Parsley Dipping Sauce

This dipping sauce is great on the kofta meatballs posted last week. In a food processor, chop the leaves of 3/4 a bunch of parsley, 15 mint leaves, 2 teaspoons minced garlic, 3 medium shallots and 1 teaspoon crushed red pepper flakes. After everything is well diced, spoon into a bowl and whisk in 1/4…

Lamb Kofta Meatballs

In a large bowl, use your hands to combine 1.5 pounds of ground lamb (you can use beef if you don’t like lamb), 1 ground yellow onion, 1/4 of a bunch of parsley leaves (diced), 15 diced mint leaves, 2 teaspoon minced garlic, saffron “tea”*, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1 teaspoon…

Vanilla Matcha Latte

Whisk together 1 cup hot water with 1 teaspoon matcha powder. Warm 1 cup of milk (I use vanilla almond) in a small saucepan over medium-low heat. Stir two tablespoons of vanilla powder (available from the bulk section at Sprouts or in a cannister from Coffee Bean and Tea Leaf – or Amazon) and any…

Baked Potato Bennies

This recipe was borne of the idea that baked potatoes should somehow be breakfast foods. After all, they’re already in breakfasts everywhere as hash browns and country potatoes.  Scrub one medium sized russet potato. Bring 6 cups of heavily salted water to a boil. Slice the potato into 1/4″ rounds. Drop these rounds into the…