When I was home in Northern Virginia for the summer — patiently waiting for Baby M to arrive — I stumbled on a restaurant called Flower Child. I had never heard of it, but was intrigued by the concept. A healthy restaurant that makes everything from scratch. I had the best ever roasted broccoli. Seriously, I’m still thinking about it today.
Now that I’m back in Amman, I’m definitely thousands and thousands of miles away from the best roasted broccoli I ever had. So, naturally, I had to find a way to make it myself. Enter Air Fryer Garlic Parmesan Broccoli.
We’re pretty spoiled in America when it comes to the availability and variety of fruits and veggies. Sure, some things are seasonal, like cherries, peaches, persimmons and watermelon. But truly, if you really wanted something, you could find it. If you want watermelons in the middle of January, you’re going to find halved watermelons in the fridge.
In Jordan, not so much. Fruits and Veggies are truly seasonal. Remember when I was searching for Orange Pumpkins? Grape leaves are only fresh in the warmer months — even though, in my opinion, grape leaves and stuffed zucchini are super wintery to me. Persimmons and chestnuts are pretty much everywhere these days and apples and oranges have replaced the stacks of watermelons on the side of the road.
On the bright side, produce is super fresh. And guess what? It actually tastes really good. It’s Winter here in Jordan which means the kale I was searching for over the summer, is now in season. I stocked up on curly kale for salads but I decided to get a little bit creative. Truth be told, I wanted to make kale salad with crunchy chickpeas. But of course, I didn’t have any chickpeas. I wasn’t ready to give up just yet. Enter Kale chips with Garlicky lemon Tahini Dip….
1 pound curly kale, stems and large inner ribs removed
1/4 cup extra-virgin olive oil
1 garlic clove, minced
Salt, to taste
For the Garlicky Lemon Tahini Dip
¼ cup Tahini
Lemon juice from 1 lemon
Salt, to taste
1 tablespoon Plain Yogurt
About 2 tablespoons water
Instructions
For the Kale Chips
Preheat the oven to 375 F (190 C).
In a bowl, toss the kale with the olive oil, salt and one clove minced garlic
Spread the kale into an even layer on a large baking sheet and place in the middle rack of the oven.
Roast for about 15 minutes, making sure to shake the pan about half way through.
For extra crispy kale chips, Turn the oven off and keep the kale in the oven for an additional 10-15 minutes
For the Dip
In a small bowl whisk together tahini, lemon juice, yogurt, 1 clove smashed garlic and salt until combined. Add some water if needed to create a creamy consistency.
It’s officially pumpkin season! Well, in the U.S. anyway. Here in Jordan, not so much. The big bright orange pumpkins I’m used to seeing saturating every single store front and outdoor market are few and far between in October. I was surprised to see them at the Vegetable tent mid-summer. I’m talking Big Bright Beautiful Pumpkins all over mid-summer. What a strange sight to see. The Fall fanatic in me, however, couldn’t quite comprehend and waited until mid-October to start incorporating all things pumpkin into my weekly menus. Luckily Cozmos carries fresh pumpkins, and I found pumpkin Puree at Safeway. (more…)
Fruits and veggies here in Jordan actually have flavor. I’m talking every single fruit and vegetable. Gosh even cucumbers tastes like more than just water. It’s the most fabulous thing. I guess they haven’t gotten into genetically modified food yet. I really hope it never gets to that point because back in DC, unless you’re buying organic or from the farmer’s market, your produce is pretty bland. Honestly, all this freshness makes me want to eat all the produce and get creative with different ways to use them all. Case-in-point, Turmeric Carrot Fries. (more…)
![Pumpkin Kubbeh [Vegetarian]](https://www.measuringcupsoptional.com/wp-content/uploads/2019/10/Pumpkin-Kubbeh_1.jpg)
