I love this salad because it’s so light and refreshing, and it really showcases the flavor of the heirloom tomatoes. This salad is great to serve with cider vinaigrette chicken – just make extra vinaigrette and use it to marinade chicken before grilling. Heirloom Tomato and Walnut Salad with Cider Vinaigrette (Yield: 2 servings) Tomatoes: 2 heirloom tomatoes, sliced ½ inch thick 2 TB chopped walnuts, toasted 1 TB fresh minced chives Fresh shaved Pecorino Romano cheese to taste (other cheeses that work well include Parmesan, goat, bleu, and feta) Cider Vinaigrette: ½ TB organic, raw, unfiltered apple cider 1 […]...
Cauliflower-Spinach Gratin
Gratin of any form is wonderful comfort food. In place of the milk/cream, I used a cottage cheese purée in this gratin. The day after making this I turned the leftovers into creamy cauliflower soup by puréeing what was left (I added a little water to thin it out), heating it up, and topping it with a sprinkle of chives. Cauliflower-Spinach Gratin (Yield: 4 servings) ~3 c cauliflower, cut into bite-size pieces 3 c fresh baby spinach or ~3/4 c frozen baby spinach 1 small onion, diced 2 cloves garlic, minced ½ TB olive oil 1/3 c low-fat cottage cheese 1/3 c […]...
Caramelized Onion and Potato Latkes with Herb Yogurt
My grandmother made latkes (or potato pancakes, as my mother calls them) all the time while my mom was growing up. My mother has a serious dislike for latkes so she never made them (not even once!) when I was a kid. I tasted my first latke at a friend’s house and it was love at first bite. To reduce the fat, I baked these latkes in the oven instead of frying them. The latkes in this recipe have a slightly sweet taste because of the caramelized onion, which balances perfectly with the tangy yogurt sauce. Caramelized Onion and Potato Latkes with Herb […]...
Cheese Blintzes
Blintzes make a perfect weekend brunch. Imagine this…it’s Saturday morning, you’re slowly waking up to the sunlight streaming in your window and the birds chirping…you get up and brew your coffee (what’s better than the smell of coffee brewing in the morning?) and your stomach starts to growl, leaving you wondering what to eat. Since it’s a little too late for breakfast (it is Saturday, you’re entitled to sleep in!) and too early for lunch you decide to have brunch. Luckily, this recipe only takes about 15 minutes to make. Cheese Blintzes (Yield: Serves 2: makes 4 blintzes total, 2 per serving) […]...
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BLT Crustless Quiche
What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...
Moroccan Stew
This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore. I know it might sound weird to put raisins in a stew, but for me they really make the dish! Moroccan Stew (Yield: 6-8 servings) ½ lb beef, cubed 1 TB olive oil 2 medium-large onions, diced 4 cloves garlic, minced 2 small chilies, minced (optional) 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp cinnamon ½ tsp curry ¼ tsp black pepper 2 bouillon cubes 1 bay leaf 5 c water […]...
Homemade Boursin
For those of you who aren’t sure what Boursin is, it’s a fancy soft French cheese that comes in several flavors (such as Pepper, Shallot & Chive, Garlic & Roasted Red Pepper, and my personal favorite, Garlic & Fine Herbs). You can read more about Boursin here. Boursin is amazing on veggie sandwiches (roasted veggies and Boursin on multigrain bread make a great light summer dinner!)…it’s great just on bread, crackers, and veggies…and, it makes the creamiest mashed cauliflower (or potatoes) you can imagine. I use it to make my husband’s favorite sandwiches (turkey, lettuce, and cheese spread). As delicious as Boursin is, […]...
How To Make Greek-Style Yogurt
If you’ve ever had Greek yogurt you know just how thick, rich, and creamy it is. There are few things its texture and smoothness can be compared with…buttercream, or even ice cream, maybe? But if you’re a fan of Greek yogurt you also know that it’s actually healthy for you, unlike buttercream, ice cream, etc. Just how thick is it, you say? To me, it’s like a cross between cream cheese and sour cream. Its uses are endless and it’s great in both sweet and savory contexts. My husband calls it lebaneh and eats it with pita bread and olive oil. It can be used in smoothies, as […]...
A Happy Anniversary…4 Years and Counting
Today is my 4 year wedding anniversary! My husband and I had the pleasure of honeymooning in Amman and Damascus (which was literally “a whole new world” for me). Here are some of the highlights. One day when we were traveling through Jordan, we had to wait for a bunch of goats to cross the road. I enjoyed this, just because it was a sight I had never seen before. We spent a day in Petra, Jordan, which was unbelievably beautiful. To get to Petra, you have to walk a couple miles (aka, for an eterenity in the heat of the desert) down a dirt/cobblestone […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
