Moroccan Ras El Hanout Chorizo and Chickpea Salad

I had some ras el hanout in the back of the cupboard and thought I better use it for something. As it’s Middle Eastern chickpeas came to mind and I thought I’d do a tasty salad. This salad was amazing! The spicy chorizo, warming spices and zingy preserved lemon. I am also addicted to semi dried tomatoes at the moment as they are so sweet. I could eat a pot on my own. Ingredients (serves 2) For…

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Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

Moroccan spiced chickpea salad

Ingredients  

3 cans chickpeas, rinsed and dried

1/2 cup red onion, diced

1/3 cup red pepper, diced

1/2 cup apple, diced

1/2 cup mint, chopped

1/2 cup cilantro, chopped

1 cup dried cranberries raisins work too

1 Lemon, zested and juiced

3 tbs red wine vinegar

1 tbs honey

1 tsp cumin

1 tsp cinnamon

1 tsp curry powder

2 tsp salt

1 tsp olive oil

Instructions 

Grab yourself a large bowl and add all ingredients together. Mix thoroughly. Store in fridge for up to 5 days. Source: Andy’s East Coast Kitchen

A Culinary Oasis: Unveiling the Delights of Aladdin Houston

Nestled amidst the bustling metropolis of Houston, Texas, lies Aladdin Houston, a restaurant that transports you on a delightful journey through the vibrant flavors of the Mediterranean. Specializing in fresh, authentic cuisine, Aladdin Houston offers an unforgettable dining experience for every palate.

A Treasure Trove of Mediterranean Flavors

The heart of Aladdin Houston lies in its meticulously crafted menu, a treasure trove of delectable dishes that capture the essence of the Mediterranean region. Here, you'll embark on a culinary adventure unlike any other, indulging in a symphony of taste and aroma.

Appetizers to Tantalize the Taste Buds

Hummus: This quintessential Mediterranean spread, prepared with creamy chickpeas, tahini, olive oil, and a hint of lemon juice, is a delightful introduction to your meal. Savored with warm pita bread or fresh vegetables, it's a perfect harmony of textures and flavors.

Baba Ghanoush: This smoky and flavorful dip, crafted from roasted eggplant, tahini, olive oil, and lemon juice, offers a unique and captivating taste experience. Its smooth texture and depth of flavor will leave you wanting more.

Dolmades: Delicate grape leaves stuffed with seasoned rice, herbs, and sometimes ground meat, dolmades are a true testament to Mediterranean culinary artistry. Each bite bursts with a delightful combination of savory and herbal notes.

Entrees Fit for Royalty

Shawarma: A cornerstone of Mediterranean cuisine, shawarma features thinly sliced, marinated meat cooked to perfection on a rotating spit. Aladdin Houston offers a variety of shawarma options, including chicken, beef, and lamb, all served with fluffy pita bread, a refreshing salad, and a creamy tahini sauce.

Kabobs: These succulent skewers of marinated meat or seafood, grilled to a beautiful char, are another crown jewel of the menu. With options like chicken, beef, lamb, and shrimp, there's a kabob combination to satisfy every craving.

Tagines: Immerse yourself in the rich culinary traditions of Morocco with Aladdin Houston's tagines. Slow-cooked stews featuring tender meat, vegetables, and fragrant spices, tagines are a true celebration of Moroccan flavors.

Vegetarian Delights

For those seeking plant-based options, Aladdin Houston offers a delightful selection of vegetarian dishes that are anything but boring. From flavorful falafel wraps to vibrant vegetable platters, each vegetarian option is a testament to the versatility and deliciousness of Mediterranean cuisine.

Beyond the Plate: A Warm and Inviting Ambiance

The charm of Aladdin Houston extends far beyond its delectable offerings. Step inside the restaurant, and you'll be greeted by a warm and inviting ambiance that transports you to the heart of the Mediterranean. Traditional décor elements create a relaxed and comfortable atmosphere, perfect for a casual lunch or a memorable dinner with loved ones.

A Haven of Hospitality: Service with a Smile

The friendly and attentive staff at Aladdin Houston is another cornerstone of the exceptional dining experience. Their genuine warmth and dedication to service ensure that your every need is met with a smile. Whether you're a seasoned Mediterranean food enthusiast or a curious newcomer, the staff at Aladdin Houston is always happy to guide you through the menu and recommend dishes that perfectly suit your taste.

Customer Reviews: A Chorus of Praise

Aladdin Houston has garnered a loyal following over the years, and customer reviews consistently sing its praises. Diners rave about the delicious food, generous portions, and friendly service. Many highlight the restaurant's warm ambiance and its ability to transport them to the heart of the Mediterranean.

"A hidden gem in Houston! The food is fresh, flavorful, and authentic. The staff is friendly and attentive, and the atmosphere is warm and inviting. I highly recommend Aladdin Houston!" - Sarah B. on Yelp

"The best Mediterranean food I've had in Houston. The shawarma is incredible, and the hummus is some of the creamiest I've ever tasted. I will definitely be back!" - John D. on Google Reviews

A Culinary Adventure Awaits

A visit to Aladdin Houston is more than just a meal; it's a journey through the vibrant flavors and rich culture of the Mediterranean. With its meticulously crafted menu, warm ambiance, and exceptional service, Aladdin Houston promises an unforgettable dining experience that will leave you wanting more. So, embark on your own culinary adventure today and discover the hidden gem that is Aladdin Houston.

Foodie Guide to EPCOT International Festival of the Holidays Presented by AdventHealth 2023

It’s beginning to taste a lot like holidays! Get ready to experience traditions and cuisines from across the globe because the EPCOT International Festival of the Holidays presented by AdventHealth is almost here. From Nov. 24 through Dec. 30, this classic and beloved festival will be serving up delights and excitement to get guests in the spirit. This year, there are over 15 holiday kitchens filled with delicious bites and sips inspired by holiday traditions from around the world. With returning favorites like the Cheese Fondue in a Bread Bowl from Bavaria Holiday Kitchen and Slow Roasted Turkey from American Holiday Table, and even some new treats, like the Rugalach from L’Chaim! Holiday Kitchen, guests will be gifted flavor with each and every bite. If guests are looking to indulge their sweet tooth, they simply must do the Holiday Cookie Stroll, a food stroll featuring decadent and delightful cookies from the Holiday Kitchens. As they treat their elf, they collect stamps in the Festival Passport by purchasing five of these items to redeem a special treat from Holiday Sweets & Treats. In addition to the food, a staple of the festival is the entertainment. As guests travel throughout the World Showcase, they can take the time to enjoy the holiday storytellers sharing each country’s holiday traditions. Listen to the joy of Christmas and Kwanzaa with a lively performance of JOYFUL! A Celebration of the Season or grab the whole family for some more holiday fun with Olaf’s Holiday Tradition Expedition Scavenger Hunt. As the sun goes down, don't miss Candlelight Processional – a moving retelling of the story of Christmas featuring a celebrity narrator and stirring songs performed by an orchestra and choir. Bavaria Holiday Kitchen Food Items: - Pork Schnitzel with mushroom sauce, spätzle, and braised red cabbage - Cheese Fondue in a bread bowl with steamed baby vegetables and marble potatoes - Linzer Cookie (Cookie Stroll Item) Beverages: - Possmann Pure Hard Apple Cider - The Tank Brewing Co. Prost! Festbier - Köstritzer Schwarzbier Bitburger (New) - Regional Riesling - Glühwein: House-made hot spiced wine - Beer Flight American Holiday Table Food Items: - Slow-roasted Turkey with stuffing, mashed potatoes, green beans, and cranberry sauce - Blackened Catfish with Hoppin’ John and comeback sauce - Gingerbread Cookie (Cookie Stroll Item) Beverages:  - Crooked Can Brewing Company Bah HOPbug IPA (New) - 3 Daughters Brewing Eggnog White Porter - Playalinda Brewing Co. Peppermint Chocolate Stout - Beer Flight Tangierine Café: Flavors of the Medina  Food Items: - Grilled Kebabs with carrot-chickpea salad and garlic aïoli - Lamb Kefta - Chermoula Chicken - Stone-baked Moroccan Bread with hummus, chermoula, and zhoug dips (Plant-based) Beverages:  - Bold Rock Orchard Frost Hard Cider (New) - Gulf Stream Brewing Company Holiday Snakebite (New) - Woodchuck Winter Chill Hard Cider - Fig Cocktail with fig vodka and white cranberry juice - Hard Cider Flight L’Chaim! Holiday Kitchen Food Items:  - Pastrami on Rye with house-made pickles and deli mustard - Smoked Salmon Potato Latke - Potato Latkes (Plant-based) - Rugalach: Pastry filled with raspberry jam, walnuts, and cinnamon (New) - Black and White Cookie (Plant-based) (Cookie Stroll Item) Beverages:  - Brooklyn Brewery Winter IPA - Frozen New York Whiskey Sour featuring Manifest Whiskey and Manischewitz Blackberry Wine Yukon Holiday Kitchen Food Items: - Seared Salmon with butternut squash purée, maple-bourbon glaze, and fennel-arugula salad (New) - Beef Bourguignon with crushed potatoes - Snickerdoodle Cookie made with SNICKERS bar pieces (Cookie Stroll Item) Beverages: - Frozen Joffrey’s Coffee (Non-alcoholic Beverage) - 81Bay Brewing Co. Peanut Butter Banana Porter - Playalinda Brewing Co. Maple Cookie Blonde Ale - Collective Arts Coffee Maple Porter - Regional Icewine - Regional Red Wine - Frozen Joffrey’s Coffee with Tap 357 Whisky - Beer Flight Holiday Sweets & Treats Food Items:  - Peppermint Sundae: Chocolate ice cream, whipped cream, and peppermint candy Beverages: - Hot Cocoa by Joffrey’s Coffee (Non-alcoholic Beverage) - Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea (Non-alcoholic Beverage) - Breckenridge Brewery Christmas Ale - Brew Hub Sugar Plum Red Ale (New) - Left Hand Brewing Co. Chai Milk Stout (New) - Hot Cocoa by Joffrey’s Coffee with assorted liqueurs (Baileys Irish Cream Liqueur, Buffalo Trace Bourbon Cream Liqueur, or Skrewball Peanut Butter Whiskey) - Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea and whipped cream vodka - Beer Flight Refreshment Port Food Item: - Turkey Poutine: Sweet potato fries with turkey gravy, cranberry relish, and crispy onions Beverages: - Gingerbread Milk Shake (Non-alcoholic Beverage) - Eggnog (Non-alcoholic Beverage) - Keel Farms Hard Pumpkin Cider (New) - Pasek Cellars Cranberry Wine - Gingerbread Milk Shake with Whipped Cream Vodka - Firenog: Eggnog with Fireball Cinnamon Whisky NEW! Swirled Showcase Food Items: - Mickey-shaped Liquid Nitro Cake - Soft-serve in a Waffle Cone: Vanilla, apple-cinnamon, and salted caramel - Cream Soda Float with vanilla soft-serve - Fanta Grape Float with vanilla soft-serve Beverages: - Frozen Apple Pie (Non-alcoholic Beverage) - Cinnamon Apple Cider (Non-alcoholic Beverage) - 3 Daughters Brewing Toasted Coconut Porter - 3 Daughters Brewing Toasted Coconut Porter Float with salted caramel soft-serve - Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve NEW! Bubbles & Brine   Food Items: - Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon - Jonah Crab Claw Cocktail with stone-ground mustard sauce Beverages:   - Moët & Chandon Impérial - Veuve Clicquot Rosé - Dom Pérignon NEW! Wine & Wedge Food Items: - Assorted Artisanal Cheeses and Accompaniments - Boursin Fig & Balsamic Soufflé with fig tapenade - Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread - Artist Palette of Wine and Cheese: Assorted artisanal cheeses and accompaniments paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port Beverages:   - Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese - Hartley Apple Brandy - Florida Orange Groves Winery Black and Blue Port - Flight NEW! Char & Chop Food Items: - Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad - Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta - Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta Beverages:  - Krombacher Pilsner - North Coast Laguna Baja Vienna Lager - Motorworks Brewing Midnight Espresso Coffee Porter - GoGi ‘Birdie’ Pinot Noir - Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey - Beer Flight Refreshment Outpost Food Items: - Peanut stew with sweet potatoes, mustard greens, and roasted peanuts (Plant-based) - DOLE Whip Raspberry Beverages:  - Ciderboys Caramel Apple Hard Cider (New) - 81Bay Brewing Co. Cinnamon Orange Cranberry Ale (New) - Ivanhoe Park Brewing Co. Gingerbread White Stout (New) - Pumpkin Spice Ginger Cocktail featuring Boyd & Blair Potato Vodka (New) Nochebuena Cocina Food Items: - Tamale with chorizo, plant-based cotija cheese and spicy red chile sauce (Plant-based) - Pernil: Mojo pork with tostones and ketchup-mayonnaise - Spiced Chocolate Cookie (Cookie Stroll Item) Beverage: - Ponche Navideño: Mexican Christmas punch with apples, pears, guava, oranges, dried hibiscus, brown sugar, tamarind, cinnamon sticks, and clove (Non-alcoholic beverage) (New) - 81Bay Brewing Co. Horchata Beer Holiday Hearth Desserts Food Items:  - Mint Chocolate Mousse Wreath (New) - Apple Caramel Crumb Cake (New) - Chocolate-covered Toffee Brittle (New) - Red Velvet Mini Bundt Cake with Cream Cheese Icing - Salted Caramel Spaceship Earth Cookie - Mouse Crunch made with M&M’S chocolate candies - Peppermint Pinwheel Cookie (Cookie Stroll Item) Beverages: - Hot Cocoa by Joffrey's Coffee (Non-alcoholic Beverage) - Frozen Caramel Hot Chocolate with TWIX cookie bar pieces and whipped cream (Non-alcoholic Beverage) (New) - Wicked Weed Brewing Jack Frost IPA (New) - BrewDog It’s a Beaut Stout (New) - Wicked Weed Brewing Milk & Cookies Imperial Milk Stout - Peppermint Cocoa: Hot cocoa by Joffrey’s Coffee with peppermint schnapps - Beer Flight Le Marché de Noël Holiday Kitchen Food Items: - Crème de Saumon Fumé en Brioche à l’Aneth, Concombre: Cream of smoked salmon in house-made dill brioche bread with cucumber (New) - Rôti de Jambon Sauce Moutarde à l’Ancienne, Patate Douce Rôties: Roasted ham with mushrooms, pearl onions, bacon, mustard sauce, and roasted sweet potatoes - Bûche de Noël au Pain D’Épices, Ganache Chocolat au Lait et Noisettes: Gingerbread Christmas log with milk chocolate and hazelnut ganache (New) Beverages: - Frozen Hot Chocolate Martini: Grey Goose La Vanille Vodka, vodka, chocolate milk, and whipped cream - Le Joyeux de Noël: Vodka, Grey Goose Vodka, cold brew coffee, sea salt caramel toffee, and peppermint (New) - Blood Orange Mimosa: Pol Remy Sparkling Wine, orange juice, and blood orange (New) Tuscany Holiday Kitchen Food Items: - Montanara: Fried house-made pizza dough with pomodoro sauce, parmesan, and fresh basil (New) - Farfalle Salmone Affumicato: Farfalle pasta with smoked salmon and cream sauce (New) - Torta Caprese: Flourless chocolate torta with chocolate sauce and vanilla cream (New) - Dolce Pizza: Fried house-made pizza dough with sugar and cinnamon (New) Beverages:   - Prosecco - Moscato - Chianti - Italian Sangria (Red or White) - Italian Margarita with tequila and limoncello - Peroni Pilsner Shanghai Holiday Kitchen Food Items: - Chicken Skewer with creamy peanut sauce - Beef and Noodle Soup Bowl with slow-braised beef shank, green onion, and house-made chili oil - Vegetable Spring Rolls with citrus sauce Beverages:  - Bubble Tea: Classic milk tea with black and white boba pearls - Brew Hub Year of the Dragon - Dragon Fruit Lager - Butterfly Lantern with butterfly pea blossom gin, vodka, prickly pear, lychee, soda water, and boba (New) - Kung Fu Master with vodka, triple sec, mango, orange juice, and soda water - The Lucky Mo with citrus vodka, peach schnapps, piña colada mix, orange juice, and soda water Shi Wasu Holiday Kitchen Food Items: - Sushi Tree: Sushi roll with krab meat and cream cheese topped with Aonori seaweed, Ikura salmon roe, and spicy mayonnaise - New Year Celebration Soba: Buckwheat soba noodles in a hot dashi soup with yuzu, shrimp tempura, and chopped green onion - Sweet Potato Mochi Cake: Gooey sweet potato mochi cake with purple sweet potato cream, strawberry, black sugary syrup, and sesame seeds (New) Beverages: - Ichigo Milk Boba: Cranberry and yuzu cream drink featuring Japanese calpico soft drink and popping strawberry boba pearls (Non-alcoholic Beverage) - Japanese Christmas Punch: Shōchū, plum wine, cranberry, and lemon - Choya Sparkling Plum Wine (New) - Sapporo Premium Beer Las Posadas Holiday Kitchen Food Items: - Giant Tostada de Chorizo: Giant tostada with chipotle black bean purée, ground chorizo, salsa verde, queso cotija, crema Mexicana, and pickled onions (New) - Tamale de Barbacoa: Shredded barbacoa beef in a corn masa topped with mole negro, queso cotija, crema Mexicana, and pickled onions (New) - Dulce de Leche Churro sprinkled with cinnamon-sugar Beverages: - Apple Margarita: Centinela Blanco Tequila, apple purée, black tea-cinnamon cordial, and Nixta Corn Liqueur topped with whipped cream and holiday salt (New) - Horchata Margarita: Cinnamon-infused Ilegal Mezcal, Abasolo Corn Whiskey, Agua de Horchata, and cinnamon-horchata rum - Holiday Cerveza: Mexican Artisanal Craft Lager with black curran liqueur (New) Funnel Cake - Holiday Cinnamon Celebration Funnel Cake topped with powdered sugar, vanilla ice cream, cinnamon cookie crunch, cream cheese whipped cream, and gold dust inspired by the culinary treasures of the Kingdom of Rosas in Disney’s all-new animated musical film, “Wish” Connections Café Food Item: - Holiday Sugar Cookie (Cookie Stroll Item) Connections Eatery Beverages:  - So Many Wishes: Pomegranate-green tea, hibiscus, lemon, and a dash of star dust (Non-alcoholic beverage) - Coquito Milk Shake (Non-alcoholic beverage) - Coquito Milk Shake with Bacardí Superior Rum Sunshine Seasons Food Item:  - Jingle Sugar Cookie made with M&M’S chocolate candies (Cookie Stroll Item) Joffrey’s Coffee & Tea Company - Horchata Cold Brew: A holly jolly blend of Joffrey’s Shakin’ Jamaican Cold Brew and horchata topped with whipped cream and cinnamon (Non-alcoholic Beverage) (Spirited version available with Creamy Spiced Rum) What a delicious holiday season we have ahead of us! (Note: All offerings are subject to change and availability.) Read the full article

I was shocked to discover that this wasn't on the blog, as it truly is a standout among bowl recipes I've tried, full of some of my favorite ingredients but enriched with some utterly delicious guest stars.

I roughly quartered this but halved the dressing to have leftovers for a lunch salad. With only 30 minutes to roast the cauliflower, this is a jam-packed prep time. But while there is a lot to do, it's all definitely worth it in the end.

Every element here is absolutely delicious on its own, especially the avocado herb tahini sauce — that I would totally be down to make more often on its own! I really have got to start making this recipe more regularly.

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

What to expect when visiting an Arabic Restaurant?

Visiting an Arabic restaurant can be a wonderful experience, but what should you expect when doing so? It's important to note that Arabic culture is incredibly diverse and has a range of influences from all over the world. With this in mind, here's what to look for when visiting an Arabic restaurant. From the food on offer to the atmosphere and hospitality, we'll take you through everything you need to know about dining out in this vibrant culture.

What to expect when visiting Arabic restaurants?

Walking into an Arabic restaurants, you will be enveloped in the rich and exotic aromas of cumin, garlic, and cinnamon. The décor is usually colourful and vibrant, with intricate patterns and mosaics adorning the walls. You will be seated on comfortable cushions or low chairs around a low table. 

The menu will feature a variety of dishes, including both vegetarian and meat options. Popular starters include hummus, tabbouleh, and fatoush salad. You might enjoy lamb kofta over rice; chicken shawarma wraps, or fish couscous for the main course. And remember to order a refreshing glass of mint lemonade or Moroccan tea to wash it all down!

The Different Types of Arabic Food

There are many different types of Arabic food, and it can be challenging to know what to expect when visiting an Arabic restaurant. Here is a brief guide to the different kinds of Arabic cuisine:

- Lebanese cuisine is the best-known type of Arabic food, characterized by its use of fresh ingredients and healthy cooking methods.

- Egyptian cuisine is also trendy and features a variety of stews, grilled meats, and bread.

- Syrian cuisine is similar to Lebanese cuisine in many ways, but also includes a variety of kebabs and other grilled dishes.

- Moroccan cuisine is often very spicy and features many couscous dishes and tagines (stewed meats and vegetables).

- Gulf Arab cuisine is often very hearty, with many rice dishes and lamb or chicken cooked in various spices.

What to order in an Arabic restaurant?

If you need help deciding what to order in an Arabic restaurant, there are a few safe bets that will always be delicious. One popular dish is hummus, a creamy and flavorful paste made from chickpeas, tahini, garlic, and lemon juice. Another great option is baba ghanoush, a similar dish made from eggplant instead of chickpeas. Both of these can be found on almost any Arabic restaurant menu.

If you're looking for something heartier, try shawarma or kebabs. Shawarma is thinly sliced meat - usually lamb or chicken - marinated and cooked on a rotisserie. It's often served in a pita with vegetables and yogurt sauce. Kebabs are also a great choice - they're essentially skewered and grilled meat (usually lamb or chicken) that can be served with rice or vegetables.

No matter what you order, remember to add some freshly baked pita bread to your meal!

What is a Shisha Lounge?

A shisha lounge is a great place to relax and unwind after a long day. Whether you're looking to enjoy a drink with friends or take in the atmosphere, a shisha lounge is a perfect spot.

 Here are a few things to remember when visiting a shisha lounge: - Dress code: Most shisha lounges have a dress code, so check before heading out. 

Ordering: When ordering your shisha, specify how you would like it prepared. This will help the staff ensure that you get the best possible experience. 

Relax and enjoy: Once you're enjoying your shisha, take some time to relax and take in the atmosphere. These lounges are typically very relaxed, so don't hesitate to discuss them with those around you.

If you are looking for a shisha club, search for a "shisha lounge near me" to all the highly reviewed lounges.

Conclusion

Visiting an Arabic restaurant can be a unique and exciting experience. With the variety of dishes available, it is easy to find something you will enjoy. Whether you're looking for something light and refreshing or something more hearty and filling, there's sure to be an Arabic dish that fits your preferences. Plus, with the warm hospitality offered by many Arabic restaurants, you'll feel right at home while discovering the flavours of this traditional cuisine.

Isi!! For the specific asks post: 10, 26, 28 🤗

Hi Shina!! Thank you so much for sending these in:

10. On a plane, do you ask for apple or orange juice?

Apple juice! I used to drink a lot more orange juice, but my stomach has become more sensitive these days and can’t handle the acidity. Apple juice is just so comforting and takes me back to being a kid! Even now, I sometimes go to the Starbucks in the hospital I work at and use my food stipend money to buy some apple juice to beat the summer heat (mostly when I can’t spend $5 on a drink lol)

26. How’s your spice tolerance?

It’s gone down, sadly 😭😭😭 I used to be able to enjoy and handle really spicy foods, but now it just upsets my stomach. I still enjoy adding hot sauce and sriracha to most things, but in moderation. I’ve kind of just learned that if I’m having a bad stomach day not to aggravate it with spicy food. I wish things were different though 😢

28. Last meal on earth?

Hmmm okay I’m gonna let myself pick out an elaborate meal with courses because I can haha:

Hors d’œuvre: not what would technically qualify, but I love bao, so any kind of bao!

Soup: harira soup, it’s a Moroccan bean soup and it’s quite honestly delicious with bread to dip!

Salad: fattoush (my favorite kind of salad, it has greens, mint, radishes, tomato, and pita crisps!)

Appetizer: chaat, a desi dish that has a mixture of a bunch of things in sauce! My mom makes it with papri (crisps) potato, onion, tomato, chickpeas, and mint, and then a yogurt sauce!

Main course: my mom makes this delicious coconut shrimp curry with jasmine rice that I don’t get to eat often, but dream about constantly

Drink: passion fruit green tea with mango jelly

Dessert: nothing beats a warm, fresh out of the oven chocolate chip cookie imo!

weirdly specific asks

🥀🍂🍁 easy autumn recipes 🍁🍂🥀

beverages

butterbeer

caramel apple hocus latte

chai, cider and caramel fall drink

dates hot chocolate

deluxe hot chocolate with marshmallows

homemade hot chocolate

hot apple pie punch

lemon and ginger tea

moroccan style white hot chocolate

mulled apple juice

mulled tea

pumpkin juice

pumpkin nutella hot chocolate

pumpkin spice latte

desserts

apple and cinnamon loaf cake

apple crumble cake

apple hand pies

apple and honey challah

apple pancakes

apple turnovers

autumn cheesecake

butterbeer cupcakes

caramel apple bars

carrot cake balls

carrot and sultana cake with creamy orange frosting

chewy oat cookies

chocolate pistachio fudge

cinnamon roll pancakes

date and walnut cake

honey cake

maple sugar pie

mini apple and almond cakes

mushroom meringues

patterned pumpkin swiss roll

perfect apple pie

pryaniki

pumpkin spice cupcakes

pumpkin spice muffins with cream cheese filling

pumpkin spice scones

soft pumpkin cookies with cream cheese frosting

toffee apple muffins

vanilla and nutmeg baked rice pudding

dinners

aubergine and mozzarella bake

beef cheek and butternut squash broth in sourdough bread bowls

butternut squash curry with cauliflower rice

chicken, leek, and mushroom pies

coddle with pearl barley

irish stew

kiki's delivery service fish pie

lamb casserole with aubergine

leg of lamb m'hammar

mushroom omelette

one pot creamy mushroom pasta

pumpkin risotto

sausage and bean casserole

sicilian pasta with tomatoes, garlic, and almonds

spicy root and lentil casserole

stuffed eggplants

vegetable pizza

veggie pot pie

dips, preserves and sauces

apple and blackberry jam

apple sauce

aubergine hummus

bessara

blueberry butter

country apple sauce

date jam

jumbo chilli sauce

plum jam

soups

borlotti bean, tomato, and spinach soup

chicken and barley stew

chicken and brown rice soup

chicken soup

chicken wild rice soup

curried carrot soup

garlic broth

good vegetable soup

harira

hearty irish veg soup

hearty white bean soup

lentil, chickpea, and paprika soup

minestrone in minutes

pumpkin soup

potato leek soup

speedy seafood supper

stuffed pepper soup

sweet potato soup

starters, sides, etc

butternut squash, sage, and crème fraîche mash

champ

chinese dumplings with mushrooms and butternut squash

creole aubergines

colcannon

mhencha with spicy ground beef (you can get the kiri cheese from any middle-eastern run supermarket).

moroccan potato salad

mushroom hand pies

polish mushroom pasties

sweet potato wedges

tuna and beans

vegetable cigars

Moroccan Carrot and Chickpea Salad

We were recently invited to dinner with friends at their home.  The host prepared a delicious Moroccan Chicken  dish as the entree.  I offered to bring a salad, and decided on this Moroccan Carrot and Chickpea Salad.

I was so involved in prepping for it I forgot to take some pics along the way, but it is pretty straightforward, and can be prepared ahead.  In fact, it needs to be chilled a minimum of a half hour and up to a few hours.

This colorful, flavor-packed salad is an exotic twist on a carrot raisin salad.

The interesting combination of fragrant spices, addition of honey to the vinaigrette, the sweet currants, the crunchy chickpeas and the toasted almonds create a salad which is sweet and savory with lots of texture.

 Here’s the recipe...

Moroccan Carrot and Chickpea Salad (Once Upon a Chef by Jenn Segal)

Servings: 6 (as a side dish)

For the dressing

1/4 cup extra virgin olive oil

1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon

1/4 cup freshly squeezed orange juice, from one large orange

1 and 1/2 tablespoons honey

3/4 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon coriander

1/4 teaspoon ground allspice

1/4 teaspoon cayenne pepper

For the salad

1 pound carrots, peeled and shredded

1/3 cup currants

1/2 cup slivered almonds, toasted (see note below)

1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving

(I prefer lots of fresh mint, julienne cut)

1 (15-ounce) can chickpeas, rinsed and drained

2 tablespoons finely minced shallots, from one large shallot

1 garlic clove, minced

Instructions

In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.

To the dressing, add all the ingredients for the salad and toss well.  Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. 

Taste and adjust seasoning if necessary (you might need more salt, lemon, or honey, depending on the sweetness of the carrots).

Transfer to a serving dish and garnish with more fresh chopped herbs.  Serve cold.

Note: To toast the almonds, preheat the oven to 350 degrees F.  Place the almonds on a foil-lined baking sheet for easy clean-up.  Bake about 5 minutes or til the almonds are golden.

Note: You may be able to find packaged toasted slivered almonds at Trader Joe’s.

Trying this today...shared by Vegan Bowls newsletter ♻Repost: @twospoons.ca Starting the week with this healthy and very tasty Moroccan-Inspired Carrot & Chickpea Salad.🧡🌱 It's protein-rich with chickpeas and quinoa, crunchy almonds, fresh mint and sweet dates. Drizzled with a Moroccan-inspired dressing (made with spiced cinnamon, ginger and cumin). Certainly, it's a not-so-boring salad that I think you're going to love. I've copied the recipe below👇, and you can find it on the blog. Enjoy!😘✌️ #twospoons . . . 2/3 cup quinoa 1 1/3 cup water 1/2 cup almonds 1 shallot small 1 cup carrots grated 1 can chickpeas (400 ml) 2.5 oz arugula 1/2 cup mint tightly packed 1/4 cup dates chopped . . Moroccan Inspired Salad Dressing 1/4 cup + 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp orange juice 1 tbsp maple syrup 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp cumin 1/2 tsp coriander 1/4 tsp sea salt pinch red pepper flakes . . 1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool. 2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat. 3. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes. 4. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine https://www.instagram.com/p/CEUGpFpnxx2lSHYhLpokPIC21WjxFi7Z_NdleM0/?igshid=ul54g72uklgl

1, 4, 7, 10! =)

Hey Yana ! :)

1. favourite place in your country ?

France : the South-West, where I was born and lived most of my life. From the window of my bedroom I have a magnificent view on the mountains The Pyrénées. The city where I was born, Toulouse, one of the most beautiful city I’ve ever seen. It’s a green and golden part of the country, very sunny, but with cold and rainy winters.

Morocco : the Emerald Valley. It’s a valley between mountains range, in the centre of the country, it’s my ancestral land. It used to be a treasure in terms of biodiversity and ecosystems, but it has slowly been destroyed by human activity and bad environmental policies. Its name comes from the dense vegetation, the trees are mostly very old oaks and cedars, there’s a river running through it ... It’s beautiful, or it could be if only the country would realize the treasure they have here and start taking care of it instead of selling it to the Qataris. 

4. favourite dish specific for your country ?

France : quiche lorraine. It’s a salty pie with a shortcrust pastry, a mix of eggs and cream, bacon, sometimes onions, etc. It’s so good, very savoury, and it feeds you.

Morocco : ALL OF IT. Moroccan food is delicious. A good couscous is a masterpiece of culinary arts. A tajine with lemon confit, raisins, chickpeas, prunes is the best thing on a cold day. The marshoush is one of my favourite : it’s a dish of chicken and meloui (crepe of wheat flour and fine semolina), I always ask it when I go home. Zaalouk is delicious too, it’s mashed eggplant with spices. And I haven’t started on the desserts yet, the sweets and the baked goods ... The salads. The drinks (Moroccan green mint tea, aka the best) ... Yeah. 

7. three words from your native language that you like the most ?

French : éphémère (ephemeral) - fantasque (whimsical) - rocambolesque (synonym of extraordinary).

Berber* : tashishaout (dove, a pet name) - tanmir[r]t (thank you) - aghbalou (water spring) ([gh] is a soft r, like a cat purring).

10. most enjoyable swear word in your native language ?

French : PUTAIN. The classic. Equivalent of “fuck”, but literally means “a prostitute”, though no one uses it in that meaning anymore. 

Berber : “ikhan aberchen” ([kh] is a hard r, like the spanish “j”), which means “dark shit” (”aberchen” meaning black, as the colour). It’s also my father’s favourite swear word.

* The berber language is as diverse as the berber people. There are many dialects.The one I speak is the one from central Morocco. Berber is also the name given by the European, we call ourselves Imazighen (plural), Amazigh ) singular), tamazight (the language). Amazigh means “The Free Man”.

Thank you the ask !“hi, I’m not from the US” ask set

Your Holiday Mom: Savta

Happy holidays

Dear beloved child

I am known as Savta, which means granny in Hebrew, because if you come within my orbit, I will treat you like one of my grandchildren. You will be fussed over, asked questions (most of which you don’t want to answer) and fed home cooked food until your sides split. Whilst I am traditional and old-fashioned, there isn’t a food processor or microwave in my home, I believe that people are people, and I believe that you are a loveable human being that needs love, more love and even more love, and, of course, food.

As you may know, Chanuka is an 8 day holiday, well dear, this savta does not have the energy to cook like this all 8 days, so I’ll tell you what’s on the Shabbat menu,and then you can stay a week to eat all the left-overs ;).

As you walk in, you may notice a beautiful candelabra with between 2 and 9 oil lamps twinkling in the window. This is in memory of a miracle that happened many years ago in our Temple. There are also 2 more candles on the table in honour of the Sabbath. This may be your first time eating with Jews, so I want you to know that we love questions, please don’t be afraid to ask them.

After singing to welcome the angels to our home, of which you are most certainly one, we sing another song to thank the women of the house for all their hard work. After this we sanctify the wine and the Sabbath. Once everyone has had a sip of wine, we wash our hands in time-honoured tradition, and bless bread that I wake specially early on Fridays to make fresh every week. Then starts the food.

To start with, we have salads (some people call this mezze). There are some people called vegetarians that love this course, I honestly don’t know why, it’s only vegetables, even if they are the most tasty vegetables on the planet. I make between 10 to 30 salads for my table. (There is a joke that someone asks a Moroccan women who has a table with no legs, “what’s missing from your table?”, to which she answers, “salads!!”). There is Taboule and Hummous, a sweet and a sour carrot salad, at least one potato salad (made without mayonnaise, which people called vegans seem to be in awe of. I really don’t get these labels, but so long as my children have something to eat, I am happy). There are 3 types of olives, each in their own sauce, there is a fennel salad, tomato, cucumber, chickpeas and eggplant salads. Each has its own flavour, with spices and juices galore. My favourite has to be matboucha. This is a salad where chopped tomatoes are simmered down for hours on end until they form a spreadable paste. I sometimes see a cheap imitation in the shops, and I feel sorry for those who don’t have a savta to make them the real thing. All of these salads are placed on the stunning table cloth in the most beautiful bowls that I brought with me from Morocco. Whilst the table looks impressive, I want you to know that the most important thing is that you are with us and enjoying yourself. Don’t feel afraid to tell savta that you don’t like a certain spice or you are allergic to something. That way she can let you know what foods are best avoided.

After this is the Moroccan fish. This is, for me, is one of the highlights of the meal. The fish is cooked in a slightly spicy sauce, but the biggest challenge is not to eat too much and not have space for the rest of the meal. After this I used to make chicken soup, until a vegan friend came around and in order to make something for him to eat, I found an old Moroccan recipe for a soup that uses butternut squash, chickpeas, carrots and spices. I loved it so much, I never went back to chicken soup after that. In between courses, we usually sing songs that have been sung in our families for generations. Don’t worry if you don’t know Hebrew, we have books that have the words using English letters. (Also, please don’t tell anyone, most of us don’t know what the words mean, but tradition 😉

Now comes the main course, I usually have a Berber style chicken cooked on the stove top with chickpeas and spices. I also have a lentil stew from Ethiopia, which feeds my vegan friends and children. There is rice and a vegetarian tagine to round off the meal.

For dessert (if you have space, but of course you have space, you are a growing person), we will have sfenj, a Moroccan-style doughnut, in honour of Chanukah, as it is cooked in oil. As it is a little dry, we have sugar to sprinkle on top. Alternatively, there are fruits and mint tea, dates and nuts to complete the meal.

You are more than welcome to stay after the meal. We have some games that you can play, and I am sure that you will enjoy the people that come, just as much as we will enjoy having you.

Your Holiday Mom: Savta was originally published on Your Holiday Mom

✨✨ Moroccan Ribboned Carrot Raddicchio Salad + Blood Orange Dressing . . Firstly, can we just take a moment to say how sad it's been just knowing that the Disney Parks have had to close through all this pandemic craziness? I have a few close family members who are particularly sad about it. A few years ago I tried a Moroccan dish at Epcot with my mom. It was some type of couscous and chickpea thing, very yellow, but I fell in love with it. I'd never tasted flavors like it. Ever since then I’ve had fun trying different flavors and traditional dishes that are similar and then creating my own fusion style recipes as well. Basically, I just love exploring the world’s flavors.✨✨ . . ✨✨So let me tell you about this salad. I know it sounds ridiculously complicated by the title, but it’s actually fairly fast and simple. There’s no cooking required, minus toasting the nuts and seeds which takes all of about 3 minutes, so it’s quick. The prep is simply washing and chopping a few different vegetables and stirring together the dressing before you mix it all together and serve.✨✨ . . ✨✨I thought this might be a nice new side dish to try on your Easter table this year. You could also throw in some chickpeas or other beans to finish this off as a light and colorful meal. Also, the veggies can be traded with any that you prefer. Carrots and kale aren’t your thing and you can’t find raddichio? No worries, you could even just make the dressing and spiced nuts to put on you’re favorite garden salad mix. However you want to try it, you definitely should give it a chance.✨✨ https://www.instagram.com/p/CAxjmOapykb/?igshid=1hyumcpyue9am