Explore - Page 285

A bright zucchini noodle pad Thai with shrimp, egg, peanuts, bean sprouts, and a tangy tamarind-lime sauce.

Smoky roasted eggplant mashed with tahini, lemon, garlic, and olive oil into a creamy baba ganoush dip.

Soft dates filled with pistachio butter, dipped in dark chocolate, and finished with chopped pistachios.

Tender baked pears finished with honey, berries, toasted walnuts, and blue cheese for an easy sweet-savory dessert.

Chewy peanut butter cookie bars layered with marshmallow creme for a gooey, nostalgic dessert.

Soft, naturally purple roti made with mashed purple sweet potato, whole wheat flour, and a hot skillet.

Golden baked zucchini chips coated in panko and Parmesan, crisp at the edges and ready for dipping.

A spicy, tangy finishing salt made with coarse salt and sriracha, dried low and slow until crisp.

A bright, tangy lime marmalade made without boxed pectin, with tender peel and a glossy old-fashioned set.