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Linda Schneider

Linda Schneider is the blogger behind Wild Greens and Sardines, an homage to her love for all things food and [Mediterranean] travel. What she enjoys most is seasonal, farm-to-table recipes that highlight local ingredients, farmers, and food artisans. She loves going to local farmers’ markets, seeing what’s in season, and sharing recipes with others.

Tofu Sichuan Noodles

If you’re craving something spicy, make a bowl of these vegetarian tofu Sichuan noodles with plenty of mushrooms and chili oil.

Turkish Flatbread: Vegetarian Pide

Pide is a Turkish flatbread formed into a boat-like shape. It’s addictively good, anytime of the day — breakfast, lunch or dinner. Check out this vegetarian version made with eggplant and more.

How to Make Smoked Duck

Once you know how to make smoked duck, you can put the tender, juicy meat in pasta, tortillas, on a salad and so much more. It makes for such an elegant main dish.

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Sumac-Spiced Lamb and Hummus

This beautifully-spiced sumac lamb is best served with a simple tomato-cucumber salad, pita and hummus for a beautiful Middle Eastern feast.

Porter, Coffee and Chocolate Bread Pudding

Use up that day-old bread you have on your counter and make a decadent dessert by soaking it in porter beer, coffee and chocolate. This chocolate bread pudding topped with a dollop of whipped cream is a perfect dessert.

Lasagna Bread: Scaccia Ragusana

Hailing from Sicily, this lasagna bread, also known as Scaccia Ragusana, is layered with sauce, cheese, herbs and even eggplant. We’re in love with it and you will be too.

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Falafel Waffles

These savory falafel waffles can be loaded with a tomato and cucumber salad, harissa, tahini sauce and more.

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Spiced and Smoked Chicken

Rubbed in a common Middle Eastern spices, this stunning smoked chicken is perfect to smoke outside on a day when it’s too warm to cook inside. Serve with cool tabbouleh, tahini sauce and zhoug.

Dill and Beet-Cured Gravlax

This beet-cured gravlax is made with horseradish and dill to give the salmon a stunning hue that is a perfect transition food with the root vegetables of winter and into the bright colors of spring.

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Easy Dal Fry with Spiced Flatbread

There’s something incredibly comforting this time of year (or anytime for that matter) about a warming bowl of dal. The combination of herbs and spices (asafoetida, turmeric, chile powder, cumin seeds, garam masala, and curry leaves) along with fresh ingredients (onions, tomatoes, fresh ginger, and garlic) make this dish come alive.

Brodo: Homemade Parmesan Broth

Use this recipe to make flavorful broth that is perfect to float cappelletti pasta in or even use the same parmesan rind method in your next red sauce.

Roman Style Pizza

Simple is the name of the game for Roman Style Pizza. Simple, yet delicious. Fresh ingredients make this dish pop!

Taralli, a Southern Italian Snack

Taralli are a typical southern Italian snack that play host to many flavors. They’re “breadsticks” that are a blank canvas for anything you can imagine.

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Spelt Orecchiette with Peas

It’s never to late too enjoy the flavors of the season. Spelt Orecchiette with Spring Peas combines the fresh taste of peas with a healthy take on pasta.

Vegetarian Red Mole with Beans

Think of this recipe as your introduction to the wonderful world of moles. Drizzle it over chicken, with a stuffed poblano, or simply with eggs or beans.

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