The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.

We love quinoa!

It is a great alternative to pasta in that it delivers the same creamy, chewy, texture but is high in protien. A complete protien, as a matter of fact.

Aside from it’s nutrtious profile it is delicious and versatile.

We love this salad!

It is a power packed meal that delivers flavor and energy for very little expense.

Get creative and use your favorite fresh ingredients to create your own quinoa delights!

I used lots of lime in this dish. It compliments the cilantro and brightens the tomatoes.

Ingredients

1 cup quinoa and 2 cups water
5 scallions
2 medium tomatoes
1/2 roasted red pepper
1 cup black beans ( canned are fine )
1 cup corn
1/2 cup of finely chopped cilantro
2 Tbspn olive oil
1-2 limes

Method

Boil the quinoa. 10-15 minutes

Set aside and chop all the veggies

combine and add salt and pepper to taste.

Sqeeze lots of lime on the salad!

I mix the fresh veggies in when the quinoa is still a bit warm; it seems to bring all the flavors to their peak yet not cook them at all.

There is always room for more lime!

Garnish with avocado for an even richer flavor!

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

Bright and cheerful best describes Shelly’s nest.

Me, the writer, my two daughters and the Ballerina!

Every corner is filled with color and energy.

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.

2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup

Place everything in the food processor until velvety and creamy.

Easy-peasy instant friends!

Shelly puts her heart and soul in everything she does.

Every nook is filled with love.

Meatless Monday! Broccolini soup and quinoa salad were the perect combo.

Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.

Olive oil and lemon dress the salad with salt to taste.

Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.

Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.

I boiled until tender then pureed in the food processor.

I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

Then 1 cup of half and half and 2 cups milk.

My girls wanted cheddar so I added about 3/4 of a cup.

I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

Warm and creamy with light and bright.

These tomatoes were the best. The juicy brightness set off the quinoa just right.

I eat steamed veggies everyday, usually kale, broccoli, spinach and whatever else may be fresh that day.

Keeping it interesting is sometimes a challange.

The last thing that I want to do is add more empty calories.

I have been in the habit of keeping homemade pesto in my fridge and freezer.

I make mine with basil. olive oil, garlic and pine nuts. Real simple; real fast and real food.

I plop about 1 tablespoon on steamed veggies and it is a meal.

Another tip that I like to share is that I always slice garlic into the vegetables while they are steaming. It adds rich flavor.

This meal is filling and will keep me going all day!

This arugula is my new favorite! Just greens with some fresh squeezed lemon and 1 tablespoon of olive oil.

So delicious, full of healthy fats, high in fiber and low in calories.

Meatless Monday! has become an event around here.

Often, I’ll have guests and serve cocktails.

The children are always looking forward to what the day will bring.

Today, I gave careful consideration to Meatless Monday! and decided that trading meat for copious amounts of cheese, eggs and cream wasn’t truly in the spirit of what I was trying to achieve.

The carbon footprint of Meatless Monday! could be improved.

Today’s meal is vegan.

It is a healthy and complete one pot dish.

You can look at it as a kind of cleanse from a weekend of dining out and a fresh start to the week.

The kids rolled in on a rainy cold afternoon and asked if there was something hot to eat.

This rice pilaf got rave reviews from my girls.

Ingredients

1 cup brown basmati rice
2 cups water
1 large carrot
1/2 white onion
3 scallions
4-5 cloves garlic
1/4 cup cilantro
1 can garbanzo beans
1 cup corn
1 cup peas
1/2 cup pine nuts
2 Tbsp olive oil
salt and pepper to taste

Method

In a large saute pan add olive oil, garlic, onion, carrots, rice and pine nuts.

Allow to simmer for a few minutes.

Then add corn, peas and scallions.

Allow to simmer a few more minutes then add water and cilantro and allow too cook until the rice is tender.

Salt and pepper to taste.

Garnish with more cilantro

The first outdoor dining of the 2010 season!

How exciting it is to sit in the warm sun for an afternoon lunch.

The gold and red beet salad was light and delicious with the added touch of pistachios.

The sun was a welcome ingredient after a long winter.

Tartine is the best place to enjoy al fresco dining in town.

Gorgeous beets and a light vinaigrette.

I started my day with a brisk early morning walk in sunny, crisp air.

What a great way to begin, reflect and feel renewed.

Only a clean, beautiful elixir would do after so much spiritual rejuvination…

This may not be the prettiest thing that I’ve ever made but it may the healthiest!

There are times in your life when you just need to nurture yourself; feed your soul and treat yourself like your own best friend.

This is one of those times for me.

It is not about eliminating anything. It’s about adding; adding love to everything.

1 Bunch Kale

1 Ripe Banana

2 cups Mixed Berries

2 Cups Water

These are the ingredients to a wholesome nourishing cocktail to fuel your day!

This was REALLY good! The first sip was a little harsh, but it got better and better till the very end.

This fabulous appetizer or main, dish in my case, was a real find at Luxe in the Detroit Corridor on Cleveland’s West side.

Chef Marlin Kaplan creates a creamy texture and full bodied flavor with rich roasted peppers and sweet juicy currants.

I am a big fan of Chef Marlin and I am happy to see the vegetarian offerings at Luxe.

Hob Nob Pinot Noir was a great compliment to the sweet and savory flavors of this humble but, oh so yummy, dish!

Serve with pita or in Bib lettuce, radicchio, or in endive.

Ingredients:

Roasted eggplant
Roasted garlic
Pinch of chili flakes
Olive oil
Roasted red pepper
Fresh cilantro chopped finely
Touch of cumin
Shallots
Currants plumped in port or water

Courtesy of Chef Marlin Kaplan

As Spring approaches and Summer not far behind, my thoughts go to entertaining and celebrating the flavors of the season.

I’m thinking Mai Tais and Margaritas, grilled vegetables and garden fresh herbs.

This veggie burrito and cilantro and lime rice make for great al fresco dinning and go perfectly well with summer cocktails!

I love my grill and I love cooking and eating outside.

Being a vegetarian doesn’t have to mean that you don’t get play with fire anymore!

I throw everything on the grill and embrace the smokey flavors of the season on all my favorite veggie dishes.

Keeping black beans and rice, ready to go in the fridge, makes Summer dinning and entertaining easy.

Just add your main dish and and you have a gourmet meal in no time.

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Cook rice and set aside.

Combine cilantro, crushed garlic, lime juice, salt and olive oil them mix into the cooked rice.

Ingredients

Whole wheat wrap
1-2 carrots
1 white onion
1 yellow squash
1 zucchini
1/2 green pepper
2-3 cloves garlic
1 Tbspn olive oil
1/4 cup manchego cheese
sweet chipotle barbeque sauce

Chop and saute ingredients in olive oil.

Add cheese and fill, generously, half of the wrap.

Fold and brush with olive oil and bake at 350 degrees for about 10 minutes.

This can also be done on the stove top in a frying pan, I’ve even tried it on the grill.

Top with sweet chipotle BBQ sauce and serve with cilantro rice and black beans.