appetizer, Brunch, Cheese, Entree, Pasta, Recipes, Salad, Vegetables

Pasta Salad With Broccoli and Feta Cheese

Finding a new, at least for me, type of pasta, was a good enough reason to think about making pasta salad, which I haven’t made much during the extra hot days of summer.

This type of pasta, called “Mafalda” looks like a mini version of the larger lasagna pasta sheets, with their crinkly edges. I thought this unique shape could work well in a salad. Continue reading “Pasta Salad With Broccoli and Feta Cheese”

appetizer, Brunch, Recipes, Salad, Seafood

Calamari Salad with Lime, Cilantro and Jalapeno

Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day. Continue reading “Calamari Salad with Lime, Cilantro and Jalapeno”

appetizer, Brunch, Cheese, fruit, Recipes, Salad, Vegetables

Summer Salad with Greens, Crispy Vegetables, Fruits and Halloumi Cheese

Halloumi cheese is one of the rare cheeses, that can be fried, or grilled, and still keep its shape, while obtaining a wonderful new flavor and color. It is one of my favorite cheeses to use as an addition to salads. Continue reading “Summer Salad with Greens, Crispy Vegetables, Fruits and Halloumi Cheese”

Brunch, Cheese, Recipes, Salad, Sauces, Vegetables

Spring Salad with Maple Mustard Vinaigrette

With the weather starting to warm up, and fresh produce is easier to find, preparing salads is so much more enjoyable. The following salad is one example of that. Continue reading “Spring Salad with Maple Mustard Vinaigrette”

appetizer, CONDIMENTS, Recipes, Salad, sandwich, Side dishes, Vegetables

Sephardic Eggplant and Tomato Relish

The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times. Continue reading “Sephardic Eggplant and Tomato Relish”

appetizer, Brunch, Recipes, Salad, Vegetables

High Protein Israeli Couscous Salad with Asparagus and Cherry tomatoes

Israeli couscous is actually a type of toasted pasta, and can be used in different ways, besides the most obvious one, which is to serve it as a starchy side dish. In the following recipe, I’ve used it as a base for a high protein colorful salad. The protein in the salad comes from the mix of tofu, chickpeas and Lupini beans. This combination of legumes and grain is highly nutritious, yet fairly light, compared to other proteins. Continue reading “High Protein Israeli Couscous Salad with Asparagus and Cherry tomatoes”

CONDIMENTS, Entree, Recipes, Salad, turkey

Turkey, Mushroom Duxelles and Chestnut Meatloaf

Thanksgiving is around the corner, and I was set on making a turkey meatloaf that can be served instead, or along with, the traditional roasted whole turkey. Continue reading “Turkey, Mushroom Duxelles and Chestnut Meatloaf”

Brunch, Fish, Recipes, Salad, Vegetables

Cannellini beans, Tuna and Pasta Salad

The tasty pairing of tuna and beans in a salad is known in the Italian kitchen, and it is one of my favorites. As I’m also a fan of tuna-pasta salad, I’ve decided to combine both, as you can see in the following version. Continue reading “Cannellini beans, Tuna and Pasta Salad”

appetizer, Brunch, Chicken, fruit, Recipes, Salad

Chicken Salad with Grapes, Tarragon, Mint and Walnuts

Chicken salad is a great dish for buffet-style relaxed entertaining. It can be prepared ahead of time, and tastes even better after chilling. It is easy to serve, and it pairs well with different dishes and salads. Continue reading “Chicken Salad with Grapes, Tarragon, Mint and Walnuts”

Beef Kebabs with Zhoug and Harissa Raw Onion Relish Ronit Penso
appetizer, CONDIMENTS, Meat, Recipes, Salad, sandwich, Sauces

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and parts of the Mediterranean, especially in Israel. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spicy North African hot peppers paste, which was served with broiled beef kebabs. Continue reading “Beef Kebabs with Zhoug and Harissa Raw Onion Relish”

Bread, breakfast, Brunch, Cheese, Eggs, Meat, Pasta, Recipes, Salad, sandwich

A Few Dishes with Dandelion Greens

Dandelion is known mostly as a seasonal plant, of which all its parts have been used in cooking and traditional medicine from ancient times. To many who are unfamiliar with the plant, the greens are many times considered an invasive weed in fields and gardens, but they are in fact edible and highly nutritious. As I’m not a gardener myself, nor a forager of wild greens, I’ve never tried them, until I recently found them at the store, and decided to buy a bunch. Continue reading “A Few Dishes with Dandelion Greens”