Recipes

Roasted Carrot, Charred Date and Pistachio Dukkah Roasted Carrot, Charred Date Ingredients: Yield: 4 servings servings 3 tablespoons extra virgin olive oil, divided, plus more for […]

Braised Giant Beans with Spinach (Gigantes me Spanaki) Serves 6 Vegans who have eaten my food know that my braised giant beans are worthy of even […]

     

Pea and Leek Soup (Hortosoupa) Serves 8 to 10 One of my springtime favorites, this pea and leek soup is bursting with vegetables and full of […]

Amy Riolo’s Quinoa, Arugula, and Fig Salad Quinoa, Arugula, and Fig Salad/Salade de Quinoa, Roquette e Figues *Recipe from The Ultimate Mediterranean Diet Cookbook by Amy […]

Chef Lee’s Farro Tabbouleh 1 cup farro 1 bunch parsley, chopped 1 bunch cilantro, chopped 1 cup mint, chopped 4 jalapeños, seeded and finely chopped 2 […]

Amy Riolo’s Olive, Almond, and Goat Cheese Tapas Tapas de aceitunas, almendras y queso de cabra Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo […]

Chef Rogers’s Baba Ghanoush 3 each Whole Eggplant ¼ cup Lemon juice ¼ cup Tahini paste 1 tablespoon Chopped garlic To taste Sumac, chopped mint and parsley, Extra virgin olive […]

Chef Rogers’s Hummus 2 cups Cooked Chickpeas ¼ cup Tahini Paste ¼ cup Lemon Juice 1 tablespoon Chopped Garlic 1 tablespoon Sumac Spice for garnish To taste Salt, extra virgin […]