Halal
721 recipes found
Veracruzana Vinegar-Bathed Shrimp
Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn’t what the salad is about. It’s about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.
Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this recipe called for quinoa spaghetti (and if you're into that, go for it!), but we've found it's just as tasty with the traditional sort as well.
Forbidden Rice Pudding With Blueberries
This recipe is an adaptation of a wonderful recipe by Sherry Yard, executive pastry chef at Spago Beverly Hills. Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries. Serve this for dessert or for breakfast. For a delicious vegan rice pudding, substitute rice beverage for the milk.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Whole Wheat Focaccia with Cherry Tomatoes and Olives
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.
Tacos With Summer Squash, Tomatoes and Beans
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Whole Wheat Focaccia with Peppers and Eggplant
I first made this because I had a festival of leftovers in my refrigerator – sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it’s even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.
Focaccia With Cauliflower and Sage
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Pasta With Mushrooms and Gremolata
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Winter Tomato Quiche
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Provençal Tomato and Bean Gratin
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Summer Tomato Gratin
When you bake tomatoes for a very long time, as you do here, they become quite sweet.
Orecchiette With Fresh and Dried Beans and Tomatoes
Once the beans are done, this pasta dish takes only 15 minutes. Orecchiette is a great pasta to use with beans, which lodge in the hollows of the little ears. I used lush Good Mother Stallard beans, an heirloom bean that I ordered from Rancho Gordo for this dish, but you can substitute supermarket pinto or borlottis. Cook them simply and use some of the broth for the sauce. If you have marinara sauce on hand you can use that; otherwise take advantage of the tomatoes arriving in farmers’ markets and your garden, and chop up a few of them. No need to cook them if you don’t want to.
Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Moroccan Cooked Carrot Salad
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Bulgur and Squash Kefteh
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
Swiss Chard Stalk and Tahini Dip
If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.
Quince Compote
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it’s too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Stuffed Peppers With Red Rice, Chard and Feta
This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it’s easily thrown together.
Mushroom Melt With Parsley Pesto, Kale and Arugula
A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.
Summer Squash Ribbons with Cherry Tomatoes and Mint/Basil Pesto
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you’ve shaved the squash – which really doesn’t take that long – it comes together in no time. The best tool to use for tossing and stirring the squash and the cherry tomatoes is tongs. Serve as a light main dish or as a side.
Bruschetta With Smashed Beans, Sage and Kale
This is comfort food — a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
