ROASTED MEDITERRANEAN VEGETABLES

ROASTED MEDITERRANEAN VEGETABLES

SERVES 6 This colorful and versatile vegetable medley can be served with many main courses, and is particularly tasty alongside Sun-Dried-Tomato-and-Fennel-Braised Short Ribs. INGREDIENTS 2 large zucchinis, cut lengthwise then chopped 1 large eggplant, peeled and...
PEPPER AND CARROT PURÉE

PEPPER AND CARROT PURÉE

SERVES 4 My husband thinks this is the best side dish that I have ever made and I think I agree! Serve with my Sun-Dried-Tomato-and-Fennel-Braised Short Ribs or my Panfried Filet with Shallot Sauce. INGREDIENTS 2 red bell peppers, halved and seeded 1 ½ lbs/680 g...
KUKU SABZI (PERSIAN HERB FRITTATA)

KUKU SABZI (PERSIAN HERB FRITTATA)

SERVES 6 There are many variations of kuku sabzi. Some include walnuts and dried barberries. The only version I ever knew growing up was the one my mom and aunts made. Their version is a simple one with lots of fresh herbs, eggs, salt and pepper. This dish is often...
HONEY-AND-CITRUS-GLAZED PARSNIPS

HONEY-AND-CITRUS-GLAZED PARSNIPS

SERVES 4 These parsnips will likely be devoured straight from the baking dish. Roasting them with honey plays up their sweetness and the citrus offers the perfect tang. These parsnips are a perfect accompaniment to my Pork Chops with Pomegranate-Ginger Sauce....
CUMIN-ROASTED CARROTS

CUMIN-ROASTED CARROTS

SERVES 6 The pungent, earthy aroma of cumin combined with a hint of sweetness from the orange make this dish delightful. These carrots are delicious served with my Tandoori Chicken. INGREDIENTS ¼ tsp sea salt 1 ½ tsp/4 g cumin ¼ tsp coriander 3 tbsp/45 ml fresh orange...