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Freekeh (pronounced freak-uh) is a healthy whole grain food. A young green wheat that goes through a process of roasting, is then cracked or left whole. Love the smokey flavor and nutty texture of freekeh and like other grains, perfect in salads. High in fiber, protein and iron, freekeh is another favorite grain of ours. And when mixed with green beans and tahini, what’s not to love about this fresh tasting salad.
Continue reading “Green Beans and Freekeh Salad with Tahini Sauce”
Freekeh (pronounced freak-uh) is a healthy whole grain food and is young green wheat that goes through a process of roasting, is then cracked or left whole. Really love the smokey flavor and nutty texture of freekeh and like other grains, perfect in salads. Freekeh is high in fiber, protein and iron and has become another favorite in our kitchen and we love this salad of green beans and freekeh with tahini.
Continue reading “Green Beans and Freekeh Salad with Tahini Sauce”
The Aubergine Cheesecake was my first Yotam Ottolenghi recipe to make from his cookbook Plenty More. Part of the reason for buying the cookbook was for a cookbook club gathering at Words Bookstore and Cafe. Apparently the recipe for the aubergine cheesecake was almost excluded from his cookbook due to space issues… in the end it was included and in my house we are eternally grateful. Although it’s called a cheesecake, it’s similar to quiche without the pastry case. A fan of quiche, za’atar and anything aubergine, this was the dish I prepared for the cookbook club. Continue reading “Aubergine Cheesecake from the Cookbook Plenty More”
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