for a hearty vegan dish! It is a cinch to throw together --all you need is time for it to bake in the oven for an hour, but ahhhh it is so worth it! I love to serve it piping hot out of the ... Read More »
Bean Pot au Feu
This is a vegan remake of my Turkey Bean Pot-au-Feu...sans Turkey! I just make it with lots of French cannellini beans (you can also use great Northern beans) and it's just as yummy and satisfying! I like to cook it in a slow-cooker so that all those wonderful Provencal flavors blend in slowly together. It's a perfect stew on a cold wintery night! Bean Pot au ... Read More »
