I always envisioned mint as a gum or candy cane ingredient and was not a big fan. But fresh or dried mint is a common ingredient in many mediterranean recipes and when used properly gives a distinctive flavor that I always loved, but actually never knew was due to mint. Many club fans were suspicious of the mint in this recipe and were very and happily surprised with the result.
I love tabouleh, but it is not traditionally made with balsamic vinegar. So we have to call this version “enfuso style” since we apply several modifications to take advantage of enfuso ingredients. One of our customers who is a traditional tabouleh fan said enfuso style is her new favorite!
So many people are not excited about eating kale, but when I share this recipe, they often are not even aware how much they are eating. This is a good recipe to start loveing kale with.
I was inspired to make this when my favorite farmer’s market farmer gave me a HUGE bunch of fresh dill. It looked and smelled so good but how was I ever going to use all of it? This recipe was one of my inspirations. It is a twist on potato salad because the potatos are roasted.
I became aware of cruciferous vegetables when I began to modify my diet for high cholesterol. These veggies are high in vitamin C and soluable fiber and also contain multiple nutrients. Soluable fiber helps to lower cholesteol by binding to it in the small intestine and thus preventing it from entering your bloodstream. The cruciferous veggies in this slaw are: Brussels sprouts, broccoli, cauliflower, asparagus, kale, and cabbage.
This recipe is inspired by my teenage trips to Greece where I fell in love kalamta olives and would eat them like candy. The olives and cheese and tomato and cucumber all mixed into orzo pasta with the tuscan olive oil and balsamic is truly a feast of flavors.
This recipe is inspired by my husband who loves garlic mashed potatoes, but I wanted to sneak in some veggies!
This recipe is inspired by my daughters who taught me to love wheat berries and roasted golden beets. The combination of roasted beets and dill produces a distinctly Eastern European flavor that I love.
This recipe is inspired by fresh sweet summer corn and the high nutrition content of beans.
This recipe is brings together the idea of a spinach and fresh strawberry salad into a filling side dish.
Roasting vegetables can take a little longer but it is one of the best ways to bring out their best and ensure you are not draining away their health value in water. We love to roast veggies in ethnic spices, and here they are combined with Thai noodles for a side dish or main meal that you will go back to again and again.
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Farro is a whole ancient grain that is packed with nutrients and as nutty flavor and texture. The crisp green and golden plums and pluots at the farmers market that are sooo sweet and eaten when they are slightly crisp like apples totally inspired this dish. They are seasonal and typically found at open air markets.