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Archive for April, 2011

chickpea tagine

chickpea tagine with quinoa and labne

Tagine is a spicy North African stew that is traditionally cooked in a tall, conical ceramic dish. Here I have substituted a wide skillet, but any good pot will do. What’s important is adding a nice blend of aromatic spices and balancing the heat to your taste. You can make it with any combination of beans or vegetables, and add olives, preserved lemons or dried fruits to create your own fragrant and delicious tagine.

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socca

socca strait from the oven

When we are blessed with beautiful spring days, my approach to meals changes dramatically. I naturally start thinking of lighter foods and dishes that taste good at room temperature, like marinated beets, tender bitter greens, white bean aioli and flavorful roasted vegetable salads, all of which would be perfect paired with this delicious socca.

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oatmeal with berries and almond milk

I have to share with you my latest and most favorite way to make oatmeal in the morning. If you’re already an oatmeal fan this might be a nice change of pace; if not, you may become a convert. I know that without tasty toppings and embellishments oatmeal can be bland, which is why people often want to sweeten it. Here, the cooked mulberries give a natural “caramel-y” sweetness, enriched with health promoting goji berries, chia and flax, and served with warm vanilla-cinnamon scented homemade almond milk, it is far from bland!

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