salads
Get flash to fully experience Pearltrees
Tzatziki and Tabbouleh
My love for Mediterranean/Middle Eastern Cuisine started at a very young age. I am lucky to have spend some time living in the beautiful city of Dubai; a hub for Great Food and Gold Souks. You can find the finest range of middle-eastern/Mediterranean cuisine here with endless amount of varieties to enjoy. It will be hard for me to pick a favorite dish among all this deliciousness but there are few I keep going back to again and again.
Last summer, Romain went to stay at a place in the French countryside with a large, semi-wild potager , a vegetable garden, which the people who lived there fed themselves from. They let weeds grown, didn’t spray pesticides on anything, and they ate most of the food as close to raw as they could. During his stay, he called me and said that he never felt better in his life, and that he wanted to eat like that when he returned home to Paris. One doesn’t think of people in Paris munching on wheat berries and whole grains, but it is possible, especially because there are a few rather decent natural food chains here, as well as some smaller stores, too. But finding root vegetables at my market, which is said to be the largest in the city, can be a bit of a challenge. Root vegetables fell out of favor after the war, when people were fed up with dining on earthy vegetables and were happy to have something else to eat once the war ended.
Roasted Root Vegetable & Wheat Berry Salad
Chickpea Salad
Recipe summary This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks…if it can last that long in your house. A perfect summer salad for picnics, barbecues, and buffets.
spinach and chickpeas
First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos . Don’t you agree? “Spinach and chickpeas” is something you eat because you should — it is healthy and you aspire to be. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain. Or, you know, in New York City on another brutally rainy March night.
Roasted Pumpkin Salad Recipe
A few of you were curious about what I made with the lovely sunset-shaded pumpkin I found nestled at the bottom of my last produce pick-up. After enjoying it on my desk for a few days, I lined my countertop with a deconstructed paper bag (to contain the mess), and gave my knife a good workout. Flash-forward to a refrigerator full of pumpkin wedges, cubes, and slices - needless to say, pumpkin has been on the menu ever since.