Turkish Menemen

From the kitchen of Barbara Burchett

Eggs with cheese, and when we say cheese in Macedonia, we mean feta. Everything else we call kasseri.An easy, filling, and quick dish that my mom used to prepare for us, and with a salad, it was one of our favorite meals.It needs high heat, so cook it on the stove if you have one.

I love tahini in Greek yogurt with some blueberries. This is a version of that with some extra 💖 Perfect with a dollop of Greek/ natural/ coconut yogurt.The sauce is also dreamy with apricots, peaches and nectarines.This makes around 1/2 cup of sauce that will keep well in the fridge for a few days.#berrybonanza

Roast up a delicious turkey thanks to the cooking powers of extra virgin olive oil from Spain with this recipe.

Candied kumquats in the air fryer? Sure, why not? Instead of boiling them on the stovetop, these are simple to make in the air fryer and delicious, too!

Bread pudding and a cup of coffee are a great way to enjoy a relaxing breakfast or brunch!

Picture is not that appealing but this recipe is loved by the hubby who neverrr eats my plain olive oil + salt and pepper veggies but ate this - so if your in that boat give this one a try.We enjoyed for a dinner side and in salads the next day. The full recipe is below but I actually cut it in half and it was enough for side dish and a little bit of leftovers.

I am admittedly not much of a baker. And even for a non-baker like me, to call a crisp/crumble/cobbler type thingy "easy" is almost redundant.This is also admittedly not the best crisp/crumble/cobbler type thingy recipe out there. But the point is that even if it isn't, and if you've never tried making one, you'll probably be so pleasantly surprised at how easy, adaptable, and yummy this oven hack's recipe turns out that you'll add these thingies to your regular repertoire.The general rule to these things is that there's some fruit filling, and there's some kind of streusel topping, and the ratio of one to the other is up to you. I'm a roughly 60/40 fruit/topping type gal, which works out to about a 2-inch layer of fruit to a roughly 2/3-inch layer of topping (the fruit will reduce and thicken a bit).If you're in a real hurry, you can buy a can of pie filling, and mix it with half fresh or frozen berries. A little pinch of salt mixed in helps to round out the flavors and soften the saccharin sweetness of canned pie filling.The streusel topping can be made and refrigerated up to a week in advance.

As you might already know, we do love our hot sauces Chez Robinson. ;)The unique heat and tang of Tabasco sauce mixed with a basic Chinese Chicken Salad dressing profile makes a delicious dressing for garden salads and cold noodle salads.

Ddukbokki is a dish made with plain dduk (Korean rice cake that has a plain rice flavor and a texture something like a cross between gnocchi and mochi when cooked), a sweet and spicy hot sauce made with gochujang and often also with Korean style fish cake called odeng or eomuk. But when we were kids, my dad always made it with pork and ripe kimchi, and it's my favorite way to eat it.The chew of the dduk, a little bite of pork, some crunchytangy contrast from the ripe kimchi, and that sweet and spicyhot sauce - Delicious memories... :)

I used ground turkey and also added one green bell pepper, delicious!! :)

I wanted to do something a little different than the typical soy sauce marinade.It's sticky and delicious.Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami