There’s no denying fish tacos taste better at the beach, but this version with a smoky spice blend will hold you over until those sunny days. I’ve ditched the stress and mess by baking instead of frying, keeping things crisp without the hassle. The herby, tangy cilantro slaw gets a quick cure from lime juice, agave, and salt, while avocado, crema, radish, and extra cilantro bring the crunch and creaminess. Use any white fish you like—just adjust the cook time based on thickness. Serve with Mexican Rice (page 242), No-Mayo Esquites (Mexican Street Corn Salad) (page 233), and the Holy Trinity (page 31) for taco bar heaven.
Adis is a traditional lentil stew made with just a few simple ingredients: lentils, onions, tomatoes, and spices. My mom used to prepare it for me when we lived in Brussels. (I was often anemic, and this dish has always been one of my favorite iron-rich meals.) Sometimes she would enhance it with some khlii (see Preserved Beef, page 73), or add leafy greens and carrots for a nutritional boost. In this version, I’ve opted for sun-dried tomatoes for their sweet, intense flavor and kale for its earthy notes as well as its nutritional value. The vinegary red onion topping is optional, but it brings an appealing sweet-tart punch to the dish. I usually serve this comforting stew with crusty bread, but rice and quinoa are also good options.
We grow exceptional carrots. Our spring carrots are super sweet, thanks to a combination of the Nantes variety, our rich soil, and the cool Capay Valley spring nights. During harvest, some carrots inevitably break or are cosmetically imperfect. These are perfect for transforming into this delightful spring soup. Jenna
This colorful salad is a feast for the eyes. Full of veggie goodness, the sweetness and spice are beautifully balanced with the fresh dressing that has a slight kick to round things out.
Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them – always with tomato ketchup.
Arayes are Lebanese and out of the ordinary in every way. While they could be thought of as lamb burgers, their unique shape makes them much more than that. They can be cooked on an outdoor grill, or indoors in a sandwich pan or skillet. In either case, the heat should be moderate to allow the filling to heat through without burning the bread. Serve tabbouleh or a chopped tomato and cucumber salad on the side.
SOUP BASE
The ordering key to a chili parlor is thus, and will guide you in your own kitchen as well
Almost every region has its version of seasoned rice and beans, and the Middle East is no exception. For me, the highlight of mujaddara is the deeply caramelized onions that are simply irresistible. The dish also uses lentils, which largely retain their shape and give the dish its name: “mujaddara” means “pockmarked” or “pimpled” in Arabic. In this version, we cook the cauliflower rice and lentils separately to maximize texture.
Tzatziki, meanwhile, is a similar preparation to the Indian raita, but is usually thicker and creamier in consistency because it is made with Greek yogurt. I find the pairing of these dishes particularly alluring as a complete meal.