Don’t be fooled by the name. This delightful blend of orange, ginger, mint, and fresh vegetables is so much more than a cabbage-y side salad.
Sides & Salads
Flash-roasted rhubarb lends a sweet note to a nutty goat cheese salad.
The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name.
Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.
Stave off cravings for crunchy, salty fried foods with these oven-fried vegetables.
The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.
A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown.
Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots.