Time: 20-25 minutes

Serves: 6-8 as side dish

Inspiration: Amazing musician and artist in the kitchen, Tony Khalife, exposed me to a few super healthy foods I’d never cooked before, such as kale. He whipped this up one day and I loved it so much I’ve been making it ever since.

Ingredients:

• 1 small white or red onion
• 1-2 tablespoons olive oil
• 1 bunch kale
• 2-4 portabella mushrooms (shitakes work well too)
• 1 small Japanese eggplant (optional – I love the sweetness and texture that this brings to the dish)
• Salt and pepper

Preparation:

• Wash kale and mushrooms.
• Cut the onion in half, and then slice thin.
• In a large skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
• Slice the mushrooms and add them to the onions.
• Cut the tough ends off the kale, hold all the leaves together on a cutting board and begin slicing thin strips.
• Add the kale to the skillet once the mushrooms have softened, and cover for about 5 minutes.
• Add salt and pepper to taste – continue cooking – covered or uncovered until done.

Time: 20-25 minutes

Serves: As many as you’d like

Inspiration: Tony Khalife taught me so much about the basic cooking of beautiful foods. He also taught me that sautéing an onion to start off a dish makes the house smell beautiful and rounds out the flavor and texture of many pan-fried vegetable dishes like this one. I love all kinds of mushrooms. I typically do this dish with Shitake mushrooms, per the recipe below, but last night I couldn’t find them and bought Cremini’s instead (photo above).

Ingredients:

• 1 small white or red onion
• 1-2 tablespoons olive oil
• Green beans
• Shitake mushrooms (can do equal parts beans/mushrooms or vary it by your taste)
• Salt and pepper

Preparation:

• Wash mushrooms and green beans and snip off the ends of the beans.
• Cut the onion in half, and then slice thin.
• In a skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
• Cook shitakes until they begin to soften.
• Add green beans, salt and pepper to taste, and cook uncovered for about 10 minutes or until the veggies are at your desired firmness. You can also cover them for the first 5 minutes or so to speed up cooking as they will steam a bit.

Notes: If you use Cremini’s or other fast cooking mushrooms instead, add the green beans before the mushrooms. Cook until they are about 5 minutes away from being finished, and then add the mushrooms for the last five minutes or so.

Wine Suggestions: You’ll probably select a wine that goes best with your main course, but if you are considering wines that are most complimentary to green beans, good pairings are Sancerre or Gruner Veltliner. A light, earthy red such as a Red Burgundy is a fabulous pairing with the mushrooms – you might consider that if you go very heavy on the mushrooms and light on the green beans.

Time: 45 minutes active, 6 hours total. Approximately 20 minutes to make the marinade and cube chicken, 5-6 hours to marinate, and 25 minutes to skewer and cook.

Serves: 6-10

Inspired by: I’ve always loved a lot of Indian chicken dishes that use yogurt marinades to tenderize the chicken and various curies for fabulous flavors. I just started experimenting with various ingredients and have found that I like just about any similar combination. I took notes once so I could share this with friends.

Ingredients:

• 1 ½ pounds skinless chicken breast cut into 1 inch pieces
• ½ cup yogurt
• ½ cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1 tablespoon curry powder (mine is very spicy – select type according to how spicy you want it)
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 lemon (add 20 minutes before cooking)

Preparation:

• Cut the chicken into 1 inch cubes.
• Mix all rest of the ingredients well (except lemon) in large bowl.
• Add the chicken to the mixture and marinate in the refrigerator for 5-6 hours.
• Put on skewers, and drizzle with fresh lemon juice about 20 minutes before cooking.
• Cook on grill at about 400 approximately 5-6 minutes each side – you should see grill marks – check to ensure it is cooked through – with metal skewers and fairly high heat – it will cook fast.

Notes: This is even good warm or cold for a picnic with greek salad, and pita bread for sandwiches and yogurt dill sauce. It’s easy for dinner parties and super easy for larger parties as you can serve it as finger food with toothpics and the yogurt dill sauce for dipping.

Wine Suggestions: Spicy, medium bodied reds and off-dry whites.

Time: 30 minutes active; 1.5 hours total. Approximately 30 minutes to prepare and layer the ingredients and 50-60 minutes for cook and cool time.

Serves: 8-12 as a side dish

Inspired by: My friend Samantha Lincoln who is creative and always makes beautiful food. She served this one night for a dinner at her house and told me she just made it up. She used lavender salt, which sounds awesome! I use sea salt since that’s what I keep around, but would love to try that sometime to see how it enhances the flavor. The flavors in this dish are very Mediterranean and go so well with many of the dishes I love to make such as curry chicken kabobs, Armenian rice pilaf and Greek salad – in fact – that’s a perfect combo for a dinner party. Sometime I’d like to make this with thick layer of garbanzo beans to have as a lunch/meal, rather than just as a side dish.

Supplies:

• 9 x 13 x 2 inch glass baking dish
• Turkey baster (not required, but it’s helpful to have something to easily remove the water that accumulates in the dish from the veggies while cooking)

Ingredients:

• 2 small Japanese eggplants or 1 large eggplant
• 1 – 3 zucchini depending on size
• 4 – 8 tomatoes
• 1 cup chopped fresh basil (or you can substitute with fresh Italian parsley)
• ½ – 1 cup parmesan cheese
• ¼ cup olive oil
• Approximately 3 teaspoons sea salt
• Approximately 1-2 teaspoons black pepper
• Approximately 1-2 teaspoons white pepper

Preparation:

• Preheat oven to 400 degrees.
• Slice eggplant and zucchini into 1/8-inch rounds and slice tomatoes as thin as possible so they hold together (so soft middle doesn’t fall out).
• Lightly coat the inside of your baking dish with olive oil or non-stick olive oil spray.
• Lightly brush the eggplant and zucchini with olive oil.
• Layer the eggplant in the bottom of baking dish, then zucchini, and then tomato (do this twice so you have six layers – save the prettiest tomato slices for the top layer). Between each layer, lightly sprinkle salt, white and black pepper, chopped basil and parmesan cheese.
• Cover with foil and cook for about 30 minutes, then remove some of the water that has accumulated in the bottom of the dish (a turkey baster works well for removing water).
• Uncover and cook for another 15 minutes – watch so that the cheese and basil on top don’t burn.
• Remove any standing water in the bottom of the dish, and let it rest and cool for about 10 minutes before serving.

Wine Suggestions: You’ll probably select a wine to go best with your main course, but if you were just pairing with this dish, a lighter style Sangiovese or Grenache blend would be nice, possibly a Red Burgundy, or a crisp, aromatic white such as Sancerre or Gruner Veltliner.

Time: 10 minutes

Serves: 2-4 as a side dish

Inspired by: My love for asparagus, lemon and quick turn cooking when I’m in a hurry but want to eat healthy!

Ingredients:

• 1 bunch asparagus – ideally thin tender ones
• 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

• Begin to heat a sauté pan or cast iron skillet.
• Wash and drain the asparagus. Snap the tough ends off the bottom.
• Grate the peel of the lemon with a fine grater (approximately 1 tablespoon of zest).
• Put the olive oil and the asparagus into the hot pan and toss well.
• Cook until you begin seeing the outside char but still firm.
• Squeeze lemon over the asparagus and add salt and pepper to taste.
• Cook asparagus just a bit more until it is your desired firmness; toss with lemon zest just before removing from skillet to serve.

Wine Suggestions: You might select a wine that goes best with your main course, however, Asparagus is one of those foods that has certain chemicals in it that can make your wine taste green and vegetal. Charring the asparagus on the grill or as in this recipe can help reduce that effect quite a lot, as can cooking with thin spears (which have less of these chemicals). Cheesy sauces and dressings help too, but I prefer to eat lighter and taste the asparagus! A few rules of thumb are to stay away from wines with lots of tannin and oak and choose crisp aromatic varietals such as Sauvignon Blanc, Verdejo, Pinot Gris or Gruner Veltliner and maybe an unoaked Chardonnay. Fruity, spicy and off dry whites such as Riesling and Gewürztraminer are good too, and Champagne is always a great option. With the lemon flavors in this dish I think the best pairing are high acid wines such as Champagne, an unoaked Chablis, White Burgundy or Sancerre.

Time: 15-20 minutes

Serves: As many as you’d like

Inspired by: Green beans are one of my least favorite vegetables, but when they are dressed up with things I like such a nuts and cheese, it changes everything.

Ingredients / Preparation:

• Green beans for as many as you are serving.
• Wash beans and snip off ends.
• Toss in olive oil, salt and pepper.
• Saute over medium heat for 5-10 minutes (depending on the texture you prefer). Sprinkle with grated Manchego (or any hard salty cheese) and toasted almonds.

Wine Suggestions: You’ll probably select a wine that goes best with your main course, but if you are considering wines that are most complimentary to green beans, good pairings are high acid, unoaked wines that can compliment herbal flavors such as Sancerre, Verdejo or my favorite would be a Gruner Veltliner that seems to pair well with most anything.