Ingredients
1 1/2 lb. sweet potato (about 1 large), peeled and cut into 1" chunks
2 tbsp. vegan butter substitute, ghee, or butter
1/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
2 limes, 1 juiced and 1 cut in half
12-14 white corn tortillas, warmed
olive oil
For dipping sauce:
2 ripe avocados, scooped from shells
1/4 c. red onion, chopped
juice of 1 lime
1/4 c. cilantro, chopped
1 jalapeno, chopped
1 clove garlic
2 tbsp. water
kosher salt to taste
Directions
For dressing, combine avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender and puree until smooth and creamy. Season to taste with kosher salt and chill until ready to use.
Heat a medium pot of salted water to a boil. Once boiling, drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.
In a small bowl, combine red onion, cilantro, and lime juice. Set aside to marinate, stirring occasionally.
In a large heavy skillet, heat 1/4-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of a half a lime over the tortilla, then spread 1 heaping tablespoon of mashed sweet potato and 1/2 tablespoon of the onion, cilantro and lime mixture, evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so first warm tortillas by microwaving for 30 seconds in a damp paper towel. Then, roll 4 taquitos, place in hot pan, then roll 4 more while the others were cooking until all finished.)
Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4 to 5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil if needed. Remove the toothpicks after frying and serve with dipping sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.
Serves 4 as main dish or 8 as appetizer.
Sunday, November 4, 2018
Pearl Barley with Roasted Squash, Pomegranate & Pistachios
Ingredients
3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios
Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.
Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.
3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios
Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.
Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.
Heat remaining oil in large nonstick skillet over medium-high heat. Add onion, and cook 7 to 9 minutes, or until translucent. Add red pepper flakes, and cook 1 minute more. Add barley, and cook 3 to 5 minutes, or until warmed through. Stir in roasted squash and parsley, and cook 2 minutes more. Remove from heat; stir in pomegranate seeds and pistachios. Serve warm or at room temperature.
Serves 6.
Black Bean, Broccoli & Avocado Salad with Cumin Lime Tahini Dressing
Ingredients
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish
For the dressing:
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped
Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.
Steam your broccoli just until al dente and bright green.
Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish
For the dressing:
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped
Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.
Steam your broccoli just until al dente and bright green.
Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.
Crunchy Cashew Quinoa Salad with Ginger Peanut Dressing
Ingredients
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime
For the dressing:
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin
Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.
Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.
Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.
Serves 6 as a side.
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime
For the dressing:
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin
Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.
Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.
Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.
Serves 6 as a side.
Ginger & Lemongrass Infused Thai Soup with Crispy Tofu and Black Rice
Ingredients
2 tsp. coconut oil, divided
1 pkg. of extra firm tofu
1/4 c. tamari or soy sauce
1 tbsp. agave
1 tsp. toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1" piece of ginger, peeled and minced (or squeezed from a tube)
1 stalk of lemongrass (or squeeze from a tube)
3 c. vegetable broth
1 can coconut milk
zest and juice of 1 lime
cilantro and peanuts, for serving
4 c. cooked black rice
Directions
Cut tofu into cubes and place them into a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot, heat 1 teaspoon coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.
Heat the remaining coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2 to 3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
Remove lemongrass (if using stalk). Season the soup broth with salt and pepper to taste and add lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.
Serves 4.
2 tsp. coconut oil, divided
1 pkg. of extra firm tofu
1/4 c. tamari or soy sauce
1 tbsp. agave
1 tsp. toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1" piece of ginger, peeled and minced (or squeezed from a tube)
1 stalk of lemongrass (or squeeze from a tube)
3 c. vegetable broth
1 can coconut milk
zest and juice of 1 lime
cilantro and peanuts, for serving
4 c. cooked black rice
Directions
Cut tofu into cubes and place them into a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot, heat 1 teaspoon coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.
Heat the remaining coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2 to 3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
Remove lemongrass (if using stalk). Season the soup broth with salt and pepper to taste and add lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.
Serves 4.
Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce
Ingredients
1/2 lb. Brussels sprouts (broccoli works well, too!)
1 medium shallot, diced
1 tbsp. olive oil
4 oz. buckwheat soba noodles
1" ginger, peeled and pureed (or squeezed from a tube)
1 tsp. sesame oil
1-2 tbsp. rice wine vinegar
1-2 tbsp. honey or agave
pinch of salt
Directions
In a food processor, shred Brussels a few at a time. Add shallot and continue to shred. Heat olive oil over medium heat and add shallot-Brussels mixture. Cook until sprouts are tender.
Add ginger to food processor and pulse until ginger is in fine pieces (if necessary). Add oil, vinegar, honey/agave, and salt, pulsing until combined. Taste and add more vinegar or honey/agave to taste. Add to Brussels sprouts and cook for 1 to 2 minutes.
Bring a pot of water to a boil, add soba noodles and cook according to package directions. Drain and add to sprouts.
Serve with toasted sesame seeds.
1/2 lb. Brussels sprouts (broccoli works well, too!)
1 medium shallot, diced
1 tbsp. olive oil
4 oz. buckwheat soba noodles
1" ginger, peeled and pureed (or squeezed from a tube)
1 tsp. sesame oil
1-2 tbsp. rice wine vinegar
1-2 tbsp. honey or agave
pinch of salt
Directions
In a food processor, shred Brussels a few at a time. Add shallot and continue to shred. Heat olive oil over medium heat and add shallot-Brussels mixture. Cook until sprouts are tender.
Add ginger to food processor and pulse until ginger is in fine pieces (if necessary). Add oil, vinegar, honey/agave, and salt, pulsing until combined. Taste and add more vinegar or honey/agave to taste. Add to Brussels sprouts and cook for 1 to 2 minutes.
Bring a pot of water to a boil, add soba noodles and cook according to package directions. Drain and add to sprouts.
Serve with toasted sesame seeds.
Muhammara Dip
Ingredients
1-12 oz. jar roasted red bell peppers (in water)
1/2 c. raw walnuts
1/4 c. extra-virgin olive oil
1 slice bread
2 tbsp. sun dried tomatoes, softened in warm water
1 tbsp. fresh lemon juice
1 tbsp. pomegranate molasses, plus more to taste
1 tsp. fresh garlic, minced (about 1 clove)
1/2 tsp. sea salt, plus more to taste
1/2 tsp. ground cumin, plus more to taste
1/2 tsp. red pepper flakes, plus more to taste
2 tbsp. flat-leaf parsley, finely chopped to serve
Directions
Drain the bell peppers, and pat dry. Throw all ingredients except parsley into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste. Chill in fridge for a few hours or overnight to allow flavors to develop. Transfer to a bowl and stir in the parsley. Served with toasted ciabatta, pita, crackers, or crudites. The dip will keep well in a sealed container in the fridge for about 5 days.
1-12 oz. jar roasted red bell peppers (in water)
1/2 c. raw walnuts
1/4 c. extra-virgin olive oil
1 slice bread
2 tbsp. sun dried tomatoes, softened in warm water
1 tbsp. fresh lemon juice
1 tbsp. pomegranate molasses, plus more to taste
1 tsp. fresh garlic, minced (about 1 clove)
1/2 tsp. sea salt, plus more to taste
1/2 tsp. ground cumin, plus more to taste
1/2 tsp. red pepper flakes, plus more to taste
2 tbsp. flat-leaf parsley, finely chopped to serve
Directions
Drain the bell peppers, and pat dry. Throw all ingredients except parsley into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste. Chill in fridge for a few hours or overnight to allow flavors to develop. Transfer to a bowl and stir in the parsley. Served with toasted ciabatta, pita, crackers, or crudites. The dip will keep well in a sealed container in the fridge for about 5 days.
Bloody Marys with an Asian Twist
Ingredients
2 1/2 tsp. horseradish (optional)
1 tsp. pinch of "spice mix" including oregano, basil, cilantro based on preference
1/3 c. sriracha
1/2 c. miso (dark aged is the best here!)
4 tsp. soy sauce
1/2 c. Worcestershire
24 drops Liquid Smoke
1/3 c. lemon juice
4 tsp. lime juice
46 oz. tomato juice
vodka based on preference
Directions
Blend until smooth in a blender.
2 1/2 tsp. horseradish (optional)
1 tsp. pinch of "spice mix" including oregano, basil, cilantro based on preference
1/3 c. sriracha
1/2 c. miso (dark aged is the best here!)
4 tsp. soy sauce
1/2 c. Worcestershire
24 drops Liquid Smoke
1/3 c. lemon juice
4 tsp. lime juice
46 oz. tomato juice
vodka based on preference
Directions
Blend until smooth in a blender.
Monday, September 4, 2017
Watermelon Poke
Ingredients
3 lbs. seedless watermelon, cut into 1/2-inch cubes
1/2 c. unseasoned rice vinegar
1/4 c. toasted sesame oil
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. tahini
1 tbsp. agave nectar or honey
1 tbsp. ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts only, sliced thinly
1 c. cilantro leaves, with tender stems
Directions
Place watermelon in a large resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar or honey, and plum vinegar in a blender until smooth. Pour watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6 to 8 minutes.
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12 to 15 minutes.
Chill watermelon and sauce separately at least 1 hour. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.
Serves 8 as an appetizer or side dish.
Approximately 120 calories per serving.
3 lbs. seedless watermelon, cut into 1/2-inch cubes
1/2 c. unseasoned rice vinegar
1/4 c. toasted sesame oil
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. tahini
1 tbsp. agave nectar or honey
1 tbsp. ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts only, sliced thinly
1 c. cilantro leaves, with tender stems
Directions
Place watermelon in a large resealable plastic bag. Puree rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar or honey, and plum vinegar in a blender until smooth. Pour watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6 to 8 minutes.
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12 to 15 minutes.
Chill watermelon and sauce separately at least 1 hour. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.
Serves 8 as an appetizer or side dish.
Approximately 120 calories per serving.
Thursday, January 21, 2016
Spiced Lentil Soup with Delicata Squash & Beets
Ingredients
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish
Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.
Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.
In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.
Serves 4-6
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish
Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.
Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.
In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.
Serves 4-6
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