Side Dishes

Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt, and cayenne pepper.

These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.

Beef and pork cooked in a slow cooker overnight create the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes.

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

This wonderful vegan one-pot curry contains red lentils, potatoes, tomatoes, and onions and is flavored with coconut milk, curry paste, and cumin.

This recipe is quick easy and delicious. Spoon over white rice and enjoy.

Portobello mushroom caps are smeared with pesto and stuffed with a large egg and finely shredded Parmesan cheese.

This veggie-packed paella comes together in under an hour, and, even better, most of the cooking happens in the oven. Briefly returning the skillet to the stovetop after baking is the key to achieving a crispy rice crust on the bottom, often referred to as socarrat (meaning “burnt” in Catalan).

Soup-like red lentil dahl based on my family's recipe, is one of the most satisfying dishes you will ever eat. And, our family tradition is to suck on the lemons, which we cook with the lentils and spices. If you have read my book 'Eat My Globe', you will know...