Middle Eastern, Ottolenghi Style

These recipes are altered slightly from how they originally appear in the cookbook Plenty by Yotam Ottolenghi. I modified them for our kitchen and replaced ingredients that are out of season or not available in Buenos Aires. This is a great menu for hot weather and everything but the Chickpea sauté can be prepared ahead of time if necessary. We served the stuffed zucchini warm, as a contrast to the cold carrot salad, though the recipe suggests that they be just above fridge temperature. Aside from the yogurt this menu is vegan. We served it with a cold rosé and ended the meal with crisp watermelon and dark chocolate.

Spicy Moroccan Carrot Salad for 4

  • 2lbs carrots chopped in 1/2 thick rounds or semicircles
  • 1/3 C olive oil plus extra to finish
  • 1tsp unrefined cane sugar
  • 3 garlic cloves crushed
  • 2 hot chilis (in BA get the ones called puta pario)
  • 1 green onion finely chopped
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp ground coriander
  • 3/4 tsp ground cinnamon
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp lemon zest
  • 2 Tblsp lemon juice
  • 2 cups cilantro leaves
  • 1/2 C plain yogurt (to get greek yogurt consistency place 2/3 C yogurt in cheesecloth inside strainer and leave 5-8 hours; discard liquid that drains out)
  1. Place carrots in large saucepan, cover with salted water, bring to boil then simmer for 10 mins max, until tender but still crunchy. Drain in colander and leave to cool and dry out in fridge.
  2. Heat oil in large skillet and sauté onions until soft. Let cool.
  3. Mix carrots, onions, chilis, and spices. Best if they can sit a couple of hours so flavors can mingle.
  4. Just before serving stir in cilantro, taste and adjust seasoning if necessary. Garnish with a spoonful of yogurt and a drizzle of olive oil.

Stuffed Zucchini for 4

  • 1 medium onion finely chopped
  • 1 Tblsp olive oil
  • 2/3 cup arroz yamani (medium grain brown rice)
  • 2 Tblsp raisins
  • 1 Tblsp hazelnuts, chopped
  • 2 Tblsp chopped parsley, and some sprigs for garnish
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp dried mint
  • 2 Tblsp lemon juice
  • 1 1/2 tsps unrefined cane sugar
  • 2 medium zucchini halved lengthwise
  • salt and black pepper
  1. Saute onion in a little oil until softened. Add rice, raisins, mint, and spices. Stir to mix well and then add 1 1/4 C water. Bring to boil then simmer, covered about 45 mins until all water is absorbed.
  2. Place halved zucchinis in large pot of boiling water, cook til soft enough to scoop out the centers with a spoon to make boats. (Save this flesh from the center to purée DSC_0048with garlic and olive oil for a delicious vegan mayonnaise as pictured here.) Drain zucchini cut side down a few minutes.
  3. Toast chopped hazelnuts in dry skillet just until aromatic.
  4. When rice is cooked stir in lemon juice, sugar, salt, pepper, and parsley and then fill zucchini boats generously. Leftover rice makes a great salad, especially on top of arugula or other greens.
  5. Bake in hot oven about 8 minutes, just until edges of zucchini dry out. Garnish with parsley sprig and a squeeze of lemon juice.

Chickpea Sauté with Greek Yogurt* for 4

*follow same instructions as above to get a resemblance of greek yogurt. Use 2/3 C plain whole milk yogurt to end up with about 1/2 C. The greens can be chard or other cooking greens, which you should blanch. You can also (as we did) use spinach or arugula or any other tender green you can just stir them in when you add the chickpeas.

  • 8 cups greens
  • 1/3 C olive oil and a little more to finish
  • 4 medium carrots, diced
  • 1 tsp caraway seeds (semillas de alcaravea in spanish)
  • 1 1/2 C freshly cooked chickpeas (garbanzos)
  • 1 clove garlic, crushed
  • 1 Tblsp mint, chopped
  • 1 Tblsp cilantro, chopped
  • 1 Tblsp lemon juice
  • salt and black pepper
  • 1/2 C greek style yogurt mixed with 1 Tblsp olive oil
  1. Sauté carrots and caraway seeds in olive oil for about 5 minutes. Add chickpeas and greens and cook another few minutes.
  2. Add garlic, herbs, and lemon juice and remove from heat.
  3. Serve topped with yogurt mixture and freshly ground black pepper.

Plum Barley Salad for 4

This originally calls for pomegranate seeds (from 2 large pomegranates). We used plums instead because they were in season, and some dried cranberries because my dad brought them down for Christmas.

  • 1 C pearl barleyDSC_0049
  • 6 celery stalks, diced (remove and save leaves)
  • 1/4 C olive oil
  • 3 Tblsp sherry vinager (vinagre de jerez in spanish)
  • 2 small garlic cloves, crushed
  • pinch ground cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 3 Tblsp fresh dill or 3 tsp dried dill
  • 1 Tblsp parsley, chopped
  • 4 large, firm plums, diced
  1. Rinse barley in cold water. Place in medium saucepan and cover with almost double the water. Simmer 30-35 mins until tender but still with a bite. Be aware that it will continue to cook for several minutes after you remove it from heat/drain it.
  2. While barley is still hot add celery, garlic, sherry vinegar, olive oil, and spices.
  3. Once completely cooled, stir in chopped plum or pomegranate seeds. Taste and adjust seasoning as need be.












Indian Korma Menu

Sweet Potato Dahl with Spinach for 2

  • 100g red lentils
  • 450ml vegetable stock
  • 1 small onion, grated or finely chopped
  • 2 tomatoes, chopped
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 red chilli , finely chopped
  • 1 large sweet potato, cut into small pieces
  • 2 handfuls young leaf spinach, shredded
  1. Put all the ingredients except the sweet potato and spinach in a pan, bring to a simmer and cook for 10 minutes.
  2. Add the sweet potato and cook until tender, another 10-12 minutes.
  3. Serve topped with raw spinach.

Cabbage Akki Rotis (makes 8-12)

  • 3 cups Rice Flour
  • 1 large Onion, finely chopped
  • ¼ medium Cabbage, finely shredded (about 2 cups)
  • 1 large Carrot, peeled and grated (Optional)
  • 1-3 Green Chillies, finely chopped (Adjust to taste or skip)
  • Salt to taste
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • ¼ tsp Hing/Asafoetida (Optional)
  • 1 tsp curry powder
  • 2-3 tbsp Oil
  1. Heat oil in a heavy bottomed pan or griddle, and add mustard seeds.
  2. When mustard seeds start to pop and splutter, add cumin seeds and hing to it.
  3. Add onions, cabbage, y carrots and sauté it for a minute or two til translucent.
  4. Add salt to taste and about 4-5 cups of water and mix well.
  5. Now add rice flour and stir it with a help of wooden spoon till all the flour is mixed well with the vegetables and forms dough. This dough will be sticky but dense and you should easily be able to pat it thin using your fingers.
  6. Take a tennis ball sized handful of dough and place it in the center of a lightly oiled griddle (cast iron is the best).
  7. Pat it with your fingers to form a circle of ½ cm thickness. If the dough sticks to your fingers, dip them in cool water and continue.
  8. Add a tsp of oil around the edges (optional) and let it cook undisturbed for around 3-4 minutes.

Vegetable Korma (for 4) we serve it over yamani rice

  • 2 cups Vegetables (carrot, green beans, cauliflower, potato) -1
  • 1 large Onion
  • 1 lanrge Tomato
  • 3-5 Spicy Green chilies
  • 1″ piece Ginger
  • 1 teaspoon Ginger Garlic Paste
  • 1 Bay Leaf
  • 2 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 1/2teaspoons Chilli Powder
  • 1 1/2 teaspoons Coriander Powder
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric Powder
  • 1/3 Cup Coconut Milk
  • Salt to taste

To grind with mortal and pestle or in a small food processor

  • 1/2 cup Coconut
  • One handful (about 10) Cashew Nuts
  • 1/2 teaspoon Poppy Seeds
  • 1/4 teaspoon Fennel Seeds
  • 2-4 Hot chillies
  1. In a thick bottom vessel, heat oil and splutter mustard seeds.
  2. Add bay leaf, onions, green chillies, ginger and ginger garlic paste one by one and fry. Onion should not turn brown color.
  3. Add the spices and fry for few mins.
  4. Add the vegetables along with the coconut milk, salt and enough water and cook. When it is half-way through add the nut/seed paste and chopped tomato. Cook until flavors are melded (5-8 more minutes).
  5. Garnish with cilantro leaves.

Coconut Peanut Salad (for 4)

  • 3 tomatoes finely chopped
  • 1 cucumber finely chopped
  • ½ onion, minced
  • Handful of cilantro with stems, chopped
  • 8 Tblsp shredded coconut
  • 10 Tblsp peanuts chopped

Mix above ingredients and dress with:

  • 2 Tblsp lemon juice
  • 2 tsp curry powder
  • 1 minced hot chili

Asian Menu with Vegetarian Phở

 Sesame Rice for 2

  • 1 cup of arroz yamani (golden rose medium grain brown rice)
  • ½ an onion
  • ½ a red bell pepper (or your fave veg- we used this for the color!)
  • 1 tablespoon coconut oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon black sesame seeds (pretty and higher in iron than the white ones)
  • 1 egg, beaten
  1. Cook the rice in 2 cups of water, first bring it to a boil then simmer it covered and without stirring it until all the water is absorbed.
  2. Beat the egg with a little salt and cook on a hot skillet, then turn it out onto a cutting board and slice it into strips.
  3. Chop the onion and the pepper or other vegetable.
  4. After the rice is cooked heat the oils together and add the onion, when it begins to soften add the pepper or other vegetables.
  5. The pepper can stay crunchy so add the rice and sesame seeds pretty quickly after adding the pepper. Spread the rice evenly and let it cook without stirring it too much so that it gets a bit crispy. Stirring it too much will make it gummy.
  6. Serve rice topped with omelet strips

We serve this rice as a starter with a cabbage and grated carrot salad. You could use other veggies and maybe cilantro. We dress it with lime-juice, sesame seeds, and a little salt and cayenne pepper.

Vegetarian Phở for 2

(When I don’t know how to make something I look at several recipes to figure out what are the common flavors/ingredients. What we end up making is usually a combo of recipes and is adapted so that it can easily be made with ingredients found in Buenos Aires so that those of you living here can replicate it. I’m sure you Phở fans will notice that we left out the noodles entirely. It’s not that you can’t get them here – you can get rice noodles in Barrio Chino or some dieteticas, it’s that they are hard to eat and I personally like the soup without them! Of course add them if you like them!)


  • 1 large onion, peeled and halved
  • 2-inch piece fresh ginger root, peeled and halved lengthwise
  • 3-inch cinnamon stick, preferably
  • 1 star anise
  • 2 cloves
  • 1 teaspoon coriander seeds
  • 4 cups water
  • 2 tablespoons soy sauce
  • 2 carrots, peeled and coarsely chopped
  • ½ a cabbage, finely sliced

Toppings (you could actually just be creative with this, try what you like!)

  • Protein such as fried or baked tofu, toasted peanuts, or omelet cut into strips or squares.
  • Vegetables such as mushrooms or brocolli
  • Chile sauce, you could make it by blending spicy chilis with oil. We used La Milagrosa hot sauce available at the Sunday Feria in San Telmo.
  • Chopped chives (could be green onions)
  • 1/2 cup bean sprouts
  • Large handfuls cilantro and basil
  1. Char onion and ginger over an open flame (holding with tongs) or directly under a broiler (I used the broiler method and it was quite easy, though the ginger never charred as much as the onion) until slightly blackened, about 5 minutes on each side. Rinse with water.
  2. In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add water, soy sauce, carrots, and charred onion and ginger.
  3. Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and then add cabbage or bok choy. Keep hot until ready to serve.
  4. While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve fill bowls about ¾ full of broth and then be very generous with the toppings!

We serve this soup as a main dish along with baked butternut squash rounds topped with a bit of wasabi sauce. Just wash and slice the squash – keep the skin on, it’s very nutritious and satisfying to chew, and place in an oiled baking dish. Takes about an hour for the squash to soften and for it’s sweet nutty flavor to come out!


Mediterranean Menu

Andalusian Gazpacho from the website: www.notderbypie.com

  • 1 2-inch-long piece baguette
  • 3 garlic cloves, or to taste
  • 2 teaspoons salt
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 2 1/2 pounds ripe tomatoes, cored and quartered
  • 1/2 cup extra-virgin olive oil
  1. Soak bread in a glass of water for a minute or two, then squeeze it dry and dump the water.
  2. Blend the garlic, salt, baguette, vinegar, sugar, cumin, and half the tomatoes. Blend until the tomatoes are very finely chopped. Add the remaining tomatoes with motor running, and then very slowly pour in the oil in a steady stream. Don’t rush — taking your time with the oil is key to a velvety gazpacho
  3. The garlic takes some time to come to manifest it’s flavor, but when it does, it kicks, so resist the temptation to overdo. Refrigerate overnight.

Tortilla de Papas al Horno

  • 2 large yellow or white potatoes, sliced in rounds
  • ½ green pepper, finely chopped
  • 1 onion, chopped
  • 1/4 cup parsley
  • 3 eggs
  • 1/3 cup milk or cream cheese
  • salt to taste
  • (This would be good with other vegetables or other herbs as well)
  1. Coat a medium small baking dish with olive oil and sprinkle in chopped onion and green peppers, then layer the potatoes inside.
  2. Beat together 3 eggs and 1/3 cup milk or cream cheese with minced parsley and salt to taste.
  3. Pour the egg mixture on top and bake until the egg is firm – about 40 minutes.

Rainbow Salad

This of course is entirely changeable, as are all the recipes. We washed and cut butter lettuce and red leaf lettuce, boiled beet then peeled and sliced them, lightly boiled corn cobs, sliced green beans into small rounds, grated carrots, sliced green olives, toasted sesame seeds, and made guagamole – and arranged it all on a plate. The dressing was just balsamic vinegar, salt, and a good quality extra-virgin olive oil.

Zucchini Lasagna
(without noodles: gluten free!)

  • 1 c kidney beans
  • 1 can whole tomatoes and 1 tomato or about 9 fresh tomatoes
  • 8 oz tomato concentrate
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 to 6 zucchinis (depending on the size)
  • a few stalks dried rosemary
  • hot chili flakes to taste
  • Ricotta cheese – if you are making this in Buenos Aires one bag is enough, I don’t know how much that is – 1lb?
  • Salt to taste
  1. Start by soaking beans overnight, then bring them to a boil with one large or 2 small cloves of garlic.
  2. Simmer for about 2 hours but don’t cook them to complete softness, the skins should curl back when you blow on them and they should be soft enough to eat, they’ll cook a little more in the juices of the vegetables when you bake the lasagna.
  3. In the meantime make a sauce by chopping a large onion and frying it slowly in olive oil.
  4. When it is golden and almost crispy sprinkle on a good layer of chili flakes (mine were from the US thus actually have a kick to them), the minced garlic and a lighter layer of dried rosemary.
  5. Once the herbs are hydrated add the can of tomatoes and their juice, or the chopped fresh tomatoes.
  6. Add the drained beans – mash the garlic the cooked with add that too.
  7. You’ll have to use a good deal of salt, beans need a lot, but keep checking as you go. The sauce should be quite spicy and have a strong rosemary flavor. Remember that the zucchini and ricotta are on the sweet/bland side so they will balance the sauce out.
  8. Coat a baking dish with a good layer of olive oil and then layer thin, wide slices of zucchini, a light layer of ricotta cheese, the bean/tomato sauce mixture, fresh tomato slices, and more ricotta cheese. Top with sliced black olives and parmesan cheese.
  9. Again my use of argentine stoves prohibits my ability to give an accurate temperature indication. Bake with full fire for about 40 minutes, then it can be ready but will be better if you let it stay another 40 minutes or so with low fire.

West African Menu

There is a great description of this menu in Yanqui Mike’s review- click here.

Millet Corn Muffins

  • 1c polenta or corn flour
  • 1/2c cooked millet (boil then simmer 1/2 cup dry in 1 1/2 cups water, you’ll have some leftover to eat with honey as cereal!)
  • 1/2c millet flour (best to grind it fresh, you can use a clean coffee grinder)
  • 2 1/2t baking powder
  • 1/2t salt
  • 2 large eggs
  • 1c milk, milk substitute, or yogurt (I used yogurt)
  • 2 mashed bananas
  1. Preheat oven to 375F
  2. Lightly coat a 12 cup muffin tin or a 9 round or square glass or metal  pan with oil.
  3. In a small bowl combine the first 5 ingredients on the list.  In a separate bowl combine the eggs, milk and bananas.  Once the liquid ingredients are combined well, incorporate them with the dry ingredients until just blended.
  4. Pour batter into the cups or pan and bake for about 25 minutes.  Depending on your oven you might need more time, but the bread is done when the top is lightly browned and a knife inserted comes out with some crumbs but not wet batter.

Lentil Pate inspired by a similar recipe from bojonggourmet.com

  • 2 cups split peas   
  • 5 cups water
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 small, yellow onion, chopped
  • 6 cloves garlic, peeled and coarsely chopped
  • 3/4 cups walnuts, toasted and cooled
  • 1/3 cup fresh cilantro
  • 1 Tblso dried oregano
  • 3 tablespoons yellow miso
  • sea salt and freshly ground black pepper to taste
  1. In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 – 30 minutes. Drain, discard the bay leaf, and cool.
  2. Meanwhile, heat  olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute, stirring frequently and reducing the heat if necessary, until the onions are golden, about 15 minutes. Cool completely.
  3. Place the toasted and cooled walnuts in the bowl of a food processor and puree until it looks like nut butter, scraping the sides of the bowl as needed. Add the cooled lentils and the onion mixture and puree smooth. Add in the herbs, miso, pepper, and remaining tablespoon of olive oil, and blend until smooth.

Sweet Potato Peanut Curry
from the World Food Cafe cookbook, serves 4-6

  • 4 T sunflower oil
  • 1 large onion, cubed
  • 4 cloves garlic, crushed
  • thumb of ginger, peeled and minced
  • 1.5 lbs sweet potato, cubed
  • 1 lb white cabbage, cubed
  • 2 tsp paprika
  • 1 tsp cayenne (more or less to taste)
  • 14 oz chopped plum tomatoes
  • 1 cup pineapple juice
  • ½ cup peanut butter
  • salt to taste

Salad to top the curry:

  • 2 carrots, peeled and grated
  • 2 beets, peeled and grated
  • 2 bananas, finely sliced
  1. Heat oil and sauté onion until soft. Add garlic and ginger, let warm then add sweet potatoes and cabbage. When vegetables start to soften add paprika and cayenne and stir, then add tomatoes and pineapple juice. Simmer a few minutes more and stir in peanut butter and salt.
  2. Toss the carrots, beets, and bananas in lime juice and sprinkle with cilantro.
  3. Serve over your favorite brown rice (we use yamani)  with salad on top and natural unsweetened yogurt drizzled over it.

Moroccan Dishes

Moroccan Carrot Salad for 8                             

  •  2 heaping Tblsp harissa (recipe below)
  • 1/3 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 pounds carrots grated or sliced very thinly
  • 1 cups raisins
  • 2 cups flat-leaf parsley or cilantro leaves (we did it with parsley the first week and cilantro the second week. Sofi and I like both but prefer cilantro.)
  • 1/2 pound feta, crumbled

In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.

Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.


  • 3-6 hot chilis, seeded and stems removed (leave some seeds if you like more spice)
  • 12 cloves garlic, peeled
  • 1 tablespoon coriander, ground
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh mint
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup olive oil

Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.

Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Moroccan Baked Eggs

  • 1 red onion, halved and sliced
  • olive oil
  • 1 chopped red pepper
  • dash of paprika
  • 400g canned whole tomatoes, chopped
  • handful of fresh cilantro, chopped
  • 4 eggs

Cook the onion in a little olive oil until softened. Add red pepper and paprika and tomatoes (with sauce) and simmer for 10 minutes then stir in half the cilantro and season.

Pour the sauce into an ovenproof dish and make 4 dips. Crack the eggs into the dips. Bake for 15-20 minutes until the whites are set and the yolks are how you like them. Garnish with remaining cilantro.

Cous Cous for 8

  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 bell pepper, or other veggie of your choice cut into small squares
  • 1/2 cup golden raisins
  • 1 teaspoon kosher salt
  • grated zest of one orange
  • 1 1/2 cups water
  • 1 1/2 cups couscous
  • 3 tablespoons chopped fresh mint

Boil the water. Add Cous Cous and spices, stir quickly to combine. Cover, remove from heat and let it stand undisturbed for 5 minutes. Add veggies and mint, and fluff the couscous gently with a fork.

Chickpea and Date Tagine

  • 1 Tbs. olive oil
  • 1 large onion, diced (2 cups)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 inch knob of ginger, peeled and grated
  • 1/2 tsp. ground cinnamon
  • 1 15-oz. can crushed tomatoes
  • 3 cups cooked garbanzo beans
  • 1 cup pitted dates, chopped
  • 1/4 cup lemon juice
  • 1/2 cup chopped cilantro

Heat oil in a medium saucepan and add in the onions. Stir and cook the onions until they are translucent, about 10 minutes. Stir in the garlic, cumin, coriander, ginger, cinnamon and saute for 30 seconds. Add in the tomatoes and chickpeas and 3 cups of water (if using dried chickpeas) or 1/4 cup of water for canned chickpeas. Bring to a boil, then reduce to a simmer and let cook for 45 minutes (for dried beans) or 10 minutes (canned beans)

Stir the dates and lemon juice into the tagine and season with salt and pepper. Serve over couscous, sprinkled with cilantro.

Roasted Cauliflower

  • 1/2 tsp each ground cumin, coriander, cinnamon, turmeric, and ginger
  • 4 Tblsp melted butter or olive oil, or a mix
  • 4 Tblsp lemon juice
  • 2 heads of cauliflower, washed and cut into florets

Mix spices with butter/oil and lemon juice. Toss florets in spice mix. Spread on buttered baking sheet, salt and pepper, and bake 15-20 mins.

Orange, Beet, Fennel Salad

  • 4 or 5 medium red beets, tops trimmed
  • 4 oranges (if you can get blood oranges they are the best!)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced or chopped
  • 1/4 red onion, very thinly sliced (about 1/3 cup)
  • Good-quality extra-virgin olive oil (for drizzling)
  • Coarse sea salt and freshly ground black pepper

Wash beets, leaving some water on skins. Place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Cut oranges in half and separate the segments, letting any juice fall into the bowl. Add lemon juice and lime juice.

Peel cooled beets. Slice beets crosswise into thin rounds. Add fennel and onion to beet/citric mixture, then drizzle salad with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with fennel, mint, or cilantro leaves.

Brazilian Dishes

Feijoada is said to be the national dish of Brazil. It’s a flavorful black bean stew that is normally prepared with meat. This version serves 6 to 8 and substitutes in extra vegetables and herbs and the lemon chili sauce really makes it sparkle!

  • 1 kilo black beans
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2-3 stalks celery, finely chopped
  • 2 / 3 cup tomatos chopped
  • 1/2 tsp thyme
  • 1 / 8 tsp ground fennel or ½ tsp fennel seeds
  • 1 / 2 tsp coriander)
  • 1 Tblsp orégano
  • oil for sauteeing
  • 1 large eggplant, cubed
  • 1 red pepper and 1 yellow pepper, cubed
  • 1 medium yucca root (mandioca), cubed
  • 1 large sweet potato, cubed
  • 2 oranges, sliced, to decorate the plates

  1. Soak beans overnight, drain and cover with fresh water. Boil then simmer until tender. You can start adding the other ingredients about an hour into the cooking. They’ll probably need about 2 hours to become tender.
  2.  Heat oil in a skillet and sauté the onion, garlic, and celery until translucent.
  3.  Add the other vegetables, herbs, and spices and cook about 15 minutes.
  4.  Add veggie mix to the beans and allow them to cook together so the flavors meld.

Spicy Lemon Sauce:

  • 1 jalapeño, minced
  • 1 red onion, finely chopped
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • Approx ¼ tsp salt

Mix and refrigerate for at least half a day.

Feijoada is typically served with rice and is great topped with the sauce above, plus orance slices and cilantro.

Pão de Queijo makes about 35 puffs. This is very similar to Chipa!

  • 1/2 cup olive oil or butter
  • 1/3 cup water
  • 1/3 cup milk or soy milk
  • 1 teaspoon salt
  • 2 cups mandioca flour
  • 2 teaspoons minced garlic
  • 2/3 cup freshly grated Parmesan cheese
  • 2 beaten eggs
  1. Bring water, milk, oil, and salt to a boil. Remove the pan from heat and add the mandioca starch. Mix well with a wooden spoon and let it cool about 10 minutes.
  2. Start preheating the oven to 375F.
  3. Add the egg to the dough and knead, if it’s sticky add more mandioca.
  4. Add the cheese and garlic and continue kneading until the dough holds together.
  5. Roll into 2 inch balls and place them on ungreased baking sheet.
  6. Bake the puffs for about 30-40 minutes until puffed and golden.

Brazilian Garbanzo Stew 6-8 Servings There is an unusual mix of ingredients here, but it really works!

  • 1/2 kilo garbanzo beans
  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Tblsp minced peeled fresh ginger
  • 1/2 jalepeño pepper, minced
  • 1 cup water
  •   4 cups diced tomatoes or 1 can whole tomatoes with their juice
  • 12 oz beer (or water if GF)
  • 1/4 cup natural peanut butter
  • 1/2 cup coconut milk
  • 1/2 cup cilantro, chopped
  • 1 lime
  • 1/2 teaspoon salt
  • freshly ground black pepper

  1. Heat oil in large pot over medium heat. Saute onion and garlic about 2 minutes. Add ginger and jalepeño and saute about 30 seconds.
  2. Add water, tomatoes with liquid, and beer. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.
  3. Add peanut butter, chickpeas, and coconut milk. Increase heat and bring to a boil. Reduce heat and simmer 5 minutes.
  4. Add cilantro, salt, and pepper. Check and adjust seasonings. Serve with lime wedges.