Main Courses
Baked Eggplant, Chickpeas, and Tomatoes

Baked Eggplant, Chickpeas, and Tomatoes

A myth has developed that says that eggplant must be salted before it is cooked in order to remove its bitterness and/or cut down on its absorption of oil during cooking. I have cooked eggplant in myriad ways and have experimented with both the salted and unsalted...

read more
Baked Chickpeas Provenale

Baked Chickpeas Provenale

Here is an exquisite-flavored dish laced with rosemary, garlic, and red wine, and topped with a mixture of bread crumbs and more garlic and baked until crispy. Be sure to use the amount of garlic indicated; it mellows with baking and lends a subtle flavor to the...

read more
Wild Rice and Artichoke Salad

Wild Rice and Artichoke Salad

Wild rice, though very tasty, is also very expensive, so I save it for special occasions and stretch it a bit by cooking it with brown rice. Although this salad does not take a lot of time to prepare, you should cook the rice in the morning or the night before so it...

read more
Tomatoes Stuffed with White Beans and Pesto

Tomatoes Stuffed with White Beans and Pesto

Creamy-textured white beans cloaked in fragrant pesto are offset by the welcome acidity of juicy tomatoes. Use perfectly fresh ripe summer tomatoes that are both flavorful and tender for this dish. SERVES 4 16-ounce can white beans (Great Northern or navy), drained...

read more
Tabbouleh

Tabbouleh

Traditional tabbouleh is more like a parsley and mint salad with a little bulgur thrown in. I prefer to let the bulgur dominate and have the herbs play a supporting role. This nutritious and substantial salad has just the right balance to me. SERVES 6 TO 8 1ВЅ cupsВ...

read more
Marinated Pasta and Vegetable Salad

Marinated Pasta and Vegetable Salad

I like the mixture of whole wheat and white pasta in this salad; the whole wheat rotini adds extra flavor and nutrients. You could substitute all white rotini with successful results, but I don't recommend using all whole wheat because its flavor is too strong....

read more
Curried Rice Salad with Apples and Cashews

Curried Rice Salad with Apples and Cashews

This is a stunning, beautifully colored salad served on contrasting spinach leaves and topped with toasted coconut. It would make a wonderful luncheon, dinner, or buffet dish. SERVES 4 1ВЅ cups brown rice, cooked and well chilled (about 4 cups cooked) в…“ cup raisins...

read more
Cold Sesame Noodles with Broccoli and Cashews

Cold Sesame Noodles with Broccoli and Cashews

This is my version of the traditional Chinese dish. Because it is so rich and satisfying, I prefer to serve it as a main course as one would serve other pasta salads. SERVES 4 1 bunch broccoli, florets only, cut into small pieces 12 ounces thin spaghetti or vermicelli...

read more
Vegetarian food

Vegetarian food

North African Couscous Soup MAKES: 4 servings TIME: About 20 minutes The texture of couscous in broth is extremely comforting, so if you have couscous and tomato paste in your pantry, a bowl of this soup should be in your very near future. If you have no fennel or...

read more

Don’t Wait to Lose Weight