Lamb Stew with Eggplant, Tomato and Parsley

The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix. Continue reading

Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes

Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading

Tomato-Pepper Soup with Clementine and Celery

Despite the fact we recently had a few warm days; the weather has changed to a bit colder again, so a warm soup came to mind. However, since it’s really not that cold, I’ve decided to skip the heavier wintry soups, and make a lighter vegetables based soup. Continue reading

Pan Fried Chicken Breast with Maple and Mustard

When looking for a quick lunch, I usually opt to use chicken breast, as it cooks quickly, and absorbs flavors beautifully. Keeping some vacuum packed chicken breast in the fridge, or freezer, makes it very easy to use them in different ways anytime. Continue reading

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

Beef Stew with Okra and Herbs

As a fan of fresh okra dishes, I’m always delighted when they are in season again, and immediately start to use them in different dishes.  One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.

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Beef Stew with Red Beans and Tomato Sauce


On a cold day, sometimes all that is needed is a straight-forward simple comfort food, without too much elaboration. The following stew is exactly that. Continue reading

Pan Fried Haddock Fillets with Caramelized Mini Peppers

When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading

Leeks with Rice

After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine:  “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading

Baby Hakurei Turnip Soup

When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading

Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe). Continue reading