mexican red kidney beans

mexican red kidney beans

When I traveled to Mexico during the summer of 2013, I wasn’t a big fan of Mexican food. I didn’t like avocado, hated anything spicy, ran away from jalapeños, and thought most dishes were way too oily. My thoughts have changed since then — I have learned 

roasted butternut squash and truffle oil mash

roasted butternut squash and truffle oil mash

Nobody is ever excited about summer coming to an end; especially when you live in Switzerland and you know that the days will quickly get shorter and much colder and that the weather will mainly be gray for the next five months. But if there’s 

bulgur pilaf with tomatoes and bell peppers

bulgur pilaf with tomatoes and bell peppers

How many of you have bulgur wheat in your pantry? If you don’t, I urge you to go buy some, as this grain is not only so versatile but also guarantees a great meal each time; well, as long as you have bunch of great recipes in 

roasted and marinated eggplants with herbs

roasted and marinated eggplants with herbs

I haven’t given much love to eggplants on the blog yet, as it only contains one single recipe within its pages. I’ve recently developed a new passion for this gorgeous purple vegetable and have included it in my dishes in so many ways, ranging from salads 

bulgur salad with herbs, pomegranate and pistachios

bulgur salad with herbs, pomegranate and pistachios

I have a weird relationship with pomegranate seeds. Everyone seems to either love them or hate them. Acid and crunchy, they’re not my favorite thing to eat on their own, but once you throw them into a salad it’s a whole different story. They suddenly come to 

surprise ingredient tomato gazpacho

surprise ingredient tomato gazpacho

When we eat out, there’s always one thing I look for to qualify a dish as spectacular: It has to surprise me. I like dishes that blow me away with their mix of flavors, or ones that contain a secret ingredient that I just can’t put my finger on. I 

quinoa with pan-roasted artichokes, lemon and parsley

quinoa with pan-roasted artichokes, lemon and parsley

There are some vegetables that just taste better roasted. Don’t you agree? Think cauliflower roasted with herbs, or asparagus roasted until perfection. Jon loves to make fun of me saying that I roast my vegetables when I’m not inspired, but the truth is that I find that this 

cooked bell pepper and green olive salad

cooked bell pepper and green olive salad

Remember when I told you about my first experience with the typical Moroccan way to cook salmon à la sauce rouge? Well, I have another story to share with you that has nothing to do with fish or sauces, but that deals with Moroccan cooking