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,[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
“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[...]
Summer Turkey Salad with Lemon Dressing By Christine Vartanian Datian 4 cups fresh turkey breast, diced 4-6 cups mixed greens, spinach, endive, Bibb or Romaine lettuce, washed, torn roughly 2[...]
