Sautéed Zucchini and Tomatoes

Last year I picked out an unusual herb plant from our local nursery. The name of the plant is epazote and it’s a perennial aromatic herb used in cooking. Both the fresh leaves and tender stems are used in soups, stews, making teas, among other things. Check out the link above for more information!

Continue reading “Sautéed Zucchini and Tomatoes”

Begun Bhaji (Fried Eggplant)

I love eggplant for its delicious taste and smooth and velvety texture. It doesn’t hurt that it’s healthy too. Growing up, my Mom used eggplant in many dishes. She would either deep fry it in a chick pea flour batter, stir fry it, or pan fry it in a skillet. The pan-fried version of this dish is called Begun bhaji, which is what I make in this recipe.

Continue reading “Begun Bhaji (Fried Eggplant)”

Tahini Sauce

Over the years, I have bought many jars of Tahini paste from the store, which is basically just toasted sesame seeds with oil. I buy this because I like to combine it with spices, lime juice, and other ingredients to make a Tahini sauce to use as a dip, to make hummus, or to drizzle over meat on the grill. Tahini sauce is really versatile and wonderful and you need to know about if you don’t already!

Continue reading “Tahini Sauce”