Strawberries and peanut butter combine in a crisp strawberry sugar dusted quesadilla to make a fantastic breakfast, afternoon snack, or impromptu dessert.
Homemade chicken noodle soup made from a whole chicken, noodles and a mirepoix of vegetables with savory herbs are food for the soul.
A Jamaican inspired version of the usual hot toddy, made with ginger tea, lemon, allspice, cinnamon, and rum.
Healthy breakfast pancakes made with whole grain oat flour and rolled oats and honey.
Niter kibbeh is a fragrant clarified butter used in Ethiopian and Eritrean cooking that is spiced with turmeric and other aromatics.
Ethiopian beef tibs, known as siga tibs, are an Ethiopian version of fajitas, seasoned with berbere spice and spicy awaze paste and served with injera bread for a filling and tasty African supper.
Traditional Persian eggplant khoresh stew (Bademjan) made vegan with the use of plant based foods.