Southwest-Style Shakshuka with Avocado, Epazote, Pinto Beans

Southwest-Style Shakshuka (Eggs Cooked in Spiced Tomato Sauce) Avocado, Epazote, Pinto Beans

Southwest-Style Shakshuka (Eggs Cooked in Spiced Tomato Sauce) Avocado, Epazote, Pinto Beans

Shakshuka, the breakfast/lunch dish that originated in Tunisia that’s wildly popular in Israel, is a perfect brunch item. It is easy to prepare in a single pan but takes a bit more time than weekday fried eggs and toast. The skillet doubles as the serving dish, and makes a terrific presentation on the buffet.

This now-global egg and tomato skillet dish has many incarnations – made with a myriad of ingredients such as sausage, feta, bell peppers, eggplant, potatoes, and a variety of herbs and spices depending on geography and the seasons.

Epazote in garden

Inspired by my garden overflowing with epazote, I decided to make shakshuka with a Southwestern influence. Epazote is often paired with beans for its natural carminative properties. The saw-toothed epazote leaves give the shakshuka a unique aroma and flavor. I have fallen in love with this herb and its intriguing bouquet which is strangely reminiscent of, if you can believe it, kerosene. Here, spicy tomato sauce is simmered with pinto beans and epazote, then topped with eggs. Once cooked, the whole thing is garnished with avocado slices, cilantro and scallions.

Smoky charred corn tortillas and sour cream

It can be served on its own or as tacos with smoky charred corn tortillas and sour cream.

Southwest-Style Shakshuka (Eggs Cooked in Spiced Tomato Sauce) Avocado, Epazote, Pinto Beans

For the Memorial Day holiday, try this vegetarian shakshuka for brunch, and save the meat for a big barbecue later in the day.

Memorial Day

My Memorial Day

Every year at the end of May, it is our duty to honor those who have laid down their lives to defend our freedom and ensure our liberty. Simultaneously we celebrate Memorial Day weekend as the official start of the summer grilling season. So in addition to serving awesome grilled foods and refreshing drinks, we proudly display the American flag and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. We turn on the television to watch the President lay a wreath at the Tomb of the Unknowns, and we listen with respect as a lone bugler plays the languid 24-note melancholy bugle call known as Taps.

“The solemn pride that must be yours to have laid so costly a sacrifice upon the altar of freedom.”
Abraham Lincoln

“A nation reveals itself not only by the men it produces, but also by the men it honors, the men it remembers.”
John F. Kennedy

“Memorial Day is a day of ceremonies and speeches. Throughout America today, we honor the dead of our wars. We recall their valor and their sacrifices. We remember they gave their lives so that others might live.”
Ronald Reagan

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Earthy Intoxicating Flatbread Pizza – Mushroom, Walnut, Black Truffle Sauce

Earthy Flatbread Pizza - Mushroom, Walnut, Black Truffle Sauce

Earthy Intoxicating Flatbread Pizza
Mushroom, Walnut, Black Truffle Sauce
Mozzarella, Parmesan, Chives

“Our black truffle sauce is made of Black truffles (tuber aestivum), harvested in the beautiful Piemont region in Italy. Only best quality black truffles are hand selected by experts before confectioning in jars to be tasted all year long. To create this amazing sauce, we are using artisan methods as well as high quality raw materials.”

Black Truffle Sauce from my friends at Gourmet Attitude is made with mushroom, olive oil, truffle, carrot, onion, salt, aromatic herbs and spices, garlic, and walnuts. The addition of Black Truffle Sauce to a humble mushroom flatbread transforms it into an intoxicating slice of heaven.

The flatbread is heated just long enough for the cheeses to melt and the edges to get a little crispy allowing the Black Truffle Sauce to release its heady aromas and intensify the robust earthy flavors.

Black Truffle

Earthy Flatbread Pizza Recipe

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Refreshing Rice Noodle Salad, Ginger Lime Dressing

Refreshing Rice Noodle Salad, Lime Ginger Dressing

Refreshing Rice Noodle Salad

Thai Brown Rice Vermicelli, Butter Lettuce
Carrot, Cucumber, Red Bell Pepper, Serrano Chile, Fresh Herbs, Peanuts
Ginger Lime Dressing

Warmer weather is on its way and this salad is the perfect antidote for those sweltering days to come. It’s light, cool, fresh, refreshing, and zingy. The rice noodles come from my friends at Explore Cuisine – made in Thailand, organic, whole grain, gluten-free. Crisp strips of colorful vegetables, a fiery chile, and lots of rough chopped basil, cilantro, and mint are combined with roasted peanuts and a lively ginger lime dressing. This rice noodle salad is lightweight yet satisfying and it’s a wholesome recipe to help beat that heat.

Refreshing Rice Noodle Salad Recipe

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Super Tasty Green Soup with Spinach, Zucchini, Potato

Green Soup - Spinach, Zucchini, Potato with Pine Nuts, Crema, Chili Oil

Green Velvet Soup
Spinach, Zucchini, Potato with Herbs & Spices
Toasted Pine Nuts, Crema, Chili Oil Garnish

It’s a soup with a luxurious deep green color and velvety texture. Spinach, zucchini, and potatoes are the base for this satisfying and healthful potage. A zippy garnish makes it anything but boring.

Fresh cilantro and toasted dried spices give this green soup a wonderful depth of flavor. Dried cumin seed, coriander seed, and fennel seed are added at the beginning of the cooking process to unlock their intense flavors. Fresh cilantro is added at the end of the process to preserve its essence and verdant aromas.

Where the chili oil adds a fiery touch, the Mexican crema add a cool richness. Unlike a “cream” soup, there is less than a tablespoon of cream per serving. Pine nuts add texture and that toasty note, which is mirrored in the toasted spices.

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Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto

Chickpea Spaghetti with Roasted Carrots
Cilantro Dill Pesto

My health-minded friends at Explore Cuisine have just released a new line of Pulse Pastas.  Certified vegan, organic, and gluten-free – their Pulse Pastas are made in Italy into spaghetti, penne, fusilli, and lasagne shapes.

Pulses are part of the legume family, the term “pulse” referring to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fiber, and low in fat.

Made of chickpeas, red lentils, or green lentils these noodles are much more than a gluten-free pasta substitute, they are smart choice for the chef to savvy home cook, and they make a perfect dish for everyone at the table. Packed with protein, high in potassium, with lower net carbs, and a good source of fiber – beyond the health benefits, these noodles have an impressive taste, texture, and color.

Here, chickpea spaghetti is paired with carrots that have been roasted and slightly caramelized for depth of flavor. The carrots were spiralized for a nifty presentation. Fresh and herby, with bright lemon and zippy garlic flavor – the cilantro dill pesto complements the roasted carrots. It is a simple but very tasty and healthful dish.

Chickpea Spaghetti with Roasted Carrots Recipe

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