Greek-Style Ratatouille

This version of the Provençal classic substitutes carrots for the zucchini and relies on Eastern seasonings rather than the French standards of basil and thyme. The eggplants in this dish are so tender and flavorful that they melt in your mouth. Continue reading

Quinoa Tabbouleh

In this recipe, quinoa replaces the usual bulgar in this Middle Eastern classic. Tabbouleh can be used as a side, a filler for gluten-free wraps or crepes or tossed with beans or sardines to make a filling main course. Continue reading