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Category: Fall

Nani’s Decadent But Healthy Butternut Squash Soup

Nani’s Decadent But Healthy Butternut Squash Soup

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.

The first harvest of butternut squash in Malekan Gardens!
Pretty Pickled Onions

Pretty Pickled Onions

While looking for a new condiment for the Ultimate Naz Burger, I developed these pickled onions—they’ve become a family favorite.

We use them on everything. They add a refreshing zing to countless dishes, perfect on tacos, eggs, avocado toast, or for a tangy crunch in salads and sandwiches. They balance rich or sweet flavors, enhancing dishes like roasted butternut squash or creamy soups.

Pickled onions are indispensable in my kitchen. They turn a gorgeous magenta in the brine, and their crunchy, tangy goodness elevates any meal.

They’re quick and easy to make. Just slice onions thinly and submerge them in a mix of vinegar, water, sugar, and salt. This balanced recipe is forgiving—omit the sugar or experiment with different vinegars as you like.

This is a quick pickle recipe. They’ll taste great in about 20 minutes and even better overnight. You can add aromatics like garlic, thyme, or peppercorns, but this simple four-ingredient version is all you need.

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 

Nani’s Vitamin Soup

Nani’s Vitamin Soup

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!

 

Beer + Basil Braised Brisket

Beer + Basil Braised Brisket

Brisket is one of my favorite dishes to cook for my family. It’s warming and satisfying and one of those meals that’s wonderful to share. As we bunker down for the cold days of winter in NY, it’s the perfect hearty meal for a family dinner or for entertaining during the holidays.

There are many flavor combinations you can use for the braising liquid and aromatics. In this recipe I combined beer an basil and it was fabulous!

Tonight’s menu also included Rosemary Sea-Salt Baked Potato Chips and a Cucumber-Onion Salad with Thai Basil. Meat and potatoes are always a good compliment and the lightness of the cucumber salad is a nice contrast to the richness of the meat and potatoes. The Thai bail echos the sweet basil from brisket and it all comes together nicely.

 

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