Buttery, flaky crust, simple toppings, and very riffable, this is a great appetizer or a light dinner with a nice side salad.
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Tart and earthy, this is a beautifully complex grain salad.
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With a spicy, punchy sauce this makes a standout side dish.
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Simple Brazilian side dish.
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Okra cooked until just charred and still crunchy with perfectly spicy chilies and tart lime.
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Lightly cooked crisp-tender vegetables coated in a fragrant and slightly sweet miso dressing are a prefect accompaniment to any savory main.
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Roasting radishes brings out a sweetness that compliments the inherently spicy and slightly bitter nature of the root vegetable. Roasting them in butter, just makes them all the more delicious.
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This dish has a few of my favorite ingredients popular in this region including sumac, pomegranate molasses, and barberries. It serves a crowd and has wonderfully unique flavors and textures!
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This summery salad is made with a mixture of punchy herbs and creamy components like feta, walnuts, and soft boiled eggs.
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These green beans are cooked simply and mixed with a punchy dressing of lemon, cream and shallots, with an earthy kick from the fresh tarragon added just before serving.
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These beauties are pan steamed with just a bit of salt and a bay leaf, creating tender fluffy potatoes, that are then skewered on rosemary branches and broiled or grilled to add a touch of browning and depth of flavor. Lovely to present and delicious.
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Creamy textured cauliflower encrusted with a parmesan top.
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Bright and refreshing!
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Aussie burgers with the Lot — Veggie style!
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This dish works so well with the strong herbal flavors and subtle cauliflower, topped with a creamy dressing that balances it perfectly.
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Machboos is equally the national dish of Qatar as it Bahrain, and it appears in many variations.
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Super simple chopped salad that can be served as a topping for chicken, steak, or pork, or as a great side salad for any Brazilian meal.
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This is a super simple recipe that is a variation of a Brazilian Fish Stew (Moqueca Baiana) made with coconut milk, paprika, and cumin. It is creamy and rich and reminiscent of a curry, but much simpler to make.
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This is one of my all-time favorite salads. Brussels sprouts or broccoli both work equally well. The dressing is infinitely editable to your taste and it saves well in the fridge for days.
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Butternut Squash Soup is a long-time favorite of mine, my sister used to make it when she visited from college, and it screams fall to me more than pumpkin spice lattes and decorative gourds.
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