Gharnu Gourmet

January 13 2017, Friday Dinner WHAT Sourdough sliced bread butter 1-2 small Boiled beets thinly sliced 1/2 fennel bulb thinly sliced handful of  julienne spinach splash of balsamic vinegar salt and pepper per taste WHAT for Whipped Feta: 1 Jalapeno or Serrano or other green chili 1 clove of garlic Juice and zest of 1 lemon 2-3 tbsp olive oil 6-8 mint leaves 1/2 tsp dried dill (optional) 1 tablespoon olive oil Per taste pepper (if needed only) 1/2 cup feta cheese HOW: Mix sliced boiled beets, sliced fennel, julienne spinach and add splash of blasamic vinegar and black pepper and let it marinate for few minutes. Flame or oven roast green chili till the skin turns black, let it cool. Remove charred skin and slice the chili in half and discard seeds and vains. Add olive oil, lemon juice, mint leaves, garlic and green chili and blend it together.  Add feta to the above mixure and blend until smooth (add little more olive oil if too thick)

January 12 2017, Thursday Dinner WHAT for Oven-Roasted Cauliflower: 1 small  head cauliflower, cut into bite-sized florets 1-2 tbsp olive oil 0.25 teaspoon salt 0.25 teaspoon black pepper 1 tbsp Za'atar (optional) few whole garlic cloves (optional) 2-3 tbsp zested Parmesan cheese WHAT for Pearl Barley Risotto: 1 cup pearl barley 2.5 cups of veg. broth 1 small onion, minced 3-4 small clove garlic, crushed 1 tablespoon olive oil Per taste salt, pepper, red chili flakes 0.5 cup chopped bell pepper, spinach or any other veggies at hand  handful of raisins and roasted cashew WHAT for Tunisian Spiced Yogurt: 4 tablespoons Greek yogurt 1 teaspoon fresh lemon juice 1 teaspoon fresh lemon zest 2  tbsp or as needed cold water salt and pepper per taste 1 tsp dried dill OR 2-3 tsp fresh chopped dill 1 tbsp olive oil 1 garlic clove minced  1.5 tsp Ras el Hanout (Tunisian spice) HOW: For the cauliflower, preheat the oven to 425F. Toss the caul