Harrisa (also spelled harissa) is a Tunisian hot pepper sauce. I buy the Ziyad brand in a local Middle Eastern grocery store. If you can’t find harrisa, feel free to use any other spicy pepper sauce you have on hand. I started with a teaspoon of sauce and kept adding until it reached the spiciness we like, probably about 2 teaspoons.

Recipe adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.

Sumac grows in abundance throughout the Mediterranean, and its dried, ground berries are a fruity and astringent spice widely used in Middle Eastern cooking. If you can’t find sumac, substitute 1/4 teaspoon grated lemon rind. You may need to add up to a tablespoon of water if the mixture is too thick to process smoothly. Serve with pita wedges or sliced veggies.

Using eggplant instead of lasagna noodles makes this normally rich dish light and healthy–but still great tasting! Perfect for the Fuhrman Eat to Live program.

This delicious stir-fry is packed with vegetables and flavor.

An outline of the Eat to Live Six-Week plan and more resources.