Borrowed from Great White in Venice - a warm chickpea base with creamy, lemony tahini sauce, dressed up with cukes, avocado, herbs, and pickled red onion.
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Delicata Muhammara Stack from The Walrus and the Carpenter
From Seattle’s Walrus and the Carpenter restaurant in Ballard, luscious roasted delicata squash gets a middle Eastern makeover with muhummara and urfa biber chili flakes.
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Freekeh & Roasted Cauliflower Bowl with Kale and Walnuts
A middle Eastern-inspired bowl brimming with the chewy texture and earthy flavors of kale, walnuts, preserved lemon, roasted cauliflower and za'atar.
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Vegetarian Pozole Rojo
This vegetarian pozole made with guajillo, ancho and New Mexico chilies gets umami flavor and meaty texture from a surprise ingredient
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Tomato Soup with Zucchini, Farro and White Beans
A homemade version of a canned soup classic, with farro subbing for rotini
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