Recipes

By David Vartanian of the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs* Ingredients: 1 pound jicama, peeled and cut into 1/2-inch cubes 1 red onion, diced 1 grapefruit, peeled 1 large orange, peeled[...]

Ingredients: 2 cups cooked red lentils, well drained 2 cups leftover chilled mashed potatoes 1 medium onion, grated 1 cooked carrot, chilled and mashed 2 tablespoons unsalted melted butter 2 eggs, lightly beaten 1/2 cup plain bread crumbs[...]

Ingredients: 4-5 cups chilled leftover mashed potatoes* 1/2 medium onion, grated 2 cloves garlic, minced 2 large eggs, lightly beaten 1/2 cup crumbled Feta, shredded Monterey Jack, Swiss or cheddar cheese or grated Parmesan cheese 1/4 cup[...]

Douglas Kalajian, author of Stories My Father Never Finished Telling Me, shares his favorite lamb shank recipe with Armenian Mirror-Spectator readers.* Ingredients: 4 meaty lamb shanks, trim off fat 1 large onion, coarsely chopped 4[...]

Ingredients: 4 cups Anjou or Bartlett pears, cored, peeled, cut into1/2 inch slices 2 cups Granny Smith apples, peeled and sliced 1 cup sugar or light brown sugar 3 tablespoons flour 3 tablespoons unsalted butter, melted 2-3 tablespoons[...]

Ingredients: 2 cups coarse bulgur 4 tablespoons unsalted butter or 1/4 cup olive oil 1/2 cup vermicelli pasta, broken into pieces 1 cup chopped onions 2 cloves garlic, minced 1/2 green, yellow or red bell pepper, seeded and chopped or 1/2[...]

Ingredients: 1 pound asparagus, washed, trimmed, cut into 2-inch pieces 3-4 tablespoons unsalted butter or olive oil (to taste) 2 cups chopped leeks, white part only (from 3 medium leeks) 1 medium onion, finely diced (or 4-5 shallots) 1[...]

By David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs* This salad with crunchy walnuts is for real blue cheese lovers.  Pair with a grilled steak or lamb chops and boiled baby red skin potatoes for a[...]

Ingredients: 6-7 cups yellow and zucchini squash, peeled and cubed 3-4 cloves garlic, minced 2 cups carrots, peeled and diced 1 1/2 cup onions, chopped 1 large potato, peeled and diced 6 cups reduced sodium chicken or vegetable broth (to[...]

Ingredients: 1 large head of cauliflower, in 1 1/2” florets 5-6 garlic cloves, peeled 1 large red, yellow or white onion, cut into wedges 8 oz. baby bella mushrooms, cleaned, cut in half 1 large sweet potato or Yukon Gold potato, peeled[...]

Ingredients: 2 16 oz. cans reduced sodium garbanzo beans, rinsed and drained 2-3 tablespoons olive oil or unsalted butter 4 cloves garlic, crushed 1 medium onion, chopped (white, brown or yellow) 2 stalks celery (and top greens), chopped 2[...]