Rhodes Island-style Stuffed Vegetables with Meat & Rice
Aubergines, zucchini, tomatoes and peppers are hollowed out and filled with lightly spiced ground meat, rice and fresh herbs then simmered with diced vegetables in an aromatic tomato broth.
Green Beans Braised with Potatoes & Fresh Tomatoes
The Rhodeslis make a simple but utterly delicious vegetarian meal with young, plump green beans when they are in season.
Greek-Style Peas, Potato & Carrot Stew
Young sweet green peas, fresh from my garden, are gently cooked with ripe juicy tomatoes, onions, carrots and potatoes and handfuls of fragrant fresh parsley and dill in good quality extra-virgin olive oil.
Borlotti Beans Simmered in a Tomato Sauce
A simple dish of pink mottled borlotti beans, simmered until tender and creamy textured in a fragrant vegetable and fresh tomato sauce.
Onions & Tomatoes Stuffed with Meat & Herbs
Small onions and ripe plum tomatoes are hollowed out and stuffed with ground meat, scallions and herbs.
Spinach & Chickpeas Cooked in a Tomato Sauce
A simple rustic stew of dark green, velvety spinach (or Swiss chard) and earthy golden chickpeas are cooked in a flavourful tomato sauce.
Spanish-Style Chicken Meatballs in a Tomato Sauce
So much has changed recently it has become especially challenging for home cooks to think about making meals for the family-adults and kids alike, that are both satisfying and appealing and also provides delicious leftovers.
Okra Stewed with Fresh Tomatoes
Freshly picked young okra from my garden are slow-cooked in an aromatic tomato sauce until tender.
Cauliflower Florets Stew
Crisp, fried cauliflower florets are simmered on a bed of chopped vegetables in a fresh tomato and olive oil sauce.
Grape Leaves Stuffed with Rice & Fresh Herbs
Most Sephardic meze and festive tables will include a platter of plump glistening grape leaves stuffed with rice, vibrant fresh herbs, scallions and pine nuts, cooked in olive oil with lemon and garlic.