Tag Archives: recipe

Friday recipe: Herbed Potato Salad

Potato salads are a summer and picnic staple all over the world, funny how one salad can be so international?! My Mediterranean aunt does one in a slightly different way, which i love and find delicious.

Potato Salads from all over!!

Potato Salads from all over!!


1-2 lbs potatoes cooked and sliced

1/2 cup Greek black olives pitted

2 cloves garlic chopped

1 tbs chopped oregano, 1 tbs chopped mint, 3 tbs chopped parsley

1/2 cup fetta cheese, crumbled

2 tbs red wine vinegar, 1 tbs lemon juice, 3 tbs olive oil.

-In a blender combine the herbs, the garlic, lemon and vinegar until pureed. Add the oil and fetta and blend till well combined. Toss with the cooked potatoes, and sprinkle the black olives on top. Enjoy!

How do you like your potato salad?

*images via pinterest



Comments { 0 }

Friday recipe: Eggplant salad with chick peas

As you know i am away visiting my parents for a while, and while i love the Mediterranean, i almost forgot about the August heat! Walking out of the airport i felt a heat wave engulf me , and it wasn’t at all magical!!

Living in Montreal where summers are rather mild, with some showers, this heat is hard to swallow…But, the food makes up for it!!!

Today i’m sharing with you a rather interesting salad, made up from one of my favorite vegetables, eggplants.

Since i was too busy eating, i didn't take any pictures, sorry!

Since i was too busy eating, i didn’t take any pictures, sorry!

Eggplant Salad with chick peas:

1 large eggplant peeled and cut into cubes- 2 large ripe tomatoes, peeled and chopped- 1 cup cooked chick peas or tinned- 2 large onions chopped- 3 cloves garlic chopped- 3 tbs olive oil- 1 tbs pomegranate sauce (available in Mid Eastern shops)- salt and pepper to taste.

-In a cooking pan heat the oil and saute the onions for 2mn, add garlic and saute 1 more minute. Add the eggplant pieces and stir well into the onions, add the tomatoes and other ingredients, season, cover and simmer for 15 minutes till done.

Serve chilled or at room temperature. Enjoy!!


Comments { 0 }

Friday recipe: Provencal summer potato gratin

Since i posted two days ago about the beauty of Provence , i’m sharing a delicious summer dish from that lovely area….

2ba8c7d00d2ab3c10b95ca4e9abcb5faProvence is the Mediterranean jewel of France in my opinion. The sights, smells and food are incomparable…The food in this part of France is so good, you will have visit more than once!

Provencal summer potato gratin:

2 cloves garlic-extra virgin olive oil-2 1/4 pounds medium tomatoes, peeled-2 pounds gold potatoes, scrubbed and sliced about 1/4 inch thick-salt and freshly ground pepper-2 teaspoons fresh thyme (or 1 teaspoon dried)-2 medium onions, sliced about 1/4 inch thick-1 bay leaf-1 1/2 cups boiling water- 12 imported black olives, pitted.

-Heat the oven to 375F. Cut 1 of the garlic cloves in half and rub a gratin or baking dish with the cut sides. Mince the remaining garlic and set aside. Oil the gratin dish with olive oil.

-Slice 2 of the tomatoes into thin rounds and peel and chop the rest. Arrange half of the potato slices in the dish, slightly overlapping, and season generously with salt and pepper. Sprinkle half of the thyme. Top with half of the onions. Season the onions and lay the bay leaf on top. Toss the chopped tomatoes and minced garlic together with salt and pepper to taste, and spoon over the onions. Repeat the layers and top with the sliced tomatoes. Be sure to season each layer generously.

-Season the boiling water with 1/2 teaspoon salt and 1/4 teaspoon pepper, and pour over the vegetables. Dot the top with olives and cover with foil. Bake for 45 minutes. Uncover and bake for another 30 mn, until most of the liquid has been absorbed and the gratin is lightly browned around the edges.

(You can add 1/2 a cup of grated Gruyere over the gratin 1 hour after baking).


*image via pinterest

Comments { 0 }

Friday recipe: Beet and yogurt salad

This is a Turkish dish i found a couple of month ago and had to try it. I love the taste of beets, and i usually just make a salad of boiled beets, parsley, garlic and olive oil.

This is a bit different, it takes more time since the beets have to be roasted and marinated, but you can still roast them 4 to 5 days ahead. It is worth it!

Beet vegetableBeet and yogurt salad:

4 medium beets, roasted-1 1/2 tablespoon cider vinegar or wine vinegar-1 teaspoon sugar-2 tablespoons olive oil-salt and freshly ground pepper-2 cloves garlic pureed-1/2 cup drained yogurt until thick and creamy-2 to 3 tablespoons minced fresh dill.

-Heat the oven to 425 F. Cut the greens of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish. Add about 1/4 inch water, cover tightly with foil, and roast till the beets are tender, 35 to 40 mn.

-Peel the roasted beets, preferably while still warm. Cut in half lengthwise, then slice crosswise into half moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and marinate for 2 to 3 hours at room temperature or in the refrigerator.

-Mix together the garlic and yogurt. Stir in half the dill and salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss the yogurt with the beets. Sprinkle on the remaining dill and serve.

This dish is perfect for those hot summer nights! Enjoy!

*image via google


Comments { 0 }

Friday recipe: Pasta with uncooked tomatoes, basil, capers, olives and feta

As you know by now, i am half Italian, from my mother’s side. So of course we had plenty of pasta growing up! My kids love pasta, they can have it everyday and not get bored. It’s all in the sauce, as my mother would say!

For me pasta is the easiest dish; you can make a sauce out of anything you have in your fridge or pantry. It’s easy, quick, and everybody loves it. In Lebanon they use a mix of yogurt and garlic with roasted pine nuts as a sauce for spaguetti, so you see, really anything works!

Pasta can be fattening if you have a big quantity, with creamy sauce for example, or with foie gras ( i had this once in Paris, unbelievably delicious!) or other fattening ingredients. Today’s recipe is perfect for summer days, fresh, and non-fattening (remember, in moderation!).

white-pastaYou can have it as a “primo” (starter) or as a main dish.

I usually use all kinds of pastas for my recipes, fusilli, penne, spaguetti, farfalle…Some sauces are better with a certain kind, but at the end, they all taste the same to me, so go with what you like!


2 tablespoons extra virgin olive oil, 3 cups chopped ripe tomatoes pr cherry tomatoes, 1 1/2 tablespoon capers, rinsed, 1/2 cup chopped Italian or Greek olives, 3 tablespoons minced flat-leaf parsley, 1/4 cup minced basil, salt and freshly ground pepper, 3/4 pound penne or fusilli, 2 ounces feta, crumbled (about 1/2 cup).

-Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt and pepper in a large bowl and let sit for 30 minutes or longer.

-Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

(If you like, you can add 1 clove garlic, finely minced, to the sauce.)

*image via google

Comments { 0 }

Friday recipe: Wild mushrooms with tomatoes and basil

You can always find mushrooms in my fridge; i add them to pasta, quinoa, salads, omelettes, sauces, pies, i even use them in recipes instead of bacon!

Wild mushrooms are my favorite. Whatever your favorite (crimini, enoki, oyster, portobello, shiitake or white button) all mushrooms are loaded with essential nutrients.

shiitake-mushrooms-Mushrooms are the only fruit or vegetable source of vitamin D. Like humans, mushrooms produce vitamin D when in sunlight.

-Mushrooms may enhance the body’s immunity system against microbes.

-They are high in antioxidants , specially crimini and portobello mushrooms.

-They contain loads of vitamin B and selenium.

Wild mushroom with tomatoes and basil:

2 tablespoons extra virgin oil, 1 medium onion chopped, 3-4 garlic cloves minced, 1 pound fresh porcini or other wild mushrooms, cleaned, trimmed, and thickly sliced, salt, 1/4 cup dry white wine, 1 pound tomatoes, peeled, seeded and chopped (or 1 can tomatoes drained and chopped), pinch sugar, freshly ground pepper, 1 tablespoon slivered fresh basil.

-Heat the olive oil in a large skillet and add the onion. Cook until tender, about 5 minutes. Add half the garlic, stir, then add the mushrooms. Turn up the heat and cook the mushrooms until they begin to brown. Add 1/2 teaspoon salt.

Cook, stirring often, until the mushrooms begin to soften and exude their juices, about 5 min.

Add the wine and turn the heat to high. Cook until the liquid glazes the mushrooms, about 5-10 min. Add the tomatoes, remaining garlic, sugar, and a little more salt. Reduce the heat and cook, stirring often , until the tomatoes have cooked down, about 15 min.

Stir in some pepper and the basil and remove from fire. Serve warm. delicious!

*image via google

Comments { 0 }


Figs are one of the fruits we enjoy a lot around the Mediterranean. And of course we eat it in season. Figs have two seasons; a short season in early summer, and a second one that starts late in summer and runs through fall.

I love figs, and wait for them every year! I love them in salads, with nuts, cheese or even cured meat like pancetta, ham or bacon.

p-fig1_1482202cFigs, like other fruits , have a lot of benefits:

-Figs are rich in potassium and minerals that can help control hypertension.

-Figs are full of dietary fibers. A high fiber diet helps to slow down digestion and cuts your hunger.

-Research indicates that regular consumption of figs helps in reducing the chance of post-menopausal cancer by 34%.

-Figs have anti diabetic properties to help you lower your blood sugar level.

-Daily use of figs can lower triglyceride levels within the blood (triglycerides are the main type of fats that go around in the blood).

And here is a simple way of enjoying them differently: Fig crostini:

-Finely chop figs and toss with a drizzle of balsamic vinegar and salt to taste.

Let the figs sit while you cut baguette slices and toast them.

Top the toasts with the fig mixture, add some fresh ground pepper. You can spread a bit of fresh goat cheese to the toasts first if you like.

These are great for a light lunch or a snack!

*image via google

Comments { 0 }

Bean salad recipe

Once again it’s Friday and it’s recipe time! I really would like to know if any of you tried some of these recipes and what you thought of them.

Usually the recipes i post are very easy and simple; i know that for most of you days pass like in a whirlwind, and we barely have time to comb our hair , much less come up with a nutritious gourmet dish!

Today we have a super easy bean salad, great for the warmer days, and nutritious to boost!

white-beans-isolated-on-whiteBeans are rich in manganese which is great for controlling PMS! They reduce cancer risks, protect your heart and improve your bone density among other things.

Beans with olives recipe:

-1 lb. fresh beans, blanched in salted water, kept warm.

1 tbs fresh origano, chopped, 10 black olives, chopped, 10 green olives chopped, 3 green onions finely chopped, olive oil, 2 tbs lemon juice, salt and pepper to taste.

-In a bowl place the warm beans and toss with the olive oil, olives, oregano, lemon juice, salt and pepper. Sprinkle with the green onions.


*image via google

Comments { 0 }

Mediterranean Arugula sauce

Still in the south of France, enjoying my mini vacation, the food, the weather, the sight of the sea…

But as one local said, everything becomes boring after a while, even the sun and the sea…I guess at some point we all get bored with where we live, and this is why we need vacations! I have been away for a month now, between visiting my family and joining my husband here in France. I think i’m ready to get back to Montreal now!

Today is Friday, and as promised we have another delicious Mediterranean recipe.

Arugula is used a lot in Mediterranean countries, mainly in salads. Arugula adds a powerful health boost to any menu; it is a detoxifying, cancer-fighting food.


Arugula also helps to lower cholesterol, balance blood sugar and reduce the risk of heart disease. It is rich in vitamin K and promotes bone health.

Here is a recipe of Arugula sauce for pasta:

-4tbs olive oil, 2-3 cups chopped arugula, 3 green onions chopped, 1/4 cup almonds or walnuts chopped, 10-12 cherry tomatoes cut in half, 1/2 cup parmesan cheese (freshly grated), 1 cup fresh cream.

-Heat oil on medium heat, add arugula, nuts and stir 2-3 min. Add tomatoes, cheese, then cream. Simmer gently until it thickens (like heavy cream). Season with salt and pepper. This is enough for 1 lb of cooked pasta.


*image via google


Comments { 0 }

Mediterranean chard recipe

Chard is a leafy green vegetable often used in Mediterranean cooking. Good for your bones, chard is full of vitamin K, magnesium, copper and calcium.


You can treat chard as spinach: steamed, sauteed, braised. And use chard stalks as you would asparagus, though cooking time may take longer.

Chard has always been a favorite of mine, sauteed, with some garlic, olive oil, lemon, salt and pepper. Very tasty and nutritious.

Today i will be sharing another recipe from my Mediterranean aunt; it’s easy, nutritious and very good!

Chard with black eyed beans:

2 lbs. chard, 3tbs olive oil, 1 large onion chopped, 1 cup black eyed beans cooked , 4 cloves garlic chopped, 1 tbs coriander powder, 2 tsps cumin powder, salt and pepper to taste.

-Wash chard and chop coarsely (leaves and stems), cook in boiling water 4-6 minutes until almost done, and drain.

-In a cooking pan, heat oil and saute onions until they start to change color, add garlic and saute 2 more minutes. Add chard, beans and the seasoning, cover and simmer on low heat for 10 minutes.

Serve at room temperature.

*image via google

Comments { 0 }