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Around the Table in 365 Days

Around the Table in 365 Days

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The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.

Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.

Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.

Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.

So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”

Naz

Basil & Roses Favorite Recipes

Skillet Chicken Thighs With Shallot, Lemon & Herbs

https://basilandroses.com/2018/02/01/skillet-chicken-thighs-with-shallot-lemon-herbs/?preview_id=2589&preview_nonce=cb6da79281&preview=true&_thumbnail_id=2606

Spicy tomato shakshuka with spinach, feta, jalapeno & za’atar.

https://www.instagram.com/p/Brv40T8DcIQ/?utm_source=ig_web_copy_link

Healthy & Gorgeous Tuna Salad with Mint

https://www.instagram.com/p/BpezBbzHR5Y/?utm_source=ig_web_copy_link

20 Minute Roasted Butter Salmon

https://www.instagram.com/p/Bn-JT5wH0Jl/?utm_source=ig_web_copy_link

Taco Tuesday Chicken Tacos with Salsa Fresca

https://www.instagram.com/p/BlwDJvtHT0H/?utm_source=ig_web_copy_link

Roasted Cauliflower with Schug

https://basilandroses.com/2018/06/29/roasted-cauliflower-with-schug-a-quick-trip-around-the-world/

Nani’s Decadent But Healthy Butternut Squash Soup

https://basilandroses.com/2017/11/22/nanis-decadent-but-healthy-butternut-squash-soup/

Spicy Thai Basil Beef

https://basilandroses.com/2017/10/26/spicy-thai-basil-beef/

Pretty Pickled Onions

https://basilandroses.com/2017/10/03/pretty-pickled-onions/
Happy Thanksgiving from Basil & Roses!

Happy Thanksgiving from Basil & Roses!

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Happy Thanksgiving, friends! We’re in full swing here planning our feast at the Basil & Roses kitchen and wanted to take a moment to thank you for coming along this amazing culinary ride with us! The Persian poet Rumi says ” Wear gratitude like a cloak and it will feed every corner of your life.” I’m grateful for you, and for the opportunity to share my art, which is my cooking, with you and the world every single day. I hope the recipes I share with you,  feed your spirits, your families, your friends and your hearts.

Our full menu will be up on the blog soon. In the mean time, I wanted to share some our favorite side dishes, which may inspire you as you plan your own celebration.

Happy Holidays!

Your dedicated happiness maker,

Nazanin

 

Roasted Cauliflower with Schug

Nani’s Decadent But Healthy Butternut Squash Soup

I’ve served this earlier when everyone arrives on Thanksgiving and it’s always a hit! It’s a warming, feel-good dish that nicely captures the flavors of fall. The trick is in roasting the vegetables first.

 

Roasted Veggie Quinoa Medly

 

Fragrant Mediterranean Salad

 

Persian Cucumber Salad with Red Onion & Thai Basil

 

Cauliflower Parmesan

 

Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

 

Rosemary & Sea Salt Baked Potato Chips

 

Green Garden Herb Basmati Rice

 

Persian Stuffed Sweet Peppers (Dolemh)

 

 

 

 

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

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“The real voyage of discovery consists not in seeing new landscapes, but in having new eyes,” said Mark Twain. Travel has always given me a sense of adventure, but more importantly a new window to the world, a new color palette, a new paradigm, and indeed a new set of eyes.

I travel as often as possible but one need not physically go to a place to experience the magic of other cultures. Inspiration is everywhere. If you live in New York, go to Queens! A short subway ride and you can taste food from all over the world. Queens is the most ethnically diverse urban area in the world. And what better way to embark on a voyage of discovery than experiencing cuisine?

We can virtually travel too. Explore a farmer’s market in Kuwait or go to the kitchen of a Mother-Daughter team cooking together. Joyfully visit the sunny kitchen of an effervescent former New Yorker in Tel Aviv celebrating the colorful bounty of Mediterranean produce. The passionate food of a hungry Egyptian living in Australia, or the nostalgia of Pakistani cuisine by way of a culinary teacher in Glasgow. Notice a pattern? Of course here at Basil & Roses: A culmination of the flavors of my Jewish, Iranian-American heritage, with hopes of transforming you to a beautiful place and time.

You can find your own favorites. There are so many. For now, will you travel to North Africa with me?

Schug! (Skug, Zhug, Zhoug). A gorgeous green chili sauce of Yemeni origin. It is fresh, bright, spicy,  and verdant. The herbs are cool, the chilies pack heat, and the playful dance between coriander and cardamom create a unique flavor which is unbeatable. 

You can use many chilies with veins and seeds removed, or use a few and include all the feel-good, dopamine-releasing, capsaicin-filled parts of the euphoric the spice. The adventure is up to you.

Schug works well on roasted cauliflower, but also brightens rich foods. Great on grilled meats, in a soup, on a sandwich or mixes with yogurt or labneh to sass up grilled vegetables. 

Afiyet olsun!
(That’s bon appetit in Turkish! More Turkish inspiration here ).

Ingredients
4-6 Serrano chiles or 6 green jalapeños, stemmed and coarsely chopped
2 cups tightly packed fresh parsley leaves
2 cups fresh cilantro leaves and tender stems
3 garlic cloves, smashed
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoons ground cumin
Zest and juice from 1 lemon, about 3 tablespoons
1/2 cup extra virgin olive oil, plus more for storing
Salt and freshly cracked black pepper

Preparation

  1. In a food processor, combine all of the ingredients, except the oil. Pulse until a coarse paste forms — stopping and scraping the sides of the food processor if necessary.

  2. Transfer the herb mixture to a large bowl and stir in the oil and mix. Season with salt and pepper. Taste the sauce and adjust the seasoning with more salt, pepper or lemon to taste.
  3. Transfer the Schug to an airtight container, cover with a bit of olive oil to preserve and refrigerate.

~Note
You can use whole coriander and cumin seeds. Roast them for 1 minute in a dry pan release the oils and aroma of the spices crushing them with a mortar and pestle and adding to the mix

Note:
The Schug was phenomenal over roasted cauliflower.
I smeared Greek Yogurt on the plate (labneh also works well), then topped with cauliflower + Schug.

Just keep in mind you don’t need to season your cauliflower much when you roast it, the green sauce already packs tons of amazing flavor.

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

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!