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Cod and Fennel Soup

This soup was born from the Cucina Povera. It was originally made from remaining pieces of fish that was not sold at the market at the end of the day by fisherman. This main course soup is quick, fragrant and warms the soul especially on a cold night. Chef Alba

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Lamb Vindaloo with Secolari Pacific Spice Vinegar

Your family and guests will praise you for this dish, and you can impress them easily as the recipe is simple and easy. Vindaloo is a very popular chili and vinegar based fiery hot dish from Goa, on the western coast of India. This dish was influced by the Portuguese. Chef Ravi

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Lentil Vellutata in Red Wine-Crispy Broccoli

Vellutata means velvety in Italian. Lentils are legumes rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée. Lentil Vellutata is cooked in sautéed vegetables, flavored with aromatic bay leaves, coriander seeds, and a rich red wine reduction. In Italy, when lentils are prepared in large quantity, it symbolizes good fortune and abundance coming throughout the year, especially if they are cooked for New Year’s Eve. Chef Alba

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Onion Chutney

Chutneys are an important part of traditional Indian culinary traditions, where they are made to accompany a variety of dishes. Onion chutney is a type of chutney that uses onions as its primary base ingredient. The word chutney is an English interpretation of the Indian word “chatni”, a term that is used to identify a sweet, strong sauce, much like relish. Make this delicious onion chutney that’s perfect to serve with many meals. I really like this Onion Chutney as a perfect...

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Moroccan Chickpea and Lentil Stew

This Moroccan dish is an appetizing stew cooked with chickpeas and lentils made irresistible by the addition of spices that give it a warm and pervasive note. It is a rich and warm dish, perfect for the fall and winter seasons. This recipe is so simple, nourishing, and comforting that you can enjoy it as a great side or even main dish. Chef Alba

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