By Christine Vartanian Datian Winter Red Lentil Soup 2 1/2 cups red lentils, rinsed and drained 1/4 cup coarse bulgur 4 cups low sodium chicken or beef broth, or 2 quarts lamb broth, if available 4-5 cups water 2-3 stalks celery (plus[...]

By Christine Datian Vartanian   1 medium eggplant, unpeeled, cut into 3/4 inch slices 2-3 beefsteak tomatoes, sliced thinly 1/2 cup fine bulgur, covered with boiling water for 20 minutes, drained 2 cups fresh chervil leaves, torn or[...]

By Christine Vartanian Datian 4 large brioche buns, halved 8 slices cooked bacon or turkey bacon, drained 8 slices baked or roasted turkey breast, sliced thin 4 slices Jack, Sharp Cheddar or Swiss cheese 4 slices fresh pineapple (or you[...]

By Christine Vartanian Datian Here’s a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.   8 slices (about 11 oz.) rustic sourdough or Italian[...]

By Christine Vartanian Datian 1 large yellow or red onion, finely diced or chopped 1 medium red bell pepper, seeded, diced 1 medium green bell pepper, seeded, diced 2 stalks celery (and tops), diced 2-3 cloves fresh garlic, minced 1/2 cup[...]

By Christine Vartanian Datian Ingredients 3 or 4 medium avocados, sliced 1 medium eggplant, sliced, 1 pound medium shrimp, peeled and deveined 2-3 cloves garlic, minced Diced feta cheese Juice of one lemon or lime 8-10 corn, flour or whole[...]

By Christine Vartanian Datian   Ingredients 1 pint red or yellow cherry tomatoes (or half and half) 6 boneless, skinless chicken breasts 2 cups fresh mushrooms, halved 1 cup shredded Swiss cheese (more to taste) 1/2 cup white onions,[...]

By Christine Vartanian Datian   Ingredients 4 medium pork cutlets, cut about ¼ in. thick 2 cups fresh mushrooms, diced or sliced 3/4 cups plain or Italian breadcrumbs or 3/4 cup all-purpose flour seasoned with sea salt, black pepper,[...]

By Christine Vartanian Datian   Fresh Spinach, Bacon and Bulgur Salad 2 cups medium bulgur (#2 or #3) found at Middle Eastern markets 4 cups low sodium chicken broth or water 1 medium bunch spinach, washed and torn in pieces 8 slices[...]

By Christine Vartanian Datian Lemon Mint Hummus Place the following ingredients in a blender, cover, and process until the mixture is smooth; place in a bowl, drizzle with olive oil and garnish.  Top with roasted pine nuts, if desired.[...]

“This fragrant roasted Japanese eggplant is dressed in an herbed balsamic vinaigrette dressing. This dish is easy to prepare and can be served as a side salad or for a mazza spread on pita bread, flat bread, or cracker bread.”[...]