A fresh look on cooking with sustainability and a budget!
Every season has a unique range of fresh produce to offer depending upon where you live in the world. Although it’s wintertime in the Mediterranean region of the world, there’s still a plethora of delicious, affordable and seasonal produce available at the grocery stores and farmers market.
Although this does not represent a collective view of all the seasonal produce, I like to think of it as a small cornucopia of winter vegetables.
A lovely leafy green that’s great to cook like spinach or a more tender version of some of my other favorite greens (e.g. collards & turnip greens)
Their deep red hue makes them beautiful to look at and beautiful to eat. Great for boiling and making a delicious salad or for roasting in the oven.
Roasted eggplant is my absolute favorite way of working with this beauty. Although it means discarding the skin (which is not so great) it means a simple & delicious way to utilize it!
Think beyond the salad. Roast them, bake them, sauté them! There’s so many different ways to prepare them. They’re sweet and delicious but they also absorb the flavors of herbs and spices nicely!
How can I resist when a farmer has a cart full in the middle of the city center. Fresh from the farm and beautiful in color to pair with the orange carrots for a delicious roasted meal.
Just a hint of mint can go a long way! It’s perfect to add to a garlic yogurt for a delicious sauce for meat or to use in a Mediterranean salad such as Tabbouleh, to compliment the flavors of the parsley and lemon.
Sweet and the best friend to tomatoes, I love making sauces and meals with red peppers. They pair perfectly in stir fry, savory pasta sauces or a thick curry. They are a must for my produce shopping trips because they always compliment a meal so well!