By Christine Vartanian Datian Yield: approx. 4 to 6 serving Ingredients: 2 1/2 cups dried split yellow peas, picked over and rinsed 6-8 cups water, chicken or vegetable broth 2-3[...]

By Christine Vartanian Datian Ingredients: 2 cups shredded or grated Parmesan, Jack, Mozzarella or mizithra cheese (or a combination) 2 medium eggs, well beaten Chopped flat-leaf parsley and mint, about 1/4 cup[...]

By Christine Vartanian Datian Ingredients: 1 16 oz. can garbanzo beans, drained except for 1/4 cup of the liquid (use this liquid) 1 1/2 cups plain white Greek yogurt (more[...]

By Christine Vartanian Datian Serve these rich, tasty crab enchiladas with a sliced tomato, cucumber and red onion salad. If vine-ripened tomatoes have already disappeared in your area, use cherry[...]

By Christine Vartanian Datian Ingredients 1 pound or a little less angel hair pasta, vermicelli or bow tie pasta (whole grain or plain) 1 medium onion, chopped 4-5 large cloves[...]

By Christine Vartanian Datian Ingredients: 2 or 3 (15-ounce) cans Great Northern or cannellini beans, with their liquid 4 slices low sodium thick-style bacon, cut into small pieces (reserve some[...]

By Christine Vartanian Datian 1 large bunch broccolini, ends trimmed 1 large roasted red bell pepper, peeled, seeded, diced 1/2 medium onion, minced 1/2 cup black or Kalamata olives, chopped[...]

Ingredients: 5 tablespoons unsalted butter 1 medium yellow onion, finely chopped 3/4 cup crushed uncooked vermicelli 2 cups medium coarse bulgur 2 cups hot sodium-free beef broth (chicken or lamb broth may also be[...]

  Ingredients: 1 1/2 cups red lentils, rinsed and drained 3-4 cups water 1 1/2 cups fine bulgur 1 large white onion, finely diced 1 tablespoon sea or Kosher salt[...]

Ingredients 8-9 cups fresh baby spinach leaves, washed 1 cup cooked white or brown rice 1/2 head Romaine lettuce, washed and chopped (or use arugula, Bibb lettuce or any variety[...]