• Moroccan Quinoa and Chickpea Salad

    Recipe adapted from Two Spoons.



    • 2/3 c. quinoa
    • 1 1/3 c. water
    • 1/2 c. almonds chopped and toasted
    • 1 shallot small, diced
    • 2 carrots, shaved into ribbons
    • 1 can chickpeas, drained and rinsed
    • 3 c. arugula 
    • 1/2 c. mint tightly packed and chopped
    • 8 or more dried apricots, chopped

    Moroccan Salad Dressing:

    • 1/4 c. + 2 TBSP olive oil
    • 2 TBSP lemon juice
    • 2 TBSP orange juice
    • 1 TBSP honey, plus more to taste
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ginger
    • 1/2 tsp. cumin
    • 1/2 tsp. coriander
    • 1/4 tsp. salt, plus more to taste
    • Pinch chili flakes


    1. Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
    2. Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
    3. Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
    4. Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.

    Moroccan Quinoa and Chickpea Salad:

  • Indian Shakshuka

    Adapted from Ministry of Curry.


    • 1 TBSP oil
    • 1 medium onion, finely diced
    • 3 garlic cloves, grated
    • 1 TBSP ginger paste
    • 6 TBSP tomato paste
    • 3/4 c. water
    • 3/4 c. heavy cream
    • 2 tsp. smoked paprika
    • 1/8 tsp. cayenne
    • 1/4 tsp. ground turmeric
    • 1/2 tsp. garam masala
    • 1 tsp. salt
    • 4-6 eggs
    • 2 TBSP cilantro, chopped for garnish
    • Serve over rice or with naan


    1. Heat the oil in a medium skillet over medium heat.
    2. Add the onions and cook for 5 to 8 minutes until translucent and lightly browned. Covering the pan will help speed up cooking and soften the onions with the steam.
    3. Add the ginger and garlic and cook for 30 seconds until aromatic.
    4. Stir in the tomato paste and water and mix well to combine. Cook on medium heat for 2 to 3 minutes until the sauce starts to bubble.
    5. Lower the heat and stir in the heavy cream. Cook for additional 4 to 5 minutes or until the sauce is heated through.
    6. Add smoked paprika, cayenne, turmeric, garam masala, and salt and mix until well combined.
    7. Reduce the heat to low and allow to simmer for 2 minutes or so.
    8. Make 4-6 wells in the sauce using a spatula for the eggs.
    9. Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs.
    10. Cover the skillet and allow the eggs to simmer in the sauce for 5 minutes until the whites and cooked and opaque but the yolks are still runny.
    11. Remove the skillet from the heat and garnish with cilantro and serve over rice or with naan.

    Indian Shakshuka:

  • Middle Eastern Rice (Mejadra)

    Recipe adapted from Recipe Tin Eats.


    • 3-4 onions, thinly sliced
    • 1/4 c. olive oil + 2 TBSP olive oil
    • Salt, to taste
    • 2 tsp. cumin seeds (or 1 tsp. ground cumin)
    • 1 1/2 TBSP coriander seeds (or 1 1/2 tsp. ground coriander)
    • 1 c. basmati or long grain rice, uncooked
    • 1 1/2 c. water 
    • 14 oz. canned brown lentils, drained
    • 1/2 tsp. ground turmeric
    • 1 1/2 tsp. ground cinnamon
    • 1 tsp. sugar
    • 1 tsp. salt
    • Black pepper
    • Serve with a Mediterranean salad: cucumbers, tomatoes, red onion, feta cheese, olives, etc. with Garlic Expressions dressing


    1. Caramelize Onions: Heat up to 1/4 c. of olive oil in a saute pan over medium heat; then add the onions and saute until caramelized. Add more olive oil, if necessary. Once caramelized, season with salt, to taste. Remove onions from saute pan.
    2. Rice: In the saucepan over medium heat, add the 2 TBSP of olive oil, cumin seeds, and coriander and cook for a couple of minutes until the spices are fragrant; then add the rice and stir to coat with the oil and spices; then add the water and lentils.
    3. When it comes to boil, add the turmeric, cinnamon, sugar, salt, and pepper; and then turn the heat down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
    4. Remove from heat and let it rest for 10 minutes – during this time, any residual liquid will absorb.
    5. Fluff rice with a fork and adjust the seasoning with more salt if you wish. Add the caramelized onions and toss to combine.

    Middle Eastern Rice (Mejadra):

  • Steak Salad with Cafe Rio Dressing

    Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.


    Steak Marinade:

    • 1 1/2 lbs. flank steak
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 tsp. chili powder
    • 1/2 tsp. ground cumin
    • 1/2 tsp. paprika
    • 1/2 tsp. garlic powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/2 tsp. ground coriander


    • 6 c. mixed salad greens
    • 1 ear sweet corn, sliced off the cob (about 1 c.)
    • 2 c. grape tomatoes, halved
    • 1 large avocado, sliced
    • 1/4 red onion, thinly sliced
    • 1/3 c. pepitas
    • 1/2 c. queso fresco

    Cafe Rio Dressing:

    • 1 c. mayonnaise
    • 3/4 c. buttermilk
    • 1 packet/3 TBSP ranch seasoning mix
    • 2 tomatillos, husks removed and cut in half
    • 1 bunch fresh cilantro, roughly chopped
    • 1 jalapeno 
    • 1 TBSP fresh lime juice 
    • 2 garlic cloves


    1. Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
    2. Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
    3. When ready to grill, preheat a clean, oiled grill to medium-high heat.
    4. Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
    5. Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
    6. To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.

    Steak Salad with Cafe Rio Salad Dressing:

  • Curry Udon Noodles

    Recipe adapted from the Foodie Diaries.


    • 16 oz. super firm tofu, pressed
    • Udon noodles (about 16 oz. of prepared heat and serve, such as Ka-Me)
    • 1-2 TBSP oil
    • 1 TBSP ginger paste
    • 2-4 TBSP favorite curry paste
    • 2-4 tsp. sugar
    • 1 onion, sliced thick
    • 1 c. red bell peppers, sliced thick
    • 1 c. green beans, 1 inch pieces
    • 1 can of coconut milk
    • 3/4 can of water
    • Basil, chiffonade


    1. Tofu: Prepare tofu as desired. Option: freeze, thaw, press, cube, sprinkle with 1 TBSP cornstarch and 1 TBSP of oil, and then saute in pan before making sauce (or you can bake at 450F until crispy).
    2. Udon Noodles: Prepare according to package.
    3. Veggies: Heat oil in a saute pan over medium heat; then add the onions, bell peppers, and green beans and saute until just crisp; then remove from the pan.
    4. Curry: Add a bit more oil to the saute pan and then add the ginger paste and curry paste and saute until fragrant; then stir in the sugar. Then add the coconut milk; refill the can 3/4 of the way with water and add the water to the pan and simmer for 2-3 minutes. Then add the Udon noodles, veggies, and tofu, and toss to combine. Top with basil.

    Curry Udon Noodles:

  • Falafel Patties with Mediterranean Salad


    Falafel Patties:

    • 1 ½ c. fresh cilantro leaves and stems
    • 1/2 onion, chopped
    • 1½ tsp. ground coriander
    • 1 tsp. ground cumin
    • 1 tsp. salt
    • 1/2 tsp. baking powder
    • 1/4 tsp. cayenne pepper
    • 1 large egg
    • 2 (15-oz.) cans chickpeas, rinsed and patted dry
    • 1/4 c. flour
    • 3 TBSP olive oil
    • Serve over quinoa, top with Mediterranean Salad and tzatziki

    Mediterranean Salad:

    • 1/4 c. fresh mint, chopped
    • 3 TBSP olive oil
    • 3 TBSP lemon juice
    • 1 TBSP plain Greek yogurt
    • 1 TBSP honey
    • 2-3 mini cucumbers, chopped
    • 1 c. cherry tomatoes, halved
    • 1/4 red onion, minced
    • Salt, to taste
    • Kalamata olives, to taste


    1. Mediterranean Salad: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add cucumbers, tomatoes, and red onion and gently toss to coat. Taste and add salt, if desired. Sprinkle with olives and refrigerate until needed.
    2. Falafel Patties: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped, about 4 more pulses.
    3. Transfer mixture to large bowl. Add flour and, using rubber spatula, mix until fully incorporated. Spray rimmed baking sheet with vegetable oil spray. Using ½ c. measure, drop 6 even portions (about scant ½ c. each) onto prepared sheet and gently shape into patties about 3-inches in diameter.
    4. Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 5 minutes, then flip the patties over and cook for 4 minutes until browned on both sides and reaches 185F internal temperature.
    5. Transfer patties to prepared board. Serve over quinoa and top with Mediterranean Salad and tzatziki.

    Falafel Patties and Mediterranean Salad:

  • Crispy Potato Tacos

    Adapted from So Much Food Blog.


    • Poblanos or Anaheim peppers, roasted and diced
    • 1 lbs. Yukon gold potatoes, peeled and chopped
    • 1 TBSP olive oil
    • 1 small white onion, diced
    • 1 tsp. chili powder
    • 1 tsp. smoked paprika
    • 1/2 tsp. ground cumin
    • 3/4 tsp. garlic powder
    • 1/2 tsp. dried oregano
    • 1 TBSP lime juice
    • 1/4 c. cilantro, chopped
    • Salt to taste
    • 6 corn tortillas
    • 1 c. Oaxaca or mozzarella cheese, shredded and divided
    • Vegetable oil to brush tacos
    • Toppings: shredded lettuce, chopped tomatoes, crumbled cotija cheese, salsa


    1. Broil peppers in oven until charred. Once charred, place peppers in a Ziploc bag and let the peppers steam for 15 minutes. After 15 minutes, remove peppers from the bag and peel the skins off and deseed the peppers, then dice and set aside.
    2. Preheat oven to 425F and lightly oil a baking sheet.
    3. Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
    4. While the potatoes cook, heat the olive oil in a skillet and saute the diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes and then add 1/4 – 1/2 c. shredded cheese and the roasted peppers, if using, and mix to combine. The potato mixture should be fairly spreadable. Season to taste with salt and pepper.
    5. Microwave tortillas until soft and pliable.
    6. Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 c. of filling on one side of the tortilla. Sprinkle with some of the shredded cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
    7. Lay the tacos in a single layer on the prepared baking sheet and then brush the tops of the tacos with the vegetable oil.
    8. Bake for 12-15 minutes, or until crispy.

    Crispy Potato Tacos:

  • Chipotle Vinaigrette Dressing

    From Chipotle.


    • 1/4 c. red wine vinegar
    • 2 1/2 TBSP honey
    • 3 TBSP chipotle peppers
    • 1/2 TBSP salt
    • 1/2 tsp. pepper
    • 1/4 tsp. dried oregano
    • 1/4 c. water
    • 1/2 c. oil


    1. Add all ingredients to a small blender cup (in the order above) and blend until smooth.

    Chipotle Vinaigrette Dressing:

  • Salmon with Basil Sauce and Tomato Corn Salad

    Adapted from Pinch of Yum.


    Spice-Rubbed Salmon:

    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt
    • 1 tsp. sugar
    • 1 TBSP olive oil
    • 1 lb. salmon filet

    Basil Sauce:

    • 1/2 c. fresh basil, packed
    • 1 small bunch of fresh chives
    • 1 tsp. dried oregano
    • 1 garlic clove
    • 1/2 c. mayonnaise
    • 1/4 c. grated Parmesan cheese
    • 1–2 TBSP lemon juice
    • Salt, to taste
    • Milk to thin, as necessary

    Tomato and Corn Salad:

    • 1 1/2 c. cherry tomatoes, halved
    • 2 ears sweet corn, cut off the cob
    • 1 TBSP olive oil
    • 2 TBSP parsley, minced
    • Salt, pepper, and garlic powder to taste
    • 1-2 c. spring greens
    • 2 c. cooked rice, orzo, couscous, etc. for serving


    1. Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
    2. Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
    3. Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
    4. Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
    5. Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
    6. Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.

    Salmon with Basil Sauce and Tomato and Corn Salad:

  • Sweet and Smoky Salmon with Mango (or Pineapple) Salsa

    Adapted from Pinch of Yum.


    Salmon Rub:

    • 1 lb. salmon
    • 1 TBSP brown sugar
    • 1 tsp. smoked paprika
    • 1 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/4 tsp. chili powder
    • 1/4 tsp. salt
    • 1 TBSP olive oil

    Mango Salsa/Pineapple Salsa:

    • 2 mangoes, diced (or 1/2 pineapple, diced)
    • 1/4 c. cilantro, chopped
    • 1/4 c. red onion, minced
    • 1 jalapeno, minced
    • 1 tsp. honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • Salt to taste


    1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust seasoning.
    2. Cook your rice: Get your rice cooking according to package directions.
    3. Get the oven ready: Preheat the oven to 475F. Line a baking sheet with foil and spray with cooking spray.
    4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake 10-12 minutes depending on the thickness of your salmon and your desired doneness.
    5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango salsa over the whole thing.

    Sweet and Smoky Salmon with Mango (or Pineapple) Salsa: