Baked Rice with White Beans, Leeks and Lemon…

Time: 1hour      Servings: 4






  • 4 leeks (about 2lbs.), trimmed and cut into ¼ pieces
  • 1 lemon
  • ¼ cup raw almonds
  • ½ teaspoon red pepper flakes
  • 5 teaspoons olive oil
  • Salt and pepper to taste
  • 1½ cups uncooked Basmati rice
  • 1 (15oz. can) of white beans
  • 2½ cups boiling water
  • ½ cup grated Parmesan
  • ¼ cup of each finely chopped- basil, mint, chives
  • Feel free to add other vegetables



  • 1) Preheat oven to 400 degrees
  • Cut strips of lemon zest ¼ thick with a peeler and cut into small pieces
  • Reserve lemon for later
  • 2) In a 9” by 12” pan combine leeks, lemon zest, almonds, red pepper flakes and olive oil
  • Arrange in a layer and roast for 20 minutes until leeks caramelize
  • 3) stir mixture, arrange an even layer in pan and add layer of uncooked rice and then layer of beans-cover with tin foil and bake for 22 minutes.
  • 4) Remove from the oven, let sit for 5 minutes, fluff with fork, squeeze half of lemon over mixture and mix in Parmesan cheese and herbs, salt and pepper


            Taken from the New York Times


The Pawpaw is an ancient, North American tree. Its fruit has a natural defense mechanism that is known to repel deer, insects and disease. It is a creamy fruit when ripe and has a taste more like a combination of banana, pineapple, vanilla and mango. Until recently it could only be found at farmers markets or on Facebook. The fruit are high in minerals, vitamins and calories for energy. There are over 40 varieties of Pawpaw. The trees remain small which makes it desirable for growing in city gardens. It is pollinated by flies as opposed to honeybees. It does not flower all at once but gradually over a period of three weeks which prevents the whole crop from being destroyed if there is a frost. Pawpaw trees need two to pollinate and mostly grow in the wild. However, they are being cultivated on American Indian lands as the movement to return to  native culture is being reborn. This was lost by colonization.

Eggplant and Potato Gratin…






Time 1 ¼ hours     Yield 4 servings


  • 2 Japanese Eggplants (12 oz. total)
  • 1 Russet Potato (about 14 oz.)
  • 2 tbs. olive oil plus a little extra for greasing pan
  • 1 tsp. Cumin seeds
  • 1 tsp. nigella seeds
  • 1 tsp. red pepper flakes
  • ½ tsp. ground cinnamon
  • Kosher salt
  • 1 can (14 oz.) crushed tomatoes
  • 4 garlic cloves grated
  • 2 tbs. breadcrumbs
  • 2 tbs. grated parmesan
  • Directions:
  • Step 1
  • Heat oven to 425 degrees
  • Slice eggplants ¼” thick
  • Slice potatoes ¼” thick
  • Place in bowl and mix with olive oil
  • Add spices and toss
  • Step 2
  • Grease pan
  • Add tomatoes and garlic to baking dish
  • Arrange eggplant and potato slices alternating
  • Step 3
  • In a separate bowl mix breadcrumbs and cheese, sprinkle on top of vegetables
  • Step 4
  • Cover dish with aluminum foil and bake for 30 minutes
  • Uncover for 15 minutes or until top is golden brown
  • Compliments New York Times Cooking

Arugula Salad with Peaches, Goat Cheese and Basil







¼ cup pine nuts

¼ cup extra virgin olive oil

2 tbs. champagne or white vinegar

½ tsp. kosher salt

¼ tsp. black pepper

4-5 ounces baby arugula

2 ripe peaches, pitted and cut into ¼ inch slices

½ cup julienned fresh basil leaves

2 ounces creamy goat cheese, crumpled (about ½ cup)



  1. In a small saute’ pan, toast pine nuts until golden brown (about 3 minutes)
  2. In a small cup, whisk olive oil, vinegar, salt and pepper
  3. Place the arugula in a large salad bowl, poor dressing to moisten and coat greens, add peaches, basil, goat cheese and pine nuts, toss again


Compliments of NYT Cooking at