Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and I have posted a few fassoulia recipes on this site…
Browsing Category Vegetables
Sorrel Soup with Leeks and Peas
My first encounter with aveluk (wild sorrel) was in 2015 when Doug and I were in Yerevan. I’d ordered aveluk soup at a local restaurant…
Roasted Asparagus Salad Recipe
Asparagus, a vegetable associated with springtime, is paired with fresh, diced tomatoes, crumbled Feta cheese, and bits of fresh basil for a tantilizing salad.
Easter Spinach Salad
If you’re looking for a special dish to serve for Easter, try this salad/side dish featuring fresh spinach and plain madzoon (yogurt).
‘Zoom Cooking’ with Chef Serge Madikians: Tabouleh and Ja’Jik!
For my birthday this year, my daughter Mandy and son-in-law Ron, presented me with a special gift – a ZOOM cooking class with Chef Serge…
Zucchini with Pistachios and Basil
Last week I received an order of the most wonderful unsalted California pistachios (without shells). Before using the pistachios, I toasted them in the oven…
Olive and Nut Salad (Tzitabedoughi yev Engouizi Aghtsan), a recipe by Aline Kamakian, Mayrig Restaurant, Beirut, Lebanon
We all know about the devastating explosions which occurred in Beirut on August 4th. Buildings and businesses in ruins, lives lost. Mayrig, Aline Kamakian’s restaurant…
“Dzvov Lobi” or Havgitov Lupia, a Green Bean and Egg recipe from Lucine Kasbarian
The recipe for Green Beans and Eggs (Dzvov Lobi or Havgitov Lupia), was sent to me by Lucine Kasbarian who first sampled it in Sisian, Armenia. She…
Armenian Mixed Vegetable Dolma – a recipe from The Gutsy Gourmet
Today’s post, which Christine Datian recently submitted to The Armenian Mirror Spectator, features an updated version of Armenian dolma created by the late Dr. Harold…
Roasted Eggplant with Raisins and Pine Nuts
Vegetable dishes are abundant during the Lenten season. Christine Datian shares one of her go-to recipes which is perfect during Lent, or anytime. Christine’s Roasted…