Warm Tarnais Le Puy Lentil Salad

The term Le Puy green lentil can only be used to describe lentils that come from Le Puy in the Auvergne region of France where they have been grown in the nutrient-rich volcanic soil for over 2,000 years. Highly revered for their refined peppery flavor and ability to retain their shape after cooking, they stand head and shoulders…

Turkish Menemen

Menemen, a traditional Turkish dish made from eggs, cheese, tomato, green peppers, onions, herbs and spices – is one of the mainstays of the rich Turkish culinary repertoire that pretty much everyone interprets in their own way. Just this week, for example, I’ve been served an incredibly spicy version scattered with hot red chillies as well…

Greek Nettle, Borage and Dill Spanakopita

Gathering and cooking with the greens and herbs from the land around one’s home in Greece is a tradition that goes back to ancient times. After all, not only do they taste good, they are a free and deeply nutritious. A traditional Greek spanakopita traditionally features phyllo pastry filled with a mixture of foraged chopped greens and herbs, feta cheese, spring…