Pasta e fagioli
Pasta e fagioli is an old Italian stew that the peasants ate because it was easy to make, inexpensive, and hearty. Serve with crusty Italian bread.
Feta baked tomatoes
Use ripe tomatoes with a beautiful tomato red color. Ripe tomatoes add sweetness to this recipe.
Greek lentil soup
Lentils are a good source of iron and proteins. Lentil soup is straight forward to make and it can be prepared without oil, if necessary.
Greek salad
The following recipe is a classic Greek salad including tomatoes, Feta cheese, and a lemon, garlic and oregano flavored Greek salad dressing.
Crunchy Swiss vegetables
This crunchy vegetables cooked Swiss style go very well with the Swiss roast chicken and other meat recipes as a side dish.
Swiss onion salad
If you cannot be in Bern for the fourth Monday in November, celebrate the Onion Market Day at home with dishes such as this onion salad.
Swiss broccoli and cauliflower salad
Broccoli and cauliflower are included in the list of healthy food and this salad gets the best of both vegetables.
No sauce menestra
No sauce, no wine. This is a variation of the menestra Monterrey recipe; we use the same technique.
Moroccan orange almond couscous
This recipe has an interesting blend of spices and flavors very characteristic of Moroccan cuisine.
Mexican gazpacho
Making a traditional gazpacho takes only a few minutes of preparation and the ingredient list is simplicity itself.
