Salade de courgettes grillées inoubliable...

Feta rôtie aux tomates et aux câpres Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful spread. Perfect for summer! Burst cherry tomatoes, capers, and a flash under the broiler transform an ordinary block of feta into a surprisingly addictive and flavorful spread. Chèvres frits What's missing from the final cut of this recipe scene was the charming shepherd, Lionel's version of fried cheese. Lionel crowded the cheese in a pan and didn't get the oil hot enough, resulting in an unattractive mush of cheesy oil. James just had to make it look like I was cooking on my own. I urge you to learn from Lionel's mistake and make sure your oil is hot and you only fry a few pieces of cheese at a time. Preheat the oven to 220CStart by making the salsa.

Champignons marinés Shimeji are those odd-looking clusters of small mushrooms you often find in so-called "exotic" selections at the supermarket. They have an appealing firmness that is retained during light cooking. Here, they're combined with chestnut mushrooms and marinated to make a refreshing mix that you can serve on its own, add to salads (try it with red and white endive and lots of soft herbs), or combine with other great things, as I do here. Whisk together the oil, vinegar, maple syrup, juice of one lemon, about half a teaspoon of salt and some black pepper. Put all the mushrooms in a large bowl, pour over the dressing, stir, making sure all the mushrooms are coated, and leave to marinate for an hour.Meanwhile, make the sauce. Orzo à la grecque This plate of Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo is a great easy meatless dinner for any night of the week. Crispy pan-fried feta cheese paired with spiced chickpeas and zucchini and severed over a creamy garlic lemon yogurt and buttery basil orzo. When you’re in need of an easy, colorful, and fresh dinner…make this vegetarian dish. Every bite is layered with delicious spring flavors. And the feta?

Crème de cèpes This creamy mushroom soup with black garlic and porcini is my latest obsession! Probably this has something to do with the season, and that’s because every fall I start to crave comforting, earthy recipes and dishes that smell like fall! Yes, it’s not only pumpkin and squash that smells like fall (though if you’re head to toe into the fall spirit you may also want to check this butternut squash risotto). And I promise you this: once you smell this velvety and ultra creamy soup, you’ll think you’re in the forest! If you happen to visit this blog often, then you know about my latest obsession, black garlic! Using black garlic in a recipe is the perfect way to get all the benefits of garlic (or more accurately twice the health benefits) plus a sweet and earthy taste without the strong smell of raw garlic.

Ragoût de petits pois The Mediterranean cuisine is full of simple and healthy meals often made with cheap ingredients. This Greek pea and potato stew is a vegan recipe made in one pot and it only requires 30-40 minutes of your time. I dare to say that using frozen peas is probably even better than using fresh ones, not only for your convenience, but also because today peas are frozen just hours after their harvest, something that preserves all of their healthy nutrients, their natural sweetness and their fresh taste. In Greece, this pea and potato stew is served as a main course, especially during times of Lent. It belongs in the “Lathera” category, which means “cooked with oil”.

Curry de pois chiches à l'halloumi grillé The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. Mini-feuilletés de fromage frais aux épinards There's nothing quite as delicious and fulfilling as the combination of good friends and good food, so why not come together to connect and share over these savory puff pastry bites? With my hubby and I about to become empty-nesters, we've vowed to ourselves to take advantage of that extra bit of time that we may be finding ourselves with soon, and enjoy more socializing and intimate gatherings with friends and the people that we hold dear. The truth is, it isn't just teenagers that need and want that amazing connection with peers, those like-minded people of a similar age that just seem to “get you”; but we, "adults", long for those types of connections, as well, and they're incredibly important to our well-being and to the health and happiness of our spirits!

Chou-fleur rôti entier au sabzi khordan serves 6 to 8 as an appetizer, 4 to 6 as a sideactive time: 15 minutestotal time: 2 hoursdownload a PDF to print 1 medium/small head cauliflower (700g)1 tablespoon olive oil1/2 teaspoon cinnamon1/2 teaspoon ground cumin1/4 teaspoon turmeric1/8 teaspoon ground cardamom1/8 teaspoon rosewater (optional)Salt to taste1/4 cup tahini (60g)3 tablespoons lemon juice (45g)3 tablespoons water (45g), optional1/4 teaspoon crumbled rose petals (optional)1 bunch basil1 bunch cilantro1 small bunch chives1 small bunch mintBread for servingPreheat the oven to 375°F.Cut the stem so the cauliflower sits level, and (optionally) discard the leaves. Combine the olive oil, cinnamon, cumin, turmeric, cardamom, rosewater (do not add extra—it should be very subtle), and salt to taste (about 1/2 teaspoon) and brush all over the cauliflower, getting under the leaves. Place in a cast iron skillet or another baking dish with room around it, and place in the oven.

Salade de farro aux poivrons rôtis et à la feta This ancient variety of wheat, when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture. It deserves its healthy credentials, too, because some people who are intolerant to wheat can eat farro. Farro is sold whole, semi-pearled, pearled, which determines the time it will take to cook (anywhere between 15 minutes and an hour). When done, it should be tender but retain a real bite. If you can't get farro, use pearl barley and you'll still end up with a highly satisfying result. Thanks to Claudine Boulstridge.

Croustillants épinards-artichaut Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Spinach-Artichoke Dip Wonton Cups. I have a confession to make. While developing this recipe for Spinach-Artichoke Dip Wonton Cups, I ate not one, not two, not four, but five of them. Artichauts braisés et petits pois frais aux herbes If you can't get freekeh use bulgar wheat but cook it for only 5 minutes, before draining and refreshing. To clean the artichokes, cut off most of the stalk and start removing the tough outer leaves by hand. Once you reach the softer leaves, take a sharp serrated knife and trim off 2–3 centimetres from the top. Cut the artichoke in half lengthways so you can reach the heart and scrape it clean with a small knife.

Purée de carotte épicée Prep 10 minCook 35 minServes 4 as a side You’ll be surprised how much flavour you can get from carrots when you give them the chilli heat and sweet spice treatment. To make this mash dairy-free, use olive oil instead of butter; if you do, heat the oil with the ginger and seeds for only a couple of minutes, until fragrant. Put the chillies, vinegar and sugar in a small bowl with a quarter-teaspoon of salt, massage together and leave to pickle for at least 30 minutes, and ideally overnight.Put the carrots in a steamer (or colander that fits inside a large pot with a lid), put on a high heat, cover and steam for 25 minutes, until you can cut through them easily.