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Something Fishy
The versatility of white fish: psari plaki with cod, sauteed tilapia with mustard-mushroom cream sauce, and every kid's favorite, baked fish sticks.
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Tilapia: Variations on a Theme
Tasty tilapia from Asia to Italy: Five-spice tilapia with ponzu sauce and veggie-fied garlic noodles; and tilapia piccata over sun-dried tomato couscous.
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Divide and Conquer
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over...
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B’stilla-dillo
I didn't expect to enjoy this unlikely mixture of ground beef, Moroccan spices, dates, capers, and almonds, but it was the perfect balance of salty, savory, sweet, and crunchy. I paired it with...
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Moghrabieh with Levantine Roast Chicken
I took inspiration from moghrabieh, a pea-sized Lebanese semolina couscous, serving it with a roast chicken rubbed with Levantine spices and basted with lemon juice.
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Romeo and Veronique
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
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When Life Gives You Lemons
Chicken roasted with lemon curd and salmon roasted with lemon slices: two very different, but equally delicious uses for Meyer lemons.
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A Foray into the Mediterranean Diet
An account of my Mediterranean Diet experience for a food therapy course.
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