Easy and tasty recipes for the whole family to enjoy
Months ago, I embarked on a journey to find an easy roasted eggplant salad — one that wouldn’t require too much of my time, but that would nevertheless taste incredible. I was looking for a dressing that would be both sweet and savory, something that would dress …
If there’s one thing I could have for lunch/dinner/anytime every day, it’s got to be this roasted vegetable salad. It’s unlike any other salad I’ve ever had — the vegetables are soft and crispy on the edges, so full of flavor and cooked to perfection. …
I feel that cauliflower never gets the attention it deserves, always shadowed by its greener brother, broccoli. The truth is that cauliflower is just as nutritious as broccoli and can be cooked in so many different ways, guaranteeing a mouthwatering meal each time. We’ve roasted cauliflower florets with lemon and parsley, added it raw to a salad and have turned it into two different soups. It’s cauliflower’s time to be in the spotlight again, today in a gorgeous salad that blends sweet and savory flavors so beautifully well.
This chicken — I’ve been dying to share the recipe with you ever since I made it this weekend for Rosh Hashanah, the Jewish New Year celebrations. It is, by far, my favorite recipe for roasted chicken parts so far. It’s sweet yet savory, is full of …
How many of you have bulgur wheat in your pantry? If you don’t, I urge you to go buy some, as this grain is not only so versatile but also guarantees a great meal each time; well, as long as you have bunch of great recipes in …
I haven’t given much love to eggplants on the blog yet, as it only contains one single recipe within its pages. I’ve recently developed a new passion for this gorgeous purple vegetable and have included it in my dishes in so many ways, ranging from salads and pizzas to ratatouilles and more. I’ve made my eggplant casserole a zillion times, and although I love it and can never get it enough of it, I wanted to try something new over the weekend. You all know how much I love Ottolenghi by now and his mix of ingredients, so I sought inspiration in one of his cookbooks (aptly called Ottolenghi The Cookbook) and stumbled upon a recipe that called for roasting eggplants prior to marinating them in a zesty dressing. It sounded easy and most of all delicious, and as usual, I adapted the recipe to my preferences and according to what I had left in the fridge before my weekend supermarket shopping.
I have a weird relationship with pomegranate seeds. Everyone seems to either love them or hate them. Acid and crunchy, they’re not my favorite thing to eat on their own, but once you throw them into a salad it’s a whole different story. They suddenly come to …
