Moussaka

This incredibly comforting and delicious dish is akin to a Middle Eastern version of Sheperd's Pie.

The spices are warming (cinnamon), digestive (coriander and black pepper), and anti-bacterial (allspice and oregano).

Enjoy!

Know that you can make it vegan by using kidney beans instead of turkey or beef and olive oil instead of butter.

Moussaka

For the sauce:

  • 1 pound ground turkey or beef (hormone / antibiotic free)

  • 2 tablespoons olive oil

  • 1 chopped onion

  • 4 chopped garlic cloves

  • 1 teaspoon each: cinnamon, coriander, allspice, black pepper

  • 2 teaspoons dried oregano

  • 1 bay leaf

  • 1 cup tomatoes (diced)

  • 1/4 cup red wine

  • Salt to taste

For the layers:

  • 4 tablespoons unsalted butter

  • 1 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 2 eggplants or 3 zucchini

  • 3 Yukon gold or other yellow potatoes

  • Olive oil

Prepare the sauce by chopping the onions and sautéeing then in olive oil for 5 minutes or until translucent.

Add the garlic, spices and beef or turkey. At the wine and stir well with a metal spatula until meat is thoroughly cooked.

Add the tomatoes, bring to a boil, reduce to simmer and simmer for 15 or 20 minutes until the sauce is reduced and thick.

Remove bay leaf.

Meanwhile, slice the eggplant or zucchini, toss with olive oil and salt, and roast at 415 degrees for 25 minutes. Remove from oven and set aside.

Boil the potatoes, drain three quarters of the boiling water, mix with nutmeg and butter and mash thoroughly with a fork or potato masher. Set aside.

Reduce oven heat to 375.

Oil a 9x9 baking dish or small rectangular casserole dish. 

Assemble the moussaka:

place a layer of beef/turkey sauce on the bottom;

Arrange half of the eggplant/zucchini over it;

Cover it with another layer of beef;

Add the rest of the zucchini/eggplant;

Smooth the potatoes over the top.

Bake at 375 for 25 minutes or until potatoes are golden.

Cool for 10 minutes before slicing.

Enjoy!

moussaka.jpg

Salad Dinner

Summer is the time to enjoy creative combinations of fruits and vegetables with tangy dressings.

Try these for your next dinner party, picnic, or potluck.

PEACHY GREEN BEAN SALAD

You will need:

  • 3 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon each: salt and freshly ground black pepper1 pound ripe peaches, sliced

  • 1 handful lemon balm,  finely chopped

  • 2 pounds green beans, ends snipped

  • 1/2 cup almonds, chopped

Whisk oil vinegar, salt, and pepper in a large bowl.

Slice, pit and add peaches. Mix well and set aside.

Bring a saucepan of salted water to a boil.

Add beans and cook until crisp-tender, about 3 minutes. 

Add to peach mixture. Toss to combine.

Add almonds, toss one more time, and serve!

GET CREATIVE: Enjoy with white bean, garlic and parsley salad.

TOMATO SWEET POTATO SALAD

You will need:

  • 3 large sweet potatoes, chopped into cubes

  • 3 tablespoons olive oil

  • 1 teaspoon each: coriander and salt

  • 1 inch fresh ginger root, minced

  • 2 handfuls cilantro, chopped

  • ¼ cup fresh lime juice

  • 1 tablespoon raw honey

  • 3 small tomatoes, chopped

Preheat oven to 400 degrees.

Place sweet potatoes on a baking sheet with oil, coriander and salt.

Bake for 45 minutes.

Whisk ginger, cilantro, lime and honey in a large bowl. 

Add potatoes and tomatoes.

Toss to combine and serve warm.

GET CREATIVE: Sprinkle goat cheese over the top. Roll the salad into wraps and slice length-wise into bite-sized pieces.

LENTIL BEET SALAD

You will need:

  • 1 pound red and /or golden beets, chopped

  • 4 tablespoons olive oil

  • 1 teaspoon salt

  • 2 cups indigo or green lentils, soaked for 3 or 4 hours

  • 2 tablespoons brown mustard

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 red apple, chopped into cubes

  • 2 tablespoons honey

  • 2 cloves garlic, pressed or minced

Preheat oven to 400 degrees.

Place beets on a baking sheet with oil and salt.

Roast for 1 hour or until fork-tender.

Bring soaked lentils and 4 cups of water to a boil.

Reduce heat to simmer and cook, covered, about 45 minutes. 

Drain, discarding liquid, and rinse through a fine-mesh colander.

Place in a large bowl and toss with mustard, oil, vinegar, apple, honey and garlic.

Add beets, toss once more, and enjoy!

GET CREATIVE: puree the whole salad and shape it into burgers. Bake at 375 for 10 minutes on each side and enjoy with green salad and toasted sourdough bread drizzled with olive oil.

roychan-kruawan-327903-unsplash.jpg