Meet our roasted vegetable ajvar. Ubiquitous in the Balkans, everyone has their own take. And now so do we. Ours is a super smoky roasted red pepper and zucchini spread.
This beetroot salad is healthy and gorgeous with feta and carrots and pomegranate seeds. It’s an easy and tasty way to eat (most of) the rainbow.
This hoisin roasted Brussels sprouts recipe is one of our new great vegetable side dishes. Sprouts are coated with hoisin, sesame oil, and soy sauce and roasted to perfection. With our quick cooking method you’ll have them on the table super fast.
Warm up with our vegan white bean soup. Using dried beans and a little chipotle, it’s hefty, hearty, and healthy. This vegan soup recipe will become one of your favorites year-round.
Try our take on badrijani nigvzit, one of many delicious Georgian appetizers. In our version, we stuff Georgian walnut paste in and on grilled zucchini instead of fried eggplant. So it’s a little healthier, but (we think) just as good.
We are VERY excited to share our khinkali recipe. They were at the top of our list of things we wanted to learn to cook when we started this blog. Read on to learn how to make khinkali, how to eat khinkali, and even more about these delicious Georgian dumplings.
Schupfnudeln are one of our favorite Christmas Market foods. Turns out these German potato dumplings are pretty easy to make at home too.
This spiced plum chutney will become a staple in your fridge. The onions and dried spices make it the perfect combination of savory and sweet. You’ll want to put it on everything.
Cod and lentils are good friends. Our red curry cod with red curry lentils is a satisfying and healthy recipe. Try it when you’re looking for something a little lighter.
Miso mashed potatoes are rich and delicious comfort food. Try our twist on a classic side dish for dinner tonight.