Course: Lite Meals

Sheet-Pan Gochujang Shrimp and Green Beans

Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce, and honey, then broil for mere minutes. The shrimp and green beans emerge with […]

Potato-Bean Stew

  This simple and satisfying bowl can come together quickly if you use canned beans, but it can take on deeper, more complex flavors if you plan ahead and cook the beans from dried. Serve with grated fresh, mild white cheese, toasted pepitas (pumpkin seeds), crema and/or minced cilantro.

Linguine alle Vongole / Linguine with Clams

  Linguine alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favorite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match.The traditional Italian vongole has very few ingredients so we are keeping it simple […]

Vietnamese Beef Pho

Pho is considered Vietnam’s national dish, and it has many regional variations. To produce a broth with the flavor and complexity of the traditional broth in less time, we start by blanching ground beef in water. To the broth, we add fish sauce, ginger, cinnamon, sugar, star anise, cloves, salt, and peppercorns to bring complex […]

Turkish Lamb Kebabs

Ground lamb paired with RawSpiceBar’s spicy, freshly ground baharat, pistachios, garlic, onion, parsley, and salt make for easy, yummy Turkish inspired lamb kofta kebabs.

Minestrone Soup (Olive Garden Copycat)

Minestrone soup is so hearty it can stand on its own as a main dish. I fell in love with minestrone at the Olive Garden, so this is a pretty darn close attempt at copying the classic Italian soup. Minestrone soup is not just tasty, it’s healthy as well! The delicious tomato-y broth is chock-full […]

Creamy Baked Feta Pasta

  Baked Feta pasta is a brilliant way to create pasta sauce. You bake a block of feta in a casserole dish together with tomatoes, garlic, extra virgin olive oil, and a little salt and pepper. Once the tomatoes burst and cheese starts melting, you pull it out of the oven and mash the cheese […]

Cioppino

  Cioppino is a hearty seafood and tomato stew first invented in San Francisco by Italian fishermen. Today, Cioppino is made in many different ways across the country. In many recipes, the seafood is all just added to the pot to simmer with the stew, but in the recipe, the seafood is individually seared so […]

Critchell House Prime Rib Soup

I’ve been making this for a while, but I had never written anything down. It was always a little different, depending on which vegetables I ended up using. This is a great recipe to use up any fresh or frozen vegetables. As long as you start with a good base, you are almost always guaranteed […]

Kielbasa & Cabbage Soup

This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.

Air Fryer Falafel (or Baked!)

Homemade baked air fryer falafel is absolutely delicious, crispy, and packed with freshly ground baharat. Allow 4 hours soaking time for chickpeas, preferably overnight. Then, quickly whip up in a food processor.

Fish Curry

This fragrant tomato-and-coconut curry with pieces of flaky white fish is a staple at chef Meherwan Irani’s dinner table. At home, he likes to make double or triple batches of the coconut milk curry (see his recipe for All-Purpose Coconut Curry here) and freeze it in two-cup portions. Then, when he’s ready for dinner, all […]

Peruvian Seafood Chowder

  This nourishing bowl of seafood simmered in a base of pureed corn, evaporated milk, squash, and potatoes pulls inspiration from the beloved Peruvian chupe. Right before turning off the heat, gently stir in egg yolks for a satisfying soup with big flavor.

Cajun Shrimp & Cheesy Polenta

This Ottolenghi inspired recipe is a take on the famous shrimp and polenta. Buying the prawns with shell on can be used to make your own shellfish stock for the cheesy polenta. This is a quick and easy dish with our freshly blended Cajun seasoning. Enjoy!