Category: Peppers (Jalapeño, Serrano, Cayenne)
Fennel, Peppers and Farro
This is hearty, savory and very adaptable. This dish materialized thanks to already cooked farro and a variety of vegetables in need of using up, including cauliflower leaves. If your grains are already cooked this comes together quite quickly. I had some homemade harissa on hand which elevated it further. I topped this particular version with meatballs.
Variations
Make this your own with whatever grain you'd like--spelt, barley, rye, wheat berries and different spices.
Vegetables like collard greens and kale are great to use in place of or with the cauliflower leaves and spices.
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Charred Zucchini with Zhoug and Feta
Zhoug is an herb and green chile sauce/paste from Yemen but popular in Israel as well and other parts of the Middle East.
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Sautéed Chard with Jalapeño, Ginger and Sausage
This pairs very nicely with a very quick red lentil dal and a cooling dollop of yogurt. Substitute spinach, mustard or collard greens or any other leafy green you might have, for the chard. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice.
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