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I love the taste and texture contrast in this salad. The sweet pomegranate seeds compliment the salty, pungent blue cheese very nicely and the walnuts add a crunchy bite.
- 1 bunch arugula
- 4 oz. Roquefort or any blue cheese
- ½ pomegranates seeds
- ½ cup walnuts
Dressing:
- 1 tbsp pomegranate molasses
- 1 tbsp apple cider vinegar
- 4 tbsp olive oil
- Salt and pepper
Preheat the oven to 325F and toast the walnuts on a baking sheet for 7-8 minutes, set aside and let them cool to room temperature. In a bowl or individual bowls, place the arugula and top it with the cheese, sprinkle with pomegranate seeds and decorate with walnuts. Drizzle the dressing over the salad and serve immediately.
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This is an adaptation of Anna Olson’s orange olive oil cake; I reduced the sugar significantly and used less olive oil and more milk. This cake is very moist and keeps well for a few days on the counter.
- 2 eggs
- 2/3 cup sugar
- ½ cup extra virgin olive oil plus more for the pan
- 1 cup milk
- Zest of 2 oranges
- 1 cup + 2 tbsp flour plus more for the pan
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Icing sugar for dusting
Preheat the oven to 325F, grease and flour a 9 inch cake pan, set aside. In a medium bowl, whisk the eggs with sugar; add the extra virgin olive oil, milk and the orange zest. In another bowl, sift the flour with baking powder and baking soda and add it to the wet mixture and mix until smooth. Transfer the batter to the greased and floured cake pan and bake until a toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature, place it on a platter and serve with a light dusting of icing sugar.
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I love lentils and we used to only make lentil stew with green lentils until I had this salad at my dear friend Ozge’s house. Her grandmother who was a very talented cook had made it for lunch, this is her recipe and I remember making it as soon as I went home for my parents. It is a vegetarian dish that is packed with both flavour and protein.
- 1 cup green lentils
- 1 medium red onion, finely diced
- 1 carrot, shredded
- 1 cup parsley, chopped
- ½ cup dill, chopped
- 2 lemons
- ¼ cup olive oil
- Salt
Wash the lentils and soak in cold water for a few hours, drain and place them in a medium size pot, cover with cold water, bring to a boil and simmer until tender, drain and set aside.
Meanwhile, in a large bowl, combine the juice of 2 lemons and the olive oil; add the onion, carrot, parsley and dill. Mix the drained warm lentils with the other ingredients, season with salt and cover with plastic wrap. Let it stand for at least an hour on the counter or a few hours in the fridge. Serve cold or at room temperature.
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Cardamom coffee is available in most Middle Eastern and Arab stores. This cake has the rich aroma of that special coffee with just the right amount of sugar.
- 2 cups flour plus more for the pan
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tbsp very finely ground coffee
- 1 tsp ground cardamom
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 1/2 cup vegetable oil plus more for the pan
Preheat the oven to 325F, grease and flour a loaf pan, set aside. Sift the flour, baking powder, baking soda, coffee and cardamom in a bowl. In another bowl mix the eggs and sugar with a whisk, add the sour cream and the vegetable oil, pour this mixture into the sifted flour mixture and mix until just combined, transfer the cake batter to the loaf pan. Bake until a skewer inserted in the middle of the cake comes out clean.
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This is a healthy alternative to regular mashed potatoes. The brown butter adds an amazing richness to this dish but if you prefer you could just add melted butter.
- 2 lb. sweet potatoes
- 4 tbsp butter
- 5-6 sage leaves
- ½ cup milk
- Salt and pepper
- ¼ tsp nutmeg
Preheat the oven to 425F; line a baking sheet with parchment paper. Wash the sweet potatoes, cut in half lengthwise and place them on the baking sheet cut side down, bake until the sweet potatoes are tender. Remove the skins, set them aside.
Meanwhile, melt the butter in a pot over medium high heat, add the sage leaves and cook for about 30-40 seconds or until the butter turns golden brown but not burnt, discard the sage leaves. Remove the pot from the heat, add the sweet potatoes and mash until smooth, add the milk, season with salt, pepper and nutmeg.
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