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Shabak's Kitchen
Wednesday, April 15, 2009
Lime Coconut Salmon with Mango Lemongrass Salsa
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Sweet
Carrot and Cardamom Pudding
Chocolate Molten Cake
Iranian Rice Pudding (Fereni)
Salty
Vegan 3-Bean Chili
Yogurt and Beet Dip
Eggplant and Pomegranate
Garlic kuku
Makhani Paneer
Soy-Maple Glazed Salmon
Iranian Yogurt Dip
Iranian Herb Quiche
Orange Curry Scallop with Carrot and Sunchokes
Vegetarian Horseradish Beef Salad
Asparagus Flan
Zuchinni Blossom and Cheese Beignets
Curried Butternut Squash Bisque
Fried Butternut Squash Filled Wontons
Roasted Fall Root Vegetables
Cauliflower Mac 'n Cheese
Vegetarian Reubens
Ash-e Reshteh (Iranian Herb and Noodle Soup)
Voice's Mushroom Capuccino
Mini Chile Rellenos
Fig and Olive Tapenade
Tomato Bread Pudding with Herbs de Provence
Parsnip and Apple Au Gratin
Fennel, Radish, Orange, Grape, and Kalamata Olive Slaw
Fennel, Radish, and Orange Salad
Steaky Fish with Saffron, Orange, and Shirin Polow
Sunflower Greens, Cherry Tomatoes, and Pecan Crusted Brillant Savarian Salad
Garam Masala Scallops w/ Curried Fufu (plantains and yams)
Sea Bass and Asparagus w/ Lemon Beurre Blanc
Mandarin, Almond, Red Pepper, and Feta Salad
Green Pepper and Crab Bisque
Shrimp Empanadas and Cilantro Dipping Sauce
Beet, Apple, Peach, and Blue Cheese Salad w/Balsamic
Haricot Verts w/ Truffle Oil, Garlic, and Murcia Curado
Barbeque Soy Chicken
Heirloom Tomato Caprese Salad
Potato Salad w/ Herbs de Provence
Tyrokavteri with Cannellini Beans
Beef and Cheese Empanadas
Stuffed Green Peppers
Vegetarian Eggrolls
Deviled Quail Eggs
Perfect Potstickers
Butternut Squash Ravioli
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