Wheat Berry Salad


Another vegetarian wonder dish that will keep you satisfied for hours – this recipe is inspired from Heidi Swanson’s Super Natural Cooking 

1 cups soft wheat berries, rinsed
4 cups vegetable/chicken broth
2 tsp kosher salt and more if needed
1 small onion, chopped
2 tbsp light olive oil or any vegetable oil
1 small bunch of green onions
3 generous handful of spinach leaves, stemmed and well rinsed
1/2 cup roasted pine nuts
1/2 cup crumbled feta cheese
 
Dressing
Grated zest of 3 oranges and the juice of two
Juice of one lemon
1/3 cup extra-virgin olive oil or more to your preferred taste
salt and pepper
 
Serves 4
 
1. Saute onions with 2 tbsp oil until golden and then add wheat berries, broth or water and 1 tsp salt in a saucepan over high heat.  Bring to a boill, lower the heat and simmer covered until plump about an hour and 30 minutes
2.  If there is any broth left, drain and season the berries to taste with more salt, if need be.
3. Make the dressing by combining all the ingredients
4. Toss wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta and add more salt and pepper, if needed

Summer Salad


If you are looking for a filling salad with a crunch, this is it.  This salad is great on its own or you can add Collard greens which are tougher and can handle the weight of the vegies.

Serving 1-2

4      small pickle cucumbers, cut according to your taste
1 bunch green onions or 1/2 small red onion, chopped
1/2  avocado
2/3 cup chopped fresh cauliflowers
1/2 cup chopped sweet pepper (or tomatoes, whichever you have available)
2-4 thinly sliced lemons or limes (optional)
1/2 cup lemon juice
1/2 cup of toasted sunflower seeds
1/3 extra virgin olive oil
1 tsp. kosher salt or more if desired
Pepper
 
Mix all ingredients and wait 10-15 minutes before serving.

My Mom’s Omelet


My mom used to make this omelet all the time – I started making it when I became a mom and now my kids love it just as much as I did when she prepared it.

Servings:  2-4
 
2 eggs
4 small tomatoes, chopped
½ medium onion or 2 shallots
2 tablespoons of Vegetable/light olive oil
½ tea spoon Turmeric
Salt and Pepper
Feta cheese and chopped herbs (parsley, basil or dill) for garnish (optional)
 
1. Brown  onion on med heat  

2. When onions are golden, add chopped tomatoes, turmeric, salt and pepper and continue to sauté for 2-4 min

3. Add eggs and fried them for 2 additional minutes

4. Remove from heat , add feta , your desired herb, if any and serve warm
 
 

Stuffed Eggplants


I devised this dish from memory when I was a teeanger living in Germany and while my dad was visiting.  This became his favorite dish.Serving: 4-6

3 eggplants
12 ounces of regular or lean ground beef
2 large onions chopped
2 large tomatoes chopped or one small can of chopped tomatoe
2 cups Italina Parsely chopped
2 cups green onions chopped
1/2  head garlic chopped
1/4 cup white rice
1/4 cup yellow split peas
1/4 cup oil
1 tea spoon Turmeric
2 table spoon Tomatoe Paste
1/2 tea spoon ground saffron
1/2 tea spoon crushed red pepper
Salt and Pepper
 

  1. 1. Preheat oven 350ºF.
  2. 2. In a pot, brown 1 and 1/2 onions, 2 tablespoons of oil, pinch of salt & Pepper and 1/2 teaspoon turmeric. 
  3. 3. When onions are golden, add ground beef, garlic, red pepper, 1/2 teaspoon salt and saute for 10 more minutes on medium heat.  
  4. 4. Add tomatoe paste, 1/2 of chopped tomatoes and cook for 10 more minutes on medium heat. 

5. Mix the powdered Saffron with 1/2 cup of boiling water and add to beef mixture and mix.  Taste seasoning.

  1. 6. Slice off the bottoms of eggplants and hollow them out, using the point of a knife, leaving a shell about 1/2 inch thick, and set aside the flesh. Sprinkle the shells generously with 1 tablespoon salt and set aside.
  2. 7. Cook rice for 15 minutes in 2 cups of water and 1/2 teaspoon salt.  Drain.
  3. 8. Cook split peas for 20 minutes in 2 cups of water and 1/2 teaspoon salt. Drain
  4. 9. Add rice, split peas, and the chopped herbs to beef mixture. Season with 1/2 teaspoon salt and pepper. Mix thoroughly and taste.
10. Fill eggplants with the beef and herbs stuffing.
11. In a large skillet, add the remaining onions, tomatoes, 1/2 cup water or tomato juice, eggplant flesh, a little oil, salt, pepper and mix to cover the base of our skillet – add the stuffed eggplants side by side over the onion and tomato mixture, close the lid and bake in the oven for 1½ hours. Serve with bread and Greek yogurt.