Nicole Kliebert 12/3/22 Nicole Kliebert 12/3/22

Petite Pois also known as Roux Peas

Sweet peas slowly simmered in a roux brings a depth to the bright peas. Let that rich gravy seep into rice and that’s all that you’ll want to eat.

Nicole Kliebert 4/3/21 Nicole Kliebert 4/3/21

Strawberry Pecan Kale Salad with Cane Syrup Vinaigrette

This salad and dressing is simple to make yet it’s special and rejoices spring. Check the notes for seasonal variations.

Nicole Kliebert 10/3/20 Nicole Kliebert 10/3/20

Pastel de Alcachofas

Artichoke pie by a fancy name. Think of this dish as artichoke spinach (more artichoke flavor) dip in a shell. This recipe is adapted from Adina by Martin Morales.

Nicole Kliebert 9/12/20 Nicole Kliebert 9/12/20

Cardamom Rice with Fried Egg and Yogurt

I like a good hearty breakfast so this dish is a great way to start my day. I am aware there are people who disapprove of my breakfast choices so eat it as lunch or dinner. Pair it with grilled chicken or shrimp if you like. Even if you go that route, make sure you eat it with a nice runny egg. The yolk brings an incredible richness to the rice.

Nicole Kliebert 9/5/20 Nicole Kliebert 9/5/20

Los Bread

There are two main differences between this dish and French toast: 1) it’s made with French bread and not sliced sandwich bread 2) it is sweet so after it is cooked, syrup or powdered sugar is not added.

Nicole Kliebert 8/29/20 Nicole Kliebert 8/29/20

Wannabe Kosheri

Kosheri is an Egyptian street food and is a great segway into eastern Mediterrean cuisine because its ingredients are common in an American Kitchen. You can eat it at room temperature with a simple cucumber salad with a yogurt dressing or serve warm with roasted cabbage.