serves 6 14     lasagna sheets for the tomato sauce 4       olive oil 4       cloves garlic, mashed 6      ounces can tomato paste 1       16-ounce can tomato sauce 1       teaspoon dry basil salt and pepper to taste for the basil pesto [...]

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I have to say that lentils are one of my favorite type of beans. It is full of flavor, high in iron, high in fiber, easy to cook and very in-expensive.  I make some kind of lentil dish at least once a week and this salad is one of the more popular one in summer [...]

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I can’t think of a more inappropriate word for a vegetable than the word, “leek.”  It brings forth images of anything but good food, which is what a leek is.  For those of you who have never used leeks in cooking, permit me to describe what it is.  It looks like a green onion on [...]

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If you love eggplant like me, you are going to love this dish. It has flavor, texture, color and it is very healthy. serves 4 2          medium eggplant 1          small onion, chopped 1          cup chopped parsley 1/2      cup chopped cilantro 2 [...]

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I was asked the other day by a slight acquaintance whether or not my husband cooked at home.   I think some men are good cook, some men are not good cook but they are good helper , and then there is the others.  The others are the one you don’t want them in the kitchen.  My [...]

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Stuffed zucchini with bulgur and garbanzo beans serves 4 4      zucchinis 2      cups coarse bulgur or #3 1      cup cooked garbanzo beans 4      scallions, chopped 2      medium ripe tomatoes, diced 1/4  cup chopped fresh mint zest of two lemons 1/4   cup tomato paste 1 [...]

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Boiling the wheat to make bulgur One of the great inventions of cooks in the Levant is bulgur wheat.  Buglur is made by bar-boiling wheat, which is defined first as boiling the wheat, then drying it.  Bulgur is an ingredient that adds such a great deal do dishes from that part of the world. It [...]

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