Vegetables

Green Beans and Zucchini (Fassoulia yev Tutum)

Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and I have posted a few…

2 years ago

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…

2 years ago

Roasted Asparagus Salad Recipe

Asparagus, a vegetable associated with springtime, is paired with fresh, diced tomatoes, crumbled Feta cheese, and bits of fresh basil…

3 years ago

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…

3 years ago

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…

4 years ago

Olive and Nut Salad (Tzitabedoughi yev Engouizi Aghtsan), 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…

4 years ago

“Dzvov Lobi” or Havgitov Lupia, 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…

4 years ago

Armenian Mixed Vegetable Dolma – 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…

4 years ago

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…

4 years ago

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