Vegetables & Rice

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
  • 1.5 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 fresh Brussels sprouts, sliced thinly lengthwise
  • 3 cloves Fresh 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; Total time: 22 minutes

Difficulty: Easy; Serves: 4


  • 1 c of couscous
  • 1TBS. Berbere Blend
  • 1 c chicken stock (homemade is always best)
  • Salt to taste


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.

Greek Tomato, Cucumber, and Feta Cheese Salad

Prep time: 15 minutes; Cook time: none; Total: 15minutes

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


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 slice lengthwise into ½" pieces
  • 3 TBS Berbere
  • 2 TBS fresh lemon juice
  • ¼ c Olive oil
  • ¼ c Fresh basil, chopped


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 medium size crimini mushrooms, cleaned and trimmed
  • 1/2 c Red onion, cut into 1 ½ inch square pieces
  • 1 large or 2 medium 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 each medium zucchini and yellow squash (four total). Trim ends and slice length wise ½ to ¾ inch thick. Try to keep slices uniform thickness
  • 3 TBS Za’atar
  • 1 TBS salt
  • 2 Tbs balsamic vinegar
  • ¼ cup Olive oil
  • 3 oz shaved parmesan cheese (optional)


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

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.

Jicama With Chili Lime

Prep Time: 15 min Total Time: 15 min Difficulty: Easy Servings: 4-6 Source: Mary Partin


  • 1 jicama
  • Chile lime seasoning


Seasoned jicama sticks to serve with drinks or as part of relish tray.


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

Potato Hash With Ginger And Shichimi Togarashi


  • 2 medium potatoes, diced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 stalk of celery, diced
  • 2 cloves of garlic (more to taste) minced
  • 1/2 teaspoon shichimi togarashi (more to taste)
  • 1/2 teaspoon ground ginger
  • 4T vegetable oil
  • 1T olive oil
  • Salt and pepper


A potato hash, with flavors from Cajun cuisine fused with a little kick of Japanese spice.


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.

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

Roasted Berbere Chickpeas

Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Difficulty: Easy Servings: 8 Source: Mary Partin


  • 2 cans chickpeas (garbanzo beans), drained, rinsed, and spread on a paper towel to dry
  • 3 -4 tablespoons olive oil
  • 3-4 teaspoons berbere seasoning to taste
  • salt to taste


  • Spicy, crispy chickpeas With an Ethiopian accent, for snacking or adding a crunch to salads and soups.
  • Directions
  • Preheat oven to 450 degrees
  • Toss chickpeas with oil and berbere seasoning, starting with 3-4 teaspoons. Add more seasoning and salt to suit your taste.
  • 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.
  • Cool thoroughly before storing. Store in sealed container to preserve crispness.

Roasted Carrots With Harissa


Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Difficulty: Easy Servings: 4-6 Source: Mary Partin


  • 1 1/2 lbs carrots, peeled and cut into 1 1/2 inch lengths
  • 2 tablespoons good quality olive oil
  • 1 lime, sliced
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon harissa spice blend
  • salt to taste


  • Nicely spiced, tender carrots. Garnish with Greek yogurt or creme fraiche, if desired.
  • Directions
  • Preheat oven to 450 degrees
  • Line a rimmed baking sheet with foil.
  • Toss carrots with oil, bay leaves and lime slices. Spread mixture into even layer on baking sheet.
  • Sprinkle with harissa blend and cumin.
  • Cover with foil and bake about 12 minutes.
  • Uncover and bake another 10-13 minutes until carrots are tender.
  • Sprinkle with 1/4 teaspoons salt to to taste, and place in serving dish.
  • Garnish with Greek yogurt or creme fraiche, if desired.

  • Roasted Smashed Baby Potatoes With Za’tar
  • Mary Partin


Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Difficulty: Easy Servings: 4


  • 1 lb baby potatoes
  • 3-4 tablespoons olive oil
  • 2 tablespoons za’atar
  • 1 teaspoon smoked paprika
  • Salt to taste


Smashed Roasted Potatoes seasoned with za’atar


  • Preheat oven to 400 degrees
  • Bring pot of salted water to a boil, and add baby potatoes.
  • Cook until barely tender, approximately 10 minutes. Drain, and place in foil lined roasting pan.
  • Using a small glass, gently smash potatoes into disks, keeping potato intact. Drizzle olive oil on potatoes, and sprinkle with dry seasonings. Stir gently.
  • Roast approximately 20 minutes until slightly crisped. May carefully broil them briefly for more crispness.
  • Place in serving side and serve.

Servings: about 5 cups


2 LB. red beets (about 6 medium), scrubbed

Kosher Salt

2 tsp. coriander, mustard, fennel, caraway, and/or cumin seeds

2 dried bay leaves

1/3 C olive oil

¼ C red wine vinegar


  • 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.

Vegan Red Beans And Rice

Prep Time: Soak beans overnight; 30 minutes other prep Cook Time: 3 hours Difficulty: Medium Servings: 6-8 Source:


2 Tablespoons olive oil

1 medium yellow onion

1 medium green bell pepper

4 stalks of celery

4 cloves of garlic

1 lb. dry red beans

6 cups vegetable broth

1 teaspoon dry thyme

1 teaspoon dry Mediterranean oregano

1 bay leaf

1/2 Tablespoon smoked sweet or smoked hot paprika

1/2 teaspoon of freshly ground black peppercorns

1/8 teaspoon of cayenne pepper ( more if desired)

6 cups cooked white rice

3 green onions onions sliced


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.