Lebanese Lentil Soup With Toasted Orzo

This easy, creamy lentil soup is always on my menu. It's economical. It reheats well. It's good. My favorite Lebanese spices like cozy cinnamon and a dash of allspice show up here. As the soup simmers, warm aromas take me waaaay back to my beloved grandmother's kitchen. I often serve the soup with pita bread, rice or toasted orzo. Diced scallions, herbs and lots of fresh lemon juice make it sing. It's a light but nourishing soup that's welcome in both warm and cold weather. It's healthy too.

Roasted Broccoli With Lemon-Tahini Drizzle

Roasting broccoli is an easy way to bring out its flavor. This recipe has a delicious Eastern Mediterranean vibe. The lemony tahini sauce is bright and sunny. It plays against the warmth and sweetness of the golden-brown broccoli in a very good way.

You can riff on this recipe by tossing some chickpeas on the tray with the broccoli before roasting it. Serve the roasted broccoli/chickpeas and the sauce over rice or stuffed into a pita for a protein-packed vegan meal. It's also great with fried or scrambled eggs for a light vegetarian dinner.

Roasted Cauliflower and Chickpeas With Za'atar-Tahini Drizzle & Toasted Sesame Seeds

Little girl kneeling by The Blessed Virgin Mary 

Christmas isn't a day, it's a sacred season. We spend it in pure peace. Instead of hustling around everywhere, our focus is on a few essential activities. While festive Christmas parties are in full swing and malls are crowded with frazzled shoppers, we walk on clear beaches. We enjoy heartwarming concerts where Polish children sing lullabies to the baby Jesus. There are many cozy dinners in our PJs with sea salt chocolate for dessert. There's tea and ginger cookies. We pray more and count our blessings more. We watch old movies, Christmas flicks and read good books. We put presents under the annual parish Giving Tree. We exchange thoughtful gifts and eat peppermint sticks. We sit in candlelit churches. It's a time of calm celebration, cherished spirituality and tranquil motion. 

Mushroom Marsala Spaghetti

In my twenties, I survived epic trainwreck relationships. Ignoring my better instincts, I jumped aboard... heading for a crash. Being on a speeding train seemed sorta fun. Woohoo! I cozied up to dangerous situations, pitching my tent among the bomb blasts and heavy artillery. I convinced myself that it was better than being alone. One night, I sat in my car and prayed (begged) for the grace to leave it all behind. I hibernated in my room, licking my wounds until they healed. I took up watercolor painting. I cooked. I found peace in solitude.

Lebanese Rice & Lentils

After making this dish for several years, I've created a basic recipe without sacrificing flavor. There's a more complicated recipe on this blog too. But I rarely prepare it now because I'm busy with cross-stitch pattern making. Ain't nobody got time for that. I need simple, tasty and reheatable recipes these days.    

A whisper of cozy cinnamon, plenty of black pepper and a hit of fresh lemon juice are essential to any proper rice and lentil dish. I like more lentils than rice. If I'm in the mood, I add cumin. Cumin is lovely with lentils. But it's a strong spice, so I have to be up for it. Lentils, lemon and black pepper were made for each other.

Chard & Chickpeas With Tahini Cream

Lebanese people love chard. Summer is the season for it. My local market sells gorgeous red and rainbow Swiss chard. I wait for it all winter. 

Today's recipe pairs red chard with roasted chickpeas. The chickpeas are infused with smoked paprika and warm spices. A squeeze of lemon and a dollop of tahini cream are a lovely, fresh finish. Pair this dish with steamed rice or pita. You can also round out this recipe by serving it with olives, Spanish ham and/or manchego cheese. This energizing meal has lots of vegetarian protein, vitamins, minerals and fiber. Best of all, it's delicious. The sunny flavors of the Eastern Mediterranean are all here!    

Lebanese Chopped Salad With Tahini Dressing

Winter is behind us and Boston has turned green. Lilacs are blooming. On the river path, the air smells like moss and honeysuckle. My beagle's nose twitches as she catches all the fresh scents. Seagulls are squawking. Summer is coming soon.

Greek Chicken With Lemon & Olives

Simple roasted chicken is always welcome on my dinner table. This golden-brown, crispy and juicy chicken is spiked with a punchy hit of lemon, oregano and garlic. Briny olives give the pan sauce a delicious saltiness. The sunny flavors of Greece make this dish a hit in our home. It's not complicated to cook either. Serve it with my Ultra Creamy Hummus with Greek Salsa  and my Rice Pilaf with Toasted Orzo, for a delicious Eastern Mediterranean meal.   

Ultra-Creamy Hummus with Greek Salsa

This ultra-smooth and creamy hummus makes a lovely lunch, when served with pita. My Lebanese grandmother used to prepare a large bowl of it at every holiday meal. She made it the old fashioned way, soaking the dried chickpeas overnight and adding lots of tahini.

My quick and healthy version swaps the tahini for Greek yogurt. The yogurt gives it a light and luscious texture. It's high in protein too. The hummus is topped with briny olives and my fresh Greek salsa. The salsa has an herby hit of oregano, crunchy cucumbers and spicy chili pepper. The combination of the crisp salsa, creamy hummus and salty olives is good eating. In the summertime, we often enjoy light meals of Greek Turkey Meatballs , fish or chicken, hummus and fresh pita bread. Warm some pita and get dipping!

Crispy Breaded Lemon Chicken

Crispy, breaded chicken is what's for dinner a lot around here. It's a no-brainer recipe that's a big hit with everyone. There's something so simple and irresistible about juicy chicken coated in golden- brown, crunchy breadcrumbs. A squeeze of fresh lemon juice is the perfect finishing touch. Some fresh basil is nice with it too.  It's great hot or cold, meaning you can make it in the morning and keep it in the fridge until dinner. Perfect for summer picnics and dinners on the patio.

Avocado & Chickpea Hummus With Mediterranean Salsa

I'm half Lebanese, which means I grew up eating hummus. This non-traditional, ultra-creamy version has the added nutrition and luxuriousness of avocado and Greek yogurt. It's a high-protein, healthy and delicious dip that's perfect when paired with pita or on top of a fluffy baked potato for a light meal. I like this hummus better than the old standard. Ohhhh it is good! The fresh Mediterranean salsa takes it over the top with a welcome contrast of crunchy texture and zesty flavor. It'll have you rethinking hummus.  

Rice Pilaf With Toasted Orzo

Just a quick post today. I wanted to share my rice pilaf recipe with you because rice is so essential to many Eastern Mediterranean meals. Toasted orzo makes this pilaf special, lending a nutty aroma and taste to the fluffy rice. This recipe makes a huge batch. It reheats well for workweek meals. 

Greek Turkey Meatballs

Since I'm half Middle Eastern, the sunny flavors in this dish are close to my heart. I've been making these meatballs for twenty years. A bit of oregano and a pinch of cinnamon give them an Eastern Mediterranean vibe. The delicious aromas of this dish remind me of my Lebanese grandmother. She cooked beautiful meals in her little, yellow, Brooklyn apartment kitchen. She taught me to add a pinch of cinnamon to savory dishes to give them an authentic taste.

Spicy Spanish Chickpeas

Chickpeas simmered in a rich and tangy tomato sauce, spiked with chili, paprika and a splash of sherry is what's for lunch today. The sherry really takes this humble bean dish to new levels. A squeeze of lemon and a drizzle of olive oil are the perfect finishes. These beans are delicious with a dollop of sour cream and some toasted slivered almonds sprinkled on top. They're also really good, served over rice, with my cooling cucumber tzatziki sauce (recipe below). Stuff them into warm pita, a baked potato or eat with crusty bread. This meal is high in vegetarian protein, especially when served with rice. It's healthy and filling too. It reheats well for workweek meals. Get your Spanish tapas fix in about 30 minutes.

Roasted Potatoes with Lemon and Herbs

I love using lemon to add sparkle to golden brown fingerling potatoes. Roasted potatoes with creamy centers and a splash of citrus are good eating. The lemon and mint give them freshness and zip. Any herb or small size potato will work here. This dish is good warm, at room temperature or hot from the oven, making it a nice recipe for summer gatherings. Potatoes are a familiar sidekick for grilled fish, chicken or steak, but they’re equally welcome on a vegetarian/vegan table too.

Mediterranean Eggplant Stew

Being Lebanese, I’m a huge eggplant lover.  We prepare eggplants in a variety of delicious ways.  So, I was thrilled to find just about every kind of eggplant known to man at my local Italian market. Craving something along the lines of ratatouille, I pulled out my trusty Le Creuset Dutch oven and got to work on creating this savory stew.  This is a healthy, filling and comforting stew that can be eaten with a side of crusty whole grain bread. Alternatively, it can be served over creamy polenta, couscous, mashed potatoes, rice, gnocchi, ravioli, bulgar wheat, quinoa or pasta. Grilled cheese sandwiches or garlic bread would be great with it too. It’s a wonderful sidekick for a plain quiche or fluffy scrambled eggs. It’s good eaten hot or at room temperature.If you so desire, add chopped chicken to it or a can of rinsed and drained chickpeas and cook as directed. Some toasted pine nuts and/or Nicoise olives are also welcome here. I like to finish it off with a good drizzle of extra virgin olive oil. Warm spices, common to Lebanese cooking, deepen the flavor of this stew. 

Fresh Pasta with Mushrooms & Tomatoes

Patience has never been one of my virtues. When it comes getting to a meal ready when I’m hungry, patience really goes go out the window. I try to cook nutritional food, even when I’m tired. Pasta tossed with lots of sauteed mushrooms and bright cherry tomatoes is the recipe of the day. Earthy mushrooms, tangy tomatoes and a squeeze of fresh lemon juice make it a hit in my home. Healthy, wholesome and ready in under 30 minutes! 

Chili Lime Chickpeas

In this recipe, chickpeas are spiked with fresh lime, spicy chili, earthy cumin and smoky paprika. The dish is finished with a little creme fraiche. Creme fraiche counters the heat of the chili and lends its luxurious creaminess. I love using creme fraiche in recipes because it's delicious and it can withstand heat without separating, Think of it as French sour cream. I find it in my regular supermarket or at Trader Joe's. But you can leave it out or swap it for regular sour cream with good results.

The meal comes together in less than 30 minutes. Pair it with rice and you've got a complete protein. Swap the chickpeas for black beans if that's what you prefer. Use all or part of one jalapeno as some peppers are hotter than others. Liquid smoke is an optional ingredient too. I love it in this recipe because it enhances the smoky flavor, which is what makes this vegetarian dish so satisfying and good. Liquid smoke is strong, so only use a drop or two. Creamy, smoky, tangy, spicy...this humble bean dish is anything but boring.

Garlicky Greens & Beans

Swiss chard is a beloved green of the Eastern Mediterranean. The rainbow-colored stems and big green leaves reveal its many vitamins and minerals. My favorite way to cook chard is by simply braising it in a pan with olive oil, creamy white beans, garlic and fresh lemon. The lemon and garlic lift all the flavors of this humble, tasty dish. 

White Bean Salad For The Winter Weary

This Mediterranean salad relies on some canned ingredients and some fresh ones to make it work. Artichoke hearts give a sunny lift to the creamy white beans. It's tossed with a simple dressing of olive oil and lemon juice.

I make it in winter with either sun dried tomatoes or jarred red peppers.  In summer, fresh tomatoes are lovely. Olives are welcome here too. This is the kind of salad you prepare quickly with pantry staples you keep on hand. Mix it with pasta or serve with crusty bread. It’s a substantial sidekick for fish and chicken too.