This dish of green beans, pecans, and sesame seeds is an adapted one from Heidi Swanson’s Near and Far—our 14th completed recipe from this book.
And our 15th dish, also adapted, is one of yellow couscous with golden raisins, pecans, and dill. Plenty of turmeric gave it this bright color.
Our 16h dish: root donburi, a Japanese-inspired rice bowl with carrots soaked in sesame seed oil, cucumbers soaked in vinegar, sweet potatoes gently simmered, and crushed nori.And one more: a Moroccan-inspired roasted tomato salad. With the blend of roasted and fresh tomatoes with the harissa dressing, this one is something quite special.
And this tagine is our latest from Green Kitchen Travels, our 10th dish.