olive oil

Thyme & Garlic Baked Spiraled Potatoes

Thyme & Garlic Baked Spiraled Potatoes

Potatoes or sweet potatoes are always a delicious gluten-free side dish. You can serve them in many ways, for example, baked, pureed, fried, or boiled. In this recipe, I spiraled the potatoes and baked them with the skin in the oven. This makes the outside edges very crispy and taste almost like potato chips, while the inside has a delicious soft and almost creamy texture. I created this recipe as a side dish for my Easter recipe Herb Crusted Lamb with Carrots and Broccolini.

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White Bean Hummus

White Bean Hummus

You may have noticed that I’m a huge fan of hummus, and that’s why I always try to combine it with new ingredients. In this recipe, I added organic white beans with mediterranean spices to create a smooth and creamy vegan hummus. Did you know that white beans offer a generous quantity of magnesium, which can help your body handle stress better. They are also packed with slow digesting carbohydrates and have a low glycemic index, which is good for your blood sugar level.

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Eggplant and Feta Casserole

Eggplant and Feta Casserole

On my first visit to Istanbul recently, I saw so many different and delicious ways eggplant can be prepared, it was amazing and inspiring. In this dish I combined some of the flavors of Turkey to create a quick, easy, and vegetarian dish you can enjoy by itself or with grilled lamb or meat. My husband is a big fan of eggplant, and I have to admit, I’m turning into almost as big of a fan as he is.

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Sweet Potato Hummus

Sweet Potato Hummus

Hummus is always a great snack in between or as a tapa or meze when welcoming guests at your home. In this recipe I used sweet potatoes, which are not only delicious, but also a great source of beta-carotene, which helps raise the vitamin A level in our blood. Adding olive oil helps to extract the beta-carotene benefits of this root vegetable even more.

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Vegetarian Pasta Sauce with Truffle Oil

Vegetarian Pasta Sauce with Truffle Oil

This summer we spent a week in Tuscany. We like the region a lot, the historic old towns, the landscape, and of course, the good food and wine. At one of the wine farms we had a delicious lunch and wine tasting menu. The primo piatto was homemade pasta with vegetarian sauce – very simple, but full of flavors. Based on this delicious experience, I decided to create my own. The combination of the vegetarian pasta sauce, rosemary, organic pasta, white truffle in olive oil, and freshly grated Parmesan, was a taste explosion in our mouth. Give it a try.

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