Summer means it’s time for bumper crops of seasonal vegetables – zucchini, tomatoes, you name it! Here’s a quick and tasty recipe to help use…
Browsing Category Meatless
Spinach – Stuffed Baby Bella Mushrooms
I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in recipes, so this giant…
Vegetable Gouvedge – an Armenian comfort food!
Doug and I are just back from a 14-day transatlantic cruise. We left from Fort Lauderdale, FL’s Port Everglades (a short 40-minute drive from our…
White Bean, Spinach and Garlic Soup from Christine Datian
My version of Christine Datian’s soup I don’t know how cold it gets where you live during the winter, but it never gets very cold…
Feta and Potato Patties
If you’re looking for an easy appetizer or side dish that doesn’t require a lot of work, try these tasty morsels which combine freshly mashed…
Crustless Zucchini Pie – Armenian Style! (aka Tutumov Boreg)
When my local farmer’s market advertised home-grown zucchini for $.19 a lb. this past week, I thought it was a misprint. Lo-and-behold, it was FACT!…
Cheese Beureks from ‘Salpy’s International Kitchen’
In my last post, a reader named Steph inquired about a recipe her mother and grandmother used to make – a type of choreg, she…
Pakla-ov Beurag or Payleh Bereg (A Fava Bean, Potato and Onion Turnover)
Pam Moroukian wrote in asking for a recipe for payleh bereg (spelling varies). She referred to a story she’d read on The Armenian Kitchen written back…
Eggplant Walnut Ricotta Rolls with Fresh Greens and Basil Salad
If you’ve been following The Armenian Kitchen, you’ll recognize the name, Christine Datian. I’ve posted a good number of her creative recipes in the past. Christine…
Left-over Lentil-Bulgur Kuftas, the Armenian ‘Breakfast of Champions’?!?
I am pleased to report that the lentil-bulgur kuftas were well-received at our Womens’ Guild Welcome-Back luncheon this past weekend. (Thank you, ladies!) I made…