Falafel

These delicious fried vegetarian balls are a classic middle eastern snack made from dried chickpeas or fava beans (or a mixture of both).  They’re traditionally served with hummus or toum, a garlic sauce.  Often they are put into a bread roll and served as a sandwich.  They are certainly best when they are fresh out of the fryer.

Read More
MainsSavanna Givens
Spicy Indian Wings

I love the flavors of Indian spices with yogurt.  The tamarind syrup adds a depth of sweetness that makes this marinade perfect for coating any meat or fish.  But, spicing it up and coating it on wings is the perfect appetizer or snack!  I prefer to use wingettes and drumettes instead of whole chicken wings since they’re much easier to eat with your hands (Indian style).

Read More
Southwest Spicy Wings

The American southwest has some of the best cuisine in the U.S.  I collect dried chiles and powders to make my own versions, including this dry rub for chicken wings and drumettes.  If you don’t have ancho and chipotle powders, you can substitute with other chile powder, but I highly recommend getting fresh ones from Santa Fe, New Mexico. 

Read More
Caribbean Jerk Wings

The flavors of the Caribbean are welcome any time of year in my kitchen, and this jerk paste smeared all over chicken wings will start a party in your mouth.  You’ll want to use this recipe for larger cuts of chicken (or whole chicken) to grill outside, but try it on wings cooked in the oven to serve a crowd.

Read More
Squash and Mushroom Galette

Galettes are one of my favorite things to make!  They’re like a pie without the pan, and you eat it like pizza.  This one is a savory gallette that is perfect as a vegetarian meal or as a side dish with dinner.  It’s also good for brunch!  The vegetable peeler makes beautiful “ribbons” from the squash that are light and airy on the pie, and the fresh herbs added at the end give it the perfect earthy flavor. 

Read More
SidesEvan Wei-Haas
Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. I can eat it all by itself, but I only do that in private!  It goes with so many things, and makes everything taste ten times better.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

Read More
Salsa Verde

There are a lot of variations for salsa verde, and this is one of my favorites.  In the summer when I have an abundance of fresh mint I add it to the mix.  If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth. 

Read More
Mediterranean Sauce

This sauce requires no cooking, and takes minutes to make.  I use it on grilled fish or chicken, but it’s delicious tossed in hot pasta.  Served over an omelet or frittata would also be delicious.  It’s best served barely warmed or at room temperature, and keeps for 3 days in the refrigerator.

Read More
Filfa Chuma Sauce

On one of my trips to Israel I learned to make filfel chuma, a hot sauce of Libyan Jewish cuisine.  It has so many uses for cooking!  I make a batch of it and store it in a jar in my refrigerator.  You can spoon it into soups, sauces, over grilled meats and vegetables.

Read More
Grilled Steak Skewers with Chimichurri Sauce

Steak and chimichurri is a famous combination in Argentina!  Chimichurri is a mixture of herbs, olive oil and aromatics that just works perfectly with a grilled steak.  This recipe uses steak on skewers to serve as appetizers or over a green salad.  Of course, you could also grill whole steaks to serve as a main course.  If there’s leftover sauce, add some more olive oil and dress a lettuce salad for a blast of great flavor.

Read More
AppetizersSavanna Givens
Chicken Tikka

Tikka is an Indian dish of meat marinated in spices.  This is the recipe I’ve been using for years as a base to my Tikka Masala.  The yogurt and spices in the marinade make the chicken so tender, and it’s a perfect appetizer served with the yogurt dip or topped on a green salad. 

Read More
AppetizersSavanna Givens
Red Shakshuka

Shakshuka is a stew of tomatoes and other vegetables with eggs cooked gently so the runny yolks can be soaked up with crusty bread.  This dish is made in many variations around the world.  In Israel it’s called shakshuka, and in Spain it’s called pipernade. 

Read More
MainsSavanna Givens
Guiltless Eggs Benedict

I had a version of this dish at The Boulders Resort and Spa in Carefree, Arizona.  That’s when I realized you can eat eggs benedict in a healthy way that is delicious!  There are so many variations….the options are endless!

Read More
BreakfastSavanna Givens
Creamy Lentil and Roasted Yellow Pepper Soup

In India, yellow lentils are called Toor Dal.  They make a delicious soup that is packed with protein.  In this recipe I add my yellow pepper herb sauce to the cooked lentils for a delicious soup that is healthy and tasty.  It’s also cost-effective, which makes it a great dish for a crowd.

Read More
SoupsSavanna Givens