Sauteed Mushrooms
In a large, nonstick saute pan, heat the olive oil over high heat until it is very hot, almost smoking, about 3 minutes. Add the diced mushrooms and cook for 2 minutes without stirring. Stir and cook 1 more minute. Add
Lentils with Tomatoes and Onions
Heat the olove oil in a medium aucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute. Meanwhile, drain the tomatoes, reserving the juices separately. Chop
Terrine of Roasted Eggplants
Preheat the oven to 425 F. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don't cut through the skin. Rub the cut surface of
Eggplant Fritters
Preheat the oven to 425 F. Cut the stem end off each eggplant, then cut them in half lengthwise. Score the cut side of each half, being careful not to cut the skin. Thoroughly rub the salt over the cut sides
Poor Man's Chickpea Soup
Cut the carrot, onion and celery into chunks. Transfer to a food processor, add the garlic, then process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or dutch oven set on high heat
Almond, Onion, and Orange Soup
For the Almond, Onion and Orange Soup, melt the butter and olive oil in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, almonds, saffron or turmeric, coriander, cumin, parsley,
Portuguese Green Soup
Heat the olive oil in a small stock pot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook until browned, about 3 minutes. Using a slotted spoon, remove the sausage to a
Rice and Pea Soup
Melt the butter in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, red pepper flakes, 2 tablespoons of the parsley, the salt and pepper and cook for 3-4 minues,
French Fennel Soup
Cut the onion, carrot, velery, garlic and 1 of the fennel bulbs into chunks. Transfer to food processor and process until very finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or Dutch oven set
Roasted Eggplant and Garlic Soup
Cut the eggplants in half and score the cut sides, being careful not to cut through the skin. Rub the cut surfaces with the salt. Drain the eggplant halves on paper towels, cut-side-down, for 20 minutes. Preheat the over to 450