Harissa and Date Pan Chicken - The Clean Gourmet

Harissa and Date Pan Chicken


Spicy and a little sweet, this is a meal for two that requires little chopping and prep.  It’s a beautiful date night (no pun intended) meal for the novice cook looking to impress😉.

Serve it over polenta, as I have here, or mashed Yukon potatoes.  The total active cooking time for the chicken is about 15 minutes, so I recommend getting the polenta or mashed potatoes going before you begin prep for cooking the chicken (unless you’re using instant polenta).  Even more fool-proof, simply serve with a hunk of crusty bread and a side salad.


Harissa and Date Pan Chicken

Serves 2


2 boneless chicken thighs, halved lengthwise, against the grain

1 1/2 tablespoons (a.k.a. 4 1/2 teaspoons) harissa paste

1/2 tablespoon (a.k.a. 1 1/2 teaspoons) avocado oil or olive oil

1 clove garlic, minced

1 beefsteak tomato, quartered and cut into 1/4-inch slices

1 medjool date or 3 deglet noor dates, finely chopped

1 tablespoon sherry vinegar

1/4 cup picked fresh parsley, minced

salt and black pepper, to taste


Marinate the chicken in harissa paste 30 minutes or up to overnight.

Heat a large pan, preferably cast iron, over medium-high heat.  Toss the marinated chicken with the oil and sear in pan, about 5 minutes.

Flip chicken thighs and arrange in a concentric circle towards the edges of the pan.  Add garlic, tomato, and dates to the middle of the pan and cook, tossing frequently, for about 5 minutes while the chicken sears.

Reduce heat to medium and begin to toss the chicken with the tomatoes, which should be breaking down.  Add sherry vinegar, parsley, salt, and a couple grinds of black pepper and cook an additional 5-6 minutes, until the thighs are cooked through and the tomato has fully broken down.

Serve over polenta or mashed potatoes and be sure to include some sautéed greens or a leafy green salad to make it a complete meal.


Creamy Indonesian Split Pea Curry with Lime Scented Yogurt

I love a good curry and I always have a variety of legumes on hand.  Indonesian curry is milder than Indian curry, so if you think you don’t like curry, you might actually like this.

To brighten up the curry, I add a dollop of zesty lime scented yogurt to each bowl just before serving.  For this, I use the best quality, grass fed yogurt made by Maple Hill Creamery.  Not only is the flavor of their certified 100% organic grass-fed dairy superior, but the nutritional benefits can’t be beat. Rather than grazing on a diet based on grain, corn, soy, or other feed which is not ideal and can cause the cows myriad health problems stemming from general inflammation, Maple Hill’s cows graze on a natural diet of meadow grasses, which keeps them in optimal health.  This means their bodies are not acidic, inflamed, and unhealthy.  Why does this matter to you?  Dairy from a healthy certified organic 100% grass-fed and antibiotic-free cow means the milkfat is very high in anti-inflammatory omega-3s (the stuff salmon, flax, and walnuts are prized
for) and also has higher levels of beautifying beta-carotene and ALA.

Bottom line: grass fed dairy not only means happier, healthier cows, but it also means happier, healthier you😀.


Creamy Indonesian Split Pea Curry with Lime Scented Yogurt

Serves 4-6


1 cup dried yellow split peas, sorted and rinsed

1 1/2 cups water + 2 tablespoons lime juice (from 1/2-1 lime)

2 1/2 cups low sodium chicken broth (vegetable is fine for vegetarian version)

1/2 teaspoon sea salt

1 large carrot, medium dice (about 1 cup cut)

2/3 cup Maple Hill Creamery Grass Fed Plain Greek Yogurt

1 1/2 tablespoons coconut oil or avocado oil

zest of 1 lime + 1 tablespoon lime juice

1/2 cup full fat coconut milk

1 teaspoon ground turmeric

1 tablespoon minced fresh ginger, from about 1-inch piece

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

12 turns black pepper (about 1/4 teaspoon)

1 medium onion, small dice

2 cloves garlic, well smashed and peeled

1/3 cup unsweetened grated coconut

4 scallions, thin bias cut, to serve

cilantro or micro cilantro, to serve


Soak split peas in salted water with lime for about an hour. Add peas to 2-quart pot with broth and chopped carrot.  Simmer peas until soft and breaking apart, about 30 minutes.

Mix Greek yogurt with lime zest and juice in a small bowl and set aside.

Heat a teaspoon of oil in a medium pan over medium low heat and sauté the ginger, onion, and garlic until soft, about 4 minutes.   Reduce heat to low and add the turmeric, cumin, and cayenne and sauté another 30 seconds.  Stir in coconut milk and grated coconut and let meld in the pan five minutes. Add the sautéed mixture to the split peas.


To make extra creamy, use an immersion blender to partially purée the peas.  Alternatively, ladle about half of the soup into a blender and run until smooth; stir back into pot with the unblended soup.

Serve over jasmine rice and top with a dollop of lime scented yogurt and a sprinkling of scallion and cilantro.

Indonesian Split Pea Curry - The Clean Gourmet

**This is a sponsored post, but all content is honest and reflects my true beliefs.




Tahini Apple Snack Cake

I try to post fully original content on this website, but I had to share this adaptation of a recipe from one I saw on Thrive Market’s blog last year, as I get this requested at least once a month by clients and friends.  I’ve reduced the sugar, subbed buttermilk with grass fed yogurt, and I use apple instead of pear since pear ripeness is so unpredictable.  I also like baking in mini loaf pans, as it’s easier to share and bakes much faster.

So here you have it!  A perfect balance of nutty and a hint of sweet, it’s a unique way to savor fall.

Tahini Apple Snack Cake

Makes 3 mini loaves or 1 regular loaf


1 1/2 cups unbleached all-purpose flour or gluten-free all-purpose mix (plus 1 tablespoon, separated)

1 cup blanched almond flour

2 tablespoons sesame seeds (sub 1 tablespoon with black sesame seeds if you can find), plus a little extra for sprinkling on top

2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup softened butter, coconut oil, or avocado oil

1 cup + 1 tablespoon unbleached sugar

1/2 cup tahini (if you keep yours in the fridge, bring to room temperature)

1 large egg

1 large egg yolk

3/4 cup European style grass fed yogurt

1 large apple, peeled, cored, and cut into 1/2-inch cubes

What to do:

Preheat oven to 325 degrees Fahrenheit and grease one 9x5x3-inch loaf pan or 3 mini loaf pans with butter, oil, or nonstick spray.

Toss apple chunks with 1 tablespoon flour in a small bowl and set aside.

Whisk flour, almond flour, sesame seeds, baking powder, baking soda, and sea salt together in a medium bowl.

In a large bowl, whisk butter or oil with sugar until fluffy, about 1 minute.  Add egg and egg yolk and mix again until pale and light, about 1-2 minutes.  Stir in tahini and yogurt.

Fold in dry ingredients with a rubber spatula until halfway incorporated.  Add apple chunks and fold gently, being very careful not to overmix, until the dry is fully incorporated with the wet.

Pour batter into prepared pan/pans and sprinkle with sesame seeds for garnish.  Bake for about 1 hour and 20 minutes for large loaf, or 45 minutes for mini loaves, until a toothpick inserted into the center comes out clean.

Tahini Apple Snack Cakes - The Clean Gourmet

Adapted from: https://thrivemarket.com/blog/nutty-tahini-complements-delicate-pear-in-this-light-tea-cake


Sage Pesto Pasta with Caramelized Onion, Eggplant, and Beans

The humidity is dissipating and the days are getting shorter.  Fall has just arrived, but we’ve still got buckets of eggplant.  Start transitioning to fall cooking by using robust herbs, such as sage and rosemary, on that late summer produce.


12 ounces penne pasta (I love Jovial Einkorn or Tinkyada Organic Brown Rice for this)

1-2 tablespoons olive oil

1 yellow onion, medium dice

2 cloves garlic, thinly sliced

2 cups cooked pinto or cranberry beans (or 1 can, drained and rinsed)

1 cup roasted eggplant rounds (roast yourself, 400º 12 mins each side, or get from deli section).

2 teaspoons minced fresh oregano

2 teaspoons red wine vinegar

salt and black pepper

Sage pesto (below)


Heat a large pan (ideally cast iron) over medium/low heat and begin to caramelize onions, 15-20 minutes.  Cook pasta in salted water, according to package instructions.  Drain and set aside.

Once the onions are golden and soft, turn heat up to medium and add garlic, pinto beans, and eggplant rounds.  Let heat through, stirring not too frequently so that things crisp up a bit.  Toss in pasta, oregano, and red wine vinegar and season with salt and pepper.

To serve, top with sage pesto and arugula.

Good side dishes: braised cabbage or arugula tomato salad with balsamic glaze.

Sage pesto:


1/3 cup firmly packed sage leaves

1 bunch parsley (I use 4″ of the middle stems, where it’s half leaves, half stem)

2 tablespoons lemon juice, from about 1/2 lemon

1/3 cup extra virgin olive oil

1/3 cup + 1 tablespoon parmesan

Heaping 1/2 cup pecans (walnuts are best alternative)

1 medium clove garlic, minced

1/4 teaspoon sea salt

About 7 turns of freshly ground black pepper


Process all ingredients in a food processor or blender until you get a paste.  Adjust for salt to taste.

Mesquite Banana Bread - The Clean Gourmet

Mesquite Banana Bread

No, this is not barbecue flavored banana bread.  Mesquite powder (or “flour”) is what boosts this banana bread.

Mesquite powder is made of dried and ground pods from the mesquite plant.  It has a toasty, sweet flavor, yet it’s extremely low on the glycemic index.  Renowned for its nutrition density, mesquite is high in protein, magnesium, potassium, iron, and zinc.  Also, thanks to its high proportion of fiber, it actually reduces the glycemic load of whatever you’re adding it to (baked goods, smoothies, oatmeal, etc.), giving you sustained energy and fewer snack cravings.

This banana bread is loaded with flavor and nutrition.  Aside from the addition of mesquite, it’s gently sweetened with bananas and a hint of coconut sugar, and is made with whole wheat and almond flours for extra fiber and minerals.

Mesquite flour tends to have stubborn clumps, so make sure to sift it, or else you’ll end up with pasty clumps of mesquite flour in the finished product.

To make it pretty, top with banana slices or pecan halves before placing in the oven to bake:).

If you find you love mesquite as much as I do, I highly recommend you try Warm Pecan Mesquite Milk– perfect for cozy fall and winter nights, it’s essence of mesquite in a mug.


1/2 cup mesquite flour

1/2 cup almond flour

1 cup whole wheat flour

1 ½ teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Scant 1 cup mashed banana (about 3 medium bananas)

1/3 cup grass fed butter or 1/2 cup coconut oil

1/3 cup coconut sugar

1/2 cup European style yogurt (preferably grass fed cream on top) or buttermilk

2 large eggs, lightly beaten

1/4 cup pecan halves, broken into pieces

What you need:

Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper (alternatively, makes 2 mini loaves).

Sift flours, baking powder, baking soda and salt in a medium mixing bowl. Beat butter and coconut sugar in a large bowl.  Add eggs, mashed banana, and yogurt.  

Add the dry ingredients to the wet ingredients, mixing with a large spatula until just incorporated.  Fold in the pecans.  Bake for 40-50 minutes (30-35 minutes for mini loaves), or until a knife or toothpick comes out clean.  Cool in the pan 20 minutes before transferring to a cooling rack to cool completely.


Basil Thai Noodles with Bison and Zucchini + Spicy Quick Pickled Cucumber

Bison (or Buffalo) is a sustainable alternative to beef, as bison don’t graze nearly as intensely as cattle and, since they are native to North America, are adapted to the American climate and natural food sources.  This means less land and energy needed for shelter/heating and we don’t need to spend gallons of water growing their food.

Aside from the ecological bonuses of eating bison rather than beef, the health benefits of bison meat include lower saturated fat, more omega 3s, more protein, and fewer calories. Another plus, it’s illegal to administer growth hormones to bison in the U.S and antibiotics are rarely needed since they’ve evolved to survive in North America.

So choose bison next time a recipe calls for beef!  Bison’s flavor is similar to, if not better than, beef and it’s becoming more and more readily available.


Before you start working on the noodles, do the Spicy Quick Pickled Cucumber.  It takes five minutes to prepare and it’ll be perfect within 30 minutes, just when you’ve finished your colorful bowl of noodles.


This answer to take out is a fun way to enjoy ground bison, but feel free to substitute the meat with tempeh for vegetarians.


Basil Thai Noodles with Bison and Zucchini

Serves 4


1/2 pound wide rice noodles

1 tablespoon + 2 teaspoons toasted sesame oil, divided

1 teaspoon sesame seeds

1 pound grass fed ground beef or bison (or tempeh if vegan)

¼ teaspoon salt

1 medium yellow onion, sliced

1-inch piece ginger, peeled and minced

3 cloves garlic, minced

2 tablespoons coconut aminos, or 1 tablespoon soy sauce

2 tablespoons fish sauce

1 teaspoon coconut sugar

1 large carrot, thin matchstick cut or bias cut

1 large zucchini, medium matchstick cut

1 ounce Thai basil or regular basil (about 1 cup picked leaves), stemmed and left whole

juice of 2 limes

3 scallions, bias cut (reserve some of the green cuts for garnish)

1/2 cup roasted peanuts, to finish

What to do:

Cook wide rice noodles 9 minutes (may vary depending on the brand you buy- check package directions), and toss with toasted sesame oil and sesame seeds.  Set aside.

Sauté ground meat in oil in a large high sided skillet over high heat.  Break it up as it cooks, but be careful not to agitate too much- you want to allow the meat to brown.  Season with salt and remove from pan with a slotted spoon or spatula and add to noodles, trying to keep drippings in the pan.

In the same pan you used to cook the meat, sauté onion, ginger, and garlic in drippings and remaining 2 teaspoons of toasted sesame oil over medium high heat, about 5 minutes.  Deglaze pan with coconut aminos and fish sauce. Add carrot and zucchini and continue to cook, tossing frequently, about 5-8 minutes or until softened.  Add vegetables to noodles, along with basil, lime juice and scallion.  Toss and serve.  Garnish with reserved scallion and more sesame seeds or some roasted peanuts.

Great with sesame roasted broccoli and spicy quick pickled cucumber (below).

Spicy Quick Pickled Cucumber


1 cucumber, peeled and cut into quarter moons

1 clove garlic, smashed and peeled

pinch red pepper flakes

1/8 teaspoon sea salt

1 tablespoon unseasoned rice vinegar

1/2 teaspoon coconut sugar

What to do:

Combine all ingredients, cover, and let marinate 20 minutes or overnight.


2016-08-22 16.06.19

Pesto, Quinoa, and Chickpea Eggplant Bake

Woo!  My first video.  It’s a little rough, but hey, it’s a start🙂.  Scroll to the bottom to watch the assembly.  (FYI I forgot the chickpeas in the making of the video – doh! – just be sure to add them to the quinoa, as described in recipe instructions.)

I pretty much always have pesto and cooked chickpeas in my freezer; and quinoa, crushed tomatoes, and Parmesan are standard provisions as well.  I don’t think I’m the only one on this front, so if you’re only missing one or two of the above, this baked delight requires a minimal amount of planning to make.  It’s essentially a lighter eggplant parmesan with a quinoa pesto twist.

Marinara is pretty basic to whip up- garlic, parsley, and basil simmered in crushed tomatoes- but an organic store bought sauce will do.  Just look for one without sugar in it for authentic flavor and to avoid adding hidden refined sugars to your diet.

Pesto, Quinoa, and Chickpea Eggplant Bake - The Clean Gourmet

Pesto, Quinoa, and Chickpea Eggplant Bake

Serves 6


2/3 cup quinoa (ideally sprouted)

1 1/3 cup broth or salted water

2-3 medium Italian or globe eggplant (about 1 lb)

1 tablespoon olive oil or avocado oil

1 cup cooked chickpeas

3 tablespoons pesto

About 14.5 ounces marinara sauce (crushed tomatoes, garlic, basil, parsley)

1/3 cup goat cheese, mascarpone, or ricotta

1/3 cup grated Parmesan

1 cup fresh basil, finely chopped

What to do:

Preheat oven to 425 degrees F.

Bring quinoa and broth to boil, then reduce heat to lowest setting and simmer about 18 minutes, until liquid is absorbed.  Set aside.

While quinoa cooks, slice eggplant lengthwise ¼” thick.  Sprinkle slices with salt and let rest in a large colander 15-20 minutes. Rinse, squeeze, and pat dry slabs with clean kitchen towel or paper towels.  Toss with oil and arrange on a baking sheet (alternatively, you can spray evenly with Misto oil sprayer).  Roast for about 20 minutes, until tender and browned.

Toss cooked and cooled quinoa with chickpeas and pesto.

To assemble:

In a medium baking dish, layer: marinara, half of eggplant slices, all of quinoa mix, goat cheese (or mascarpone, ricotta, etc.) and a bit of marinara, remaining eggplant slices, rest of marinara, Parmesan.

Bake 20-30 minutes, until sauce is bubbling and Parmesan is browning.  Top with fresh basil and serve.

Make ahead: Roast eggplant and cook quinoa ahead of time.  Assemble ingredients ahead of time in a metal pan (cold glass or ceramic may crack if placed immediately in a hot oven.)


Yellow Cauliflower and Squash Freekeh Bowl - The Clean Gourmet

Yellow Cauliflower and Squash Freekeh Bowl with Manchego

“What’s freekeh?”, you might be saying.  Freekeh is an ancient form of wheat that is truly delicious.  Nutty in flavor and creamy in texture, you can replace the rice in risotto or paella with this fun little grain for a more flavorful and faster cooking twist on such classics.  Freekeh is also higher in fiber and protein than rice, so why not try it?  (It is not, however, gluten free!  So keep that in mind when preparing for those with an intolerance.)

The key to this creamy, risotto like, dish is to use some really delicious, collagen-rich stock.  Stock is the main building block for flavor and a super creamy texture.  My favorite is made with chicken and venison bones, but a mix of beef bones and chicken wings is a great substitute.  Many specialty grocers and butchers now sell bone broth, so you don’t have to make it yourself if you’re not much into D.I.Y.-ing.  If I haven’t convinced you of the superior flavor of bone broth, the many health benefits of it are further reason to consider it (many resources online explain why).

Cooking the cauliflower and zucchini until very tender also contributes to the creamy texture.  I like the slightly cheesy flavor of yellow/orange cauliflower (a.k.a. “citrus cauliflower”), but regular white cauliflower will do fine as a substitute.

Note: The freekeh absorbs quite a bit of liquid when soaking, so you’ll probably want to use a bigger bowl than you think you’ll need for that initial step.  Of course, you can skip the pre-soak, but I recommend it, since it makes the grains more digestible and quicker cooking.


Yellow Cauliflower and Squash Freekeh Bowl with Manchego

Serves 4-6


1 cup cracked freekeh, soaked overnight (if you forget or don’t have time, increase broth by 1 1/2 cups and cook additional 10-20 minutes)

2 tablespoons olive oil

1 large shallot, finely chopped

2 medium cloves garlic, minced

8 ounces oyster mushrooms, torn or cut into large pieces

2 yellow zucchini/summer squash, medium dice

1 small/medium head yellow “citrus” cauliflower (about 1.25 lbs), cut into small florets (white cauliflower is a fine substitute)

3 cups rich homemade stock

1 teaspoon sea salt

about 1/4 teaspoon freshly ground black pepper

3 sprigs fresh thyme

half bunch parsley, very finely chopped

4 ounces Manchego cheese, cut into ¼” chunks

micogreens or more fresh parsley, to serve

What to do:

Drain and rinse soaked freekeh, then set aside.

Heat a large pot or Dutch oven over medium heat.  Add olive oil, shallots, garlic, and mushrooms, cooking until softened, about 2 minutes.  Add squash, cauliflower, drained freekeh, thyme and stock.  Stir well, bring to a simmer and cover.  Continue to cook until freekeh is cooked through and vegetables are nice and soft, about 20-30 minutes.  It’s best to stir a few times during cooking to prevent sticking and to increase creamy texture.  Don’t worry about the vegetables getting mashed- that’ll just make it more creamy:).

Uncover, taste to confirm that the grains are finished cooking, and stir in parsley and cheese.  Adjust for salt and pepper and top with microgreens or more fresh parsley to serve.

Great served with a peppery arugula salad and some baked chicken or white fish for protein.


Cucumber Melon Mint Smoothie - The Clean Gourmet

Cucumber Melon Mint Smoothie

Cucumber is actually a melon so, technically, the name is redundant, but no one probably cares.  I love a good theme, and cucumber and cantaloupe fit the melon theme perfectly.

I love cantaloupe (like other melons) for smoothies because its mellow sugar and flavor let you still appreciate a good homemade nut milk, while the low acidity makes for a super creamy smoothie that could almost pass off as a milkshake.

If you can’t have dairy, sub the yogurt with coconut cream.  You can either buy a can of it or open a can of regular coconut milk and scoop out the solids (a.k.a. the cream) that have separated from the liquid.

Note: If your cantaloupe and cucumber aren’t frozen, I recommend adding a few cubes of ice or frozen nut milk.

Cucumber Melon Mint Smoothie

Serves 1-2 


⅔ cup nut milk (I love almond sesame milk from scratch for this smoothie) or grass fed cow’s milk

1 ½ cups cantaloupe chunks (ideally frozen)

½ medium cucumber, peeled and cut into chunks (ideally frozen)

1 teaspoon cold milled flaxseed

4 fresh mint leaves

½ teaspoon vanilla extract or 1/4 teaspoon vanilla powder

⅓ cup yogurt or 1/4 cup coconut cream

1 Medjool date

Optional: 1 scoop protein powder (I use Tera’s Whey Grass Fed Plain)

What to do:

Place all ingredients in blender and run at high speed until smooth, 1-2 minutes.  Serve immediately.


Greek Summer Vegetable Gratin - The Clean Gourmet

Greek Style Summer Vegetable Gratin (Plus a Bonus: Greek Style Lemon Potatoes)

I live in a very Greek neighborhood of Queens, but rarely go out to eat.  That’s not to say I’m not piqued by what I see in the specialized grocery stores in my area.  Seasonal produce, an entire wall of olive oils, SIXTEEN kinds of fresh feta, and ready meals that are not fried chicken and mushy macaroni salad, name a few examples.

This is usually a quick mid-week dinner, served alongside sautéed broccoli rabe or a simple salad with oregano and red wine vinaigrette.  However, if we want something heartier, I’ll also make some classic Greek style lemon potatoes.  Bonus! I’ve included said recipe below- no photo, but trust me, they’re delish😉.

Greek Style Summer Vegetable Gratin

Serves 3-4


⅓ cup quinoa (or ½ pound ground lamb, turkey, or beef for grain free/high protein version)

½ teaspoon salt

¼ tsp ground cinnamon

¾ tsp sweet paprika

¼ tsp ground allspice (ground clove is a good substitute)

¼ teaspoon crushed coriander

¼ teaspoon dried dill

⅛ teaspoon ground black pepper (I do about 6 turns on a pepper mill)

1 tablespoon extra virgin olive oil

1 small/medium yellow onion, small dice

3 cloves garlic, minced

2 medium carrots, peeled and cut into rounds (cut on the bias if your carrots are skinny)

⅓ cup vegetable or chicken broth

14.5 oz can tomato sauce

1 tsp honey

2 medium zucchini or summer squash

1 small eggplant (I like white, Japanese, or Italian varieties)

Handful fresh parsley, finely chopped

For the topping:

2 eggs

½ cup grated Parmesan

⅔ cup 2% Greek yogurt

A few grinds black pepper

What to do:

Preheat oven to 400 degrees Fahrenheit.  Cook quinoa in 2/3 cup water with a pinch of salt.  If using meat, brown in a pan with a bit of oil over medium/high heat until fully cooked, breaking it up with a heat resistant spatula or wooden spoon as it cooks.  Scoop out with slotted spoon and set aside.

Assemble spices (salt, cinnamon, paprika, allspice, coriander, dill, black pepper) in a small bowl or cup and set aside.

Meanwhile, sauté carrots, onion and garlic with olive oil in a large sauté pan over medium heat.  Once soft, add spices and sauté for 1 minute, until fragrant.

Add broth, zucchini, and eggplant, cover and simmer on medium for 10 minutes.

While the zucchini and eggplant cook, mix eggs, Parmesan, yogurt, and black pepper for topping in a small/medium bowl and set aside.

Add tomatoes, cooked quinoa (or meat), and honey and cook an additional 5-10 minutes, covered, until vegetables are just tender.

Pour into casserole dish and spread yogurt topping over stew.  (If your pan is oven safe, skip a step and pour the yogurt topping right over stew in the pan you’re cooking in.)

Place in preheated oven and cook for 20 minutes, until topping is set.  Sprinkle with a generous amount of parsley and serve.

Inspired by: http://www.nytimes.com/2011/10/11/health/nutrition/11recipehealth.html?ref=kale

Greek Style Lemon Potatoes


2 pounds Yukon gold potatoes, peeled and quartered lengthwise

2 tablespoons lemon juice

1 teaspoon dried oregano

1/2 teaspoon garlic flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups vegetable broth

1/4 cup extra virgin olive oil

What to do:

Preheat oven to 400 degrees F.

Toss all ingredients together in a baking dish and bake one hour, or until potatoes are fork tender.