shain

Pizza. Margarita. Underskirt: Ajvar, feta, nigella: Ricotta, mozzarella, figs, aniseed:

Pata in cherry tomato rose sauce topped with pecorino and chives.

Egg curry, with adzuki beans, onion, chili, warm spices, soft cooked shakshuka style in a pan. Yogurt, tamarind and ginger chutney. Pan idli.

Butterscotch panna cotta with candied pecans.

Bulgur mujadara, with lentils, caramelized onion, yogurt and baharat. Stew of tiny okra, cow peas, peppers and tomatoes. Baked cauliflower with a coating of turmeric spiced bechamel and a cover of dukkah (cumin, coriander, sesame, peanuts - all toasted).

Cold soba noodles in miso and sesame paste dressing, with soft tofu, edamame and scallions. Poorly shaped but tasty tamago.

It's usually indeed very herby, but it's also very adaptable, if you not sure about it, you can try your go-to frittata recipe with an addition of dill, a few more herbs and walnuts, and optionally dried cranberries. I personally like this version just as much, and find it more suitable as a breakfast. I prefer the traditional herby one as a side dish.

Thanks That's interesting, I'd say that they usually average at 4" of length around here.

Roasted sunchoke with rosemary. Green beans sauteed in butter, with chopped almonds and lemon zest. Scrambled egg with a touch of sharp cheese.

Linguini a la putanesca.

Clafoutis with cherries and sable grapes.

Panang curry with soft tofu, peas and thick bean starch noodles.

Sambusak. First batch filled with boiled eggs, feta, tomatoes, olives, oregano, and chili. Second filled with boiled eggs, feta, mushrooms, chickpeas, oregano, cumin and chili.

More playing around with pistachio paste kadaif. I toasted the kadaif in butter than mixed it with the pistachio paste and honey. Topped with kishta (clotted cream), mixed with honey and rose water. And the last few cherries of this year.

Eggplant fatteh - Chickpeas, roasted eggplant, yogurt, tomato, parsley, tahini, cumin, bharat (pepper, allspice, cinnamon) sumac. Crisp pita chips.

Bucatini di foresta - pasta cooked in water with together with pain needles, butter fried mushroom, rosemary, dried cranberries, chives.

Ricotta, cream, strawberries and rose water. Crisp butter-fried kadaif with pistachio paste and sugar syrup (cooked around hard-ball stage for crispness). Cherry.

Roasted acorn squash filled with black lentils, grana padano cheese, mace, breadcrumbs.

Green (and yellow) beans in matbucha style tomato sauce, with a drizzle of tahni. Tunisian lentil salad with tomatoes, pickled lemon and parsley. Bulgur and pickles.

Thai green curry tofu and eggplant.

Garlic-butter yaki udon. Soft tofu fried agadhi style and pan fried mushrooms in mushroom-soy sauce.

Vegetarian Arayes - Black beans, mushrooms, onion, tomato, some egg to hold it together, spiced with bahart. Stuffed into half a pita bread and grilled until crisp. Served with plenty of tahini, and some roasted pepper. If you never has an arayes, you are missing out on an easy and delicious treat - fry some onion, mix with ground beef, baharat, parsley and optionally toasted pine nuts. Stuff into halved pita breads, brush with oil, grill and serve with tahini.

Bagara Baingan - eggplant in nutty sauce with coconut, poppy seeds, cashew, peanuts, cumin, ginger, onion, tomato. Matar Tamatar - peas (and some zucchini) in thick tomato spicy-sweet tomato sauce with plenty of ginger and some anise.

Corn casserole. Vegetable salad with tahini sauce, warm chickpeas, zaatar flavored croutons, semi-hard boiled eggs.

"Garden vegetables" shakshuka. Roasted eggplant, zucchini, peppers, mushrooms. Peas, green bean, tomato sauce, fresh mozzarella, basil, soft eggs. Warm crispy bread.