hollyhock a la 439
1 c olive oil
1 c nutritional yeast
1/4 c soy sauce
1/4 c apple cider vinegar
1 clove minced garlic
pinch of cayenne
water as needed
Seasoned rice vinegar
A touch of maple syrup
hot smoked duck ham over cashew butter, curried sticky rice with pickled spring onion and garlic, and a lemongrass, ginger, and crispy shallot sambal
from maypop new orleans
coffee masala roasted baby carrots with blood orange aïoli, pistachio and carrottop pesto
from maypop, new orleans
roasted carrots with whole coriander seeds
inspired by honey & co: at home: middle eastern recipes from our kitchen
tahini BBQ sauce (good on eggplant)
1 garlic clove
4 spring onions
1 cup tahini
2 T soy sauce
1 T red wine vinegar
4.5 t honey/date molasses
from honey & co: at home: middle eastern recipes from our kitchen
yi-style squash with black cardamom
1 lb hard, star shaped summer squash or kabocha
1 waxy potato
1 dried thai chile pepper
1½ tsp salt
½ tsp ground black cardamom seeds
Cut the potato and squash into angular pieces about 2″ long.
Heat oil in a wok over high heat and cook the dried chile until blackened.
Add the squash and potatoes and stir-fry for a few seconds.
Add the salt and cardamom.
Pour 1 cup of water into the wok and cover. Let the squash stew with the lid on for 8 minutes, until tender. Cook 1-2 more mins, with the lid off, to boil away most of the remaining water.
Recipe from Georgia Freedman