Vegetables & Grains

Aloo Gobi

  • Prep time: 15 minutes; Cook time: 20-30 minutes;
  • Serves: 2 (as entrée) or 4 (as side dish)


  • 1 medium Cauliflower, cut into small florets (3-4 cups)
  • 2 medium or 1 large Potato, peeled and cut into ¼ inch pieces
  • 1 medium Onion, diced
  • 2 medium Tomatoes, chopped (or ¾ c canned tomatoes or pureed tomatoes)
  • 1-2 cloves Garlic, minced
  • 2 tsp Fresh ginger, finely chopped
  • ½ tsp Amchur
  • 1/8 – ¼ tsp Cayenne powder
  • 1 tsp Ground coriander
  • 1 tsp Whole cumin seeds
  • ½ tsp Turmeric
  • ½ tsp Garam Masala
  • 3-4 tsp Oil, vegetable or canola
  • ½ c Fresh cilantro, finely chopped


1. Heat 2 tsp oil in a large non-stick skillet. Add cauliflower and fry on medium heat for 2-3 minutes. Add potato, and cook for another 7-8 minutes until vegetables are slightly browned. Remove cauliflower and potato on top of a plate with a few layers of paper towels to drain them.

2. Add another 1 ½ tsp oil to the same skillet. Heat slightly and add cumin seeds. Heat until they begin to pop and crackle. Add onions, cook over medium-low heat for 2 minutes until softened.

3. Add garlic and ginger, and cook without browning, for 2 minutes, until softened.

4. Add chopped tomatoes and cook for 2 minutes more minutes, then add turmeric, cayenne, coriander and amchur. Cover the pan and cook over low heat for 2 minutes.

5. Add potatoes and cauliflower and mix well. Cook, covered, over medium -low heat, for 10-15 minutes, or until the vegetables are tender but not mushy. If mixture is sticking, add a tablespoon or two of water (this will be a relatively dry dish).

6. Remove lid, add Garam Masala and 2 TBS cilantro leaves, stir well, cover and cook for another minute or two.

7. Serve, garnished with the remainder of chopped cilantro.

Serve with naan, or other Indian bread, or pita bread.

Asparagus Sauteed With Smoky Citrus Salt


  • 1 bunch Asparagus with ends trimmed (about 15)
  • 2 cloves Garlic, minced
  • 1 TBS Smoky Citrus Salt
  • 1 ½ TBS Olive oil


  • 1. Preheat large skillet over medium heat then add oil to pan.
  • 2.Add asparagus then cover and cook for 5 minutes, stirring occasionally.
  • 3. Stir in garlic and Smoky Citrus Salt and cook until asparagus is tender, stirring occasionally. Adjust heat as needed to prevent burning.

Brussel Sprouts With Za’atar and Smoky Citrus Salt

Prep Time: 15 min; Cook Time: 20 min Total Time: 35 min Difficulty: Easy Servings: 2


  • 1 lb Brussels sprouts, sliced thinly lengthwise
  • 3 cloves Garlic, chopped
  • 2 TBS Za’atar
  • 1 tsp Smoky Citrus Salt (or more to taste)
  • 3-4 TBS Olive oil


1. Preheat pan over medium-high, add 2 TBS oil

2. Add garlic and saute until lightly golden

  • 3. Add remaining oil and Brussels sprouts
  • 4.Add Za'atar and Smoky Citrus Salt then stir to distribute evenly over sprouts
  • 5. Cook for 20 minutes or to desired level crispness

Couscous with Berbere

  • Prep time: 2 minutes; Cook time: 20 minutes; Difficulty: Easy;

  • Serves: 4



1. Bring Berbere and chicken stock to a boil in a small pot.

2. Add couscous and bring back to a boil.

3. Turn off heat and cover pot and let stand for 20-30 mites until stock is absorbed.

4. Use a folk to fluff the couscous before serving.

Fattoush Salad

Prep time: 30 minutes; Serves: 4


  • 2 pieces Pita bread
  • 1 head Romaine Lettuce, tear into smaller pieces
  • ½ large Green pepper
  • ½ Red onion
  • 4-6 Radishes
  • ½ English cucumber
  • 2 large tomatoes
  • ½ large bunch Flat parsley
  • 10 large basil leaves
  • 1 tsp. Sumac
  • 2 tsp. Za’atar
  • 2 tsp. Dry mint
  • ½ tsp. Sel gris salt
  • ¼ tsp. Black Tellicherry Peppercorns
  • ¼ c Extra virgin olive oil
  • 2 Lemons, juices freshly squeezed


1. Place pieces of romaine lettuce into large salad bowl

2. Chop up parsley, basil, green pepper, tomatoes, and red onion add to salad bowl

3. Slice cucumber and radishes into thin slices and add to salad bowl

4. Add salt and pepper (more to taste)

5. Add 1tsp. of dry mint

6. Mix everything together

7. Make dressing: in a small bowl mix together olive oil, lemon juice, and sumac

8. Pour over salad and mix together

9. Heat up cast iron pan over medium heat

10. Lightly rub both pieces of pieta bread (both sides) with a couple drops of olive oil and rub on Za’atar on both sides of bread.

11. Heat up both sides of bread in pan for a few minutes; then remove to cutting board and cut into small triangular pieces, and place along the inside of salad bowl.

12. Serve Immediately

Greek Tomato, Cucumber, and Feta Cheese Salad

  • Prep time: 15 minutes; Cook time: none; Difficulty: easy;
  • Serves: 4


  • ½ large English cucumber, cut into ¾ inch pieces
  • 1 pint Cherry tomatoes, halved
  • ¼ c Feta cheese crumbled
  • ¼ Red onion, chopped
  • 3 TBS Fresh mint, chopped or 1 TBS dried
  • 1 TBS Dried Mediterranean oregano
  • ½ tsp Sel Gris salt
  • ½ tsp Black Tellicherry peppercorns ground
  • 1 TBS Balsamic vinegar
  • 1-2 TBS Extra Virgin Olive Oil


1. Put all the ingredients in a bowl and toss together.

2. Adjust salt and pepper to taste.

Grilled Asparagus


  • 1 large bunch (15-20 stalks) Asparagus with ends trimmed
  • 2 oz Feta crumbled (optional)
  • 2 -3 TBS Italian Seasoning
  • 1 TBS Salt
  • 3 TBS Fresh lemon juice
  • ¼ c Olive oil


1. Mix seasonings, salt and lemon juice, then whisk in olive oil. Toss asparagus with mixture just before grilling.

2. Heat grill on medium high. Add asparagus. Turn frequently to keep even grill marks but not charred.

3. Remove before asparagus gets limp – should be crispy.

4. Plate asparagus sprinkle feta (if using) and serve.

Grilled Eggplant


  • 2 medium Eggplants, ends trimmed and sliced lengthwise into ½" pieces
  • ¼ c Fresh basil, chopped

  • 3 TBS Berbere
  • 2 TBS fresh lemon juice
  • ¼ c Olive oil


1. Mix Berbere and lemon juice, then wisk in olive oil. Baste both side of eggplant just before grilling.

2. Heat grill on medium high. Grill eggplant turning once. Should be turned once the first side has dark grill marks but not charred.

3. Plate eggplant sprinkle basil and serve.

Grilled Turmeric Sichuan Cauliflower


  • 1 head Cauliflower
  • 1 TBS Sichuan peppercorns, coarsely crushed
  • 1 tsp Ground turmeric
  • 1 tsp Smoked paprika
  • 4 TBS Olive oil
  • Salt and Pepper to taste


1. Preheat grill over medium heat.

2. Place cauliflower on large sheet of aluminum foil and rub with other ingredients.

3. Wrap with foil and grill for 30 minutes. Unwrap, increase grill heat and char directly on grill surface. Slice and serve.

Grilled Veggie Skewers


  • 1 Zucchini, trim ends and slice crosswise in 1" rounds
  • 1 Yellow squash
  • 12 oz Crimini mushrooms, cleaned and trimmed
  • ½ c Red onion, cut into 1 ½ inch square pieces
  • 2 Red peppers, cut into 1 ½ inch squares
  • 16 oz Cherry tomatoes
  • 4 TBS Za’atar
  • 2 TBS Salt
  • 1 TBS Dijon mustard
  • 3 TBS Balsamic vinegar
  • 1/3 c Olive oil
  • Thin wood skewers soaked in water for 30 minutes


1. Mix Za‘atar, salt, Dijon and balsamic in a medium bowl then whisk in olive oil. Toss vegetables in marinade then skewer vegetables, alternating between different ones. Let stand for 30 minutes.

2. Preheat grill on medium high. Grill skewered veggies turning 2-3 times. Should be turned as sides have nice grill marks but not charred. Plate and serve.

Grilled Zucchini Squash


  • 2 Zucchini, trim ends and slice length wise ½ to ¾ inch thick.
  • 2 Yellow squash, trim ends and slice length wise ½ to ¾ inch thick.
  • 3 TBS Za’atar
  • 1 TBS Salt
  • 2 TBS Balsamic vinegar
  • ¼ c Olive oil
  • Optional:
  • 3 oz Parmesan cheese, shaved


1. Mix Za‘atar, salt and balsamic, then whisk in olive oil. Baste both side of squash just before grilling.

2. Heat bbq grill on medium high. Grill squash turning once. Should be turned once the first side has nice grill marks but not charred. Plate squash, sprinkle cheese and serve.

  • Prep Time: 15 min; Total Time: 15 min; Difficulty: Easy
  • Servings: 4-6


  • 1 Jicama
  • Chile lime seasoning


Peel jicama and slice into sticks or thin slices. Sprinkle to taste with chili lime seasoning. Serve as an appetizer or side dish.

Overnight Slaw

  • Preparation time: 20 minutes; Chilling time: 6 hours - overnight; Difficulty: Easy
  • Serves: 10-12


  • 1 small head Cabbage, cored and sliced to make thin shreds
  • 1-2 Carrots peeled and finely diced (mix up purple and orange carrots for color)
  • 1 medium Onion, finely diced
  • 1 small Green bell pepper, finely diced
  • 1 TBS Coarse Sea Salt
  • 1 TBS Celery seed
  • 1 TBS mustard seed (can substitute ground mustard)
  • ½ c Sugar
  • ¾ c Vegetable oil
  • 1 c Cider vinegar


  • 1. Mix shredded cabbage and other chopped vegetables in a large bowl.

  • 2. Bring oil, vinegar, sugar, salt, celery and mustard seed to a boil in a small saucepan. Stir until sugar and salt are dissolved.

  • 3. Pour dressing over shredded vegetables.

  • 4. Refrigerate and allow to marinate at least 6 hours, and overnight if possible.

Persian Salad

  • Prep Time: 20 min; Chill Time: 30 min
  • Servings: 4-6


  • 2-3 Persian ("baby") cucumbers or ½ English cucumber
  • 2 medium Tomatoes, firm, not soft
  • 1/4 - 1/2 medium Red onion
  • 1/4 medium Green bell pepper, seeded
  • 2 TBS fresh mint (can substitute fresh dill or parsley, or a blend of fresh herbs)
  • 2 tsp Sumac
  • sea salt and fresh ground black pepper to taste
  • 1 TBS extra virgin olive oil
  • Juice of 1 lemon


  • 1. Dice onion into 1/4 - 1/2 inch dice.

  • 2. Sprinkle sumac on diced onion and allow it to sit 10 - 15 minutes.

  • 3. Dice cucumbers, tomatoes, and bell pepper.

  • 4. Chop fresh mint and toss with diced vegetables.

  • 5. Add onion and sumac mixture to vegetable mixture.

  • 6. Add lemon juice and olive oil.

  • 7. Season with salt and pepper to taste.

Chill salad for at least 30 minutes to allow flavors to blend.

Potato Hash With Ginger And Shichimi Togarashi


  • 2 medium Potatoes, diced
  • 1 Onion, diced
  • 1 Bell pepper, diced
  • 1 stalk Celery, diced
  • 2 cloves Garlic (more to taste) minced
  • ½ tsp Shichimi Togarashi (more to taste)
  • ½ tsp Ginger powder
  • 4 TBS vegetable oil
  • 1 TBS Olive oil
  • Salt and pepper


1. Salt and pepper diced potatoes, heat vegetable oil in a skillet. Brown potatoes but do not fully cook, then remove to a paper towel lined bowl dish to absorb excess oil.

2. In a clean skillet, add olive oil and onion, and slowly cook until translucent. Add bell pepper, celery, garlic, ginger and Shichimi Togarashi. Cook together until bell and celery are very tender. Add Shichimi Togarashi to taste. Mix potatoes into vegetable hash and simmer until potatoes are tender.

  • Prep Time: 10 min; Cook Time: 40 min; Difficulty: Easy

  • Servings: 8


  • 2 cans Chickpeas, drained, rinsed, and spread on a paper towel to dry
  • 3 tsp Berbere (and more to taste)
  • 3 -4 tsp Olive oil
  • salt to taste
  • Directions:
  • 1. Preheat oven to 450 degrees
  • 2. Toss chickpeas with oil and Berbere. Add more seasoning and salt to suit your taste.
  • 3. Spread chickpeas in a rimmed baking pan, and roast 30-40 minutes, until crisp and browned. Stir after first 10-15 minutes, and bake about 15 minutes or more until browned and crisp.
  • 4.Cool thoroughly before storing. Store in sealed container to preserve crispness.
  • Prep Time: 10 min; Cook Time: 25 min; Difficulty: Easy
  • Servings: 4-6


  • 1 ½ lb Carrots, peeled and cut into 1 ½ inch lengths
  • 2 TBS Olive oil
  • 1 Lime, sliced
  • 3 Bay leaves
  • 1 tsp Harissa
  • 1 tsp Cumin, ground
  • Salt to taste
  • Directions:
  • 1. Preheat oven to 450 degrees
  • 2. Line a rimmed baking sheet with foil.
  • 3. Toss carrots with oil, bay leaves and lime slices. Spread mixture into even layer on baking sheet.
  • 4. Sprinkle with Harissa and cumin.
  • 5. Cover with foil and bake about 12 minutes.
  • 6. Uncover and bake another 10-13 minutes until carrots are tender.
  • 7. Sprinkle with 1/4 teaspoons salt to to taste, and place in serving dish.
  • 8. Garnish with Greek yogurt or creme fraiche, if desired.


  • 1 lb Baby potatoes
  • 2 TBS Za’atar
  • 1 tsp Smoked Sweet Paprika
  • 3-4 TBS Olive oil
  • Salt to taste


  • 1. Preheat oven to 400 degrees.
  • 2. Bring pot of salted water to a boil, and add baby potatoes.
  • 3. Cook until barely tender, approximately 10 minutes. Drain, and place in foil lined roasting pan.
  • 4. Using a small glass, gently smash potatoes into disks, keeping potato intact. Drizzle olive oil on potatoes, and sprinkle with dry seasonings. Stir gently.
  • 5. Roast approximately 20 minutes until slightly crisped.
  • (optional) Carefully broil potatoes briefly for more crispness. Be careful to not let them burn.
  • 6.Place in serving side and serve.

Servings: about 5 cups


  • 2 lb (about 6) Red beets, scrubbed
  • 2 tsp Coriander, mustard, fennel, caraway, and/or cumin seeds
  • 2 Bay leaves
  • 1/3 C olive oil
  • ¼ c Red wine vinegar
  • Kosher Salt


  • you can replace the whole spices with your choice
  • Beets can be marinated 5 days ahead. Cover and chill


1. Preheat oven to 425◦.

2. Place beets in a shallow baking dish and add water until it reaches about ½” up the sides of the beets. Cover with foil, crimping edges to make a tight seal.

3. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.

4. Using paper towels (wear gloves to keep your hands stain free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl.

5. Heat oil, spices, and bay leaves in a small skillet over medium heat and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar and toss to combine. Season with salt. Let cool.


  • 4 Persian “baby cucumbers” or 2 small Traditional cucumbers, peeled, seeds removed, and sliced into 1/8” pieces
  • 1-2 Scallions, thinly sliced
  • 2 tsp Gochujaru (Korean chili flakes), add more to taste
  • 2 tsp Toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 4 tsp Rice vinegar
  • 2 tsp Toasted sesame oil
  • Directions:

    1. Mix all ingredients other than sliced cucumbers and scallions

    2. Add cucumbers and scallions and stir well

    3. Can chill or serve immediately, and keeps well for a day or two


    • 1 lb Dry red beans
    • 2 TBS Olive oil
    • 6 c White rice, cooked
    • 1 medium Yellow onion, diced
    • 1 medium Green bell pepper, diced
    • 4 stalks Celery, diced
    • 4 cloves Garlic, minced
    • 3 Green onions, Sliced
    • 2 TBS Cajun Seasoning
    • 1 Bay leaf
    • 6 c Vegetable broth


    1. Soak beans in a pot of cold water over night in the refrigerator.

    2. When ready to cook, finely dice celery, bell pepper, and onion and mince garlic. Sauté together in large pot with olive oil over medium heat for 5-7 minutes or until softened.

    3. Drain beans in colander and rinse with cold water. Add beans to pot with vegetables. Add vegetable broth, thyme, oregano, bay leaves, smoked paprika, ground peppercorns, and cayenne.

    4. Place lid on pot and bring to a full boil over high heat. After it reaches a boil, turn heat to low and simmer for at least 2 hours. Make sure pot is simmering the entire time. Stir frequently and keep lid on.

    5. After 2 hours ( or more if needed), beans should be soft and tender. Mash some of the beans against the side of the pot with a spoon. This will thicken the mixture. Remove bay leaf and simmer for another 30 minutes to thicken more.

    6. To serve add a scoop of red beans to a bowl and top with a scoop of cooked rice. Sprinkle sliced green onions over the top and a dash of hot sauce if desired.