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Soup

Mantar Çorbası - Creamy Wild Mushroom Soup with Thyme

A velvety and aromatic soup featuring sautéed wild mushrooms in a rich cream base, finished with fresh thyme and toasted almonds for texture

vegetariancomfort-food

Ingredients

How to Make

Clean and slice 500g mixed mushrooms into thin pieces, reserving a few attractive slices for garnish.
Melt 50g butter in a large heavy-bottomed pot over medium-high heat until foaming, about 2 minutes.
Add 150g diced onion and 15g minced garlic, sauté until translucent and fragrant, about 4 minutes.
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 8-10 minutes.
Sprinkle 30g flour over the mushrooms and stir continuously for 2 minutes to cook out the raw flour taste.
Gradually pour in 1L chicken stock while stirring constantly to prevent lumps from forming.
Add 10g fresh thyme, 2 tsp salt, and 1 tsp black pepper, then bring to a gentle boil.
Reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
Remove from heat and use an immersion blender to puree until smooth and velvety, about 1-2 minutes.
Stir in 200ml heavy cream and return to low heat for 3 minutes until heated through but not boiling.
Serve hot in bowls, garnished with reserved mushroom slices and 30g toasted almond slices.

Serving: 350g

🥘

Main Course

Tender salmon fillets baked with a fragrant herb and bulgur crust, served with a tangy lemon-tahini sauce and roasted cherry tomatoes

protein-richdairy-free

Ingredients

How to Make

Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Soak 80g fine bulgur in 120ml hot water for 10 minutes until softened, then drain any excess liquid and fluff with a fork.
In a mixing bowl, combine the soaked bulgur with 30g chopped parsley, 20g dill, 15g mint, 2 tsp lemon zest, 30ml olive oil, 1 tsp salt, and 1 tsp cumin, mixing well.
Pat 800g salmon fillets dry with paper towels and season both sides with 1 tsp salt.
Place salmon fillets skin-side down on the prepared baking sheet and press the bulgur-herb mixture evenly onto the top of each fillet, creating a crust about 1cm thick.
Arrange 300g cherry tomatoes around the salmon, drizzle with 15ml olive oil, and season with a pinch of salt.
Bake in preheated oven for 12-15 minutes until salmon is cooked through (internal temperature 63°C) and the crust is golden.
While salmon bakes, prepare the tahini sauce by whisking together 80g tahini, 60ml lemon juice, 10g minced garlic, and 60ml cold water until smooth and creamy.
Season tahini sauce with salt to taste and add more water if needed to achieve a pourable consistency.
Remove salmon from oven and let rest for 2 minutes, then serve hot with the lemon-tahini sauce drizzled over and roasted cherry tomatoes on the side.

Serving: 450g

🥗

Salad

Peppery arugula leaves tossed with roasted golden and red beets, toasted walnuts, and a vibrant orange-lemon dressing

vegetariangluten-freedairy-free

Ingredients

How to Make

Preheat oven to 190°C (375°F) and wrap 300g red beets and 200g golden beets separately in aluminum foil.
Roast wrapped beets in preheated oven for 45-55 minutes until tender when pierced with a knife, then let cool for 10 minutes.
While beets cool, toast 80g roughly chopped walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly browned, stirring frequently.
Peel the cooled beets by rubbing off the skin with paper towels, then cut into 2cm wedges or cubes.
In a small bowl, whisk together 60ml orange juice, 30ml lemon juice, 15ml honey, 1 tsp Dijon mustard, 1 tsp salt, and 0.5 tsp black pepper until well combined.
Slowly drizzle in 80ml extra virgin olive oil while whisking constantly to create a smooth emulsified dressing.
Wash and thoroughly dry 200g arugula, then place in a large salad bowl.
Add the roasted beet pieces, 50g thinly sliced red onion, and toasted walnuts to the arugula.
Drizzle the citrus dressing over the salad just before serving and toss gently to coat all ingredients evenly.
Serve immediately on chilled plates to maintain the arugula's crisp texture.

Serving: 280g

🍚

Side Dish

Delicate angel hair pasta combined with golden-toasted orzo in a nutty brown butter sauce, finished with fresh herbs

vegetariancomfort-food

Ingredients

How to Make

Bring a large pot of salted water to a rolling boil and cook 250g angel hair pasta according to package directions until al dente, about 4-5 minutes.
Drain pasta in a colander, reserving 120ml of the pasta cooking water, and set aside.
In a large deep skillet, melt 80g butter over medium heat until it begins to foam, about 2 minutes.
Add 100g orzo pasta to the melted butter and toast, stirring constantly, until deep golden brown and fragrant, about 5-7 minutes.
Add 10g minced garlic to the toasted orzo and cook for 30 seconds until aromatic.
Pour in 600ml chicken stock, add 1.5 tsp salt and 0.5 tsp black pepper, and bring to a boil.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until orzo is tender and liquid is mostly absorbed, about 10-12 minutes.
Add the cooked angel hair pasta to the orzo mixture and toss gently to combine, adding reserved pasta water if needed to loosen the sauce.
Continue cooking for 2-3 minutes, allowing the pasta to absorb the brown butter flavors.
Remove from heat, stir in 25g chopped parsley and 15g chopped dill, and serve immediately while hot and fragrant.

Serving: 320g

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