Tunisian Spiced Lamb Chops & Chard
March 7th 2011By Eating Well
A great complement for lamb, the bold dry rub in this recipe is a typical Tunisian combination of spices that includes cumin, caraway and crushed red pepper. Sautéed chard gets a twist with toasted pine nuts and sweet dates. We loved the sweetness of the dates in this dish, but we also tried it without and thought it was delicious. The choice is yours. Round out the meal with some whole-wheat couscous and a glass of Australian Shiraz.
Moroccan Vegetable Soup (Chorba)
November 20th 2011By Eating Well
This hearty Moroccan Vegetable Soup (Chorba), serves as either a visually appealing and tasty appetizer, or a deliciously filling meal. Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.
Lamb Chops with Lebanese Green Beans
March 7th 2011By Eating Well
Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. If you're looking for a dish with a little more spice, try this dish of Kosher Lamb Chops with Lebanese Green Beans. Serve with: Bulgur or rice pilaf.
Grilled Pineapple with Coconut Black Sticky Rice
March 7th 2011By Eating Well
A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grilled pineapple served over cardamom-infused coconut black sticky rice. The consistency should be that of a loose rice pudding, though black sticky rice is always chewy. For an equally delicious dessert, use grilled banana or mango instead of pineapple.
Grilled Chicken with Cherry-Chipotle Barbecue Sauce
July 7th 2011By Eating Well
Cherries and cherry preserves mix with smoky chipotle chilies to lend this grilled chicken an irresistible flavor. Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken.
Coconut Creamed Corn
July 18th 2011By Eating Well
Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.
Barbecue Portobello Quesadillas
April 16th 2012By Eating Well
A snack or lunch this vegetarian quesadilla recipe is perfect anytime. Mmmm, portobello mushrooms.
Avocado Ice Cream
March 7th 2011By Eating Well
A creamy, refreshing, dairy-free dessert perfect for summer. Rick Bayless has served this avocado ice in his restaurant Frontera Grill for years.
Asparagus with Curry Butter
March 7th 2011By Eating Well
A touch of curry-infused butter dresses these sauteed asparagus. This quick and delicious side dish would be just as welcome with a grilled cheese sandwich as it would with broiled salmon.
Arugula Salad with Honey-Drizzled Peaches
March 7th 2011By Eating Well
This simple, satisfying salad lets the pure flavors of the ingredients shine. Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in this tasty salad.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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