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Go topKousa is a prolific summer plant, just like zucchini, only Lebanese kousa is a light green variety similar to Mexican squash, which is also light in color. Lebanese kousa is favored because of the tender marrow without large seeds that is perfect for stuffing either with our Lenten, vegan stuffing, or with traditional lamb and … Continued
purslane—baqle—picked and washed for salad © linda dalal sawaya 2015 Purslane, is an internationally common, succulent weed originating in India, known in Arabic as baqle or berbeen in Iraq, as my dear Iraqi friend Aseel tells me. It contains more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant making it a superfood: … Continued
As an artist, cook, and gardener, for me the Pacific Northwest is nirvana for cooking seasonal Mediterranean cuisine, painting en plein air, and for planting almost anything. Right now in my garden the flat leaved Italian parsley, Petroselinum crispum neapolitanum, the straight alternate to curly parsley Petroselinum crispum, has thrived over our mild Mediterranean-like winter as a biennial, … Continued
BY: Ameera David/Contributing Writer Just ten years ago, no one but a handful of vegetarians had ever heard of hummus. Today, Nielson reports the existing market for hummus is at $250 million— with the dip now being declared the fastest growing deli item in supermarkets. Now, in addition to choosing amongst different brands, the consumer … Continued
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