shain

Quick meal - Linguini with raw tomatoes (salsa cruda) and ricotta.

Plum and streusel tart.

Vegetarian mapo tofu (mushroom based), with hand made thin noodles. I find the noodles more pleasant in this dish than the traditional rice. The noodles are velvety and do good justice to the flavorful oily sauce.

Eggplant fatteh The sauce is made of yoghurt, a little tahini paste, chili, parsley, garlic, cumin, cinnamon, allspice, sumac, pepper. mixed with fresh tomatoes. Adding baked eggplants and charred onion. Hot and tender chickpeas (and a few cowpeas, because I was a tad short on this size of chickpeas). Crisp baked pita slices. Mix it all well. Then back to the oven for a few minutes, to heat up. Add more yogurt, sumac and toasted nuts (pine nuts & cashew).

It's 33 degrees and humid outside (91 F), I needed something cool. Chlodnik - Cold beet soup with buttermilk, cucumbers, dill, spring onions, seeds of anise fennel and dill, pepper. Topped with soft boiled eggs and sour cream. Served with toasted dark rye.

Hard to beat a classic. Plenty of basil this year, as the plants seems to benefit from their new spot under the partial shade of the ficus tree. And dessert - those were a gift, and likely the most flavorful litchy I had.

I'm heading to SF area for work in a couple of weeks - So thanks for all of those who posted suggestions in this thread! I'm going to be staying a couple of nights in the city, within a walking distance from Chinatown. If someone have specific recommendations for good vegetarian food, I'd sure like to hear them.

If I may suggest, I have a similar recipe: It works well with lemons alone.

Fusilli with mozzarella, tomato, plenty of garlic and basil. A little cream and some chili. Baked until the top is crunchy. Picked a few figs fro a nearby tree. Tasty, but they will improve in a few weeks.

Keeping in theme with blue_dolphin - Spicy shakshuka with extra soft eggs and tahini. Also some bread to soak it all up.

"Biscuits cake" - it's a very popular homemade dessert in Israel, mostly due to being easy and quick to make. It's made with commercial biscuits (in the British meaning of the word). My favorite version, and the one I made this time is filled with sour cream and vanilla mousse and topped with dark chocolate and sour cream ganache.

Takeaway. Grapevine leaves and cabbages are filled with rice, with different flavorings each. Green stuff is wild chicory with onion. + Labneh and zaatar.

Penne in cherry tomato rose sauce with chives and parmesan.

Plenty of cherry tomatoes this year. And figs are just starting.

Georgian eggplant paste - Eggplant slices baked until browned and blended with toasted walnuts, toasted coriander seeds, chili, parsley, cilantro, carob molasses, sumac. Served with toasted pita.

Soft tofu fried in potato starch (agedashi tofu style). Stir fried portobello mushrooms with shiitake mushroom sauce and chili. Home made thick egg noodles and adzuki beans with soy sauce, miso, butter, and plenty of garlic.

Fatteh for brunch. Thick goat milk yogurt with garlic, parsley mixed with chili, salt, a hint of date molasses and tahini. Crisply toasted pita chips, to partly soak juices from the yogurt and hot chickpeas. Tomatoes, toasted cashews and almonds.

Coconut rose water rice balls. Sushi rice cooked with coconut milk, flavored with rose water and cardamon. Topped with chopped toasted pistachios.

Sicilian style toasted penne pasta with broccoli and tomatoes, chili, raisins and toasted pine nuts.

Toasted pasta with beetroot puree flavored with anise, oregano, chili and a touch of cocoa powder. Ricotta. Toasted walnuts. Chickpeas. Basil. Almost forget to add the grated pecorino.

Kugel with sour cream and ricotta. The dry pasta was toasted before cooking for more nutty flavor. Chopped toasted almonds and ground apricot kernels. Amaretto, brown sugar, vanilla. Topped with nectarines and peaches, more almonds, nutmeg and some brown sugar for extra crisp.

Actually it is one portion, but the picture is misleading, the plate is not larger than 20cm. I made 4 servings, each one contained a single egg and 30g of flour. (not that I couldn't have eaten more )

I did include soaked raisins, and also soaked chopped dried apricots. I've based on this recipe: http://www.chefkoch.de/rezepte/58361021449431/Kaiserschmarrn.html (in German, but the ingredients list is easy to understand). I used vanilla extract (2 teaspoons) instead of vanilla sugar, light brown sugar instead of white. Egg whites whipped and folded with the batter, poured into a hot wide buttered pan then baked (the recipe calls for flipping it in the pan, which would never had worked with such a foamy batter). Simply put, it's a very fluffy custardy pancake torn into pieces. I feel sad for those poor people (and astronomical objects), being named "emperor rugs" Edit: I'll also point you to this beautiful (as always) preparation by @BonVivant who had also made this dish a few days ago:

Kaisermann. Fluffy, soft and hot with plenty of vanilla. Plum sauce.

Shakshuka. Served with tahini sauce and plenty of crisp bread. Recipe here.