Let’s face it: travel is expensive. You may long with all your heart to pack up your things and escape from the frigid cold to the sunny Caribbean islands, but your bank account and work schedule might think otherwise. Thankfully for you, you don’t have to leave your kitchen to at least experience a taste of somewhere new. Good food is everywhere; all you have to do is put in a little bit of work to bring it to your table. To help add some variety to your dishes, we’ve compiled a few recipes from three talented chefs, including Karine Pogosyan- Myrmoe, an Armenian-American who now teaches at Presentation College, Kate Bommarito, MCG’s o ce manager who lived in Hungary for 10 years, and Jehan Powell, a successful food blogger and the sister of MCG’s web programmer, Zamani Peters. You can nd more of her creations at www.jehancancook.com.// Becca Simon
RECIPE COURTESY OF KARINE POGOSYAN-MYRMOE
-1 cup sprouted brown rice
-1/2 cup wild rice
-1/2 cup Quinoa blend
-2/3 cup cooked lentils
-1 tbsp extra light olive oil
-Fresh cherry tomatoes
-Mrs. Dash original blend
-A few sprinkles black pepper
-1/4 cup Portabella mushrooms, sliced in half
-1 jar grape leaves
-1 container FAGE Greek Yogurt
-1/4 cup lemon juice
-2 cloves garlic grated
-1/2 cup fresh dill, minced
1. RICE: Combine water with sprouted brown rice and Quinoa blend in a small or medium saucepan, and allow the rice to be soaked in water for half an hour.
2. Bring the saucepan of rice to a boil, which should take about 5-8 minutes, turn it down to medium low (3-4) and simmer for about 18-22 minutes, until the rice is cooked (soft to be eaten).
3. Finely dice the cherry tomatoes, mushrooms, and lentils into little, mini pieces and add to a medium saucepan. Then, add a tablespoon of extra light olive oil and a tiny pinch of Mrs. Dash original blend. Turn the heat to medium high-high (5-6 or 6) and saute the tomatoes and mushrooms for 16-18 minutes until it starts turning golden brown.
4. Add the rice, water/broth and kimchi juice when ready, then immediately turn the heat to medium low (4) and stir and cook for 2 minutes.
5. Add the dill and black pepper. Stir with the heat still on for a minute, then turn the heat off and add the olive oil. Stir some more and set aside.
6.LEAVES: Pour the leaves onto a large saucepan and fill enough hot water from the tap to cover the leaves. Put it on the stove, turn it on high and let it heat up for about 3-5 minutes until the leaves look softer.
7. Drain the hot water and rinse with cold, and drain again.
8. ROLL: Place one grape leaf on a flat surface, then add a spoonful of rice mixture in the center. Roll the bottom upwards, about half way, then fold the left and right to the middle. Keep on rolling until finished. Serve as a side dish or on its own.
9. TZATZIKI SAUCE: Combine all ingredients in a medium bowl, check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish!
10. Spread on top of stuffed grape leaves.