Dukkha Grilled Chicken
The simple charm of this recipe lies in the endless possibility of textures we can achieve – depending on the different combinations of nuts used. It is of course … Continued
The Deli Dish
Category: Recipes
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Main Dishes -
Recipes Pasilla de Oaxaca Chiles Pineapple & Jicama Salad Recipe
This Mexican recipe deliciously combines jicama with pineapple, lime juice and chiles. In its native Mexico, jicama (aka: ‘Mexican Yam’) is often combined with chili powder, fresh citrus fruits, … Continued
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Main Dishes Spring Salad with Poached Eggs Recipe
This is the perfect salad which allows us to take full advantage of the first spring vegetable harvest. We prefer not to mix the ingredients before serving – one of … Continued
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Main Dishes Apicius Pork Tenderloin
This recipe reproduces Roman Imperial flavors as faithfully as possible using ingredients available today. Since sugar was unknown to the Romans, it’s more authentic with pekmez (grape molasses) or honey … Continued
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Main Dishes Roman Chickpea Braise Recipe
An easy vegetarian side dish or hearty lunch. Classical Roman chefs wouldn’t have used sugar, but grape molasses (pekmez) or honey. Ingredients: 1 large leek ¼ cup olive oil 4 … Continued
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Desserts Silk Road Carrot Cake
Cake Ingredients: 2 cups sugar 3 eggs 2 cups diced canned pineapple, drained 2 cups carrots, grated 1 cup vegetable oil 3 cups flour 3 tsp baking powder 2 tsp … Continued
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Recipes Kale Curry
Ingredients: 1 bunch of kale 6 Tbsp coconut oil (or vegetable oil) 1 onion, chopped 4 garlic cloves, chopped 1 slice of ginger, chopped 4 shallots, chopped Fresh Habanero pepper, … Continued
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Beverages Spicy Lemonade
This lemonade is the perfect balance of sweet, tangy, and spicy to refresh you during the hotter months! Make a pitcher or two and soak up the sun with your … Continued
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Main Dishes Spice of the Month Recipe: Shakshuka with Kale and Goat Cheese
Serves 4 Ingredients: ¼ cup olive oil 1 small onion, diced 1 cup kale, chopped 5-6 cloves garlic 1 tsp Cumin, ground 1 tsp Gorria pepper, ground 1 can (28oz/900g) peeled … Continued
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Recipes Ventresca Salad with Citrus Vinaigrette
Ingredients: 1 tin Ortiz Yellowfin Ventresca Tuna 1 bunch arugula or spicy greens 1/3 cup Meski olives, pitted and quartered 1/4 cup Marcona almonds, toasted and roughly chopped Half of … Continued
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Side Dishes Butternut Squash with Cocoa Nib Vinaigrette
adapted from The Essence of Chocolate by John Scharffenberger & Robert Steinberg serves 3-4 as a side Ingredients: 2 lb butternut squash, ends trimmed, halved lengthwise, seeded 1/2 cup extra … Continued
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Dips/Spreads
Cheddar and Beer Fondue
Ingredients: 1 lb 1YR Grafton Cheddar, grated ½ lb Adelegger, grated 2 cups Lager beer, room temp. 1 tbsp cornstarch 2 tsp dry mustard 2 oz lemon juice tellicherry black … Continued