Monthly Archives: September 2017

Moroccan Spiced Cauliflower

This is a warm salad that is easy to prepare and seasoned with a unique blend of spices for a complex finish.  Primary technique – blanching vegetables.


  • 1 bunch carrots, peeled and sliced into disks
  • 1 head cauliflower, chopped into florets
  • 1 16 oz. can garbanzo beans, drained and rinsed
  • 4 quarts water
  • 4 tablespoons kosher salt
  • juice of 1 lemon
  • 2 Tablespoons olive oil
  • 1 Tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon tumeric
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne
  • ½ teaspoon pepper
  • fresh parsley, chopped


  1. Bring 4 quarts of water to a boil in large stock pot.  Add salt.
  2. Carefully spoon carrots into boiling water.  Let cook for 5 minutes before adding cauliflower to water as well.  Allow vegetables to cook until just tender when pierced with fork.
  3. Drain vegetables in a colander and briefly toss under cold water.  Set aside.
  4. Combine vegetables and garbanzo beans in a large bowl.
  5. Add olive oil, lemon, and spices.  Mix well.
  6. Serve warm or store in refrigerator and serve cold.

Homemade Vegetable Stock

It’s finally starting to cool off here in Seattle as we approach the first day of fall on Friday.  We’re approaching the cozy, rainy weather that needs to be warmed with hot coffee and soups.

Here’s a recipe to homemade vegetable stock which can be made ahead of time and stored in the freezer until you’re ready to make some soup, or other recipes calling for stock.


  • 1 Tablespoon high heat oil
  • 1 celery bunch, chopped into 1-inch peices
  • 2 carrots, peeled and chopped into 1-inch peices
  • 2 onions, chopped into 1-inch peices
  • 1 fennel bulb, chopped into 1-inch peices
  • 1 head of garlic, halved
  • bunch parsley
  • 1 bay leaf
  • 1 teaspoon whole peppercorns


  1. Heat oil in large stock pot.
  2. Add vegetables and stir until they begin to soften.
  3. Add enough water to cover vegetables (4 quarts).  Bring to boil, and reduce heat to simmer for 1-1 ½ hours.
  4. Once cooked, strain through fine mesh sieve and discard solids.  Store in freezer until ready to prepare recipe calling for stock.

Mediterranean Salad with Roasted Eggplant Hummus


Mediterranean Salad

  • 1 bunch green leaf lettuce, chopped and rinsed
  • 1 green bell pepper, chopped
  • 1 cucumber, diced
  • 3 roma tomatoes, diced
  • 4 oz. feta cheese
  • ¼ cup kalamata olives
  • fresh parsley, minced
  • fresh mint, minced


  • ½  cup olive oil
  • juice of 1 lemon
  • 1 Tablespoon white wine vinegar
  • 1 clove garlic, pressed
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Roasted Eggplant Hummus

  • one large eggplant
  • 1 Tablespoons high heat cooking oil
  • 1 Tablespoon tahini
  • 1 Tablespoon greek yogurt
  • juice from ½ lemon
  • 2 cloves garlic, pressed
  • salt and pepper to taste
  • ½ Tablespoon olive oil
  • pinch of red pepper flakes
  • pinch of fresh parsley, minced


  1. Preheat oven with broiler on high.
  2. Pierce entire eggplant with fork several times.  Brush with oil.
  3. Let broil in oven until eggplant looks burnt (severely charred).  Turn eggplant to ensure all sides are charred.
  4. Remove eggplant from oven and let cool.  Peel back skin when eggplant is cool enough to be handled with fingers.
  5. While eggplant is cooling, chop and prepare vegetables for salad and combine in a large bowl.
  6. Mix all dressing ingredients well, and dress salad when ready to serve.
  7. Combine flesh of eggplant, tahini, yogurt, lemon juice, garlic, and olive oil in a medium sized bowl.  Mix well.
  8. Transfer to serving dish and sprinkle with red pepper flakes and fresh parsley.  Serve alongside Mediterranean Salad and warm pita bread.

Pan-Roasted Baby Turnips


  • ¼ cup water
  • 3 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 3 tablespoons oil
  • 1 bunch baby turnips, stems removed to be used later and turnips quartered into wedges
  • kosher salt to taste
  • sea salt flakes
  • chives, roughly chopped


  1. Whisk water, honey, and vinegar in a small bowl.
  2. Heat oil in a skillet of med-high heat.  Add turnips and season with salt.  Stir occasionally and cook until turnips begin to brown.
  3. Add vinegar mixture and turnip stems.  Cook until turnips are tender and crisp on the edges.
  4. Finish with sea salt and fresh chives.