Tabouleh-Stuffed Globe Zucchinis with Mint & Sumac Yogurt Sauce

Two things I love about Middle Eastern cuisine are stuffed vegetables and fresh herb-filled salads like tabouleh. When I found some beautiful little globe zucchinis, I thought about combining these two loves into one — zucchinis stuffed with tabouleh. This way, I can have my bowl of tabouleh, and eat it too!

It made for a striking presentation, and was quite simple to prepare. I’m going to try this out sometime at a dinner party; it would be a great accompaniment to grilled meat or kebabs — easy for the host to assemble, and fun for the guests to eat. It might also be good to serve vegetarian guests or as part of a whole vegetarian spread.

Wine-Braised Beef, Carrot, Daikon & Mushrooms

Spring’s dance has begun. She steps forward, beaming and bright; she retreats behind a sudden gust of cold air and mist. After a stretch of warm, sunny days, we have a chill in the air, another forecast of cold rain & snow. There’s still time before we put away the heavy blue dutch oven, still time to enjoy another comforting and hearty braise.

Roasted Eggplant with Lemon & Garlic Tahini Sauce

I had been thinking about this lemon and garlic tahini sauce since I made it last week for the Roasted Butternut Squash dish from the Jerusalem cookbook, and was trying to conjure more applications for it. I decided to try it with eggplant and was so excited when the combination turned out so scrumptious, so meant to be, so… familiar, when — midway through scarfing it down — I realized what I had was actually a deconstructed Baba Ghanouj, with all the Baba Ghanouj flavors (eggplant, lemon, garlic, tahini) but just in a different form. I love the almost-meaty texture of eggplant, sliced thickly and roasted, so I think I like this even better than the pureed kind. In fact, if I were a vegetarian, this would most certainly be my steak. Happy Weekend!

Tagliatelle with Sauteed Mushrooms, Pancetta & Herb Sauce

A bowl of pasta can be so simple yet so satisfying. I love the assortment of mushrooms and herbs combined here with fresh tagliatelle pasta and some crisped pancetta. If you’re a pro at chopping veggies and herbs, it will take you less than 20 minutes from cutting board to table (or 30 minutes for slow choppers like me), so it’s a good option on frenetic weeknights or for a quick lunch. Enjoy!

Creamy Fresh Spinach & Artichoke Dip

Football fans, I barely know who’s playing tomorrow, but I do know that this Spinach-Artichoke Dip is a Super Bowl of creamy goodness. It’s a lightened version, with fresh baby spinach and peppery arugula, marinated artichoke hearts, Greek yogurt, a dollop of creamy goat cheese, and an herbaceous bunch of parsley, chives and oregano. And it’s all done on the stovetop in a mere 15 minutes, so you won’t miss any plays. Serve warm with lightly toasted bread or pita chips. Happy Game Day!

“Jerusalem” Roasted Butternut Squash and Red Onion with Tahini & Za’atar

This dish, like so many I’m finding in the lovely cookbook Jerusalem, is a celebration of colors and flavors. The recipe is straightforward, the combination is so innovative (Who knew a tahini and lemon sauce would go so incredibly well with butternut squash?) and the results are beautiful, delicious, wowing. Ottolenghi and Tamimi, you’ve got me hooked on your amazing food.

Butternut Squash, Apple & Cranberry Stuffing

Today I made one last Thanksgiving dish to share here that combines tart dried cranberries, mellow butternut squash, sweet apple, and a sage-parsley-thyme seasoning. It turned out so colorful, aromatic, and flavorful that I think this will be a new traditional dish for us. I’m not sure there will be any left for tomorrow’s festivities! Happy Thanksgiving, everyone.

Roasted Eggplant, Ricotta & Tomato Crostini

Since reading Eating on the Wild Side, I’ve been trying to fill my grocery basket with more nutrient-rich purple vegetables and to roast them to get the most nutrition out of them. Deep purple eggplant is rich in a number of vitamins, fiber, and antioxidants that fight disease and even help lower bad cholesterol. I love the almost-melted texture of roasted eggplant, and here its softness complements crunchy toasted bread, a pillowy layer of cheese, and a sprinkling of sliced tomatoes and parsley.

Where I Am Now; Tagliatelle with Homemade Garden Pesto

Where I am now, I have a teeny, tiny, little garden I’ve tended all summer long. For me, this is a big accomplishment. For the first summer in seven years, I am not moving across continents and oceans, and I can actually set down roots, literally.

Quick Baked Zucchini with Creme Fraiche, Herbs & Tomatoes

Wondering what to do with all those end-of-summer zucchinis? This dish makes a colorful presentation and is really quick and easy to prepare.