Hiya! As I promised at the Energy Fair, here are some recipes and recommended readings. Check back for more book listings. This is just a sampler to get you started. Remember that recipes are just starting points. Use your own best judgment and listen to your senses while you cook. And thanks for stopping by!

Books
World Vegetarian by Madhur Jaffrey
The New Book of Middle Eastern Food by Claudia Roden
Couscous and Other Good Food From Morocco by Paula Wolfert
Mediterranean Grains and Greens by Paula Wolfert
The Cooking of the Eastern Mediterranean by Paula Wolfert
Simple French Food by Richard Olney
Lulu's Kitchen by Richard Olney
Essentials of Classic Italian Cooking by Marcella Hazan
Lidia's Family Table by Lidia Bastianich
Italy in Small Bites by Carol Field
The Italian Baker by Carol Field
Classic Indian Cooking by Julie Sahni
Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Indian Regional Classics by Julie Sahni
Japanese Cooking: A Simple Art by Shizuo Tsuji

Scarpaccia
adapted from Carol Field's Italy in Small Bites
1 cup flour
1/2 tsp salt
2 T. olive oil pllus 2 additional T. of olive oil
1 1/3 cup water or milk (I use water)
1 egg
8 oz. of whatever (grated zucchini*, sauteed scallions, fresh herbs, minced garlic, sundried tomatoes, artichokes, well drained blanched chard... the mind boggles)
Freshly ground pepper

Heat oven to 450F.
If using zucchini, salt and set aside in a colander to drain for 20 to 30 minutes. Rinse and squeeze dry of excess moisture.
Whisk flour and salt together. Add water, egg and olive oil and mix. Add zucchini or other element of your choice.
Put 1 T. of olive oil in each of two 9- or 10-inch pie plates. Rub the oil up the sides of the plate. It will seem like a lot of oil, but that's as it should be.
Divide the batter between the plates, cover with a generous amount of freshly ground black pepper, and bake for 15 minutes. Lower heat to 425F. and bake an additional 10 minutes or so, until set, spongy and slightly browned along the edges. Serve in triangles or wedges as an appetizer or light lunch with salad.

Tabboulleh
1 cup bulgur
1 to 1 1/2 cups hot water (cold can be used as well)
The freshly squeezed juice of one lemon

Combine the bulgur, 1 cup of the water and the lemon juice.
Let soak until the bulgur is tender and has absorbed the water. Test it as it soaks. You might want to add more water. Likewise, when all is said and done, you may need to drain it if you've added too much water.
While the bulgur soaks, chop vegetables.
Choose from what's fresh and available, keeping in mind that tabboulleh is largely an herb salad.
Traditional choices would include a very large bunch of parsley and a handful of fresh mint. Cilantro would not be out of place.
Vegetable choices can include anything, really, but I like to use cucumber, zucchini, scallions, onion, garlic, tomatoes, grated carrots, blanched broccoli, grated kohlrabi and occasionally a pine nut or two might find its way into the salad, too.
When the bulgur has cooled and is properly moistened, add the vegetables, plenty of salt, olive oil to moisten to taste, and some spice of choice. A hint of cinnamon is pleasant and surprising, as is plenty of ground cumin. Garam masala is also a fine addition.