Mediterranean Cauliflower ‘Stew’ with Cous Cous

Mediterranean Cauliflower Stew

(pretty much Vegan)


1 32 oz carton vegetable stock
1 cup couscous
2 tablespoons extra virgin olive oil
3 sprigs each mint and parsley
1 shallot, chopped
2 to 4 large garlic cloves (to taste)
1 cup canned chickpeas
1 cup frozen peas
Salt and Pepper to taste
1 14 oz can diced tomatoes with juice
1 tablespoon tomato paste
1 small cauliflower, cut into florets
1/2 cup black olives, pitted and cut in half (I used cured back olives)
1 6 oz container plain Greek yogurt

1. Boil the entire carton of vegetable stock in a pot. Measure 1 cup couscous in a bowl and add 1 1/2 cups of stock. Cover for ten minutes. Reserve remaining stock  in the pot to use later in recipe.(Personally I just microwaved the stock in a big Pyrex cup so I didn’t have to wash a whole other pan 🙂 )

2. Meanwhile while couscous is ‘cooking’, do your prep work: chop the mint and parsley, dice the onion and mince the garlic, separate the cauliflower into little flowerettes, and rinse and drain the chickpeas.

3. Heat olive oil in a large saucepan on medium heat. Add the onion, and season with salt and pepper. Cook, stirring frequently until the onion is tender, about 5 minutes, then add the garlic. Cook together for about 30 seconds then add the can of tomatoes(with juice). Continue to cook, still stirring frequently, until the tomatoes are beginning to fall apart a little, about 5 to 10 minutes.

4. Add the tomato paste, leftover stock, and cauliflower to the saucepan, and bring to a gentle boil, then reduce the heat and cover and simmer 10 minutes until the cauliflower is tender. Season with salt and pepper.

5. Add the peas and chickpeas to the stew and cook for 2 minutes, then remove from heat and add the olives.

6. Fluff the couscous and serve it in wide bowls or mound onto plates and top with the stew. Garnish with mint, parsley and yogurt.(Meal would be totally vegan if you don’t use the yogurt!)




See the post that inspired me here on Sharon’s blog.

Salad Caprese


Soooo, one of my favorite things of ALL time would have to definitely be Salad Caprese, in any form imaginable.

It is possibly the most simple amazing thing to make. you need literally 3 ingredients(however I use like 6) haha…but still that is so simple.







okkkk now for the tricky part:

Slice your tomato,mozzarella, and basil. Alternate slices of tomato and cheese and sprinkle with basil. Drizzle with olive oil and a tiny bit of balsamic vinegar and if you so like(I do) a bit of Kosher salt.  And beeeeeeeeehold:


Try not to drool.

I have also made another version of this amazing invention! It is an party appetizer version of the same thing. So fun and cute and soooo easy to make and eat! You use all the same ingredients except in different forms. This time you will need GRAPE TOMATOES and small MOZZARELLA BALLS oh and toothpicks! I just slice the tomatoes in half and start poking away with the toothpick. I usually do Mozzaralla, basil, tomato. I find they don’t easily slip off that way and they stand up straight on a platter, but you can do what you like 🙂

How fun is that right?!? Fresh, Refreshing, Summer loving….ahhh. good food.

If you have recipes that are similar or another version, please share as I’m obsessed 🙂

Thanks for reading,



Black Bean Cilantro Hummus


I love love love love love hummus. So recently I’ve been trying to experiment with different flavors of hummus as opposed to the usual (but delicious) plain hummus.

This time I tried a Black Bean hummus with cilantro. It is really good! Jake hates hummus in general so this is my own treat for myself. I bring it to work with pita or veggies and it’s a super delicious and easy to assemble lunch! ENJOY

Mix the following in a food processor until smooth:

  • 2 tablespoons of tahini (which is sesame seed paste(really more like a nut butter made from the seeds) but you can find it lots of places)
  • 2 tablespoons of water
  • 2 tablespoons of freshly squeezed lime juice
  • 1 table spoon of olive oil
  • 3/4 teaspoon of Cumin
  • 1/4 teaspoon of salt
  • 1 can (15 oz) black beans (rinsed)
  • 1/2 a small Jalapeño pepper (or whatever spicy pepper of your choice)
  • 1/2 cup of cilantro (Rinsed and stems picked out)
  • 1 clove of garlic

Serve with pita or crackers or veggies or eat spoonfuls of it by itself! 🙂