Roasted Pumpkin Wedges with Honey, Sesame and Sumac adds a little Middle Eastern flavor to roasted and caramelized pumpkin for an extraordinarily different autumn side dish.
Chilled Peach Soup with Labneh is a summery fresh soup with peaches, aji amarillo peppers, and Middle Eastern labneh with a hint of spice.
Oven braised Persian style lamb shanks flavored with tomatoes, eggplant, and Middle Eastern spice make a comforting autumn supper, served with sumac seasoned basmati rice.
Bedouin stuffed grape leaves combine meat with rice and spices in a compact grape leaf roll for a satisfying Egyptian style appetizer.
Crisp and cool cucumber salad with fresh blueberries, pomegranate arils, goat cheese crumbles and a Persian style salad dressing.
Creamy lemony roasted garlic hummus with the flavors of preserved lemon go perfectly with toasted wedges of pita bread seasoned with za’atar spices.
Traditional Persian eggplant khoresh stew (Bademjan) made vegan with the use of plant based foods.
Moroccan style pumpkin saffron rice with bits and bobs of pumpkin, raisins, pine nuts, and spice.
Smooth and creamy hummus with the spice of Hatch green chiles and cumin.