Baked Eggs with Spinach and Chili Oil

Heat a skillet and add a tablespoon of olive oil. Saute a pack of green scallions and a medium sized diced onion. Add a pack of baby spinach leaves. Cook until the spinach starts wilting. Preheat oven to 350 degrees. Transfer the cooked spinach to a baking skillet. Spread it, making hollow cricles to hold the eggs. Break four eggs carefully into the hollows keeping the yolks intact. Bake for 15-20 minutes until the egg whites are all set. In a skillet, heat a teaspoon of unsalted butter. Add a pinch of red chili powder and finely chopped teaspoon of fresh Oregano leaves. Drizzle the spiced butter on top of the cooked eggs. Sprinkle a teaspoon of crumbled goat cheese. Broil it for a minute until it turns golden. Serve hot with a dollop of Greek Yogurt.

Spiced Eggplan Steaks

Take couple of tablespoons of olive oil, couple of garlic cloves crushed, a teaspoon of cumin powder, small bunch of coriander leaves, small bunch of mint leaves, a small cinnamon stick, pinch of pepper flakes and rock salt. Pulse all of these in a food processor. The mix should be coarse but ground. Take a large round eggplant and slice it into half inch thick circles. Criss cross it on the surface with a knife. Brush some olive oil on the eggplants on both sides. Brush the spice mix on both sides of the eggplant. Roast it in a pre-heated oven at 350 degrees for 45 minutes. Take it out when they become soft in the center. Broil it for couple of minutes in the end to make the eggplant crisp and lightly brown in color. Serve hot with a Bulgar salad.

Bulgur Salad

Bring two cups of water to boil in a large saucepan. Add a cup of bulgar. Cook on medium-low heat until all the water is absorbed and it is soft. Fluff it with a fork. Heat a teaspoon of olive oil in a skillet. Add a tablespoon of currants and a tablespoon of peeled pistachios and a tablespoon of broken cashews. Add a quarter cup pitted green olives. Next add quarter cup of diced onions and saute it. Add the cooked bulgar and mix it well. Add a handful of chopped coriander and mint leaves and a teaspoon of lemon juice. Serve it with a dollop of unsweetened Greek Yogurt seasoned with a pinch of sea salt and roasted cumin powder. This salad goes well with spiced eggplant steaks.

Swiss Chard and Feta Soup

Heat a tablespoon of olive oil in a large saucepan. Add a teaspoon of cumin seeds and a small (around an inch of )cinnamon stick. Saute a diced onion, sliced green chilis, and four crushed garlic cloves in it. Once the onions have turned translucent, add couple bunches of Swiss chard leaves. Remove the center ribs and stems and coarsely chop them before adding them to the pan. Add a cup of coarsely chopped coriander and mint leaves. Add two cups of organic vegetable broth.  Let the soup simmer on medium heat until the chards are cooked. Use your immersion blender to puree the soup in the pot. Take a third cup of Greek yogurt and add half a cup of hot soup and whisk it well. Repeat it twice and add it back to the soup in the saucepan. Add salt and pepper to your taste. Serve in a soup bowl. Garnish with crumbled Feta cheese and a dollop of yogurt and few drops of lemon juice.

Salmon Steaks in a Spicy Tomato Sauce

Take four salmon steaks and sprinkle a pinch of sea salt and pepper on them on both sides. Take a cup of almond fluor and season it with sea salt and red pepper flakes. Coat the steaks with the fluor. Cook salmon steaks in a shallow pan greased lightly with olive oil until both sides turn golden. Keep aside. Puree couple of garlic cloves, one small green chili, an inch of ginger, a teaspoon of cumin seeds, and an inch of cinnamon stick with a teaspoon of olive oil. Heat a tablespoon of olive oil in a skillet. Add the spice paste and cook on medium heat stirring it constantly to prevent the spice paste from sticking to the pan. Puree couple of large ripe tomatoes with a bunch of mint leaves. Add it to the pan. Let the sauce simmer for 7-10 minutes. Add a pinch of salt and pepper and a teaspoon of lemon juice. Add the steaks to the pan and let them simmer on medium-low heat for another 10 minutes. Remove from heat. Sprinkle finely chopped coriander leaves. Serve warm.