Heirloom Tomato Salad 

2 1/2 cups brown or green lentils1 cup long or short grain rice1 teaspoon kosher salt1/2 teaspoon white pepper1 bay leaf4 tablespoons extra virgin olive oil5 onions, 3 finely chopped and 2 thinlysliced1 teaspoon cumin1 teaspoon sweet paprika Rinse lentils, strain and place in a large pot. Add 5 cups of water and bring mixture…

Huevos haminados (overnight eggs) pair nicely with roasted eggplant, butternut, sweet potato and zucchini. Add some dips—chummus, tehina and matbucha. Add briny black olives and the most mouthwatering pickled turshi (cauliflower, green beans, carrots and red peppers pickled with curry, turmeric, vinegar, salt and a little sugar). Garnish with crispy radishes and fresh basil for…

2 lbs branzino or sea bass fillets, cut into4-inch pieces1 tablespoon kosher salt1/4 cup extra-virgin olive oil1 large leek, finely sliced6 garlic cloves, chopped1 orange pepper, chopped into long slivers10 ounces cherry tomatoes, cut in half1/2 cup white wine1 cup vegetable broth or water2 teaspoons mustard powder2 cups petite green peas1 lemon, thinly sliced1/2 teaspoon…

1-2 lbs white fish fillet (sea bass or branzino )1 tablespoon kosher salt1 large leek, finely chopped 1/4 cup extra virgin olive oil 2 golden or red potatoes thinly sliced2 Roma tomatoes cut into quarters1 red bell pepper sliced1/2 cup white wine1 lemon slicedHandful of cilantro, parsley and dill roughly chopped.  Salt the fish and let sit…

4 cups thawed frozen kataifi (shredded Phyllo pastry)4 tablespoons unsalted butter2 tablespoons sugar8 ounces fresh mozzarella, thinly sliced and at room temperature1/2 cup Saffron syrup1 cup chopped pistachios1/4 cup dried baby rosebuds, for garnish Place the kataifi in a bowl and gently separate the strands with your fingers. Melt butter in a cast-iron skillet over low heat….