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[...]
By Christine Vartanian Datian Vartanian Datian layers Mediterranean flavors — seasoned ground lamb and slices of fresh eggplant — then tops the works with bread crumbs and Feta cheese and[...]
By Christine Vartanian Datian 3 medium cucumbers, peeled, thinly sliced 1 small red onion, finely chopped or minced 1 jalapeno pepper, seeded and finely chopped 2-3 scallions, finely chopped 1/2[...]
By Christine Vartanian Datian Originally published in Sunset Magazine, March 2012. Ingredients: 8 ounces angel hair pasta (or any style pasta) 2 tablespoons olive oil 1/2 large onion, sliced or diced[...]
By Christine Vartanian Datian Ingredients 3/4 pound linguini or angel hair pasta (or favorite pasta) 2 teaspoons rice vinegar 2 cups shredded or diced skinless chicken breast 4 large cloves[...]
Ingredients: 2 medium skinless rotisserie chicken breasts, diced 1/2 medium red onion, thinly sliced 1/2 cup Greek-style vinaigrette dressing 1/4 cup each celery and cucumber, diced 1/4 cup Italian flat-leaf parsley,[...]
By Christine Vartanian Datian 1 large baked or store-bought chicken breast, skin removed; diced or shredded 2 (6-inch) Greek pitas (no pockets) 1/2 cup pesto sauce 1 medium tomato, thinly[...]
By Christine Vartanian Datian Ingredients: 1 1/2 pound dried lentil beans, rinsed and drained 1/3 cup medium or fine bulgur 4-5 cups beef, lamb or vegetable broth 4 cups water[...]
By Christine Vartanian Datian Ingredients: 4 medium Japanese eggplants or 2 medium eggplants, sliced in chunks 2 medium red onions, cut into chunks 2 carrots, peeled and slice[...]
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[...]
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,[...]
