Featured Recipes

Featured

Chicken Burgers with Preserved Lemon, Aleppo and Yogurt

Melon and Watercress Salad with Marcona Almond-Honey Dressing

June 27, 2014

Chicken Burgers with Preserved Lemon, Aleppo and Yogurt

June 27, 2014/ Em-i-lis

Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.

January 16, 2014

Coriander and Cilantro Flatbreads

January 16, 2014/ Em-i-lis

These flatbreads, full of yogurt, coriander and cilantro, are one of our favorite treats. They pair wonderfully with chili verde and also with zucchini fritters.

October 25, 2012

Yogurt-Tahini Dressing

October 25, 2012/ Em-i-lis

Somewhere between a sauce and a dressing, this yogurt-tahini blend is spiced with lemon, cinnamon, cumin, coriander and sumac and is absolutely wonderful. It'd make a great dressing for steamed potatoes or a dip for veggies or a sauce for roasted root veggies...

July 13, 2012

Fish Taco Salad

July 13, 2012/ Em-i-lis

Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!

June 28, 2012

Zucchini, Beef and Yogurt Casserole

June 28, 2012/ Em-i-lis

Casseroles don't often make you think of summertime, but this one works. Zucchini strips are layered with a beef-brown rice blend into which a mint-pistachio yogurt sauce has been stirred. Light, healthy and easy to make ahead.

June 10, 2012

Watermelon Lassi

June 10, 2012/ Em-i-lis

This is so refreshing and delicious.

June 03, 2012

Radish Fritters with Pistachio-Yogurt Sauce

June 03, 2012/ Em-i-lis

A wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?

April 30, 2012

French Yogurt Cake with a Strawberry-Rhubarb Swirl

April 30, 2012/ Em-i-lis

I adapted this from an Andrew Knowlton yogurt cake recipe in the May 2012 Bon Appétit. AK's used more yogurt and did not include the strawberry-rhubarb compote. If you don't incorporate the fruit swirl, up the yogurt to 3/4 cup. You can make this cake up to three days in advance.

March 13, 2012

Celery and Preserved Lemon Salad

March 13, 2012/ Em-i-lis

An unexpected salad, this is delightful in every way!

March 05, 2012

Greened Quinoa with Greek Yogurt-Feta Dressing

March 05, 2012/ Em-i-lis

Yum! Healthy! Greens!

March 05, 2012

Kale- and Fontina-stuffed Flatbread

March 05, 2012/ Em-i-lis

I adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!

March 04, 2012

Corn Cakes with Citrus Greens

March 04, 2012/ Em-i-lis

Another delicious, vegetarian recipe from Yotam Ottolenghi. This is really delicious. If you wanted to move away from this being vegetarian, adding diced, cooked bacon to the cakes would be super. Also, I bet you could use orange juice in place of the lemon for a different flavor profile.

March 03, 2012

Pretty in Pink Cold Tomato Soup

March 03, 2012/ Em-i-lis

This is a lovely, delicious, refreshing way to enjoy summer tomatoes. Saffron always adds an interesting element, and pairs well with the tomatoes too.

March 02, 2012

Zucchini and Feta Fritters

March 02, 2012/ Em-i-lis

These zucchini-feta cakes are one of my favorite treats. They are beautiful, delicious and can be made in advance. I rarely fry them, instead cooking them like pancakes on a hot griddle. Serve with Greek yogurt.

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