Vegetable Dishes
Stuffed Eggplant Moussaka Draft
Eggplant slices stuffed with seasoned ground beef, fried and then baked in tomato sauce until the top turns crisp. I make it when I want a hearty main dish from the oven.
Roasted Vegetable Antipasti Draft
A tray of oven-roasted vegetables with olive oil, rosemary and thyme that I serve as a starter or alongside any meal.
Asparagus and Zucchini Salad Draft
A warm salad of sautéed asparagus scrambled with egg and fried zucchini, with garlic, scallions and mint, that I make when fresh asparagus is in season.
Oven-Roasted Baby Potatoes Draft
A simple side I make when I want something with no fuss, whole baby potatoes with olive oil, garlic and Italian seasoning, all in one pan in the oven.
Baked Butternut Squash Sticks Draft
Butternut squash sticks I bake in a hot oven with just salt and chili powder, a light, quick side that's ready in under 20 minutes.
Twice-Baked Potatoes with Egg and Parmesan Draft
Baked potatoes that I hollow out and fill with a mash of yolks, Parmesan and whipped egg whites, then bake again until the filling puffs and turns golden.
Baladi Eggplant Wrapped in Phyllo Draft
Fire-roasted baladi eggplants wrapped in phyllo with feta, thyme and garlic and baked for a quarter of an hour. I serve them as a starter with a small tomato salad and tahini.
Battered Potato Fritters Draft
Thin potato slices in a simple flour-and-water batter, fried until they puff up and turn golden, and I serve them piping hot.
Cauliflower Latkes Draft
Cauliflower latkes I make for Hanukkah, from cooked mashed cauliflower with parsley and paprika, fried until golden.
Cauliflower and Potato Pashtida Draft
A simple bake of boiled cauliflower and potatoes in a cheese-and-egg batter, which I bake in a pan dusted with breadcrumbs until golden.
Crispy Roasted Potatoes Draft
Boiled potatoes I coat in seasoned flour and roast in hot olive oil until they're soft inside and golden and crisp outside.
Stuffed Baby Eggplants in Tomato Sauce Draft
Small eggplants stuffed with rice and ground beef spiced with cinnamon and nutmeg, which I simmer in tomato sauce until the rice is tender.
Stuffed Eggplant with Ground Meat, Pine Nuts and Tahini Draft
Roasted eggplant halves that I fill with ground meat fried with pine nuts, baharat and parsley, and serve right away with plenty of tahini sauce.
Eggplants Stuffed with Pesto, Cherry Tomatoes and Sheep's Milk Cheese Draft
Hollowed-out eggplant halves that I fill with cherry tomatoes and a basil pesto with sheep's milk cheese and Parmesan, then bake for 15 minutes.
Foil-Baked Potatoes Draft
Potato halves sandwiched with butter, garlic and salt, wrapped in foil and baked until tender.
Fried Eggplant with Herb Filling Draft
Eggplant sliced into fans and stuffed with herbs, Parmesan and pine nuts, which I coat in breadcrumbs and fry until golden.
Individual Potato Cakes for Passover Draft
Individual potato cakes of thin slices soaked in cream and baked in a muffin tin until deep golden, a dairy side I make for Passover.
Potato Latkes Draft
Simple potato latkes of grated potato and onion, fried until golden, the way I make them for Hanukkah.
Baked Leek and Feta Patties Draft
Leek and potato patties with feta that I bake instead of fry, and serve with tangy yogurt.
Leek and Cheese Pashtida (Prasifuchi) Draft
A soft leek bake with mashed potato, eggs and kashkaval that I serve warm from the oven.
Leek Patties Draft
Soft leek patties with potato, onion, parsley and nutmeg, fried until golden. I serve them hot or cold with lemon wedges.
Meat-Stuffed Zucchini Draft
Zucchini boats filled with ground meat that I simmer in a paprika and garlic sauce with a touch of lemon.
Mushroom Falafel Draft
Balls of mushrooms, fresh herbs and hard cheeses in a breadcrumb coating, which I fry until golden and serve hot.
Mushroom and Potato Gratin Draft
Layers of potatoes and portobello mushrooms in a pareve porcini cream, which I bake, weigh down and chill so it cuts into neat portions.
Onion and Cheese Bake Draft
Thick onion slices fried in butter and sage, topped with walnuts and a cheese béchamel, baked until the top is golden.
Potato and Dried Porcini Bake Draft
Small potatoes simmered in porcini soaking liquid with onion and butter, then baked with thyme until they soak up all the mushroom flavor.
Hasselback Potatoes Draft
Potatoes sliced like a fan with garlic, butter and olive oil, which I bake until crisp outside and soft inside.
Potato Gratin Draft
A gratin of thinly sliced potatoes layered with sautéed mushrooms and baked in cream seasoned with onion soup mix, a dairy side I make in one pan.
Potato and Sweet Potato Gratin Draft
Thin layers of potato and sweet potato with garlic, parsley and cream, baked under a weight until tender and golden.
Rosemary Potatoes Draft
Boiled potato halves I score and bake with fresh rosemary and a little butter, a simple side with just a few ingredients.
Baked Potatoes in Cream Draft
Sliced potatoes I bake in heavy cream with nutmeg and dots of butter, a simple dairy side.
Roasted Bell Peppers in Garlic Dressing Draft
Strips of roasted bell peppers in every color that I dress with lemon, garlic, dill and oil, a simple salad that goes with any meal.
Roasted Bell Peppers Stuffed with Cheese Draft
Roasted, peeled bell peppers I stuff with Bulgarian cheese, cottage cheese and chives, brush with egg yolk and bake until the filling turns golden.
Roasted Eggplant Halves Draft
Small eggplant halves I roast until soft, then dress with olive oil, paprika and garlic and finish with parsley.
Marinated Roasted Peppers Draft
Roasted, peeled peppers in a marinade of oil, vinegar and water with plenty of garlic, which I make with however many peppers I have.
Romanian-Style Stuffed Peppers Draft
Red and yellow peppers stuffed with ground beef and rice, which I simmer in a pot of tomato sauce made with chicken stock.
Spiced Roasted Potatoes Draft
Potato cubes I roast in a pan with olive oil, paprika, garlic and a little soup powder, an easy side that goes in the oven and looks after itself.
Stuffed Baked Potatoes Draft
Baked potatoes I hollow into boats and fill with their own insides mixed with cream, garlic, scallions and grated cheese, then bake until the filling browns.
Meat-Stuffed Eggplants in Lemon Tomato Sauce Draft
Eggplant halves filled with ground beef, mint, celery and baharat, no rice, which I cook slowly in a sweet-and-sour tomato sauce.
Stuffed Peppers Draft
Colorful bell peppers stuffed with ground beef, goose breast and rice, simmered slowly for about two hours in a tomato and beef broth sauce.
Zucchini, Leek and Cheese Pashtida Draft
A bake of sautéed zucchini, leeks and onions under a layer of ricotta, feta, cream and herbs, which I like hot, cold and at room temperature.
Zucchini with Mushrooms in Tomato Sauce Draft
Zucchini and mushrooms I cook in a skillet with onion, garlic and tomato paste, a quick vegetable side for dinner.