Gather all ingredients and equipment.
In a medium bowl, gently whisk yogurt to make light and fluffy.
In a separate mixing bowl, mix together heavy cream, sugar, and vanilla and whip with an electric mixer or whisk ingredients by hand until soft peaks form.
Gently fold the yogurt into the whipped cream using a spatula to keep the air bubbles.
Chill until ready to serve.
Combine all ingredients in a blender and blend on high speed until smooth.
Gather all ingredients and equipment.
Heat a small saute pan over medium heat. Lightly toast cumin and coriander seeds, stirring frequently, for 1-2 minutes or until fragrant. (Use ground cumin and coriander if that is what you have on hand. Toast for only 30 seconds or so, as burned spices )
Place all ingredients in blender or food processor. Pulse until desired consistency. Serve.
In a small saucepan over medium heat, add the berries, sugar, and water.
Bring to a simmer and allow to cook for about 10 minutes. Mash the berries and simmer the sauce until thickened, about 10 more minutes.
Remove the sauce from the heat and allow to cool.
To serve, spoon 1/2 cup of the cottage cheese in a small bowl and top with 2 Tbsp of the fruit sauce.
Combine all ingredients in a blender and blend on high speed until smooth.
Blend all ingredients in a blender or food processor until smooth. Add water as needed to reach the desired consistency.
In a small saucepan over medium heat, add all the ingredients. Simmer for 20 minutes, mashing the berries.
Remove from heat and let cool slightly. Serve warm.
Gather all ingredients and equipment.
In a medium bowl, gently whisk yogurt to make light and fluffy.
In a separate mixing bowl, mix together heavy cream, sugar, and vanilla and whip with an electric mixer or whisk ingredients by hand until soft peaks form.
Gently fold the yogurt into the whipped cream using a spatula to keep the air bubbles.
Chill until ready to serve.
Preheat oven to 375°F (190°C).
Cut the baguette into 1/4” thick slices on the bias.
Lay slices in a single layer on a sheet pan.
In a small bowl, combine olive oil with half of the garlic and the black pepper.
Lightly brush mixture onto each slice of baguette.
Bake in oven for 7 to 10 minutes or until golden brown.
Remove and set aside.
Place the beans in a medium bowl and mash lightly with a fork. Leave some of the beans whole.
Add the tomatoes, beans, salt, balsamic vinegar, remaining garlic, basil, and parmesan. Mix well.
Top each slice of the toasted bread with 2 tablespoons of the tomato-bean mixture.
Serve.
Preheat the oven to 325°F.
Place the eggplant skin side up in a large skillet and place the pan in the oven.
Roast the eggplant for about 60 minutes until soft. About every ten minutes, turn the eggplants over.
Remove the eggplant from the oven and let cool.
When the eggplant is cool, scoop out the flesh. Discard the skin.
Place the roasted eggplant flesh in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice, and pepper.
Process until smooth.
Chill.
