Vegetarian
Huancaina Sauce
Citrus Collards with Raisins Redux
Tomatoes Stuffed with Rice, Pine Nuts, and Fresh Oregano
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Slivered Veggie and Soba Salad with Mapled Tofu
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
Luxury Scrambled Eggs
Vegan Provençal Quiche with Heirloom Tomatoes, Olives, and Fresh Basil
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
100% Lebanese Tabbouleh
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
Beet Moutabel with Tahini and Toasted Orange Peel
Mushroom Mapo Tofu
Asparagus with a Fried Egg and Parmigiano
