Red Lentil Soup
A Mediterranean recipe from Tuba Ozkan-Haller, one of the faculty in the oceanography group at OSU. You can make this soup by slow...
Eggplant Casserole
Barry likes to order eggplant parmesan at Italian restaurants. I created this casserole as a baked eggplant parmesan. I like to serve...
Grecian Chicken
This recipe is from my well-thumbed paperback copy of the Whole Earth Cookbook published in 1972, a time when cooking with natural and...
Ratatouille (vegetable stew)
Adapted from the 1977 edition of the Moosewood Cookbook by Mollie Katzen. Takes about 40-50 min; makes 4 hearty servings. ingredients (in...
Fattoush or Peasant Salad
A typical Lebanese salad. It can be served with grated cheese sprinkled on top. Makes about 3 servings. Salad Ingredients: 2 cups...
Eggplant, Tomato and Garlic Salad
We were served a salad like this during our stay in Israel; here is my version. This is a hit at pot-lucks. Ingredients: 1 large or 2...
Israeli Chopped Salad
This salad is part of a typical Israeli breakfast. For freshness, usually a person chops the cucumber, bell pepper, tomato and onion for...
Chunky Gazpacho
Adapted from a recipe for gazpacho that used to be served during the summer at Sam's Station restaurant in Corvallis. This gazpacho is...
