Mediterranean Recipes

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Roasted Bell Pepper and Cucumber Dill Salad Recipe Recipe

Sometimes the simplest things make the most delicious dish. My husband Lulu planted Persian cucumbers this year and lately he's been harvesting 2-3 cucumbers a day. I love the flavor of Persian cucumbers and have had a lot of fun coming up with simple recipes that showcase them.

Salads are a great way to enjoy cucumbers and this recipe is no exception. Since cucumbers have a high water content, I salted them to draw out moisture for a crisp result. I paired them with roasted red bell peppers and seasoned the salad with a simple lemon and extra-virgin olive oil vinaigrette. I also sprinkled a few toasted pine nuts for texture and added fresh dill because this herb marries superbly with the vegetable.

This salad will be a hit at any picnic, pool party or barbecue. It tastes like summer!


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Cucumber and Yogurt Salad Recipe Recipe

I'm still working on using the cucumbers from our garden. I know my husband Lulu spent a lot of time planting all the vegetables so I try my best to make flavorful dishes using the results of his hard labor. 

Today I used Marketmore cucumbers and served them as a first course. The dish was composed of seeded, sliced cucumbers, finely chopped pickled grape leaves and diced red bell peppers. I tied the flavors of the salad together with a dressing made with yogurt, mustard and olive oil.

I understand that the process of planting, watering and caring for the vegetables requires a lot of work, so I definitely feel responsible for creating unique dishes that showcase the quality of the ingredients. Love you Lulu! Don't we make a great team?


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Homemade Falafel Recipe Recipe

Homemade Falafel Recipe

06.11.12 by Jackie

The weather has been so pleasant in the Bay Area this weekend that I thought it would be nice to have something fun and refreshing for dinner. We haven't had falafel sandwiches in a while, and since there are so many vegetarians in my house, it was a perfect choice. Other than the falafel themselves, all that was required to prepare a full dinner was a little yogurt (Tzatziki) sauce, diced tomato salad and some pita bread.

To make the falafel I used a combination of fresh fava beans, canned chickpeas, pistachios, fresh bread and a few spices. We prepared a large number, stored a few in the freezer and deep-fried the rest. The key to light falafel is to coarsely chop the ingredients as opposed to blending the chickpeas too smoothly.

I served the meal family style with mini pita bread pockets. Everyone got to put their own sandwich together, which was half the fun. It was absolutely delicious and the preparation was almost effortless.


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