Simple, Savory, and Sweet
A few easy and elegant recipes you can throw together in 30 minutes
For the month of February I’m stepping away from my traditional Levantine cuisine and diving into some new dishes that I really love and also some fun creations. They all share the same qualities as the food I’ve been sharing thus far. They’re light, bright, and full of flavor...well some are light…others might be a bit calorie dense to put it “lightly.”
This week I’m sharing a few fun and simple dishes you can quickly throw together, perfect for a Valentine’s evening spent at home. First we have the popular Argentine style Chimichurri Steak, second a fun Saffron Butter Pasta, and last a creation my wife and I love to put together every so often, Berry Bark.
The Argentinian style Chimichurri Steak was the first steak I ever learned to make. It’s nothing crazy, just sear a nice piece of skirt steak until medium rare and you have a nice crust. And the chimichurri is a simple mix of fresh herbs, olive oil, vinegar, and a little heat.
The Saffron Butter Pasta is something I’ve never had before. I mean I’ve had a saffron rice and lots of Iranian food that use saffron, but just never as a pasta so I thought why not. Would it even taste good? Would the pasta even absorb the flavor? Well I have a pleasant surprise for you.
Finally the Berry Bark. This is a quick and simple dessert my wife and I would always do together. It started as a bowl of yogurt and honey with berries and chocolate chips. Then we thought what if we could make this a bar to eat so we threw this idea together and absolute loved it and hope you do to.
Chimichurri Steak
I want to take a small step away from Middle Eastern cuisine and appreciate some foods around the world that I really enjoy. They have the same qualities that I love about my cultural cuisine. They’re light, bright, and full of flavor. Today I am sharing my take on the world renowned Argentinian Chimichurri Steak. Filled with fresh herbs and drowned in …
Saffron Butter Pasta
Saffron is a spice that is widely used across the Middle East, Iranian saffron being the best in the world in my opinion. It has a very strong flavor and I thought it would go quite well with a creamy pasta. Strong enough that you can taste it but subtle enough to let other aspects of the dish shine. I took the basic aspects of a creamy butter pasta, ad…
Berry Bark
This is a wonderfully simple dessert that’s a lot of fun to put together and really no effort at all. You can make as much as you like and it can stay in your freezer for a while so no pressure to eat it all before it “goes bad.” You can also mix and match with whatever kind of berries or nuts you like. Today I chose to use blueberries and raspberries b…