This dish is a Toad Hall favorite. For added zing, grate a little extra ginger and add it to the sauce in step 9.
The only fresh ingredients you need are parsley and cilantro from your CSA basket; everything else in this dish is a pantry staple.
Chickpea flatbread (“socca” in French and “torta di ceci” in Italian) is a popular Mediterranean street food snack. Serve it with dollops of savory Harissa yogurt sauce and a kale salad for a hearty vegetarian meal.
Farro or Bulgur both work wonderfully in this recipe, or you can substitute Quinoa to make it gluten-free. If you don’t have hot honey on hand, you can add a dash of cayenne pepper to the sauce as it simmers and use regular honey when you remove the pan from heat.
This delicious broth can stand up to any veggies you’d like to include. We love using baby bok choy or Li Ren choy for the cuteness factor! If you’re using “real” rice wine with no added sugar, you need to add a little bit to balance out the flavors. If you’re using grocery story Mirin with sweetner already added, you can leave the extra sugar out of the broth.
If you can’t find decent mangos or are feeling more traditional, this recipe works perfectly with tomatoes as well!
This aromatic, Middle Eastern-inspired dish incorporates two unique spice blends: Barahat and Merguez. You can buy both pre-mixed or blend your own at home.
This is has been one of our favorite pantry dinners during quarantine. Tart dried cherries and creamy, savory Marcona almonds (check the Murray’s cheese area at Kroger or order them online) are the perfect complements to this dish, but you can substitute any dried fruits or nuts you find in your pantry.
Light, fluffy, crunchy, creamy, sweet: this pavlova is everything you want out of a summer dessert. It should be enjoyed the same day it is made, so plan accordingly!
Even the pickiest of eaters will fall for these crispy, salty kale chips!