17. 01. 2014

ROTI

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16. 01. 2014

ZUCCHINI SOUP

  Soups are wonderful to eat during the cold season and they are so easy to make. I make a portion of this soup and eat it as an appetizer during the week,...

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14. 01. 2014

Tabbouleh

I am a huge fan of tabbouleh. It is easy to make and a healthy vegan meal. I usually make a big portion of it and eat it for lunch over the course...

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11. 01. 2014

TZATZIKI

This recipe is dedicated to my good friend, Rob, who had never heard or tasted tzatziki until I made it on a group trip to a villa in the South of France. Months...

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09. 01. 2014

SAGE & WALNUT PESTO

I usually have a lot of fresh herbs in my fridge, but often don’t have the time to finish them before they go bad. In those cases I make pesto, which is an...

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07. 01. 2014

COCONUT FLAN

My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy...

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19. 12. 2013

MOROCCAN BUTTERNUT SQUASH STEW

This Moroccan style stew is a wonderful winter dish. It is filled with flavors from the butternut squash and cinnamon, and it happens to be a very healthy vegetarian or vegan dish. The...

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12. 12. 2013

RISALAMANDE WITH CHERRY SAUCE

Risalamande means ‘rice with almonds’, and is a grand Danish Christmas dessert tradition. While not overly sweet, it is quite filling and can be challenging to eat after gorging on a heavy Danish...

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11. 12. 2013

DANISH AGURKESALAT (“CUCUMBER SALAD”)

Here is a little for the pickling enthusiasts. This mildly pickled cucumber is great in sandwiches ­and it is one of the alternative toppings that works well in combination with liver pâté (leverpostej)...

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10. 12. 2013

Remoulade

Remoulade is a Danish type of tartar sauce. Usually the Danes eat it as a topping on their open-faced sandwiches (“smørrebrød”) or as a dip for their fried food. It is addictingly good...

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04. 12. 2013

CRISPY TOFU IN OYSTER SAUCE

This is a simple but tasty tofu dish that works well alone as a snack, or as part of a Asian-themed meal.

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01. 12. 2013

CARROT, BEET AND ARUGULA SALAD

Beets are in season, and so good for your body and health. They are rich in nutrients and antioxidants, have strong anti-inflammatory properties, serve as a great detoxifying cleanse for your body, and...

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26. 11. 2013

ISRAELI QUINOA SALAD

If you are on a diet or just want to eat healthy, this dish is the way to go. Quinoa is a considered the new superfood and pomegranate is extremely rich in antioxidants....

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14. 11. 2013

HEALTHY VEGGIE LASAGNA

Even meat lovers will love this recipe. It is packed with vegetables, easy to make, and the smell of the roasted veggies will make your mouth water. Classic lasagna recipes can be pretty...

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07. 11. 2013

MAC N’ CHEESE

I tried mac n’ cheese for the first time years ago while I was on a date with my husband-to-be at a hip West Village restaurant. He ordered a dish with three varieties...

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06. 11. 2013

STRING BEAN CASSEROLE

This dish is great for Thanksgiving and Christmas. Last Christmas, I hosted my first non-traditional Christmas dinner. We invited any local family and friends with no plans, packing 16 guests into my apartment....

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29. 10. 2013

AREPAS WITH GUACAMOLE AND ARUGULA SALAD

Here is an easy suggestion for a healthy vegetarian and gluten free meal. I like arepas because they are filling, crispy and tasty – a great healthier alternative to a sandwich. INGREDIENTS (makes...

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23. 10. 2013

GUACAMOLE

Most people have their own way of making guacamole. Texture is important to me, so I like guacamole a little chunky, making each bite a little different. On the other hand, my husband...

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07. 10. 2013

김치볶음밥 – KIMCHI FRIED RICE (kimchi bokkeumbap)

I clearly remember my first time eating kimchi. I was backpacking in Vietnam in 2004 and had never heard about kimchi, or for that matter even tried Korean food. My first thought was:...

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17. 09. 2013

ARUGULA SALAD WITH FENNEL, PEARS & FIGS

I love a good fennel salad, and this recipe is simple and amazing. Fennel and mint are the perfect way to give a salad a light and fresh taste, and the figs are...

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11. 09. 2013

CANNELLINI BEAN BRUSCHETTA

A lot of my inspirations come from simply trying new foods while eating out. I had a cannellini bean dip similar to the one here at Supper restaurant, which is a nice Italian...

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03. 09. 2013

MiXED BEAN & MUSHROOM SALAD

One of my favorite weekend pastimes is exploring the local farmers market in Fort Greene, Brooklyn. There has been no better way for me to discover a world of produce out there that...

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30. 08. 2013

CHOCOLATE CHIP CAKIES

I came up with the name ‘cakies’ after creating a new recipe for cookies that were thicker in size than conventional cookies. My husband is a big cookie eater and I am more...

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26. 08. 2013

FRESH CORN TACOS

Corn is in season now so take advantage of it while the flavors and juiciness are at their prime. The recipe was inspired by my husband’s love for all foods that can be...

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16. 08. 2013

BASIC DOUGH RECIPE FOR GRILLED PIZZAS & FLATBREADS

I stumbled across a book by Craig W. Priebe called “Grilled Pizzas & Piadinas”. It has beautiful pictures, easy-to-understand instructions, and delightful recipes. His instructions are very thorough, so if you want the full...

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13. 08. 2013

ZUCCHINI, SWEET POTATO & LEEK FRITTERS

Zucchinis are in season right now and will be for another month. Celebrate the zucchini season by making delicious fritters. I added sweet potato in the mix, as they are healthier than white...

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08. 08. 2013

GARLIC SCAPES

I found these at the farmers market last weekend. They were so pretty as a bunch that I had to buy them. Fresh scapes have a milder garlic flavor than cloves, and sweeten...

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05. 08. 2013

BASIC TOMATO SAUCE

To make a great tomato sauce you need really good tomatoes. Making fresh tomato sauce can be amazing, but it can also be bland if the tomatoes are out of season. Mario Batali has...

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28. 07. 2013

KALE CAESAR SALAD WITH A TOUCH OF CRISP

If kale is done right it is amazingly good. The trick is to massage the kale first to soften the leaves, as eating it raw is tough and bitter. As an added benefit,...

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18. 07. 2013

TOASTED GARLIC PARSLEY BREAD WITH MELTED CHEESE

This recipe provides a large portion of great party food, and is very easy to make.  You can make your own variety of stuffing – let your fantasy loose! INGREDIENTS: 1 round loaf...

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