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Cauliflower “Parmesan”

Cauliflower “Parmesan”

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Oh glorious cauliflower, how we love you so. A blank canvas which you can do so much with- from roasting, to sauteing, to ricing and beyond. Because of the relatively mild flavor, cauliflower works nicely with vibrant flavors like lemon, caper and herbs, as in our favorite Chimichurri sauce or our golden roasted recipe with a tangy tahini sauce.

On any given week, roasted cauliflower is on the dinner menu as a side dish in our home. But this humble vegetable can be the star, especially all dressed up in spicy tomato sauce and bubbly, melty cheese.

One of my personal favorite recipes, I present to you the Basil & Roses Beautiful Cauliflower Parmesan! It’s our healthy take on an eggplant or chicken Parm. Flavorful and satisfying with a lovely presentation for a feast for your eyes.

The presentation of this dish is simple but stunningly beautiful. Pair with a lovely Italian red wine like a Chianti Classico or Montepulciano and enjoy with someone special- or just make it for your own fabulous self and relish in the simple elegance of perfectly paired ingredients.

Ingredients:
1 whole head cauliflower
1 1/2 cups of your favorite tomato sauce ( I like Dave’s Gourmet Spicy Heirloom)
2-3 tablespoons Olive Oil
1 cup shredded Mozzarella Cheese
1/4  cup grated Parmesan cheese
1-2 teaspoons dried oregano
1/2 teaspoon dried garlic powder
1-2 teaspoons red pepper flakes (adjust to taste)
Kosher salt + pepper to taste

Directions:
Preheat oven to 425°.
Carefully cut cauliflower into 3 thick pieces, holding carefully so florets don’t crumble.
Lay flat on cookie sheet and drizzle with olive oil.
Sprinkle with salt, pepper, red pepper flakes, oregano and garlic powder.
Roast for about 30 minutes or until slightly golden.
Remove from oven.
Sprinkle a thin layer of Mozzarella cheese.
Generously cover with Marinara sauce.
Sprinkle with a pinch more dried oregano.
Sprinkle remaining shredded Mozzarella cheese on top of sauce.
Place back in the over until cheese melts and is nice and bubbly.
Remove from oven, serve with grated Parmesan cheese and freshly gated black pepper.

Skillet Chicken Thighs With Shallot, Lemon & Herbs

Skillet Chicken Thighs With Shallot, Lemon & Herbs

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A sophisticated yet humble approach to cooking is all you need for this recipe. It is about technique. A simple one which delivers results fabulous enough for a gathering, yet quick enough for a weeknight dinner.

I have always enjoyed the down-to-earth-ness of cooking with cast iron skillets. But in the past few months, I’ve learned it is more than a look or a feel. This tool delivers fantastic results- mainly because it retains heat within the metal, cooking food uniformly at hot temperatures, and leading to superior flavors.

They are heavy in weight and require small maintenance (mainly to avoid rust), but the minor care is well worth the end results. I became a believer after making our “Best Steak of Your Life” recipe in a cast iron skillet. I’ve made many fantastic recipes since and my favorite go-to dish is Skillet Chicken Thighs! Regardless of what aromatics you use, the technique of cooking the chicken skin side down to render the natural fats, make the skin crispy and draws out phenomenal flavor!

In this rendition I use shallots, rosemary, thyme and caramelize lemons. But this recipe is infinitely customizeable. Swap the rosemary for oregano, add mushrooms or sweet tender peas. Zucchini and squash take well to this rustic recipe as well. Get creative with your favorite veggies and herbs, you can’t mess this up!

Note- My favorite skillet is the Lodge Seasoned 12″ pan found here. The supplier Quiverr provides excellent customer service on how to best care for your cast iron.

Ingredients:
6 skin-on, bone-in chicken thighs (approximately 2.5 pounds)
1 large or 2 small lemons, sliced
1-2 small shallots, sliced
1 small garlic clove, roughly chopped
1/2 teaspoon crushed red chili flakes (adjust to taste)
4-5 sprigs fresh rosemary and thyme (if you don’t have fresh herbs, dried oregano works well too)
1/2 cup dry white wine
1-2 teaspoons vegetable oil
Kosher salt + freshly ground black pepper to taste

Directions:
Pre-heat oven to 425°.
Pat dry chicken with a paper towel (any water will cause messy splatter).
Season chicken generously with salt + pepper on both sides.
Slice the lemon, reserving some juice for later.

Heat skillet to medium after coating with 1 teaspoon of grape seed oil or any vegetable oil with a high smoke point. You can use olive oil, it only means you’ll have more smoke while cooking.

Add chicken skin side down and listen to the sizzle as the skin browns while the natural fat is rendered.
Cook chicken this way for 8-10 minutes or until halfway cooked through.
Transfer chicken from skillet to platter.

Layer 1/2 the lemon slices on bottom of skillet, add chicken back on top of lemons (skin side up), and add remaining lemon slices among chicken thighs.
Lemons on the bottom will beautifully caramelize while top lemons soften.
Transfer skillet to oven, allowing chicken to cook through (approximately 8 minutes).
Remove skillet from oven and move caramelized lemons and chicken to a plate.

On medium heat, add shallots, garlic, herbs and red chili flakes to the soft lemons in the skillet.
Stir frequently for 1-2 minutes. The aromas will we wonderful at this point.
Add the wine to skillet to de-glaze the plan, scraping flavor-packed brown bits from bottom of pan.
Squeeze remaining lemon into sauce and season with salt + pepper.
Return chicken to skillet and nestle in the delicious sauce you just created.
Make sure thighs are not submerged in sauce to maintain crispiness.
Top with caramelized lemons and serve!

 

Gather

Gather

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Hanukkah, Christmas, Festiuvs, Yaldaa or surviving 2017: No matter what we  just celebrated, we sent off last year with a bang and welcomed 2018.

New beginnings are a good time to press the wellness reset button, but healthy living can be a year-long lifestyle and need not be limited to new year resolutions. As we begin the year, I remind myself to set achievable goals, eat nutritious but delicious food, learn as much as possible, be kind to myself and others, let old wounds heal, practice gratitude, and make life as colorful as possible.

Last year was certainly colorful. 2017 tested me. But as I reflect on the last twelve months, I realize the positives outweighed the challenges and there was much to be grateful for. Mostly, the incredible people I have in my life and the extraordinary experiences we shared. Not surprisingly, many of those occurred around the table as we broke bread together, told our stories, laughed at our fortunes, waxed poetic about the future and perhaps even learned a bit about ourselves along the way. “Without the sense of fellowship with men of like mind,” Einstein wrote, “life would have seemed to me empty.” Indeed.

I have written about gathering around the fire. Today, on a cold snowy day in NYC, I sip hot chai and reflect on the warm memories of last year. I smile remembering the gorgeous tables we gathered around, the delightful food we ate, and the marvelous people who’s company I had the pleasure to keep. Michael Polan says “the shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization: sharing, listening, taking turns, navigating differences, arguing without offending.” It is also a place where our fondest memories live. Where we receive the gift of love by those who prepared those meals for us. It is where we are reminded of the power of coming together.

My memories of this gift begin in Naz year zero. My parents have always been extraordinary and generous hosts. Bringing people together and creating countless memories is an art form they have mastered a thousand times over. The loving energy created around their tables, is my eternal source of inspiration. I wrote more about that here.

In the meantime, I want to point out the only difference between the first two photos in this post are 37 years and geography. Otherwise, in both photos you see my beautiful Mother at the head of the table of her loving home, and me really excited about what we’re about to eat! Just a bit of role reversal in who’s serving whom.

Happy new year from Basil and Roses! Below are a few of our favorite “gatherings” of 2017 and the recipes they inspired.

Wishing you a colorful and meaningful year!

Naz

“Not what we have But what we enjoy, constitutes our abundance.” Epicurus

Pretty Pickled Onions

Roasted Cauliflower with The Evergreen Chimichurri Sauce

Beer & Basil Braised Brisket

Nani’s Classic Omelettes

Mama’s Mexican Fiesta (Fish Taco, Guacamole, Mango Salsa, Cabbage Slaw, Pico, Fresh Margaritas)

Tuscan Inspired Lemon-Rosemary Chicken with Cannelini Beans

Persian Stuffed Peppers

Muffin Tin Egg Frittatas 

Shirazi Salad (or Israeli Salad or Mediterranean chopped salad)

Sesame Crusted Baked Salmon

Cindy’s Fabulous Holiday Rib Roast (Recipe coming soon)

Green Goddess Basmati Rice with Basil, Mint, Chive and an Unexpected Trip Home

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

Chickpea & Cauliflower Coconut Curry

Other Top 2017 Recipes to try:

Nani’s Healthy But Decadent Butternut Squash Soup

Spicy Thai Basil Beef

Citrusy Chicken Skewers with Mint-Basil Sauce

Panko-Crusted Dijon Cod

The Best Steak Of Your Life

Roasted Veggie Quinoa Medly

Mint & Cannelini Bean Tuna Salad

Roasted Cauliflower with Tangy Tahini Sauce

Baklava

Nani’s Decadent But Healthy Butternut Squash Soup

Nani’s Decadent But Healthy Butternut Squash Soup

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Pumpkins are in season now and there is no fall flavor I like more than butternut squash. In Farsi they are called lazy pumpkin (kadoo tanbal), which I think is hilarious. Butternut is the perfect name for this tender, sweet and nutty flavor. I simply roast it in the oven with olive oil, salt and pepper. That’s it and it’s divine! With this recipe, I take the indulgence one step further to make a rich and savory soup.

The key to the amazing flavor is roasting the squash with garlic, onion and a red bell pepper, then blending all together for a smooth and creamy texture. The result is a complex, rich and silky soup with substance. I made it for Thanksgiving last year and it was a huge hit. It is naturally back on the menu again this year. Try it for your Thanksgiving celebration or all winter long- I promise you won’t be disappointed.
Note- I serve the soup with homemade crostini and a garnish of fresh thyme.
For the corstini, simply sprinkle the bread of your choice with salt, pepper and dried oregano. Drizzle with olive oil and toast in the oven for about 10-15 minutes, or until golden brown and crispy.

Recipes serves around 6-8 people, double or triple ingredients for a crowd pleaser- I sure will be this upcoming holiday.

Ingredients:
3 large butternut squash, sliced in half and seeds removed.
3 large white onions, quartered
2 red bell peppers, cut in half and seeds removed
4 cloves garlic (adjust to taste)
1/2 cup olive oil, add more if needed.
Salt and pepper
A squeeze of lemon

Directions:
Prep vegetables.
Slice squash in half, remove seeds, but leave skin on- it will be easier to remove once roasted.
Place vegetables on baking sheets- you’ll need 2.
Generously toss and coat with olive oil, season with salt + pepper.
Bake in 350 degree oven for approximately 40 minutes or until golden brown.
Roughly half way through, remove the garlic from the oven to avoid burning.
Once golden, let cool and remove flesh of squash separating from skin with a spoon.
Place all ingredients in a blender or food processor and blend until smooth.
Taste your magical mixture and give it a small squeeze of lemon for balance.
Salt and pepper if needed.
If consistency is too thick, add a small amount of water or olive oil for desired consistency.

The soup is amazing and rich up until this point. If you want to turn the dial on the indulgence factor, add a touch of cream or half and half while blending. But remember, it’s perfectly delicious and decadent if you keep it dairy-free.

The first harvest of butternut squash in Malekan Gardens!
Chickpea & Cauliflower Coconut Curry

Chickpea & Cauliflower Coconut Curry

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My latest curry craving almost had me ordering take out, but why do that when you can make fabulous vegetable curry in a snap at home? It is a great go-to dish when you want to impress someone, feed a crowd or just craving curry goodness.

Warning, this is a crazy addictive coconut curry! You can substitute vegetables and  proteins to your liking, but this combo is literally awesome sauce.

What is the magic ingredient? Store-bought curry paste. Most varieties have ingredients which you can only find at Asian Markets. Since most of us don’t have lemongrass, kaffir lime, and galangal laying around, this is a great way to achieve authentic flavors.

This recipe is healthy with the added indulgence of a creamy coconut sauce. The miracle of this decadence is that it is vegan and dairy free, despite its richness. It is one of my absolute favorite dishes to eat and just one of those perfect recipes that satisfies many a taste buds and preferences. 

It keeps well, so make a pot of it and you’ll have fabulous leftovers for a couple of lunches during the week.

Ingredients:
1 head cauliflower, cut into florets
3 1/2 cups cooked chickpeas
1 1/2 cups frozen peas
1  large or 2 medium red onions, thinly sliced
1 orange or red bell pepper, thinly sliced
3 scallions, thinly sliced
4 garlic cloves, chopped
2-3 tablespoons fresh ginger, minced
2 tablespoons olive oil
3 tablespoons red curry paste
1  14-ounce can whole fat coconut milk
3-4 teaspoons chili power (adjust to taste, but a kick is part of what makes this dish so darn addictive).
1 teaspoon ground corriander
1/2 teaspoon ground cardamon (optional)
1/2 cup fresh cilantro, chopped
1 lime
Salt + Pepper
Basmati or jasmine rice for serving (optional)

 

Directions:
In a large pot, heat olive oil on medium-high.
Add onions, sauté for one minute.
Add bell pepper, sauté for another 3 minutes until slightly tender.
Add garlic and ginger and sauté for 1 minute, making sure not to burn the garlic.
Add cauliflower and stir.
Now add the red curry paste, chili powder, coriander, cardamom and mix well.
Cook for another couple of minutes.
The kitchen will be smelling amazing at this point!
Add coconut milk and bring the veggies to a medium simmer.
Cover the pot and cook for another 10 minutes, allowing all the flavors to merge.
Once the cauliflower is tender, remove the lid and add chickpeas and peas.
Give the pot a nice squeeze of half the lime.
Taste your curry! It’ll be wonderful, I promise.
At this point add more lime if you like and season with salt and pepper.
If you prefer a “soupier” consistency, add 1/4 cup water or coconut water.
Give it one last stir and you’re ready to serve.

This curry is perfection with basmati or jasmine rice. But can also be perfectly enjoyed all by itself.

I served it over basmati rice (with the golden brown crunchy tahdig of course).
Garnish each serving with chopped cilantro and scallion and voila!

 

 

Muffin Tin Egg Frittatas

Muffin Tin Egg Frittatas

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These flavorful muffin tin frittatas are fun, easy to make and a good solution for quick make ahead breakfast. Make your weekdays easier by making a batch over the weekend. It’s also a great way to prepare eggs for a group.

There are countless filling options. I used tomato, basil, spinach & cheddar but you can incorporate your favorites. Note- this also a good way to utilize leftover salads and veggies. Get inspired by your favorite omelettes. Either way, the end result is simple & delicious!

Other combo ideas:
-Mushrooms, peppers, onions, cheddar
-Spinach, tomato, feta
-Asparagus and cheese
-Goat cheese, spinach and tomatoes
-Spinach and ricotta
-Chive, tomato and goat cheese
-Smoked mozzarella, sun-dried tomato, basil pesto
-Onion and mushroom
-Mushroom and sausage



Ingredients:
6 eggs
1 cup cherry tomatoes, cut in half
A handful of fresh basil, chopped
1/2 red bell pepper, chopped
1 cup spinach, chopped
1/2 cup shredded cheddar cheese (adjust to taste)
2 tablespoons milk or half and half (optional)
Cooking spray
Salt + Pepper to tastte

Directions:
Preheat the oven to 350 degrees.
Spray the muffin tin with cooking oil.
Divide veggies between greased muffin cups.
Crack eggs in a separate bowl and whisk until fluffy.
Add milk or cream and whisk until incorporated.
Season with salt + pepper.
Pour eggs over each cup and fill 3/4 of the way up.
Now add your cheese to individual cups if using.
Place muffin tin in the oven and bake until eggs are set, about 15-20 minutes.

 

Of course, you can never have enough egg recipes. For further inspiration check out our Scallion & Turmeric Mushroom Omelette , Elegant Egg Salad or Exquisite Hard Boiled Eggs

Spicy Thai Basil Beef

Spicy Thai Basil Beef

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For the one year anniversary of the blog, I wanted to create a new recipe which was festive, simple, colorful and fun. It was a celebration after all. Earlier that week, I had discovered the amazing flavor combination of Serrano chili and garlic while cooking dinner with my friend Anjali in Brooklyn. We made a classic Thai Basil Chicken (Pad Grapow) and I learned about the garlic/Serrano punch there.

That wonderful dinner in BK organically became the inspiration for the Basil & Roses anniversary recipe. We had lots of Basil and Rosé, toasted to a fun year of fabulous food and enjoyed a spicy meal followed by dancing and laughter. It was a good night.

This recipe uses Beef but you can use any protein you like- chicken or tofu work well. You can also adjust the heat level by either reducing the amount of chilies or removing seeds and veins from the peppers.

Ingredients:
1 1/4 – 1 1/2 pounds skirt steak, trimmed of fat and sliced diagonally against the grain
6 cloves garlic, finely chopped
2 medium white onions, sliced
1-2 green and/or red Serrano chilies, finely chopped
1 red bell pepper, sliced into 1 inch pieces
3 tablespoons olive oil
3 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
4 large handfuls sweet or Thai or sweet basil
Fresh Black pepper to taste
2-3 scallions chopped
1-2 pinches sesame seeds for garnish (optional)
Cooked jasmine rice for serving

Directions:
Place the sliced steak in a large bowl. Add oyster sauce and soy sauce, and mix until the steak slices are coated. Set aside for at least 10 minutes.
Heat oil in a large skillet or a wok on medium heat. Once hot, add garlic and chili and sauté for 1 minute, until fragrant (being careful to avoid burning garlic).
Add sliced onion and sauté for 3 minutes.
Add beef and season with black pepper, sauté until browned and cooked through and any liquid has evaporated.
Add red peppers, stirring for about 2 more minutes.
Turn off heat and generously add basil leaves, allowing them to wilt while you mix them in with the stir-fry.
Serve with jasmine rice and garnish with scallions and sesame seeds.

Pretty Pickled Onions

Pretty Pickled Onions

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Looking for a new condiment for the Ultimate Naz Burger.  I started experimenting with fun pickling ideas – these pickled onions have become a family favorite since.

We put them on everything. They work with countless dishes by adding a refreshing zing. Perfect on tacos, simple eggs, avocado toast, or to add a tangy crunch to salads and sandwiches. They also offer balanced flavor to anything rich or sweet such as caramelized roasted butternut squash, a creamy soup, or fresh avocados.

Pickled onions have been an indispensable ingredient in my kitchen for years. Not only do they turn into a gorgeous magenta jewel-toned color in the brine mixture, their crunchy tangy goodness adds new levels of delicious to the party.

They take about 10 minutes to make. Full instructions are below, but you basically slice onions and submerge in a bath of vinegar, water, sugar and salt. The ratio in this recipe is seeking the perfect balance but it’s a forgivable recipe which you can make your own by adjusting sweetness and acid levels or playing with different vinegars. Just know basic white vinegar is good enough.

This is a quick pickle recipe so it comes together “quickly.” Within about 20 minutes it will taste great. Even better overnight in the fridge. You can add aromatics like garlic, thyme and peppercorns if you like, but this simple, four-ingredient version will be just as great without the extras.

 

Ingredients-
1/2 cup white vinegar or apple cider vinegar or both
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 medium red onion, very thinly sliced

Optional Aromatics-
Small pinch of mustard seeds
Sliced garlic
Peppercorns
Fresh Thyme

Directions-
Slice onions as thinly as possible. A mandolin can be helpful but be careful if using.
Place onions in a clean, high-quality airtight glass jar.
If adding optional aromatics, add them to jar now. 

In a separate bowl combine vinegar, water, salt and sugar. Mix until dissolved.
Pour liquid over the onions in the jar and let sit at room temperature for approximately 30 minutes. Cover and chill.

Serve with your favorite dishes and enjoy!

Like the recipe? Feel free to share with us your rendition on our Basil and Roses Facebook page or @basilandroses on Instagram using the hashtag #PrettyPickledOnions 

 

New Beginnings

New Beginnings

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They say “The journey of a thousand miles begins with one step.” 365 days ago, I took my first step and became a food blogger. It is hard to believe I am writing about the one year anniversary of Basil & Roses!  And — what an incredible year it has been. First and foremost, thank you to all the beautiful people whom have supported me. Without your love and enthusiasm, this journey would not have been the same.

As I reflect on the last year, I’m inspired by the meals I’ve shared with loved ones and humbled by the lessons I learned along the way. To be honest, I dragged my feet launching this site. I had experience cooking, but had never built a website, nor fully understood what a web hosting service was. Despite working endlessly on content, the perfectionist within me kept hesitating. I couldn’t fathom a launch unless the website was the best you had ever seen– an unreasonable expectation. And, a mistake.

Luckily I’m surrounded with wise friends and a life Sherpa who provide endless encouragement. So, I set a final deadline and just did it. I launched, with imperfections and all. It was better to roll the dice and move forward, instead of procrastinating and finding excuses to not take a risk. That was one of my biggest lessons. Don’t wait for the conditions to be perfect to begin anything. It is the act of beginning that actually makes it all perfect.

George Bernard Shaw says “Life isn’t about finding yourself. Life is about creating yourself.” Basil and Roses is my platform of creation. It is through sharing my culinary journey with you that I have been able to grow, evolve and learn.

“Although this is only the beginning, and self-growth is a continuous, arduous process, for the first time in a long time I can say that I feel happy. Throughout my journey, I’ve learned that happiness is a kind of courage. Rumi says, “Let yourself be drawn by the stronger pull of that which you truly love.” Basil and Roses is my homage to cultivating that love.”

That is how I introduced myself to you one year ago. Those words mean as much today as they did then.

So join me and take a risk! Take many risks. Follow your passions, do everything you love. Throw fear out the door. Fall in love with basil. Dance without a care. Embrace what makes you smile and welcome new beginnings.

Or as Rumi tells us:

“Run from what’s comfortable. Forget safety. Live where you fear to live. Destroy your reputation. Be notorious. I have tried prudent planning long enough. From now on I’ll be mad.”

With love,
~ Notorious Naz

Attempting to conquer my fear of heights, Cadillac Mountain Acadia National Park Maine

 

And by the way,

In honor of a year of delicious meals, celebrations, and gatherings –  I’ll be sharing with you my favorite entertaining recipes. Whether hosting an intimate gathering or a large soiree, these dishes are excellent for any celebration in the true Basil & Roses spirit of Breaking Bread Together In Style!

We’ll start with my Spicy Thai Basil Beef. A simple stir fry served with fluffy rice. Make if for a cozy dinner for 4, or double/triple the recipe for a bigger dinner party with friends!

Nani’s Vitamin Soup

Nani’s Vitamin Soup

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Fall has begun in New York and soup season is here! I love soup. It can be comforting, delicious and nutritious. And like many other popular dishes that exist in multiple cultures, soup has several origin stories. Among the most popular is the suggestion the word “soup” can be traced back to the sixth-century Latin word “suppa,” meaning a piece of bread eaten in broth. We’ll go with that.

There are endless creative ingredient combinations for a delicious soup. Here I share with you a recipe I made for my family last week when we all came down with a pesky cold. I call it Vitamin Soup! It’s rich tapestry of vegetables, herbs and spices is guaranteed to boost the immune system while providing a delicious and satisfying meal.

I strongly believe this is how we should take our vitamins. In my opinion, the health and wellness section of the supermarket is the produce section. The name vitamin soup is a fun play on words and it doesn’t just need to be limited to when we’re sick. A balanced and vegetable-rich diet complimented with healthy fats, savory spices and fresh herbs not only does a body good- but it is the best way to enjoy the fruit of the earth and maintain a healthy body, mind and spirit.

This is also a good way to use leftovers in the fridge. For example, I had a bit of rice and quinoa leftover that I just threw in there.

Customize with your favorite veggies + herbs and enjoy!

Ingredients:
3 large white onions, chopped
1 large eggplant, chopped
1 yellow squash, chopped
1 zucchini, chopped
4-5 cloves garlic, finely chopped
4-5 Roma tomatoes, chopped
1 large jalapeno, chopped (optional)
1 medium sized sprig of rosemary, chopped (adjust to taste)
4-5 sprigs of thyme, chopped (adjust to taste)
1 cup chopped cilantro
2-3 teaspoons red chili flakes (adjust to taste)
2 teaspoons ground turmeric
1-2 teaspoons dried oregano
1/4 cup olive oil
2 tablespoons tomato paste
6-8 cups chicken or vegetable broth (use water if you don’t have broth, just  add a bit more salt)
1/2 cup white wine
Juice of 1 lemon (adjust to taste)
Salt + Pepper

Directions:
Heat the olive oil on medium heat.
Sauté onions for 3-4 minutes until translucent.
Add garlic and sauté for another 2 minutes.
Add eggplant, zucchini and squash and saute until slightly golden.
Add wine and de-glaze bottom of pan with flavorful brown bits.
Add tomatoes, tomato paste, cilantro, rosemary, thyme & jalapeno and mix.
Add lemon juice, turmeric, chili flakes, dried oregano, salt & pepper and mix.
Once the vegetables have come together nicely, add broth or liquid and lower to a low simmer.
Taste the soup and adjust levels of heat and salt to taste.
Let cook for approximately 30-40 minutes for flavors to jive together. Add more liquid if needed.

Serve with a slice of toasted bread and enjoy!

Note- after serving dinner, I added white cannelini beans to the pot to sit for a new rendition to be enjoyed for lunch the next day.