Thai inspired Pomelo Salad with Zesty Spicy Sardines

I cannot remember a time when I wasn’t flexible. Not in the sense of touching my toes, but in my ability to pack my life into suitcases and trust the unknown. My parents moved us from country to country as easily as some people change seasons.

Roasted Beetroot with Ginger, Chives & Peanut–Lime Dip | VEGAN

Some recipes arrive quietly and stay. This roasted beetroot with ginger, chives and a peanut lime dip is one of those dishes for me. It is simple, earthy and deeply satisfying, yet layered. The sweetness of beetroot, the warmth of ginger, the freshness of chives and the calm richness of peanuts come together without forcing anything. When I made it again recently, I realised how closely it mirrors the guiding word I have chosen for 2026: Yutori.

Quinoa Chickpea Avocado Bhel Salad

Walking along Bombay's Marine Drive or on the beaches of Bombay Chowpatty or Juhu, colorful market carts sell not only vibrant fruit and vegetables but many have been converted to sell the street food varieties India is famous for. And Bhelpuri is one of Bombay's quintessential street food, not to mention one of the most loved snacks in India.

Avocado Mango Yellow Lentils Lime & Chilli Verrines

Many relationships are forged and strengthen over meals or social events. Emotions evoked and lasting impressions are made when people come together at the table to share a meal. As a daughter of an hotelier our family moved often from country to country, always leaving behind friends and a community that had taken us in. It was never easy and yet I watched my parents form new friendships and build a social environment in each new city with ease.

Cauliflower Couscous with Baharat Spice Fennel Seeds, Pumpkin, Almonds and Cranberries

We’ve entered the holiday season! With Diwali just past we are heading towards Thanksgiving, Chanukah/Hanukkah and Christmas so I can imagine there is a lot of scampering going on all around the globe and the kitchens in many households are already filled with aromas of sweet baking, sugar and spice – all so very nice!

Summertime: Thai inspired Zucchini Mango Salad

It’s officially here! Summer vacation is just around the corner and all three of us are looking forward to two and half weeks of lazy days, without routine, sun soaking, refreshing hikes, stylish city tours, good food and just quality time for each other.

Roasted Chicken with Jasmine Petal Garam Masala, Saffron, Hazelnuts and Honey and a Quinoa Tabouleh

Summer time usually means a lot of spontaneous entertaining and I love having friends over on the spur of the moment. Then often a time it will be something quick, easy and put together with simple ingredients not requiring too much fussing over. A tapas or mezzeh menu, barbecued meats and fish or quick roasted and moist poultry are some of the ideas I tend reach for from my repertoire.

Mujadara Jnoubiyeh - Lebanese Lentil and Bulgur Pilaf and Cabbage Salad with Za’atar and Sumac

Weimar – Brussels – Normandy Coast – Paris – Weimar

Weimar – Valdobbiadene – Rome - Amalfi Coast – Venice - Weimar

We are thinking of getting away. Satisfy the itch on our feet, packing up and heading to different shores. Not the travel we have been doing for work, workshops or photo shoots but the travel for us. The kind of travel where time is not an important commodity, instead it is the adventure and the experience that makes a trip memorable.

Green Asparagus Chicken Caesar Salad with Honey Pecan Nuts

Pearling sensuously in the warm evening sun, the bulbous glass beckons with promises of crisp and chilled Riesling. The air, perfumed with a mix of earthy herbs, flowery lavender and spicy meat, creates a intoxicating melange for my senses. It is unusually quiet for a weekday and I am enjoying the luxury of stepping out of my accustomed routine.

Glorious Autumn Barbecue: Ras El Hanout and Za’atar Grilled Salmon, Chargrilled Vegetables in Yogurt Tahini Sauce, Tabouleh

The aromas of burning charcoal, a mélange of spices and the trail of sizzling meat hanging in the air are, for me, the telltale signs of seasons turning and summer is just around the corner. Each year, as Spring days begin to warm up, I impatiently await the piquant fragrance to fill the neighborhood. I am not alone, I soon realize, as the neighboring gardens become a hive of industrious activity. The barbecues are brought out of hibernation and rubbed clean for another season filled with succulent marinated meats, sausages and vegetables.

At this time of the year however, when the summer warmth dwindles into a crisp, cool Autumn morning and the days begin to get shorter I see those barbecues, which dutifully and laboriously entertained us throughout a summer of friends, family and relaxing evenings, being packed and banished at the back of the shed.

Cannellini Bean Salad with Olives and Ricotta

I love buying glossy food, travel and lifestyle magazines. Usually heading straight to the section where they are neatly stacked, magazine upon magazine in rows after rows, I like to take some time to browse through my favorites, setting aside two or three that will make it home with me. 

Asian Chicken Red Cabbage and Peach Salad

I, probably not unlike many of you, am a seasonal produce shopper. Between the food market and my organic/local produce box I get my weekly supply of crisp, fresh vegetables and deliciously sweet fruit. Nonetheless, I still go to grocery stores to lavishly indulge in exotic fruits like mangoes or kiwis, fruit I grew up on but are not grown in Germany. 

Minty Peach and Watermelon Salad with Feta Cheese

 

My dad always says that I “steal time”. Steal time from a packed day to do things that relax me. I call them “islands” that I integrate throughout the day when doing chores or working on projects.

Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette

I think I need a clone; actually, I would like to order 5, at least. And while I am on the wish-upon-an-unreasonable-star, I’d like to put in a request for a 72-hour day. Minutes slip through my hands like the sand of the hourglass flows into the glass bulb. Trying to hold on to it is pointless, I know that but I’d just like to be able to double the minute to last longer.

Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet

 

When the family get together it’s usually a time for lots of laughter, storytelling and plenty of hugging. My parents have never eschewed from showing their emotions openly. They are gregarious, warm and loving people and it takes only a few moments with them and friends quickly are enamored by them and captivated by their stories.

Garlicky Marinated Halloumi Cheese with a Roasted Tomato Quinoa Salad

 

Having my cousin around at the moment is so exciting. The fact that the last time I saw her, she was still a toddler in her diapers and today she has blossomed into a beautiful and sophisticated 25 year old young lady, would probably surprise you. But it’s true! The last time I visited India was roughly 20 years ago. That in itself is astonishing considering it is my birthplace and some of my dearest family live there.

The Norwegian Kitchen, Smoking Salmon and a Potato Beet and Cherry Salad

  

Majestic landscapes and climatic contrasts not only offer a breathtaking experience for visitors to the country, but they are also the quintessence of the ingredients from which the culinary traditions of Norway are derived from. With a long and diverse coastline, Norway provides ample waters for wild and farm-raised fish, while the slow ripening process of fruit and vegetables during the mild but sun filled Nordic summer provides berries, pears, apples and other fruit and vegetables with a delicious and extraordinary flavor and aroma. Sheep, cows and livestock grazing on the rich, succulent pastures acquire a distinctive robust flavor.

The recipe I present here is not a traditional Norwegian recipe. It is however inspired by my travels through the country, by Norway’s magnificent landscape, by the flavorful produce available and by the wonderful Norwegian people I had the pleasure of meeting and making friends with.

I am delighted to be presenting this recipe over at Juls’ blog Juls’ Kitchen. Juls has a wonderful energy and I met her for the first time at the Food Blogger Connect 2010 this June. It’s hard not to be taken in by her great enthusiasm and contagious laugh. Shortly before the FBC she had contacted me and asked if I would be interested in doing a guest post – the topic was summer vacations and food. We were in the middle of planning our summer vacation to Norway (read part one and part two) and I was going to see my all time favorite Norwegian 80s band a-ha in July (again!) and as it seems to be turning into the Year of Norway for me I was fairly clear on what I would be guest posting about.

Come join me over at Juls’ place as I share the quintessence of the Norwegian kitchen, smoke some salmon at home and make a salad inspired by my incredible journey to Norway. 

Hope you all have a great weekend. Relax and spend time with the family. Next week we’ll be getting back into some recipes for your sweet tooth. Make sure you come over and take a peek.

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All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Cooking School: Falafel with a Tahini-Yogurt Sauce and a Minty Tabouleh

 
There are many reasons why I love going to visit my parents in Dubai - the main one, of course, is seeing my parents and brother! But also on the top of my list is the food - the Arabic food to be exact. Regulars to my blog will know that I have lived a larger part of my younger years in the Persian Gulf countries and literally grew up on good Lebanese, Egyptian and Syrian cuisine. Thanks to the large expatriate community in these countries we had several friends from these countries who often spoilt us with their large mezzes and delicious dishes.

Leafy Green Salad with Brie and Honey Mustard Raspberry Balsamic Vinaigrette

  
Treading water has never really been my thing. I honestly dislike putting in so much effort, but not really going anywhere. It's where we are now - treading water and not going anywhere. Waiting! Waiting to see if the ultimatum presented by Tom shakes his bosses awake. They asked for time to confer and find a solution. And we comply - putting everything on hold. But deep inside we know the decision we want to take. Even though we are torn between an opportunity of a lifetime and taking a risk, we really just want to finally settle down and "come home". We are using this experience to reassess our thoughts and priorities.

BBQ Favorites: Salads & Salsa

In my last post I shared my passion for being outdoors and enjoying our meals in some scenic spot. Picnics and sandwiches a great combination and from your comments I see I share the passion with several of you.

Another one of my all time favorites is barbecuing. To me barbecues are synonymous with Summer. As soon as the first warm sunrays strike our side of the hemisphere I start dreaming up huge barbecue parties and themes. I just love sitting out on our terrace with a few friends, laughing and chatting, the aromas of smoky grilled meats and vegetables in the air and the taste of a chilled Riesling on my tongue. The gentle summer breeze brings the scent of perfumed flowers and the sounds of other people giggling and laughing as they too enjoy their barbecue parties.

Unlike picnics, where I simply make a few sandwiches and cut up some vegetables and fruit, I spend more time on barbecues. Not saying that my picnics are not planned with care – the spotlight is mostly on the location rather than the food at the picnics.

Barbecues are different – the mere mention of a barbecue has us drooling and imagining all sorts of grilled delicacies, refreshing salads and piquant sauces. The food always has to be plentiful because, I do not know about you, but I always tend to overeat at barbecues. Everything always tastes better.

Then there are always discussions what technique is the best to grill: charcoal, wood, gas or lava stones. Our German friends swear on charcoal, the Americans love the comfort of gas, my in-laws love their lava stones, I – well I don’t care as long as my food tastes great. Tom is a charcoal griller – but just like our multi-cultural family, we have, what in Germany is known as an American charcoal grill. Here in Thuringia this is the typical type of grill that is used.

Our neighbors are forever shaking their heads when we roll out our “American” grill! But they will never turn down a juicy rib or a wonderfully smoked trout from our grill ;-)

That’s where we once again stand out amongst our German friends and neighbors. Over the years Tom has taken to the variety I knew while growing up in the USA and the Middle East and he enjoys being creative when grilling. While our German friends will typically grill the famous Bratwurst, and in Thuringia the world famous Thuringen Bratwurst, we will be doing lamb, ribs and steaks, fish/seafood and vegetables. After all the teasing we get from our neighbors, I still smile when I see an occasional fish or a rib on a few of our neighbors’ grills. In return we get nods of approval from them when they see the holy bratwurst on our grills!

Over the last few years, I do have to say, I have noticed a huge change in the German grill culture. The butcher’s and grocery stores offer a larger variety of products to grill, which makes for more creative ideas and parties.

Just as important as the major grill item on your barbecue are the sides. I love playing around with flavors for salads, sauces and salsas. Here I took an old salad favorite and gave it a slight twist. Coleslaw – instead of mayonnaise I used a mix of sour cream and yogurt, making it lighter and slightly tangier in flavor. For the eyes, I used a mix of red and white cabbage and a slight sweet sharpness comes from a few cracked red peppercorns.

The apricot salsa is exquisite. Using the season’s ripest and sweetest apricots, I add a small green chili for a flavor explosion. The salsa pairs extremely well with grilled poultry and fish dishes but will also add a pinch of pizzazz to veal, lamb and pork.

 

Creamy Red Peppercorn Coleslaw

Ingredients
Printable version of recipe here.

150g thick sour cream
300g natural yogurt
½ head white cabbage, cut into thin strips
½ head red cabbage, cut into thin strips
2 carrots, cut into juliennes
3-4 green onions, sliced
2-3 tablespoons cider vinegar
2 tablespoons olive oil
Handful of fresh mixed herbs, use coriander, flat leaved parsley, chives
10-12 red peppercorns, crushed using a mortar and pestle
Salt and pepper

Method

In a small bowl whisk sour cream, yogurt vinegar, olive oil, salt and pepper to taste. Whisk until you have a thick and smooth mixture.

In a large salad bowl toss the vegetables and herbs together. Pour the salad dressing over the coleslaw and sprinkle with the red peppercorns. Toss well. Leave for about 30 minutes for the flavors to incorporate.

 

 

 

Apricot Salsa

Ingredients
Printable version of recipe here.

500g fresh apricots, pitted and coarsely chopped
1 red bell pepper, coarsely chopped
1 green chili, finely chopped
2-4 green onions, sliced
Handful of coriander leaves, chopped
2 tablespoons lime juice
2 tablespoons olive oil

Method

Mix all of the ingredients in a bowl and toss well. Leave to stand for 30 minutes to allow the flavors to infuse.

 

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Verdict

Whatever you like grilling on your barbecue, a delicious salad and a few flavorful sauces or salsas complements the grilled goods, highlighting the flavors more intensively. Imagine a barbecue table without a colorful salad or sauces. Kind of boring for the eyes, huh? In the same way it would be boring for your tastebuds not to experience the crunchiness of a creamy coleslaw or a fruity salsa.

Hope you enjoy a few great barbecues before we say goodbye to summer. I’m taking over my coleslaw and salsa over to Sig’s who is grilling it and asked us to come along for a mingle. Are you joining us?

You might like these salad and sauces from WFLH:

	Warm Vegetable Salad
	Peaches & Tomato Salad
	Cranberries Ginger Chutney
	Aglio Olio - Garlic Dip

From around the blogs:

• Sass & Veracity's gorgeous herby chimichurri
• Use Real Butter's mouthwatering Texas beef brisket barbecue
• Ms. Adventures in Italy's fantastic perfect barbecue in Italy

 

Daily Tiffin Reading Tip:

Vegetarian Kids by Meeta

 

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First