Monthly Archives: October 2013

Marinated Eggplant Steaks

Ingredients: 1 eggplant 3-4 Tbsp dry red wine 3 Tbsp cold pressed olive oil 1-2 cloves of garlic Salt and pepper to taste For the marinade, whisk together the red wine, olive oil, and salt and pepper. Finely dice 1 … Continue reading

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Baked Cabbage Wheels

This is SO simple and surprisingly delicious. I’m a huge kale-chip addict, but baked cabbage gives my love of baked kale chips some competition! When baked, the cabbage loses its “cabbage-y” flavor and becomes more subtle, buttery, and smooth.  As … Continue reading

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Roasted Pumpkin & Cauliflower Soup

I walked into the grocery store today and was all but hit in the face with a sea of orange – pumpkin everything!  Although it would be much easier to grab a can of pumpkin soup from the store (and … Continue reading

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Carrots with Yogurt appetizer – Yogurtlu Havuç

Here’s my attempt at recreating a fresh, vegetarian appetizer (meze) – with two ingredients that are easy to find year-round: carrots and plain yogurt. This is a common meze in Turkey and is highly nutritious. The carrots are an exceptional … Continue reading

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Apple Cinnamon Baked Oatmeal

Frankly, this recipe is the result of a failed kitchen experiment. I was trying to make vegan/gluten free/sugar free apple crisp. Good luck with that, right? Instead, what I got is more of an apple cinnamon baked oatmeal – perfect … Continue reading

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Spinach pasta with roasted tomato

Ingredients: Spinach spaghetti Fresh organic tomato 1 clove garlic 2 Tbsp grated parmesan Cold pressed olive oil Sea salt and cracked pepper What makes this dish is the roasted tomato. Slow roasting a tomato in the oven brings a different … Continue reading

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Roasted Eggplant with Parmesan

Ingredients: 1 whole eggplant juice from 1 lemon ½ onion 1 cup parmesan cheese sea salt and cracked pepper cold pressed olive oil Preheat the oven to 400 F. Slice the eggplant into ½ inch thick slices, or slightly thinner. … Continue reading

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