This is a great recipe. I found it in Claudia Roden's The New Book of Middle Eastern Food. The olive oil-honey-lemon combination is one to remember.
(seasoned with rich olive-y olive oil, honey, lemon, cinnamon, ginger, and black pepper)
Roasted potatoes
(seasoned with rosemary, smoked sea salt, and light olive oil)
Broccolini
(blanched and then sauteed with garlic, a strong leafy and grassy olive oil, and a small splash of red wine vinegar)
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