Baked Eggplant with Tomatoes Mushrooms Walnuts and Capers
Introduction You scoop out the eggplant, sauté the chopped flesh with mushrooms, tomatoes, onions, garlic, walnuts,…
Baked Chicken Breasts with Lemon Zest
Introduction The lemon zest and black pepper give these baked chicken breasts a clean, sharp flavor…
Eggplant with Coconut Green Chiles and Coriander
Introduction Roasting the eggplant directly over a flame gives you soft flesh and a smoky edge…
Appetizers | Autumn | Summer
Eggplant with Tahini Garlic and Lemon
Introduction You roast the eggplant until the skin is blackened and falling off, then blend the…
Black and Kidney Beans with Corn and Pequin Chiles
Introduction You combine canned black beans, kidney beans, and corn with six dried pequin chiles for…
Salted Yogurt Drink
Introduction You blend 1⅓ cup plain yoghurt with 1⅔ cup water, then season it with salt…
Appetizers | Snacks | Summer
Avocado Relish with Lemon Paprika
Introduction You mash 2–3 avocados with lemon juice, paprika, and salt, then let the mixture rest…
Avocado Coconut Milk Smoothie
Introduction Avocado and coconut milk give this smoothie a thick texture before the ice goes in,…
Dinner Recipes | Easy Meal Ideas | Lunch | Spring | Summer
Grilled Chicken Salad with Nappa Cabbage and Mixed Greens
Introduction A 30-second blanch keeps the broccoli flowerets and pea pods crisp while taking off the…
Beef with Ashwe Leaves and Tomato Chiles
Introduction Beef with Ashwe leaves and tomato chiles is a quick pot dish built on blended…