Fennel, Peppers and Farro

This is hearty, savory and very adaptable. This dish materialized thanks to already cooked farro and a variety of vegetables in need of using up, including cauliflower leaves. If your grains are already cooked this comes together quite quickly. I had some homemade harissa on hand which elevated it further. I topped this particular version with meatballs.   Variations Make this your own with whatever grain... Read more »

Charred Zucchini with Zhoug and Feta

Zhoug is an herb and green chile sauce/paste from Yemen but popular in Israel as well and other parts of the Middle East. ... Read more »

Sautéed Chard with Jalapeño, Ginger and Sausage

This pairs very nicely with a very quick red lentil dal and a cooling dollop of yogurt. Substitute spinach, mustard or collard greens or any other leafy green you might have, for the chard. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice. ... Read more »