shain

Here are some of my favorites. I'll gladly share recpies if you'd like. Lobio Satsivi - Georgian green beans with creamy walnut sauce, and optional scrambled eggs. Curried green beans and eggs with yogurt. Lima beans and green beans salad with roasted peppers and boiled eggs. A som tum style salad. Green beans are often added as a secondary ingredient, with papaya being the main one. But you can use any crisp vegetable, I'm sure green beans will work as the main ingredient as well. In Chinese black bean sauce. Here pictured with broccoli and tofu, but it works with green beans and any protein just as well.

My long time favorite soba noodle salad. With cucumber, edamame, cucumber, marinated tofu. Sauce based on sesame paste, miso, soy sauce, garlic, ginger, lemon. Baked tamagoyaki. Stir fried green beans and mushrooms with ginger, wakame seaweed, mushroom sauce and soy sauce, chili.

Cornmeal sour cream biscuits with cheddar, chili peppers and some spring onion, baked crisp. Scrambled eggs topped with a salsa of roasted chilies, tomatoes, onion, garlic. Lime, cilantro, coriander, cumin. Sour cream.

A recent midweek supper. Colombian arroz con coco meshed with Thai style mango with coconut rice. Short grain rice cooked with toasted coconut and a bit of spice (chili, cinnamon, salt, pepper) finished with fresh coconut milk. Room temp mango. Mint. Coconut flakes for serving.

Quick Korean-ish stir fried spicy noodles. Pasta cooked in alkaline water (I love this technique). Soy is gochujang, soy sauce, garlic, fish sauce, a bit of sugar, MSG. Eggs with garlic chives. Stir fried zucchini and a bit of charred cabbage.

Fire roasted eggplant in a sauce of roasted tomatoes and Sirene cheese. Fresh oregano, chili, thyme, garlic, olive oil. Toasted walnuts. Warm salad of stir fried zucchini, caramelized onion, tender chickpeas. Sauce of yogurt, tahini, lemon, sumac, zaatar, garlic, chili. Store bough baguette.

I remembered I have two more flavor profiles I love for roasted potatoes. Following the same base recipe for 2kg of potatoes. Indian flavored roasted potatoes: - 3 tsp coriander seeds - 3 tsp mustard seeds (black) - 3 tsp cumin seeds - 3 tsp poppy seeds - a large pinch of hing (optional) - chili flakes or chopped fresh chili to taste - 3 tablespoons finely chopped roasted peanuts - a bit of MSG or 1.5 tsp nutritional yeast (optional) - 1 to 1.5 tsp salt - 2 tsp turmeric - To finish: pepper and cilantro (optional) - Fry the spices (coriander, mustard, cumin, poppy, hing, chili) in the fat of your choice (ghee is best for this) until popping. - Strain the seeds and reserve along with the peanuts. - Mix potatoes with flavored oil, MSG/yeast, salt and turmeric. - Bake. - Mix with the seeds and peanuts, add some black pepper, and optionally cilantro. Greek flavored roasted potatoes: - 3 tsp paprika - 3-4 tbsp fresh oregano or 3 tsp dry oregano - 1/2 tsp cumin - a bit of MSG or 1.5 tsp nutritional yeast (optional) - 1/2 to 1 tsp salt (depends on the cheese saltiness) To finish: - apx 150g dry feta, grated - zest of one lemon - apx 6 tbsp chopped dill - pepper - Mix potatoes with fat, paprika, oregano, cumin, salt, MSG/yeast. - Bake. - Add zest, feta, dill and pepper.

It's not the most unusual, but my favorite are roasted potatoes. For the last few years I follow Kenji's method, but use the spice mixture I've been using for more than a decade. For the 4 pounds of potatoes the linked recipe calls for I add: - 2 tsp sweet paprika - 1 tsp spicy paprika (or another tsp of sweet one plus some dried chili) - 2 tsp ground cumin - 1/3 tsp turmeric - a little MSG or 2 tsp nutritional yeast (optional) - 1 to 1.5 tsp salt - a couple tbsp of bread crumbs - To finish: pepper, lemon zest and parsley All those are mixed with the potatoes and oil before baking. Before serving add pepper, a bit of lemon zest and a handful of parsley. To be clear, I do not include the garlic and rosemary the recipe calls for in my version. Though the original recipe is great as is if you'r looking for the classic flavor.

Love carrots in all forms but raw. Roasted they shine the most, but they work great to flavor other dishes. For tomato based sauces such as a ragu Bolognese, I avoid using too much carrots, because they can lead to a very distracting form of sweetness. One tip - since carrots take longer to cook than most other vegetables in a stew / sofrito, I often partially cook them in the MW before adding them in (slice them first or they might explode). Some of my favorite carrot centric recpies: Pasta with carrot, cream, blue cheese. Carrot, paneer and coconut curry. Frittata with carrots, cheese and five spice. Roasted carrots with feta and Indian spices. Rice pilaf with carrot, raisins and spices. Vegetable stew for couscous. Moroccan spicy carrot salad.

If you never tried it - try drizzling a baked sweet potato with some tahini (not tahini sauce, pure tahini), a bit of salt. Thyme or chili are optional. Coconut cream is also a nice topping.

Pesto.

A sort of Indian chaat nachos. Thin wheat flour dough with various whole spices, rolled thin, buttered and baked crisp. Constructed with chickpeas, mozzarella (I wanted a clean milky flavor), onion, chilies, tomato, cilantro. A chaat masala of sorts, with various toasted spices, amchor, salt and a bit of sugar. Plenty of yogurt. Mint and tamarind chutneys. Sev.

Banana and peanut butter granita with dark chocolate chips.

Masaman curry. Started with a store bought paste, and amped it up with fresh herbs and spices (garlic, ginger, lemongrass, cumin, coriander seed, anise, nutmeg, clove, cinnamon, makrut lime, lime zest, pepper). Mushrooms, carrots, tofu, tofu skin, onion and tomatoes. Some coconut milk, tamarind, a bit of fish sauce and a touch of dark sugar. Bok choy and shrimps in the style of pad pak boong - stir dried with garlic chunks, chilies, oyster sauce, yellow bean sauce, soy sauce. Savory, spicy and smokey. Mango salad with lettuce, rice noodles, fried tofu, peanuts, cashew, onion, scallions. Sauce of lime juice, orange zest, fish sauce, coconut oil, sugar, chili.

A few recent salads. Freekeh wheat with carrots, soaked raising, silan, orange zest and juice, olive oil, cinnamon, chili, parsley, pepper. Freekeh wheat with apples, maple coated walnuts, white mold goat cheese, mint, olive oil, red wine vinegar, pepper. Lentils with same the goat cheese, grapes, pomegranate, onion, various herbs, honey, olive oil, vinegar.

It should puff. The key is high heat and short bake - just like a Neapolitan pizza.

More of a snack, but in lieu of actual breakfast, so I guess it count. Rice noodles with coconut milk, mango, chili, lime zest, mint.

Smart move. IDK if I'd bother to precook it myself, but having a ready to fry french toast on hand sounds amazing.

Caramelized onion casserole (sort of a custard, with more liquid content than a clafoutis). Eggplants stuffed with short pasta, tomatoes, mozzarella, garlic, fresh oregano and thyme, chili. Lima beans gratin with bechamel, Emmental, onion, sage, tarragon, lots of pepper, some nutmeg. Buttery breadcrumbs. Tzimmes with raisins, plums, apricots. Lightly spiced with toasted coriander, fresh ginger, cinnamon, aniseed, nutmeg and pepper. Finished with butter. No added sugar, no orange. Panzanella. Tomatoes and croutons with a pesto-vinaigrette of basil with olive oil, garlic, vinegar, mustard, chili. Cabbage salad with apple and pomegranate. Yogurt dressing with poppy seeds toasted in butter, cider vinegar, silan. A small challah. Gefiltefish and chrain (brought by my parents). Gewurztraminer. Fruit for dessert. Pre and pot bake.

Can be gross, had some terrible tzimmes over the years. It can also be quite good.

What's the verdict? They sound intriguing.

@ambra Do you have a friendly Neopolitan style pizzeria nearby? If they'll be willing to bake you a few blanc pizzas, it should be a great substitute, better than most pitas in Israel. It will be large, but it should be no big issue. The dough and method I use for making both pitas and pizzas are almost identical. A ciabatta can also work.

A few suggestions for the sabaich. Obviously, it's only based on what I'm used to and you should follow your taste. Consider: - getting the eggplants darker. - chopping the raw vegetables finely (they usually act as a condiments, not a main ingredient). Consider adding some raw onion. You can also add parsley. - I assume the egg is hidden, but it might imply you may want to add more. - most people add chopped pickles, usually cucumber. - indeed the tahini looks thick, it should be quite runny and applied liberally, adding juices to be absorbed by the pita and eggplants. Make sure it is very lemony. Your pastas look delicious. I don't really ever make pasta e ceci, but I do make ciceri e tria. I use a similar method to those you mentioned - blending the sofrito with some of the chickpeas.

If it tastes good it can't be completely wrong.

Not dry - but wet on the outside only