Category Archives: From the Kitchen

September Dinner at Basanthi and Vivek’s. Topic of the Evening. Hiking up the Summit of Mount Kilimanjaro, Tanzania 🏔

Hiking up Kilimanjaro, garden peaches, trip to Italy, all capped off with a delicious wholesome meal with good friends and fun conversations – this sums up a lovely intimate evening at my friend Basanthi’s place last weekend.

Continue reading September Dinner at Basanthi and Vivek’s. Topic of the Evening. Hiking up the Summit of Mount Kilimanjaro, Tanzania 🏔

Zucchini Daal

It’s zucchini season, we are talking so many zucchini that we are running out of ideas on how to use the veggie. Enter this comforting daal that uses up two entire zucchinis. With the lovely aroma of spices and onions fried in oil and made all creamy with daal and zucchini, this is a winner of a recipe.

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Stuffed Peppers with Leftover Rice, Pinto Beans, Zucchini and Greens

It’s pepper season and we are getting fabulous plump peppers at the farmer’s market and in our home gardens. Here is a recipe that will use up as many peppers as you want and turn them into a one pot meal – it has everything – veggies, beans, cheese, rice, and spices. A fabulous one dish wonder!

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Tea with Roli and a recipe to share. Cucumber Tomato Pepper Jack Cheese Sandwich

Has school started where you are? Are you looking for ideas to feed your hungry kids when they come home from school? This super easy and delicious sandwich will definitely satisfy their hunger and the best part is it’s good for them too – cucumber, tomato and pepper jack cheese in a good old fashioned sandwich.

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Arugula and Cannellini Salad with Feta and Champagne Vinaigrette

Here is a recipe for a very simple salad made extra hefty with the addition of cannellini beans and feta cheese all tossed together in a champagne vinaigrette. Served with a slice of baguette this is a very French salad in honor of the 2024 Olympics in Paris, France this year 🏊🏽🇫🇷🥗🥖.

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