colorful food – Basil & Roses

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

April 5, 2024 nmalekan@gmail.com Comments 0 Comment

Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.

Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.

Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.

I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.

You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.

Ingredients —

For the Fish:

1 1/2 – 2 pounds cod
1 tablespoon olive oil
Juice of 1 lemon
Salt & Pepper to taste

For the Tomato-Olive Relish:

3 tablespoons high quality olive oil
1 medium onion, chopped
4-5 cloves garlic, finely chopped
2 tablespoons capers, dried and roughly chopped
Pinch red pepper flakes (optional)
3 cups cherry tomatoes, cut in half
2 cups kalamata & castelvetrano olives, sliced
Drizzle of balsamic vinegar
Juice of 1 lemon
Handful of fresh parsley, chopped
Salt & pepper to taste

Preparation —

For the Cod:

Place cod in a parchment lined baking dish.
Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.

For the tomato-olive relish:

Heat olive oil in a medium skillet on medium-high heat.
Saute onions in olive oil until translucent but not browned, 2-3 minutes.
Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
Season with a pinch of salt and drizzle of balsamic vinegar.
Add olives to the pan and mix to combine and cook for another 1-2 minutes.
Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!

Simple Homemade Hummus

March 7, 2024 nmalekan@gmail.com Comments 0 Comment

Homemade is better than store-bought. Period. While convenience is understandable, you’d be surprised how easy it is to whip up with a few ingredients. Not to mention the gratification of making it yourself — without added preservatives.

The key is high quality tahini. That’s the secret sauce, literally. Tahini is a velvety, luscious paste, with a delightfully nutty flavor derived from ground sesame seeds. We love it, here and beyond.

I often serve hummus with olive oil, paprika + za’atar. In this recipe a Persian-ish twist with dried mint, paprika + sesame seeds as a nod to the tahini inside. Feel free to get creative here: Crispy chickpeas. Mushrooms + thyme. Herby Schug. Pine nuts, preserved lemon + parsley. Olives + feta… and so on.

Ultimately hummus is wonderful as is — all you need is warm bread to swipe and grab the creamy goodness in a generous bite.

Ingredients —

1 ½ cups cooked chickpeas, or a 15-ounces can chickpeas, rinsed and drained
Juice from 1 – 2 lemons, adjust to taste
1-2 medium garlic clove, finely chopped and mellowed in lemon juice
3/4 cup excellent quality tahini (i.e. Soom Foods or Seed & Mill)
4 tablespoons ice water, more as needed
½ teaspoon ground cumin
Salt & Pepper to taste

Toppings (optional)
Drizzle of high quality olive oil, a sprinkle or two of paprika, 2-3 pinches of crushed dried mint.

Preparation —

Chop garlic very finely and smash into a paste using the tip of a knife. Then place garlic paste in a small bowl and cover with enough lemon juice to submerge. Let mixture rest so the garlic flavor can mellow — approximately 10 minutes.

In a food processor or high-powered blender, add all of the ingredients and blend until the mixture is thick and creamy – about 1-2 minutes.

Scrape down any tahini stuck to the sides and bottom of the processor as necessary. Then taste, and adjust as desired — I almost always adjust the salt and lemon juice to achieve the most balanced flavor.

Scrape down the sides of the food processor again, and blend until the mixture is ultra smooth and creamy. Add more ice water by the tablespoon if necessary for creamy texture and desired consistency.

Spread the hummus on a plate. Using the back of a spoon create “swoosh” patterns or channels for the toppings to spread across. Top with garnishes of choice, and serve with warm pita, crackers or raw chopped vegetables such as bell peppers, cucumbers and carrots.

Savory Onion Omelette

January 14, 2024 nmalekan@gmail.com Comments 0 Comment

Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.

The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.

Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.

Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.

There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…

Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!

Ingredients-

1 tablespoon extra virgin olive oil
1/2 large red onion, thinly sliced
3 eggs, whisked
1-2 inch cube feta cheese, crumble (optional)
Chopped fresh parsley, basil, or chives for garnish (optional)
Sea salt and black pepper to taste

Preparation-
*Video demonstration found here.

Heat olive oil to medium-high in a skillet, preferably nonstick.

As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.

While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.

Add eggs to onions in the skillet, season with salt and lower heat to medium-low.

Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.

Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.

Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.

Immediately serve to a plate and enjoy!

Holding on to Summer, for just a bit longer…

September 21, 2021 nmalekan@gmail.com Comments 0 Comment

The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.

But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.

After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.

The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.

The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.

Savory Salmon with Herbs, Sweet Rainbow Grilled Vegetables, Refreshing Watermelon and Feta Salad, and Roasted Zucchini Salad with Parmesan and Balsamic Greens are a few favorite recipes which capture the ethos of summer.

And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.

Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.

Savory Salmon with Fresh Herbs

Rainbow Grilled Vegetable Platter

Roasted Zucchini Salad with Parmesan and Balsamic greens

Watermelon Feta Salad

*French Lavender adored by Bumble Bees & Butterflies*

*Golden Marigolds with their heavenly earthy scent*

Musical Inspiration: “Harvest Moon” by Neil Young

Cauliflower “Parmesan”

February 13, 2018 nmalekan@gmail.com Comments 0 Comment

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.

Gather

January 5, 2018 nmalekan@gmail.com Comments 4 comments

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

November 22, 2017 nmalekan@gmail.com Comments 2 comments

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

November 9, 2017 nmalekan@gmail.com Comments 4 comments

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

October 27, 2017 nmalekan@gmail.com Comments 0 Comment

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

October 26, 2017 nmalekan@gmail.com Comments 3 comments

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.

Basil & Roses

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