Roasted Eggplant Dip with Tomato Relish and Pita Toasts: A Mediterranean-style Dip for the Fourth of July...

Jul 1, 2013 by

Eggplant was never a favorite dish growing up. As an adult I began to experiment with different recipes and have come to love it in appetizers, side dishes and stir-fries. This dip is a winner for dinner parties or backyard barbecues and has become an annual appetizer at my Fourth of July party. It has all the flavors of the Mediterranean blended into a tas

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Gazpacho My Way

Jun 19, 2013 by

Gazpacho, the cold soup sometimes referred to as a liquid salad, is colorful and low in calories. Originally from the Spanish region of Andalusia, gazpacho is as likely to land on a menu in California as it is in France. It is one of those dishes that is reinterpreted in whatever region it is prepared.

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Roasted Asparagus: An Elegant First Course or Side Dish

Mar 25, 2013 by

Asparagus are fun to cook. You can steam them, boil them, grill them or roast them.

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Cabbage Beef Borscht

Jan 31, 2013 by

There are many varieties of borscht which is a standard dish in Eastern European countries. I have tasted this soup in Vienna, Paris, New York and Los Angeles, each having its own personality.

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Shredded Kale and Romaine Salad with Quinoa, Currants and Almonds...

Jan 8, 2013 by

Shredded Kale and Romaine Salad with Quinoa, Currants and Almonds   Print Author: Diane Rossen Worthington Recipe type: Salad Serves: 6 as a side dish or 3 to 4 as a main dish Ingredients 5 ounces shredded kale (½ 10 ounce bag) 1 medium head of Romaine lettuce, dark green leaves removed, shredded 1½ cups cooked cooled quinoa ⅓ cup dried currants ⅓ cup toasted almonds, preferably Marcona, coarsely chopped Dressing: ½ cup olive oil ¼ cup tablespoons lemon juice 2 garlic cloves, minced 1 medium shallot, minced 1 ½ tablespoons Dijon style whole grain mustard Salt and freshly ground pepper to taste 2 tablespoons freshly shaved Parmesan cheese, for garnish Instructions In a...

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