Tomato mushroom quiche 

1 frozen pie crust

1 cup of fresh mushrooms sliced 

1 large tomato sliced

6 eggs

1/2 cup of shredded mozzarella 

1/2 cup of milk 

1 tsp salt

1 tsp pepper

1 tsp of dried basil 

In a large bowl, beat the eggs. Add the spices, the cheese and the mushrooms. Pour the mix in a pie crust. Arrange the tomatoes on top. Bake in the oven on 375 for 45min. 


White bean stew with goat cheese 


This White Bean Stew with Goat Cheese recipe is an easy weeknight meal that everyone loves. The stew combines delicious winter flavors that are slow cooked in tomato sauce and infused with a touch a cumin. The goat cheese on top brings the final touch to the dish to add a deeper flavor.   

2 cups of cannellini beans

5 large tomatoes diced

4 garlic cloves grated

1 tablespoon of olive oil

1/3 cup of fresh chopped cilantro

1 teaspoon salt

1 teaspoon pepper

1 tablespoon cumin

1 tablespoon of paprika

1/4 cup of goat cheese

In a large pot, heat up one tablespoon of olive oil. Add the garlic and the tomatoes. Cook for 5 minutes and puree with a potato masher. Add the spices, the beans and the cilantro. Add two cups of water and cover. Simmer for about 45 minutes. If the liquid reduces too much, add water to prevent the stew from burning. Top with goat cheese. 

Maakouda with Saffron 


Maakouda. What is it? More commonly known as potato galette, Maakouda (pronounced ma-ah-koo-dah) is a very tasty side dish often made in Morocco for the holidays. This delectable side also uses the finest spice in Moroccan cuisine – saffron. And yes, that’s a good thing! 
Yields: 12 maakouda

10 medium size yellow potatoes, peeled

1 tbsp of salt 

1 tbsp of pepper 

Juice from a lemon

2 tbsp of olive oil

1 tsp of all spice 

2 egg yolks and 2 eggs beaten 

A small pinch of saffron 

1)In a large pot, boil the potatoes with a pinch of salt. Insert a fork after 15 minutes if they are ready. 

Remove from the fire and let them cool down. 

2)In a large bowl, mash the potatoes, add the salt, pepper, all spice, saffron, lemon juice, egg yolks and olive oil. Adjust seasoning if needed. 

Cover the bowl and refrigerate for about an hour. This step is very important as it will prevent the maakouda to open during the cooking process. 

3)With wet hands, form small balls and flatten them gently to form a thick galette. Heat up 1/4 cup of vegetable in a large deep pan, coat them on both side in the beaten eggs. 

4)Fry them for about 2 minutes on each side. Serve warm. 

Leek salad with toasted walnuts 

This salad is served as a cold appetizer usually during the holidays, paired with toasted walnuts. 

  • 2 medium size leeks, washed and trimmed 
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • Juice from one lemon
  • 1 tablespoon of Dijon mustard
  • 1/4 cup of vegetable oil
  • 1/3 cup of chopped toasted walnuts 

Boil the leeks for about 45 minutes. When they are ready, rinse them under cold water and drain them very well. Chop them small. Prepare the dressing: mix all of the ingredients in a small bowl. Pour the dressing over the leeks and top with chopped