270 borani recipes

Put shaved asparagus onto your pizza, sprinkle some flavored cream cheese over, with some good quality olive oil brushed over the pizza dough, the pizza comes out so yummy, the freshness, creaminess and the crunchiness are all in one bite!

This makes an excellent first course with dry white Demesticha or Samos wine.

Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.

Turn leftover chickpea and eggplant stew into a crispy-topped baked pasta with feta, fresh herbs, and crunchy breadcrumbs. High-fiber comfort food, ready in under an hour.

Chinese food is usually associated with soy sauce, garlic and ginger. This is a classic Chinese stir-fry noodles, it is easy to make, and loaded with flavor.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.

This delicious Indian stew is made with chickpeas, lentils, pastas and the herb mixture, it's tasty, flavorful and filling. A bowl of stew has almost all the nutritions and flavors you need.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

A spicy and succulent curry dish that brings flavors from Kenya into your kitchen.

Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

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Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.

Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.