Za’atar and Pomegranate Roasted Tofu

While browsing the web to find an interesting recipe for fresh pomegranates, I came across an inspiration for this sweet, sour and tangy dish. Since I had recently written about za’atar, my favorite Middle Eastern spice, I thought this recipe would be a great follow-up as it includes another traditional Middle Eastern ingredient, pomegranate molasses. Both… Read More

Kamut Salad with Carrots and Pomegranate

A vibrant mix of colors and an interesting blend of textures, this Moroccan-inspired salad can easily steal the show on any holiday table. I love the inclusion of Kamut, an ancient grain, in this colorful salad. The mix of colors—orange, red, bronze and brown—makes it a perfect side dish for this time of year. Stunningly… Read More

What’s a Kohlrabi?

At a recent trip to my local farmers market, I came across kohlrabi. To be honest, I had no idea what it was nor did I have the slightest idea of what to do with it. This sputnik-shaped vegetable intrigued me. I asked the farmers for advice and immediately bought a few to begin experimenting at… Read More

Mini Banana Apple Bran Muffins

With all the flavor of a big muffin, these mini muffins fit nicely into little hands, and big ones too.  As a mother aspiring to raise a “Petit World Citizen,” I was happy to accept a recent invitation to a morning café with French speaking mothers and their children. As my French speaking ability is far… Read More

Creamy Farro with Honey Roasted Grapes

A supremely comforting breakfast perfect for a chilly morning in the fall. Lately, I’ve been experimenting with ancient grains—farro, kamut, quinoa, barley, and more. I love the idea of bringing Old World staples to modern day cuisine. Whole grains are so versatile, flavorful, satisfying, and with a little creativity and attention they can also be… Read More